Vegan Cranberry Layer Cake
Ingredients
Base
- 130g gingerbread cookie crumbles
- 65g melted dairy free butter or coconut oil
Cranberry jelly
- 2 1/2 cups cranberries
- 2 cups water
- Juice & zest of 1 orange
- 1/4 cup maple syrup
- 1 tsp agar agar powder
Coconut panna cotta
- 1 can coconut milk 400ml
- 1/4 cup pure maple syrup
- 65g dairy free white chocolate
- 1 tsp pure vanilla extract
- 1 tsp agar-agar powder
Preparation
In a medium bowl, combine base ingredients and firmly press mixture into the cake molds, then refrigerate until firm
Combine cranberries, orange juice and zest in a saucepan, add the maple syrup and water, bring to a simmer over medium heat, cook while stirring occasionally until the berries burst and the sauce thickens, about 15 minutes, then strain mixture through a fine mesh sieve and use the back of a spoon to press out the juice
Add the cranberry juice to the saucepan, cook on medium heat, add agar-agar and mix until completely dissolved, let simmer for 1 minute, pour the mixture over the base layer and refrigerate until set
Add coconut milk to a saucepan, cook on medium heat with constant stirring for 1 minute, add agar-agar and mix until completely dissolved, whisk in white chocolate, maple syrup and vanilla, let simmer for 1 minute, pour over the cranberry layer and refrigerate until set, remove cakes from the molds and top with cranberry sauce before serving
