Dos clásicos en versión vegana: 'carrot cake' y arroz con leche | EL COMIDISTA

I confess: I was also very skeptical about vegan baking. And I became so after eating a few bricks that exchanged animal abuse for the torture of human palates. However, I must admit that the latest examples of non-ovo-lactose-free pastries that have reached my mouth have shattered my prejudices: you can make good cakes, desserts, or sweets without eggs, milk, or butter, because there are multiple alternatives to replace them without the flavor or texture suffering too much. Gloria Carrión, creator of the blog La Gloria Vegana, is our guide to learning the tricks of this type of baking and applying them to two classic desserts: carrot cake and rice pudding. The former is topped with a cashew and orange topping, and the latter with coconut milk. The procedure and results are in the video above, and all you have to do is press play to enjoy them. WRITTEN RECIPES: http://bit.ly/postresveganoscomidista Subscribe to our channel: http://cort.as/-9ysp Visit: https://elcomidista.elpais.com Follow us on Facebook:   / elcomidista   Follow us on Twitter:   / elcomidista   Follow us on Instagram:   / elcomidista   Welcome to the official EL COMIDISTA channel on EL PAÍS! Every week we publish new videos about food, recipes, restaurants, products, culinary tips, and much more. Subscribe to our channel now!: http://cort.as/-9ysp El Comidista is a very nice website that includes recipes, information on kitchen gadgets, restaurants, products, and any other nonsense the authors come up with.