Vegan Layered Cranberry 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 and 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 maple syrup and water, bring to a simmer over medium heat, and cook, stirring occasionally, until the berries burst and the sauce thickens, about 15 minutes
Strain the mixture through a fine mesh sieve and use the back of a spoon to press out the juice
Add the cranberry juice back to the saucepan, cook on medium heat, add agar-agar, and mix until completely dissolved, let simmer for 1 minute, then pour 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, then pour over the cranberry layer and refrigerate until set
Remove cakes from the molds and top with cranberry sauce before serving
