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Saludos amigos y familia de mi bella comunidad Plant Power (Vegan), espero que estén todos bien, con mucha salud, construyendo cada día un mundo mejor. Este mes de Septiembre 2023 es muy especial, ya que celebramos el segundo aniversario de esta comunidad, de la hermosa Plant Power (Vegan), el nicho destinado al veganismo, y del cual tengo la inmensa bendición y fortuna de haberla recibido como obsequio.
![IMG_20230910_173052.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EoeHHrCyzKwwuWNKw5KUKnZDyva7AwpENRD23V6LDc3wMGEitTGdkBJJkcTGDFe46Bt.jpg)
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Como todo cumpleaños merece ser celebrado con pastel, hoy he decidido hacer uno, obviamente vegano, y esa es la receta que les he traído hoy. Es un pastel pequeño, sencillo, pero delicioso. Me asombró mucho el hecho de que mi esposo se lo comió casi todo, especialmente porque él no come muchas cosas dulces, y tampoco es vegano, ni siquiera vegetariano; pero en honor a la verdad, él solito se comió las ¾ partes, jajajajaja. Dicho esto, veamos esta deliciosa receta, la cual he dividido en cuatro partes, explicando cada componente y fase de su elaboración.
![IMG_20230910_173534.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23wX7Yvd32gnN9tKJsxaZZyJSvQLmoKASsycvAnyZju36sqbAs7tt86fep1qyNY51vdhF.jpg)
![](https://images.hive.blog/768x0/https://images.ecency.com/DQmUcuiKX1Ec6eZKJCiaDLoJYAeSh8uCZ59WkyF6CctMRsa/separador_sirena.png)
THE CAKE / EL PASTEL
Preparation time: This recipe requires an approximate preparation time of 70 minutes, but this may vary depending on baking time.
Servings: With this mixture I obtained a round cake 18 cm in diameter and 6 cm high; plus a thin cake measuring 25 cm x 15 cm, 2 cm high.
250 grams of self-rising wheat flour.
1 teaspoon of baking soda.
1 teaspoon baking powder.
1 pinch of salt.
200 grams of sugar.
150 ml of vegetable oil (whatever you have available)
250 ml of vegetable milk. I used oat milk
1 tablespoon of apple cider vinegar.
Half a sarrapia or tonka seed, finely grated.
2 flax eggs (each egg is made with a tablespoon of ground flax seeds, plus 3 tablespoons of liquid, in this case, I used part of the oat milk to prepare them).
Bowl, whisk, measuring cups, teaspoons, bowls, previously oiled and floured baking molds, etc.
![IMG_20230909_151657.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23wgPhSw9VMzPoSVrAmcZ71YxAcnD5yPaDmPp44iAn9wVVmPFNb5WNSqMN7oufoxni6W5.jpg)
Tiempo de preparación: Esta receta requiere de un tiempo aproximado de elaboración, de 70 minutos, pero esto puede variar en función al tiempo de horneado.
Raciones: Con esta mezcla obtuve un bizcocho redondo de 18 cm de diámetro, y 6 cms de altura; más un bizcocho delgado de 25 cm x 15 cm, de 2 cm de altura.
250 gramos de harina de trigo leudante.
1 cucharadita de bicarbonato.
1 cucharadita de polvo para hornear.
1 pizca de sal.
200 gramos de azúcar.
150 ml de aceite vegetal (del que tengas disponible)
250 ml de leche vegetal. Yo utilicé leche de avena
1 cucharada de vinagre de manzana.
Media semilla de sarrapia o tonka, finamente rallada.
2 huevos de lino (cada huevo se elabora con una cucharada de semillas de lino molidas, más 3 cucharadas de líquido, en este caso, usé parte de la leche de avena para prepararlos).
Bol, batidor, tazas medidoras, cucharillas, escudillas, moldes para hornear previamente aceitados y enharinados, etc.
![](https://images.hive.blog/768x0/https://images.ecency.com/DQmUcuiKX1Ec6eZKJCiaDLoJYAeSh8uCZ59WkyF6CctMRsa/separador_sirena.png)
Los ingredientes que se utilizan en esta receta, deben estar a temperatura ambiente, para garantizar que la mezcla esponje bien al hornearla. Comenzamos elaborando los huevos de lino, ya que se requiere un mínimo de 15 minutos para que se hidraten adecuadamente; para ello, añado una parte de la leche de avena, así como la ralladura de sarrapia o tonka (que aromatizará la mezcla), a las semillas molidas. Remuevo y dejo reposar.
![IMG_20230909_151721_1.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EoeHtHABiwPJc74EEoj4fpwF11j7UMMhHYqaYmbWvwbT8fAox6ueZNHv6Ud22JXeKWP.jpg)
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![IMG_20230909_152128.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EpEJDT7xV1wh5Txc3BZ1Jt8xFHy2bBXht3RYBkMbLsk2sX13hjFY3oGZks7Fh9g84Lc.jpg)
![](https://images.hive.blog/768x0/https://images.ecency.com/DQmUcuiKX1Ec6eZKJCiaDLoJYAeSh8uCZ59WkyF6CctMRsa/separador_sirena.png)
A continuación cierno en un bol los ingredientes secos: Harina de trigo, sal, bicarbonato, polvo de hornear. Mezclo muy bien con una cuchara, para que se distribuyan de manera uniforme.
![IMG_20230909_153210.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EogNijBGraEMq9x1WtjH4mNRqzNHzGvb6xmtjcKrsRgx1tn1feFhwo4aXkvfMoQpPWq.jpg)
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En otro recipiente, colocar el azúcar, añadir el resto de la leche de avena, los huevos de lino y el vinagre de manzana. Mezclar bien.
![IMG_20230909_153709.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23xAa4j4fmSX4P2PTCR9rCugxGf89BFK3fyY1Ns9XsjsgUGgi1Pr8BMYvzigykrwVXM32.jpg)
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Añadir la mezcla húmeda a los ingredientes secos. Mezclar con un batidor de varillas hasta integrar. Distribuir en las bandejas para hornear, y llevar al horno (precalentado a 180 grados centígrados), por 50 minutos aproximadamente.
![IMG_20230909_154406.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23u652os97a3mK6CLttHTbunn4b94gdvdZfCZPFwRar2xZd52WnFXTaLP1kTWxo3wVz2h.jpg)
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SWEET COCONUT CREAM / CREMA DULCE DE COCO
Preparation time: If the coconut milk is already ready, it only requires patience and making it with one or two days in advance.
Servings: 350 ml of sweet coconut frosting (approximately).
The quantities of ingredients presented below may vary according to the quality of the coconuts. The ones I got didn't have much fat, so initially I was hoping to make a coconut frosting, but it turned into a cream.
- 1 liter of coconut milk.
- 100 grams of powdered white sugar.
- 1 teaspoon vanilla.
- Cup, spoon, cooler, etc.
![IMG_20230909_162658.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/Eos2JKE8W3UQLo3ZXD4GkAV7z47yw2LHFugsrDgr2cus4jjyFVv7uzJc5uSaWejrDLG.jpg)
Tiempo de preparación: Si ya está lista la leche de coco, sólo se requiere paciencia y hacerla con uno o dos días de antelación.
Raciones: 350 ml de crema dulce de coco (aproximadamente).
Las cantidades de ingredientes que a continuación presento, pueden variar de acuerdo a la calidad de los cocos. Los que yo conseguí no tenían mucha materia grasa, así que inicialmente esperaba hacer un frosting de coco, pero pasó a ser una crema.
- 1 litro de leche de coco.
- 100 gramos de azúcar blanca pulverizada.
- 1 cucharadita de vainilla.
- Taza, cucharilla, refrigerador, etc.
![](https://images.hive.blog/768x0/https://images.ecency.com/DQmUcuiKX1Ec6eZKJCiaDLoJYAeSh8uCZ59WkyF6CctMRsa/separador_sirena.png)
Esta parte de la receta la hice un día antes. Para ello, preparé un litro de leche de coco con cuatro cocos grandes. Como ya indiqué, los cocos que pude conseguir aquí, eran jóvenes, por lo que su materia grasa era menor. Tampoco conseguí goma xantana, que es un ingrediente vegano que permite cohesionar los componentes de la leche de coco, espesándola, y así poder elaborar un frosting de coco. Por tanto, opté por refrigerar la leche, y esperar a que la parte sólida y grasa de la leche de coco, se separase de la líquida, para poder extraerla y preparar la crema.
![IMG_20230909_162535.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23yJLxo29gpEcqCbFGhikR5hQsCtoTfV4rBfhLvmvqCyQWcvgzpymtxd5F4kNCoX3ZmwP.jpg)
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Se extrae la parte que está solidificada encima del líquido, y se transfiere a una taza. Seguidamente se añade la vainilla y el azúcar pulverizada. Mezclar bien y volver a refrigerar.
![IMG_20230909_162747.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EokdA2pYK22jBZJdv9r98rwcebToZKoKZzrrpy3XTApAQbRJSee5P9AJ5fymzyFBfrP.jpg)
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STRAWBERRY JAM / MERMELADA DE FRESA
Preparation time: This recipe is also very quick. It will take 30 minutes to prepare.
Servings: 400 ml of jam.
The quantities of ingredients that I present below may vary according to availability.
200 grams of washed strawberries.
100 grams of sugar.
200 ml of water.
1 teaspoon of apple cider vinegar.
Bowl, pot, spoon, knife, measuring cup, jar to store jam, etc.
![IMG_20230909_161738.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23wCDgHaXM8mAyWr5fELUqLfeBtYXnVinr7Z8vvKfaFqD9kdVVu6wuMtBUcovpfWpAoBn.jpg)
Tiempo de preparación: Esta receta también es muy rápida. Se requerirán 30 minutos para su elaboración.
Raciones: 400 ml de mermelada.
Las cantidades de ingredientes que a continuación presento, pueden variar de acuerdo a la disponibilidad.
200 gramos de fresas lavadas.
100 gramos de azúcar.
200 ml de agua.
1 cucharadita de vinagre de manzana.
- Bol, olla, cucharilla, cuchillo, taza medidora, frasco para guardar la mermelada, etc.
![](https://images.hive.blog/768x0/https://images.ecency.com/DQmUcuiKX1Ec6eZKJCiaDLoJYAeSh8uCZ59WkyF6CctMRsa/separador_sirena.png)
![IMG_20230909_161756.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/EoiVdHxvkNsDjXtnX1JdudYurmgR1Jg19s1MzzhwcN5MMKDttwKzpugXnEhVEDUgZmu.jpg)
Esta receta es muy simple: Se les retiran las hojitas verdes a las fresas, se trocean. Colocar en una olla, añadir el azúcar, el vinagre. Remover. Cocinar a fuego medio por 20 minutos.
![IMG_20230909_161820.jpg](https://images.hive.blog/768x0/https://files.peakd.com/file/peakd-hive/sirenahippie/23xKxrHMxKLsxMsSY1kZAaWvPakK5hYWqibGyDgJQW7Z88eyMq4xWD1SwnCF9yuqzje9F.jpg)
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Estando ya frías las fresas, licuar y guardar en un frasco. Reservar. Se obtiene una mermelada con una consistencia fluida, lo cual es adecuado, porque servirá para rellenar el pastel.
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ASSEMBLY THE CAKE / ENSAMBLANDO EL PASTEL
- Preparation time: Approximately 10 minutes.
The quantities of ingredients that I present below may vary according to availability.
- Cake.
- 200 ml of jam.
350 ml of sweet coconut cream, if you have frosting, it is much better.
1 cup of grated coconut (can be fresh or dehydrated).
- Fruits and leaves to decorate. It is very important that they are properly washed and disinfected.
- Plate or tray, knife, spatula, spoons, cups, etc.
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- Tiempo de preparación: Aproximadamente 10 minutos.
Las cantidades de ingredientes que a continuación presento, pueden variar de acuerdo a la disponibilidad.
- Pastel.
- 200 ml de mermelada.
350 ml de crema dulce de coco, si tienes frosting, es mucho mejor.
1 taza de coco rallado, (puede ser fresco o deshidratado).
- Frutas y hojas para decorar. Es muy importante que estén apropiadamente lavadas y desinfectadas.
- Plato o bandeja, cuchillo, espátula, cucharillas, tazas, etc.
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Estando ya el pastel frío, desmoldar y cortarlo transversalmente para poder rellenarlo. Yo aquí muestro un pastel rectangular, pero ese lo utilizaré en otra receta que presentaré posteriormente.
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Rellenar el interior del pastel con la mermelada de fresa. Colocar la otra tapa encima, y cubrir todo el pastel con la crema dulce de coco. Posteriormente adherir el coco rallado por encima y por los lados del pastel.
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Una vez cubierto el pastel con el coco, procedo a decorarlo con fresas, rebanadas de durazno, acerolas (Malpighia emarginata) y hojas de curía sarrapia (Justicia pectoralis). Estas dos últimas las coseché de mis plantas. Pensé en usar una manzana verde en la decoración, pero no fue necesaria. Aquí hice un diseño que pudiera parecer una flor de Navidad, pero a mí me gustó, es una hermosa flor roja hecha con fresas, encerrada en un círculo de durazno. Por los laterales alterné fresas picadas con acerolas o cerecitas.
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And the VEGAN BIRTHDAY CAKE is ready. The ideal would be to let it rest for 24 hours in the refrigerator, as this is how the flavors integrate, but I proceeded to chop it and serve it, accompanied by a fruity water. Its flavor is delicious, all the ingredients combine perfectly, and the texture of the cake is soft. It is similar to what we know as cold cake. I really liked this recipe a lot. All that remains is to say: Happy Birthday Plant Power (Vegan)!
Y ya está listo el PASTEL VEGANO DE CUMPLEAÑOS. Lo ideal sería dejarlo reposar 24 horas en la nevera, pues así se integran los sabores, pero procedí a picarlo y servirlo, acompañado de un agua frutal. Su sabor es delicioso, todos los ingredientes combinan perfectamente, y la textura del pastel es suave. Es similar a lo que conocemos como torta fría. Realmente me gustó mucho esta receta. Solo queda decir: ¡Feliz Cumpleaños Plant Power (Vegan)!
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Aquí termino mi post de hoy, en el cual he querido rendir homenaje a mi amada comunidad Plant Power (Vegan). Espero que se animen a seguir haciendo recetas veganas, que son deliciosas, nutritivas y compasivas con la Madre Tierra.
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These photos are my own, and were taken with a Xiaomi REDMI 8 A phone / Estas fotos son de mi propiedad, y las tome con un smarthone Xiaomi REDMI 8 A
This time I'm using a divider that @doriangel gave me last year. Thank you very much for this beautiful gift. / En esta ocasión estoy usando un divisor que me obsequió @doriangel el año pasado. Muchas gracias por este bello regalo.
In case it is required to use the content or images of this post and of my other publications, I would appreciate if you could refer to my authorship (Fabiola Martínez) and cite the corresponding link. Thanks. / En caso de se requiera utilizar el contenido o imágenes de este post o de alguna de mis otras publicaciones, agradecería que se hiciera referencia a mi autoría (Fabiola Martínez) y se cite el link correspondiente. Gracias.
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Delegations welcome!
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