Watch a seven minute video showing how to make mini lemon poundcakes that are gluten-free and 100 percent vegan.
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And as the recipe in the latest episode ofAlt-Baking Bootcampproves, citrus fruits shine in summer desserts, too.
Today, were whipping up mini lemon pound cakes.
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
So cane sugar it is.
Taste is everything, after all.
Of course, the real stars of the show here are the lemons.
One unexpected hero in this recipe isaquafaba,aka the liquid inside a can of chickpeas.
These two ingredient swaps ensure that these perfect lemon pound cakes are 100 percent vegan.
Oh, and as for that beautiful golden hue?
Its not just the lemons creating that vibrant colora touch of turmeric goes a long way.
Handel tops off the mini lemon pound cakes with vegan whipped cream made with just four ingredients.
(Hint: youll need your aquafaba again.)
Barry’s Bootcamp instructor certified in personal training, HIIT, indoor cycling, and TRX
Scroll down for the full recipe and watch the episode to see how its done.
Preheat the oven to 350F.
Line muffin tin and spray liners with vegan nonstick spray.
verify butter is at room temperature.
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2.
Mix well and allow to sit for three to six minutes.
Add all your dry ingredients to another mixing bowl and sift to ensure there are no clumps.
By this point, your butter and sugar should have had enough time to cream.
Youll notice a foamed texture begin to rise.
ensure to scrape the sides and bottom to ensure there are no dry bits left unincorporated.
Distribute batter into the prepared muffin tin, only filling each about three-fourths of the way full.
Bake for 14 minutes, rotate, and bake for another 12 to 15 mins.
Allow to cool completely before topping with whipped cream this step is crucial!
For the vegan whipped cream:1.
Drain aquafaba from a can of chickpeas or any other can of low-sodium white beans.
(It can be drained and saved up to a week in advance.)
Add one-quarter teaspoon of cream of tartar and continue to whisk on high for another five minutes.
Add one tablespoon of vanilla and continue to beat for another minute.
The brown color will dissipate and cream will turn white again.
Get more healthy dessert recipe ideas inWell+Goods Cook With Us Facebook group.
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