TORTA DI COMPLEANNO AL CACAO E FRUTTI DI BOSCO | VEGANA & SENZA GLUTINE

February is a special month for me; several people dear to me are celebrating their birthdays. What better occasion to make a birthday cake! I created a vegan and gluten-free cake with cocoa sponge cake, a berry syrup, and a super-delicious cashew cream. INGREDIENTS For an 18cm sponge cake: -140g rice flour -20g unsweetened cocoa powder -30g lupin flour-based egg replacer (cornstarch is also available) -90g seed oil -60g sugar (I use whole cane sugar) -160g plant-based milk (I used unsweetened soy milk) -1 tablespoon apple cider vinegar -8g baking powder (I use cream of tartar) -1 teaspoon baking soda -half a vanilla pod -a pinch of salt For the berry syrup: -300ml water -100g sugar -200g berries For the cashew cream: -250g cashews, soaked in water -80ml plant-based milk (I used unsweetened soybean oil) -40g vegetable oil -70g agave or maple syrup MY CONTACTS: Facebook:   / littleveganwitch   Instagram:   / littleveganwitch   Email: [email protected] Music by Chinsaku - Voyage - https://thmatc.co/?l=DCB58F0C #birthdaycake #littleveganwitch