Gluten Free Entremet Cake (Vegan)

Name: Gluten Free Entremet Cake (Vegan)
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Cuisine: French
Ingredients: 250 g blueberry puree (Boiron preferred); 30 g lemon juice; 3 g NH pectin; 60 g sugar; 250 g oat milk barista (gluten free); 50 g sugar; 33 g cornstarch; 1 g agar-agar powder; 2 g vanilla powder or extract; 20 g Violife vegan butter; 70 g raspberry jam (vegan, gluten free); 100 g graham cracker (gluten free, vegan); 30 g Violife vegan butter (melted); 50 g heavy cream (gluten free, vegan); 400 g white chocolate (gluten free, vegan); 150 g Whipped heavy cream (gluten free, vegan); 420 g all-purpose gluten free flour; 75 g Navitas organic cacao powder; 270 g sugar or brown sugar; 22 g baking powder; 12 g baking soda; 600 g oat milk barista (gluten free); 25 g apple cider vinegar or white vinegar; 170 g olive oil; 350 g blackcurrant puree; 110 g glucose; 150 g water; 20 g cream; 100 g sugar; 8 g NH pectin

Instructions

Prep:2hCook:2h

A vegan and gluten free entremet cake with layers of tangy blueberry compote, blackcurrant glaze, raspberry cream, dark chocolate sponge and luscious white vanilla chocolate mousse.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

Updated at: Fri, 15 Aug 2025 19:29:39 GMT