Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO скачать в хорошем качестве

Vegan Pumpkin Spice Cake Recipe | EASY DESSERT HOW TO

LAY HO MA everyone! If you joined me in the previous episode, you'll now be able to use that same pumpkin spice pureé on this amazing vegan pumpkin spice CAKE! Oh, and we're also making a delicious coconut frosting made with real young Thai coconut meat! If you're into sweet delights or you're scrambling for an easy vegan dessert recipe, you've come to the right place. Roll your sleeves up and brace yourself for the easiest, no BS vegan pumpkin spice cake recipe with a coconut frosting. Ingredients for Pumpkin Spice Cake: 1/2 cup pumpkin spice pureé 1 cup cane sugar 1/4 cup melted coconut oil (plus a little for greasing your pan) 1 cup coconut or almond milk 1 tsp salt 2 tbsp cinnamon 1 tsp baking powder 1.5 cups flour Ingredients for Coconut Frosting: 1 young Thai coconut (meat) 1/2 cup cane sugar 1 tsp vanilla extract 1 tbsp coconut or almond milk 1/4 cup cashews Directions for Pumpkin Spice Cake: 1. preheat your oven to 350F 2. in a mixing bowl, add your pumpkin spice pureé, cane sugar, coconut oil, and coconut or almond milk 3. whisk 4. add in the salt, cinnamon, baking powder, and flour 5. mix 6. oil an 8 inch baking pan, pour in your batter, and spread 7. bake in the oven for 50 min Directions for Coconut Frosting: 1. to open the coconut, CAREFULLY chop (with a heavy duty knife) 4 sides on the top to create an opening 2. separate the coconut meat with a spoon 3. harvest the meat and rinse in cold water 4. strain out your coconut water with a sieve and use for another recipe or drink straight up! 5. in a blender, add your coconut meat, cane sugar, vanilla extract, milk, cashews, and blend on high speed 6. refrigerate the frosting to thicken up more 7. when the cake is done, let is cool in room temperature before adding on the frosting 8. ENJOY!! If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE: https://www.yeungmancooking.com STAY IN THE LOOP ON SOCIAL MEDIA! Wil's Recipes on Instagram: @mr_wilyeung Wil's Recipes on Facebook: fb.me/mrwilyeung Wil's Photography + Video on Instagram: @wyphotography.com Wil's Photography + Video on Facebook: wyphotography You are watching:    • Vegan Pumpkin Spice Cake Recipe | EASY DES...   Learn how to make vegan pumpkin spice pureé:    • Real vegan Pumpkin Spice Latté Recipe | DI...