Vanilla Bean Cake With Strawberry-Basil Icing And Ganache Drips
Recipe information
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Cooking:
-
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Servings per container:
1
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Source:

Ingredients for - Vanilla Bean Cake With Strawberry-Basil Icing And Ganache Drips

1. 4 c. non-hydrogenated palm shortening -
2. 2 c. unbleached powdered sugar, sifted -
3. 1/2 c. agave nectar -
4. 1/2 c. safflower oil -
5. 1/2 c. strawberry puree -
6. 2 tbsp. basil-infused oil -
7. 2 tsp. golden flaxseed meal -
8. 1 tsp. plus 1 tsp. warm water -
9. 2 c. flour -
10. 1 c. evaporated cane juice -
11. 1 tsp. baking soda -
12. 1 tsp. baking powder -
13. 1 tsp. arrowroot -
14. 1/2 tsp. fine sea salt -
15. 1 1/4 vanilla soy milk -
16. 3/4 safflower oil -
17. 1 tbsp. vanilla bean paste (or ½ tbsp. vanilla extract) -
18. 1/4 tsp. white rice vinegar -
19. 2 1/2 c. chopped dairy-free semisweet chocolate -
20. 1 c. coconut milk -
21. 1 tbsp. non-hydrogenated palm oil -

How to cook deliciously - Vanilla Bean Cake With Strawberry-Basil Icing And Ganache Drips

1. Stage

To make the icing: Place the shortening in the bowl of a standing mixer with a paddle attachment and beat on high speed for 2 to 3 minutes. Reduce the speed to low, slowly add the powdered sugar, and beat until incorporated.

2. Stage

Raise the mixer speed to medium. Add the agave nectar and oil. Mix until fully incorporated and the icing is fluffy with a glossy appearance.