The lightest, fluffiest white cake ever! Whipped Cream & Berries!
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cake #vegan #baking #cakedecorating #whippedcream #mothersday #ASMR Vegan Chantilly Cake is just 2 simple recipes and …
Hey everyone thanks for checking out this NEW RECIPE for CHANTILLY CAKE!
I hope you will try it~ It is so light & fluffy & refreshing I seriously could have eaten the whole cake!
Hmmm, not sure how that is different from any other cake…. LOL CLICK HERE FOR THE RECIPE https://www.gretchensveganbakery.com/chantilly-cake/
Here are the timestamps in case you want to get right to it!
TIMESTAMPS:
1:14 WHITE CAKE RECIPE
11:28 MIXED BERRY COMPOTE RECIPE
16:25 VEGAN WHIPPED CREAM CONVERSATION
18:50 BUILDING THE CAKE
22:40 ICING THE CAKE
25:40 EATING THE CAKE 🙂
CHECK ME OUT ON PATREON https://www.patreon.com/gretchensbakery
Such a beautiful cake! Would it be possible to use gluten free flour in this recipe? My grandson has food allergies and I would love to make this cake for him.
This looks delicioso 😋 🤤 👌
Love this cake!! And the detailed instructions ❤
I found the Silk brand whipping cream because I wanted a less sugary frosting than buttercream for a change. And voila you made the perfect Mother's Day cake. Learn so much from your longer videos, that when you decided here to show your white cake building I applauded. You give so much fantastic verbal info, and when you show the visuals of the mixing processes and how ingredients come together…well it's like icing on the video 🎂 cake! Happy Pre- Birthday week.🎉
I love that you explain and talk about the cake, what's happening and the different processes your doing. I love this style of video of yours. Don't let anyone ever make you feel bad for talking or sharing information, it's truly lovely and so much more rewarding to watch than these 3 minute recipe videos that seem to be all over the place with no talking or personality. I come here for you because your so warm and inviting. It's like sitting in a friends kitchen xxx
Looks beautiful and delicious 😋
Wow this looks amazing
you're a good instructor period. I started flowing you before you went total vegan and just kept following you.
It looks beautiful! Thanks for making and sharing!
I appreciate any amount of detailed explanations and tips. I tried several vegan white cake recipes before yours, and it's the best! You're definitely the queen of vegan baking.
I love that you explain the process so thoroughly! I consider myself an experienced baker, but I am always learning from you! So, keep talking! Also, I have found that Country Crock Olive Oil plant-based butter is the best for my baking- especially my cookies!
The cake looks phenomenal! Tbh, in my opinion, you give an appropriate amount of explanation in your videos. I always find myself getting a little confused when I watch most recipes on youtube because they over simplify things that they think are obvious but aren’t at all obvious to people who haven’t followed the recipe before.
Happy Birthday 🎉, dear chef Gretchen!!!!
I, like many others, appreciate your detailed explanations. And, for others, they can jump ahead a bit – problem solved! Thank you for all your work (and details). I also love that you introduce us to so many new vegan ingredients.
One more beautiful Gretchen’s cake. I tried a lot of Gretchen’s recipe and never had any problem with them. Always everything tastes great and hard to tell that “ this is vegan dessert without eggs and dairy”… no one can not believe! The cakes and desserts are rich but without any heaviness in the stomach, no “ brick feeling”… This is totally amazing results. Thank you, dear Gretchen for you wonderful recipes and generous sharing of your skills with us!
have you ever made a vegan sugar free cake?
could i use all coconut oil for the cake?
So gretchen I was wondering I’ve seen others make what this looks like to be like a sponge cake almost and I’ve seen other vegan bakers make these kind of cakes and instead of pouring the aquafaba directly into the butter and coconut oil mixture they fluff up the aquafaba first until it’s like soft peaks and then they just sort of fold it into the batter. I mean is that another way to do it or is this a totally different way? Like would the end results be totally different if that makes sense?
Perfect for mothers a day Gretchen! My mom loves cakes like this! Yum! Although this year making her a cake that looks like a jewelry box.. which I will have to use ganache for. I’m going to attempt it anyway! Wish me luck! I think I will make her this cake for her birthday!
Thank You Chef Gretchen ~ I so appreciate your thorough explanations & shared kitchen experiences.
You are helping so very many of us embrace the nuances of vegan baking while so respecfully maintaining the integrity of these classic traditions. You are a Gift to this Evolving World!
We've both been through cooking school. You DO NOT OVERTEACH. What does that mean, even? You give as much information to replicate your results as necessary, which is the point of tutorials! This cake is simple, but even so you go into detail so that there is no room for error when your viewers try this; there's nothing worse than trying an "easy" recipe and screwing it up, right? Confidence harsher to the max! But your videos remove the variables so that doesn't happen to us. Thanks for posting : )
Yeeeeesssss!
I don’t think you over teach. When you are talking I feel as though I am in pastry school and I am learning something. Also when you talk you help me understand and trouble shoot problems that have happened with my other cakes E.g the emulsification situation with the paddle vs whisk.
That looks really delicious Gretchen. I did the Same I have 2 bags of cranberries in my freezer.