Vegan, Gluten-free Carrot-Hazelnut Cakes using GLUTEN-FREE VEGAN CAKE MIX
Plain cake batter and Vanilla cream — an IREKS recipe in 2 components, makes approx. 40 pieces. Uses Ireks Gluten Free Vegan Cake Mix 12.5 kg.
- mixing time
- 3–4 min
- scaling weight
- 0.055 kg
- baking temperature
- 190 °C
- baking time
- 25–30 min
Ingredients
Plain cake batter
| Ingredient | Quantity |
|---|---|
| Ireks Gluten Free Vegan Cake Mix 12.5 kg | 1.000 kg |
| Vegetable oil | 0.300 kg |
| Hazelnuts, chopped, roasted | 0.160 kg |
| Cinnamon, ground | 0.008 kg |
| Water | 0.400 kg |
| Carrot strips | 0.400 kg |
Vanilla cream
| Ingredient | Quantity |
|---|---|
| Vegan cream margarine | 0.500 kg |
| Water | 0.150 kg |
| Icing sugar | 0.400 kg |
| Vanilla paste | 0.010 kg |
Method
- Plain cake batter
Mix all the ingredients, apart from the carrot strips, on medium speed and gradually add the carrot strips towards the end of the mixing time.
- Plain cake batter
Fill the batter into the moulds and bake.
- Vanilla cream
Whip all the ingredients together and decorate the cooled cakes as desired.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.