Discover a delightful Easter surprise with this easy vegan gluten-free braid cookie cake recipe, perfect for your festive celebrations!
Deliciously Festive Treat for a Joyful Celebration!
Get ready for a delightful Easter treat with an easy vegan gluten-free braid cookie cake recipe. This visually stunning dessert is perfect for the holiday, allowing for creative customization with your favorite Easter-themed decorations. Made with wholesome ingredients, this recipe caters to those with dietary restrictions, making it a fantastic option for gatherings where guests may have different dietary needs.
The ingredients include a variety of flours such as rice flour, oat flour, and almond flour, along with wholesome add-ins like raisins and walnuts. Sweetened with coconut sugar and maple syrup, this dessert not only tastes great but is also free from common allergens. The simple steps involved in creating this show-stopping dessert ensure that even novice bakers can impress their friends and family during the Easter celebrations.
Whisk Your Way to a Festive Delight: A Delectable Twist on Tradition!
Easter surprise easy vegan gluten-free braid cookie cake recipe join me as I challenge myself to whip up the ultimate vegan gluten-free braid cookie cake for Easter this Easter surprise sprayed cookie cake is the perfect festival treat for everyone as it’s not only delicious but also caters to those with dietary restrictions making it a great option for gathering and parties so welcome or welcome back to r simple home i start with boiling water then I measure off 50 g of raisins and 100 g of walnuts and then cover it with a boiling hot water and let it sit for about 15 minutes or so meanwhile I add 140 g of rice flour 120 g of potato starch 60 g of corn starch 50 g of oat flour and 30 g of almond flour 100 g of coconut sugar.
1 tbsp of baking powder two teaspoon of zen thin gum i mix it just a little bit and then I add the liquid ingredients one teaspoon of vanilla extract 170 g of vegan milk i use almond milk and then 100 g of melted coconut oil i use refined coconut oil and then four tablespoons of vegan yogurt i used just plain coconut yogurt i mix it well and then I let it stand for about 10 minutes or so meanwhile I drain the water from the raisins and the walnuts and um wash them and then I take the dough transfer it over to the parchment paper and um roll it out first I do it with the hands it’s sticky so I think I have to add some um flour so um just some rice flour or up to you which flour you use and then I make it flat and roll it out.
I straighten the edges a little bit with a dough card and my dough is about the size um 42 cm by 30 cm then I split it into three so each part is about 10 cm and then the full length on the other side so then I cut the walnuts into little chunks little pieces i transfer them into a bowl and then add the raisins to it as well and then combine them a little bit and then I spread those this the filling the walnut raisin filling onto my braid so onto the three parts i kind of measure it by eye so just um equal about about 50 gram on each um part if you want to measure it if you enjoyed this video so far please like subscribe and share my videos with others that means so much to me and it helps my channel a lot so once I spread out the raisins and walnuts I start rolling up the first part the first part was for me the hardest one you know it’s gluten-free.
Dough it cracks easily it doesn’t stick together it’s not just gluten-free it’s also vegan so there is no egg in there that it can hold either so yeah I helped it with a parchment paper and it worked pretty fine I think and um for me it’s kind of like a cookie dough it’s not a bread dough at all so then I do the second part that was actually easier than the first part i don’t know why but I guess I got used to it and then I rolled up the second part way easier than the first one and the same thing with the third part i Yeah I roll in the nuts and raisins first and then I have a little more dough left to stick it together and that way you have three rolls there so now I move it a little bit so you can easier see what I’m doing there um I put the ends together so I can braid them easily then I put the left roll over the middle roll and move.
The middle roll to the left and then I put the right roll over the one I put over first so and then you can see again from left into the middle and then from right into the middle always like that it the dough breaks you have to fix it all the time it is how it is but it worked pretty fine so and then again always to the middle and that’s how you braid and then finish it off just uh stick it together and then um stick the ends together so nothing is falling out there yeah and this is how it looks it’s actually very easy to make and yeah I’m trying to fix here little holes and here and there i preheat the oven to 430° F and meanwhile I brushed the braid with some melted coconut oil just a tablespoon or two i think I did two tablespoons of coconut oil then I brushed the braid with it and I used refined coconut oil if you like you can just use regular.
Coconut oil in the dough and also when you brush it it’s up to you then I add 30 g of almond slices on top they will fall off but they taste good so even they fall off you can still have them and eat them so I put them on top there just it looks better and then I bake it for 10 minutes at 430° F then I turn it down to 390° F and bake it for 30 more minutes and this is how it looks now I brush it with 1 tbsp of maple syrup you don’t have to do it it just looks more shinier that’s why I’m doing it but um it’s not necessary unless you like it more sweeter um or you can even use more it’s up to you so yeah and it is a Easter surprise because you don’t you cannot see what’s in there so it’s a surprise and I call it braid uh cookie cake because when you cut it um the braid will come apart so you will get kind of cookies instead of having a whole bread slice here you can see I.
Cut it and now I will cut again a slice a thicker slice and you can see there it’s coming apart it tastes very good with the filling in there i love it um even though I’m not gluten intolerant or vegan but it tastes very good and here I show you up close how it looks and yeah you can just break it apart like this or cut it like I did before and now doing now cut it in slices like that and then just take a cookie kind of and eat it it’s very delicious actually i also made some bunny buns um gluten-free i will link that below maybe you like to check out that recipe thank you so much for watching maybe you want to watch this video next or maybe this playlist see you there bye
