Healthy Vegan & Gluten-Free Carrot Cake | DAY 2. Cheesecake, caramel, assembling and decoration

Описание: This is the second day of this detailed master class about healthy carrot cake without eggs, dairy, gluten, soy, refined sugar and artificial colorants.

And I prepared for you 13 pages of detailed instructions in printing form.
*** Free download is via this link: https://www.myplantcake.com/carrot-ca...

In the file you will find:
13 pages of step-by-step instructions to make your time at the kitchen faster and easier
recommendations to plan your baking time
shopping list/all ingredients for the whole cake
substitution list
equipment and tool list
cake sketch for printing
whole process in details and pictures
recommendations regarding serving and plating
shelf life information

Information about my healthy vegan online cake school is here:
https://www.myplantcake.com/course
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And here is the recipes of the components that we will be making in this video (but again, you can find the same information but also with instructions in the downloadable file).

Natural date caramel
½ cup /100 gr pitted dates (preferably medjool dates), soaked min. 30-40 minutes
3 ½ tbsp / 50 gr raw almond butter
1/3 cup / 75 ml maple syrup
4 tbsp / 50 ml coconut oil extra virgin, melted
2 tsp mesquite powder
½ tsp pink salt

Salted Caramel Cheesecake
2/3 cup / 100 gr raw cashews, soaked at least 2 hours (or overnight)
3 ½ tbsp / 50 gr raw almond butter
1/3 cup + 2 tsp / 70 ml coconut milk
3 tbsp / 50 ml coconut oil extra virgin, melted
3 tbsp / 45 ml maple syrup
½ tsp Ceylon cinnamon
½ tsp pure vanilla extract
¼ tsp pink salt

Caramel Drizzles
Kitchen scales
Piping bag with caramel (leftovers)
55-65 gr raw cacao butter

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Welcome to My Plant Cake world:
Instagram   / myplantcake  

With big love,
Olga.