See how to prepare tasty and easy options for every day
The vegan cuisine offers a wide range of food options and the blender cakes are distinguished as practical and tasty meals. These recipes not only help to meet the needs of the diet, but also offer a practical way to incorporate healthy and nutritious ingredients in everyday life.
Subsequently, take a look at how to make recipes for cakes for vegan blender!
Spinach cake with tofu
Ingredients
Mass
- 1 cup of almond flour
- 1 cup of oat flour tea
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 200 ml of water
- Olive oil to gain weight
Filling
- 1 package of chopped spinach
- 2 tablespoons of olive oil
- 1 stem of leeks cut into slices
- 500 g of tofu
- 1/2 lemon juice
- Gets up to taste
- 1/2 spoonful of cooking powder
Methods of preparation
Mass
In a container, place almonds, oatmeal and salt and mix. Gradually add olive oil and water. Then knead with your hands until smooth. Leave to rest in the refrigerator for 30 minutes. Intraise with olive oil a removable bottom and arrange the dough on it, filling the bottom and sides. Bake in a preheated oven at 180 ° C for 15 minutes. Reserve.
Filling
In a pan, heat the olive oil over medium heat and brown the leeks for 5 minutes. Add the spinach and salt and brown for another 5 minutes. Turn off the heat and set aside. In a blender, beat the tofu, lemon juice and salt until smooth. Gradually add the chemical yeast and beat up to the cream.
In a container, mix the tofu cream with spinach. Then distribute the filling on the roasted pasta. Bake in a preheated oven at 180 ° C for 20 minutes. Serve later.
Vegetable cake
Ingredients
- 1 cup of wheat flour
- 200 ml of water
- 1/2 cup of coconut oil tea
- 1 tablespoon of powder cooking
- 1 carrot peeled and cut
- 1 diced zucchini
- Broccoli flowers chopped 100 g
- Gets up to taste
- Olive oil to gain weight
- Flour wheat flour
Methods of preparation
In a blender, place the flour, water, coconut oil and salt and beat until smooth. Add the chemical yeast and beat again to incorporate. Reserve. In a container, add the carrot, courgettes and broccoli. Pour the blender mixture over the vegetables and mix. Transfer in a form greased with olive and olive oil flour with wheat flour. Bake in a preheated oven at 180 ° C for 40 minutes. Serve later.
Chickpea and dried tomato cake
Ingredients
- 1 cup of chickpeas
- 1 cup of wheat flour
- 2 cups of vegetable milk tea
- 1/2 cup of olive oil tea
- 1/2 cup of tea tomato chopped
- 1 peeled and sliced onion
- 1 tablespoon of powder cooking
- Salt, ground black pepper and dry basil to taste
- Olive oil to gain weight
- Flour wheat flour
Methods of preparation
In a blender, put the flour, vegetable milk, olive oil, salt, black pepper and basil and beat up to a creamy dough. Add the chemical yeast and beat to mix. Then place half of the dough in a baking pan with olive oil and wheat flour. Distribute the dry tomatoes and onion at the top and cover with the rest of the dough. Bake in a preheated oven at 180 ° C for 40 minutes. Serve later.
Pie pie heart
Ingredients
Mass
- 2 cups of milk tea soy
- 1/4 cup of soy oil tea
- 1/2 cup of water
- 1 clove of peeled and crushed garlic
- 3 cups of wheat flour tea
- 1 tablespoon of powder cooking
- Olive oil to gain weight
- Flour wheat flour
Filling
- 2 tablespoons of olive oil
- 1 peeled and diced onion
- 3 peeled and wrinkled garlic cloves
- 300 g of chopped palm
- 50 g of little green olive
- 200 g of green corn
- 2 cubed seed -free tomatoes
- Salt, oregano and grinded black pepper to taste
Methods of preparation
Mass
In a blender, beat soy milk, soy oil, water, garlic cloves, wheat flour and chemical yeast until smooth. Transfer half the dough to a pan greased with olive and olive oil flour with wheat flour. Reserve.
Filling
In a pan, heat the olive oil over medium heat and brown the onion and garlic until golden brown. Add the palm, the olive, the green corn and tomatoes and cook for 2 minutes. Season with salt, oregano and black pepper. Pour the filling on the dough in the shape and cover with the rest of the dough. Bake in a preheated oven at 200 ° C for 45 minutes. Serve later.
Pumpkin pie
Ingredients
Mass
- 2 tablespoons of almond flour
- 1 tablespoon of flour chickpeas
- 1 tablespoon of golden flour
- 1 tablespoon of olive oil
- 2 tablespoons of water
- Gets up to taste
- Coconut oil to fatten
- Flour almond flour
Filling
- 300 g of peeled and roasted pumpkin
- 1 tablespoon of tahin
- 1 tablespoon of olive oil
- 1 teaspoon of cinnamon
- 1 teaspoon of ginger
- 1 lemon juice
- Salt and chopped smell to taste
Methods of preparation
Mass
In a container, mix the almond flour, chickpeas and golden flax seeds, olive oil, water and salt until smooth. Then distribute the dough on the bottom and on the side in a fattened shape with coconut oil and flour with almond flour. Bake in a preheated oven at 180 ° C for 25 minutes. Reserve.
Filling
In a blender, put the pumpkin-cabotiá, tahin, cinnamon, ginger, lemon juice, green smell and salt. Beat up to homogeneous consistency. Pour the filling on the roast dough and bake in a preheated oven at 180 ° C for 10 minutes. Serve later.
Pie cachoke
Ingredients
Mass
- 2 cups of wheat flour tea
- 1 cup of vegetable milk
- 1/2 cup of vegetable oil
- 1 tablespoon of corn starch
- 1 tablespoon of powder cooking
- 1 teaspoon of salt
- Vegetable oil to gain weight
- Flour wheat flour
Filling
- 2 cups of the heart of the heart artichoke cooked and chopped
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 2 seed -free and chopped tomatoes
- 1/2 cup of green bit olive tea
- 1/2 cup of vegetable milk
- 2 tablespoons of corn starch
- 2 tablespoons of olive oil
- Chopped green smell, salt and ground black pepper to taste
Methods of preparation
Filling
In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the tomato, the artichoke and the olive and mix. In a container, dissolve the corn starch in vegetable milk and pour into the pan, mixing until it thickens. Season with salt, black pepper and green smell. Turn off the fire and wait for it to cool.
Mass
In a blender, place vegetable milk, vegetable oil, corn starch, wheat flour and salt and beat until smooth. Finally, add the chemical yeast and beat to incorporate. Grease a pan with vegetable oil and flour with wheat flour. Pour half the dough on the shape and cover with the filling. Cover with the remaining dough and cook preheated to 180 ° C for 40 minutes. Serve later.
Carrot cake with cocoa syrup
Ingredients
- 2 peeled and bites
- 1/2 cup of coconut oil tea
- 1/2 cup of gas with gas with gas
- 1 teaspoon of apple cider vinegar
- 1 cup of brown sugar tea
- 1 cup of full flour tea
- 1/2 cup of white wheat flour tea
- 1/2 cup of oatmeal
- 1 tablespoon of powder cooking
- 1 teaspoon of salt
- Coconut oil to fatten
- Wholemeal flour flour
Syrup
- 1 cup of almond milk tea
- 2 tablespoons Cocoa powder
- 1/2 cup of brown sugar tea
- 1 tablespoon of olive oil
- 2 tablespoons of corn starch
- 1 teaspoon of cinnamon
Methods of preparation
Mass
In a blender, put the carrots, gas with gas, coconut oil and apple cider vinegar. Beat until smooth. Continue to beat and gradually add the brown sugar so that it completely dissolved. In a container, place whole and white wheat flour, oatmeal and salt and mix.
Then add the blender mixture and mix until smooth. Put the chemical yeast and mix gently. Pour the dough into a fattened shape with coconut oil and floured with wholemeal flour. Bake in a preheated oven at 200 ° C for 30 minutes.
Filling
In a pan, put almond milk, cocoa powder, brown sugar, olive oil, corn starch and cinnamon. Mix and bring over medium heat until it forms a uniform syrup. Remove the cake from the oven, leave to cool and pour the syrup. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
