Vegan Caribbean Mont Blanc by @healthyalie

55 min
Medium

8 servings

🥛

240 ml

Soy Milk

🍋

1 tbsp

Lemon Juice

🥃

1 capful

Rum

🌾

220 g

Flour

🌽

30 g

Cornstarch

🧂

1 tsp

Baking Powder

🧂

0.5 tsp

Baking Soda

🍬

120 g

Cane Sugar

🥑

120 ml

Neutral Oil (avocado)

🥛

100 ml

Soy Milk

🥥

400 ml

Coconut Milk

🍋

1

Lime Zest

🍬

80 g

Cane Sugar

🍦

1 tsp

Vanilla Extract

🌽

2 tbsp

Cornstarch

🥃

1 capful

White Rum

🍬

2 tbsp

Cane Sugar

💧

2 tbsp

Water

🥥

1 cup

Shredded Coconut

Preparation Steps

  1. Step 1/6

    In a saucepan, mix all the ingredients for the coconut cream. Heat over medium heat, stirring continuously until the cream starts to thicken. When bubbles start to form, remove from heat and let cool.

    🥛soy milk
    🥥coconut milk
    🍋lime zest
    🍬cane sugar
    🍦vanilla extract
    🌽cornstarch
    🥃white rum
    🍲saucepan
    🍴whisk

  2. Step 2/6

    In another saucepan, mix the sugar and water for the syrup. Bring to a boil, then remove from heat and let cool.

    🍬cane sugar
    💧water
    🍲saucepan

  3. Step 3/6

    Prepare two small springform pans and preheat the oven to 175°C (347°F).

    🧁cake pan

  4. Step 4/6

    In a mixing bowl, combine the flour, cornstarch, baking powder, baking soda, and sugar. Add the soy milk, lemon juice, oil, and rum, mixing gently until just combined.

    🌾flour
    🌽cornstarch
    🧂baking powder
    🧂baking soda
    🍬cane sugar
    🥛soy milk
    🍋lemon juice
    🥑neutral oil (avocado)
    🥃rum
    🥣mixing bowl
    🍴whisk

  5. Step 5/6

    Bake for 25 minutes or until a toothpick comes out clean from the center of the cakes. Let cool completely before removing from the pans and slicing each cake in half horizontally.

    🧁cake pan

  6. Step 6/6

    Spread the coconut cream on top of one cake layer, then gently cover with another cake layer. Repeat until all layers are stacked. Cover the sides of the cake with the remaining cream, then sprinkle with shredded coconut. Refrigerate overnight before slicing and serving.

    🥥shredded coconut
    🥄spatula

Composition

Ingredients

Types

Dairy Alternative, Fruit, Alcohol, Grain, Chemical, Sweetener, Oil, Flavoring, Liquid

Ingredients

soy milk, lemon juice, rum, flour, cornstarch, baking powder, baking soda, cane sugar, neutral oil (avocado), coconut milk, lime zest, vanilla extract, white rum, water, shredded coconut

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 45g, Sugar: 35g, Fat: 15g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 2mg

Vitamins

Vitamin C: 10mg, Vitamin A: 50IU

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

saucepan, mixing bowl, whisk, cake pan, spatula

Appliances

oven

Type

Type

Type Of Dish

Dessert

Occasions

Anytime

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean

Geographic

Multiple, Caribbean

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Sweet

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (covered), freezer : 1 month (airtight container)