The channel is about healthy desserts and cakes. All recipes are plant-based, gluten-free, refined sugar-free, with natural colorants and wholesome ingredients.
Welcome to my channel! My name is Olga, and I've been making my customers happy with healthy vegan cakes for 3 years. It's been happening in Miami, Florida. And because of so many requests from all over the world, finally, I decided to share my knowledge with you here, on RU-vid.
Hi olga! I tried making your recipe using a kitchen scale because im a pastry vhef myself but the cake didnt turn our as light and airy as yours. Infact the batter was very dense and dough like. It had great structure but it was very dense. Any tips for me?
Olga, thank you very much for your wonderful classes. I made this cake, it is very tasty. The only question- is it ok that cherry jelly is not smooth but icy .i followed the instructions what can be wrong? Thank you ❤
Thank you for your kind words ❤️ The cherry jelly should have a jelly consistency, it’s not icy. The only reason why it can be ice is if you freeze this layer and it wasn’t defrosted completely inside of the cake. Or if agar was not activated. In this case, it’s gonna have a runny jam consistency
Wow! I am so inspired to assemble the materials to begin making your very elegant and nutritious cakes! I am grateful for finding you who are so willing to share your labors to create gastronomic and visual works of art with such pure ingredients.Many thanks!
Who's going to be the one to tell these vegans that "Organic" means they use manure from factory farms to feed their organic plants because there's no such thing as a manure farm & that they use blood & bone from the remains of these animals as well. Therefore, your beloved "organic" is another revenue stream for factory farming.
I tried this recipe today. It was unedible. I was surprised by the recipe for 20cm molds as it sais 100ml of apple sider vinegar. The taste of the cake is extremelly sour. I just threw expensive ingredients to the bin 😞
I’m getting so frustrated because I’ve done this like three times and it’s not turning out. It becomes grainy or it doesn’t set right I just did half a batch this time and did it exactly like you said and as soon as I put in the maple syrup, it turns to a different texture and it doesn’t look as shiny as it used to be. Are you sure you’re using maple syrup?
Hi Olga, I used liquid sweetener and the result was not what I expected. It melted in my hands despite following the exact temperatures and techniques taught. I did some research. To be able to temper chocolate properly, i read that no liquids can be used at all. So I don't know what to do
Cake looks amazing, however, I would not eat it by the piece. Even for the healthy person with a healthiest gallbladder and liver, it would be difficult to proccess this ENOURMOUS amount of fats and saturated fats, since majority of your ingredients are quite hight in fats (cashews, full fat coconut cream , coconut oil, cacao butter etc), I would suggest enjoy it VERY sparingly. Even the healthiest fats can seriously damage your body if eaten in crazy amounts.
Секрет один - темперировать по правилам 😊 все, как я показываю в видео. Я это делаю уже 8-9 лет. Вы можете посмотреть мой инстаграм - весь мой шоколад на кленовом сиропе.
Thank you! This seems to defy all the people who say adding liquid while making chocolate will definitely cause seizing. I noticed that you add your liquids after the 1st heating to 115 degrees, before then cooling to 84, and then reheating to 89, but the others I've seen, try to add their liquids AFTER tempering (final reheat to 89). I wonder if this is the difference why their chocolate always seizes and yours does not? I've used your method about 10 times and it's always great. When I try to make fillable shells, I have to let it sit in the mold (polycarbonate) for 10 minutes before emptying and then cooling the shells, or else all the chocolate drains from the mold. Does that seem correct? Thanks again.
Dear Olga, Thanks a lot for your lovely recipe. I tried it completely. However it has not turned out as great as yours. I have few questions, pls can you help? 1. I am based in India and it is very hot and humidity so my chocolates end up having a mushy texture. DO I need a preservative for the same and if so pls can you recommend one with quantity, which will not alter the taste of the chocolate . 2. Also is it OK if I use coconut nectar instead of maple syrup? 3. Any tips you would suggest to preserve the chocolates and to give it a good snap. Thanks a lot dear ❤
You need to work in the environment with the temperature below 20-21C, with minimum humidity, at least less than 50%. Without following this rule, everything will fail((( Also, please read my comments to other people who asked about chocolate being still soft/melting in the hands. It’s a problem with tempering process. It was failed. And yes, please use coconut nectar. But coconut nectar has a very tart aftertaste, so your chocolate will have it as well. Not all people will appreciate it. But it’s possible to make chocolate with coconut nectar 🤎🤎🤎
Dear Olga, Thanks a lot for your precious knowledgeable suggestions. I really value your advice. Since I live in India, the heat is a lot and it gets very humid. Do you suggest use of an Air Conditioner to reduce the humidity?I am genuinely confused and so asking as I am maintaining the temperature as mentioned in your video but the tempering is still not happening fully as well as yours. Pl can you guide me as to how to temper it? Sorry for the inconvenience. Thanks a lot for everything.
Hi! and thank you for your recipe. I've done it a few times and although it taste good is not as shiny and the snap goes way the next day after storing. I read maple has a 35% water could it be that is sesing the chocolate over time? could it be the way I storage? (aluminum). I have thermometer and I'm following temperatures for tempering chocolate. Again thank you for a great recipe that truly is simple and don't requires big equipments.
Hei Olga! Thank you for sharing such a great recipe. Can I replace matcha with the dragonfruit powder or pitaya powder? I will love to make a pink cake. 😍
