5 recipes for Easter cakes (eat even without gluten and eggs)

No need to rush to buy Easter cakes in chain stores and trendy places. But in a hurry to cook them according to these recipes - yes, it’s probably worth it.

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5 recipes for Easter cakes (eat even without gluten and eggs)5 recipes for Easter cakes (eat even without gluten and eggs)

Easter cake from the Chinese restaurant "Mandarin. Noodles and Ducks"

Creamy Easter cake for Happy Easter from the chef Xu Lei.

5 recipes for Easter cakes (eat even without gluten and eggs)

COOKING TIME:

90 minutes

NUMBER OF PORTS:

4 servings

Cooking process

  1. Combine cream, flour, yeast, sugar, salt and eggs.

  2. Put the dough in a warm place for an hour.
  3. Then put it in the tins and bake for 15 minutes, steamed or in a double boiler.
  4. To prepare the glaze, mix the protein, powdered sugar and lemon juice in a mixer.
  5. Coat the cakes with this glaze immediately after cooking.

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5 recipes for Easter cakes (eat even without gluten and eggs)5 recipes for Easter cakes (eat even without gluten and eggs)

Easter cake from the restaurant " Cheese factory "

Traditional Italian Easter cake with candied fruit.

5 recipes for Easter cakes (eat even without gluten and eggs)

COOKING TIME:

150 minutes

NUMBER OF PORTS:

6 servings

Cooking process

  1. Dissolve the yeast in warm milk, add a pinch of sugar and 2 tbsp. l flour. Clean in a warm place for 30 minutes (the dough is considered ready when the yeast rises and falls).
  2. Add flour, egg, yolk, remaining sugar and a spoonful of vanilla sugar to the dough, then knead the dough. Add softened margarine and knead the dough until elastic.

    After that, put the dough back in a warm place.

  3. Add raisins and candied fruits to the risen dough.
  4. Fill the cake molds with 1/4 dough, leave in a warm place. Once the dough has increased in volume to the top of the mold, put in a preheated oven to 180 degrees and bake for 40 minutes.
  5. Cool the finished cakes and remove from the mold.

  6. To prepare the glaze, beat the protein with lemon juice and add powdered sugar in small portions.
  7. Put icing on Easter cake and decorate with candied fruit.

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5 recipes for Easter cakes (eat even without gluten and eggs)5 recipes for Easter cakes (eat even without gluten and eggs)

Chocolate muffin from the restaurant Black Thai

Instead of Easter cakes, Black Thai chef offers a recipe for Easter cupcakes.

5 recipes for Easter cakes (eat even without gluten and eggs)

COOKING TIME:

60 minutes

NUMBER OF PORTS:

4 servings

Preparation process

  1. Beat the eggs with condensed milk to a thick foam.
  2. Then melt the chocolate with butter and vegetable oil.

    Combine the melted mass with the beaten eggs.

  3. Add wheat and almond flour, cocoa powder, baking powder and raisins.
  4. Pour the finished dough into muffin molds and bake at a temperature of 160 degrees for 20-25 minutes.
  5. You can decorate muffins with whipped cream and eggs from multi-colored marzipan.

170 calories

5 recipes for Easter cakes (eat even without gluten and eggs)5 recipes for Easter cakes (eat even without gluten and eggs)

Gluten-free Easter cake from the store useful products "Garden City"

This Easter cake is suitable for those who can not tolerate gluten or lactose: for its preparation only vegetable milk, cornmeal and gluten-free mixture are used.

5 recipes for Easter cakes (eat even without gluten and eggs)

COOKING TIME:

30 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Flour (gluten-free mixture)

120 g

Preparation process

  1. Combine all the ingredients in a mold and mix with a mixer until smooth.
  2. Put the finished dough in molds and bake at a temperature of 190 degrees for 15 minutes.
  3. If desired, decorate the finished Easter cake with fondant and sugar sprinkles.

285 calories

5 recipes for Easter cakes (eat even without gluten and eggs)5 recipes for Easter cakes (eat even without gluten and eggs)

Easter cake for vegans from project "Taste. am399; Color"

The founder of the project "Taste.

am414; Color" Alena Zlobina shares the Easter cake recipe, which is prepared exclusively from plant products.

5 recipes for Easter cakes (eat even without gluten and eggs)

COOKING TIME:

120 minutes

NUMBER OF PORTS:

6 servings

Ingredients

Juice ( orange )

50-100 ml

Sugar ( Coconut )

3 tbsp. l

Oil ( Coconut )

1 tbsp. l

Cinnamon (or vanilla)

1 tsp

Preparation process

  1. First of all you need to knead the dough. Cut the banana into small pieces and knead well.

    Add water, orange juice and flour. Mix everything thoroughly in a blender. If you add a little more orange juice - Easter cake will turn out "with sourness."

  2. Add 2 tablespoons of sugar, coconut raisins to the dough and mix well again.
  3. Lay out the dough into forms.

    You can make several small Easter cakes, or you can make one large. The baking time will depend on this. For example, if you decide to make six small Easter cakes, you must first bake 40 minutes at a temperature of 180 degrees, and then another 30 minutes at a temperature of 200 degrees. And if you decide to make one big Easter cake, then the first 40 minutes you need to keep the temperature 180 degrees, and then another 50 minutes - 200 degrees.

  4. Now make the sauce.

    Cashew must first be soaked overnight so that the nuts swell and become soft. Sprinkle cashews in a blender, add coconut milk and whisk. As a sweetener, you can use a tablespoon of agave syrup or coconut sugar. Cinnamon or vanilla can become a flavoring agent - just a teaspoon.

  5. When the cake is cooled, pour sauce over it and serve immediately.

    You can decorate with finely chopped raisins and dried fruits. This Easter cake is stored for 2-3 days, but the sauce needs to be cooked fresh each time.

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