Raindrop Cake

• Vegan
• Gluten free

• Baking & Spices

  • 3/16 tsp Agar, powder
  • 1/2 tbsp Soybean flour, roasted
  • 1 tbsp Sugar syup, black

• Liquids

  • 3/4 cup Water

Found on kirbiecravings.com

Ingredients

• 3/4 cup water
• 1/8 tsp + 1/16 tsp agar powder
• 1/2- 1 tbsp roasted soybean flour
• 1-2 tbsp black sugar syup

Directions

• 1. In a small saucepan, add agar powder and water and stir with a spatula a few times, until the agar powder dissolves into the water. 2. Turn your stovetop to medium heat and bring the agar water mixture to a boil. Maintaining a medium heat level, allow mixture to boil (without a lid) for one minute, then turn off heat. Try to be as accurate with the timing as possible. If you dont heat long enough, your agar wont be fully dissolved. If you cook too long, your mixture will condense down too much. Use a spatula to stir the mixture a few times. Pour mixture into molds. You should have enough to fill exactly two cavities if you are using the silicone molds I used. 3. Place molds into the fridge to set. I recommend letting them set overnight, or at least 10 hours. When they are ready, they should easily slide out just by you slightly tilting the molds. Do not take the cakes out of the fridge until you are ready to serve because they will start to melt after 20-30 minutes. Add your cakes to a plate. Add some soybean flour to your plate and drizzle black sugar syrup on top of the cake or on the side.