Crema Volteada Recipe (Flan) "Dairy-Free"

Caramel (bottom layer) Instructions:

• In the saucepan, combine 1 cup of white sugar, 1/4 cup of cold water, and 1/4 tsp. of lemon juice. Including a little lemon juice is one way to help prevent your caramel from crystallizing and seizing up as it cooks.
• Heat in medium/high until it turns brownish, but not too brown.
• Remove from the saucepan and pour it quickly in your pan (that you will be using to make the flan) "evenly spead the caramel and let it cool 5 minutes".

Flan Ingredients:

• 16 oz. of unsweetened Coconut Milk
• 16 oz. of Coconut Creamer
• 2 cans of condensed Coconut Milk (I included the recipe in my previous post)
• Vanilla extract (as you desire to pour)
• 8 eggs

Flan Instructions:

• In a large bowl add the 8 eggs and beat until they are all mixed up.
• Add the 2 cans or 16 oz. of condensed coconut milk. "stir a little"
• Add the 16 oz. of Coconut Creamer. "stir a little"
• Add the 16 oz. of Coconut Milk.
• Add the Vanilla extract
• Mix everything together and when ready pour it in your baking pan.

* When you pour the flan ingredients you should already have put the caramel in the bottom "first"*

• Preheat oven 350 degrees and when ready put in the oven. Make sure to have a bowl 1/2 filled of cold water and put it in the bottom rack of the oven "under" the flan pan. Fill it half so it can bowl and won't drip in the bottom of the oven. It just makes the flan more moist if you put a bowl filled with water.
• Bake it for 1 hour 30 - 2 hours depending when you see it done.
  
  
  **when the top of the flan is brownish, that means it's done** 
  If you take it out when it's too white, then you will have the flan too soft.

Recipe for "Dairy-Free Sweetened Condensed Milk"

 

Dairy-Free Sweetened Condensed Milk Recipe

Prep Time: 5 minutes

Cook Time: 1 hour

Feel free to adjust the amount of sugar or sweetener to your taste. The recipe works best with anywhere from 1/3 to 1/2 cup of your sweetener of choice.

Ingredients

• 1 can of unsweetened coconut milk
• 1/3 cup- 1/2 cup granulated sugar, honey or light agave syrup
• 1 tablespoon brown sugar (optional but adds good flavor)

Instructions :

• Place the coconut milk, sweetener of choice, and brown sugar (if using) into a saucepan and whisk gently over medium heat for 2-3 minutes. This will help the solid bits of coconut milk melt and incorporate with the sugar.
• When the mixture is just beginning to bubble around the edges, reduce the heat to the lowest flame/setting.
• Set a timer for one hour (you may need to go a bit longer depending on your stove) and simmer uncovered, whisking every 5-10 minutes to release steam and aid in evaporation.
• The mixture will reduce by about half and should be quite thick. You will also notice that it is a darker color. Remove from heat, stir thoroughly and pour into a glass jar or container. Cool in the refrigerator. It will continue to thicken as it cools.
• Use as needed in recipes or to stir into coffee or tea.

http://freeeatsfood.com/2013/03/14/dairy-free-sweetened-condensed-milk-recipe/

"Vegan Gluten-Free Mocha Cake" from a website I found on-line (looks delicious) !

 

 

Ingredients:

Gluten-Free Chocolate Cake:

 

2-1/2 cups gluten-free flour blend

2 cups organic cane sugar

1 cup cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

 

1 cup unsweetened coconut milk beverage (such as So Delicious Dairy Free)
 

1 cup warm water

2/3 cup mild flavor oil (such as sunflower seed, grape-seed, or canola)

2 tablespoons white vinegar

1 tablespoon vanilla extract

Vegan Coffee Buttercream:

1/2 cup dairy-free margarine (such as Earth Balance Soy-Free), softened
 

1/4 cup organic non-hydrogenated shortening 3 cups organic powdered sugar, sifted

1 tablespoon instant coffee granules

1 tablespoon warm water 2-3 tablespoons dairy-f ree cof f ee creamer (such as So Delicious Dairy Free Coconut Creamer) 

1 teaspoon pure vanilla extract

 

Vegan Chocolate Ganache:

2 cups dairy-free chocolate chips

 

1/2 cup dairy-f ree cof f ee creamer (such as So Delicious Dairy Free Coconut Creamer)

Candy pearls, optional

Instructions:

For the Gluten-Free Chocolate Cake:

1. Preheat your oven to 350ºF.

2. Line the bottom of 2 8-inch round cake pans with parchment paper and spray each with cooking spray.

3. In a large mixing bowl, sift together the flour blend, sugar, cocoa powder, baking powder, baking soda and salt.

4. In a medium-sized bowl, combine the coconut milk beverage, warm water, oil, vinegar, and vanilla. Pour over the flour mixture and beat f or 1 minute.

5. Evenly divide the cake batter between the prepared cake pans, and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.

For the Vegan Coffee Buttercream:

6. Place the margarine and shortening in a mixing bowl, and beat f or 1 minute.

7. In a small bowl, dissolve the instant coffee in the tablespoon of warm water.

8. Add the coffee, powdered sugar, coffee creamer and vanilla to your mixing bowl, and beat for an

additional 2 minutes. Add another tablespoon or 2 of the coffee creamer, if needed, to make the

buttercream until light and fluffy.

9. To frost, place one layer of the cooled cake on serving platter or cake stand. Top with half of the

buttercream and smooth out to the edges. Place remaining buttercream in piping bag with star tip.

 

Top with the other cake layer and place in ref rigerator for 30 minutes. While it’s chilling, make the ganache.

For the Vegan Chocolate Ganache:

10. Mix the chocolate chips and coffee creamer in a small microwave-saf e bowl, and heat for 30 seconds.

Stir, and heat again in 15 second intervals, stirring in between, until the chocolate has just melted. Whisk until smooth.

11. Pour ganache over the top of the chilled cake. With an off set spatula, immediately spread the ganache

evenly on the top, then the sides of cake (ganache sets fairly quickly). Place cake back in the refrigerator for another 30 minutes.

12. Take the piping bag with remaining buttercream and pipe rosettes on the top of the cake, starting with the outer edge. If desired, sprinkle with candy pearls.

Notes:

The cake can be stored in the refrigerator, just be sure to let it sit at room temperature for a couple hours before serving.

  http://www.godairyfree.org/recipes/vegan-gluten-free-mocha-cake