Today I thought of offering you a delicious and nutritious snack, also suitable for those who are lactose intolerant or allergic to eggs. Given the success of my previous milk slices, today I propose the vegan version: we have already seen how to prepare the cocoa sponge cake without the eggs, so we will start the recipe from this very simple base for desserts. To prepare the filling, however, we will use soy milk, vegetable cream, agave syrup and rice starch. Let's get to work.
Video of the Recipe
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Identity Card of the Recipe
- 207 KCal Calories per serving
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Ingrediants
For the Vegan cocoa sponge cake
- 250 ml of water
- 1 sachet of 16 g of baking powder
- 1 pinch of salt
- 20 g of cocoa
- 170 g of white flour type 00
- 120 g of potato starch
- 15 g of soy lecithin
- 20 g of dextrose
- 110 g of brown sugar
- 80 ml of corn oil
For the vegetable milk filling
- 300 ml of soy milk
- 200 ml of vegetable cream
- 60 g of agave syrup or maple syrup
- 40 g of rice flour
Materials Needed
- Electric hand mixer
- Baking plate
- Baking paper
- Sharp knife
- Casserole
- Whip
- Precision balance
- Spatula
- Meter
Preparation
- First make the cocoa sponge cake as described in this video.
Pay attention to cooking
To prepare the sponge cake intended for making milk slices, proceed as follows: the cocoa mixture is poured into an oven plate (lined with wax paper), until a thickness of about 7-8 mm is obtained. The cake should be cooked at a temperature of 160 ° C for 20 minutes.- Once cold, cut the sponge cake and obtain two rectangles measuring 30 x 12 cm, with a thickness of about 1 cm.
- Prepare the filling. In a saucepan, pour a part of soy milk (about 200 g) and the vegetable cream. Bring almost to the boil, adding the agave syrup (or the maple syrup).
Did you know that
In the original recipe of the milk slices we used honey to sweeten the cream. Honey, however, being a bee product, is not allowed in the vegan's diet: for this reason, it is advisable to use agave syrup or maple syrup, two excellent substitutes for honey.- Dissolve the rice flour in the remaining 100 ml of soy milk and pour everything into the saucepan over the heat, continuing to mix with the whisk until the desired consistency is reached. Cook the cream for a couple of minutes, maintaining a very sweet flame.
- Arrange a generous layer of cream (still hot) on the first rectangle of cocoa sponge cake, taking care to level the cream with a spatula. Cover immediately with the other layer of sponge cake.
- Leave to cool completely for at least one hour.
- Trim any imperfect parts and obtain regular slices.
- Serve the milk slices very cold.
Alice's comment - PersonalCooker
Who would say that in these snacks we do not find animal footprints of any kind? And then wait to taste a real delicacy that no one will be able to resist. Personal-cooker's word.Nutritional values and Health Comment on the recipe
The Vegan Milk Slices - Without Eggs, Without Butter and Without Cholesterol - are homemade sweet-snacks that brilliantly replace those available on the market. Alice's version - in addition to being free of food of animal origin, thus lending itself to the vegan or vegetarian diet - does not contain cholesterol and provide lecithins and polyunsaturated fatty acids (all cholesterol-lowering molecules). The average portion of Vegan Milk Slices is 30-60g (60-125kcal).
