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Layer Cake VEGANA ! in italiano

You know, I’m not that type of girl that learns to do something and then goes step by step, learning a little bit more every day without jumping directly into the difficult part of what she is learning.

I made Vegan Muffins for the first time a few days ago, and decided to go straight into something a little more difficult. I made an entire 6 inch-layer cake, yesterday.

I love challenges, and this recipe is definitely a big challenge, but I had a good reason : cake tasting with a vegan bride. She knew I could not make her wedding cake entirely vegan, I’ve been honest with her, I’m no vegan expert, I know the cakes I bake every single day, but I can not guarantee that the vegan cake will be strong enough to support sugar paste and decorations.

Of course a vegan cake can do that, but as I said before, I’m not expert, and I wanted to give her an amazing cake, without running the risk to see the tiered wedding cake collapse during reception. No way. But I wanted her to have a slice of cake during cake tasting, so I thought why not.

Let’s see how I made this tasteful and vegan layer cake.

INGREDIENTS

For 2 – 15cm tins

  • 250 g white sugar
  • 400 ml soy milk
  • 280 g flour
  • 240 ml oil
  • 100 ml chickpea water
  • 4g di baking powder

INGREDIENTS

For the filling and coating

  1. 250 g soy butter or margarine
  2. 250g icing sugar
  3. Vanilla extract
  4. 2/3 tb of raspberry jam
  5. 50g of cocoa powder

Ok, so now you have just read “chickpea water” and might think that I’m crazy, but as I’ve explained when I made Vegan Muffins, chickpea water replaces the eggs. Read the recipe for Vegan Muffins to see the explanation.

METHOD

             SPONGES

  1. Whisk the chickpea water using your standing mixer or a hand-mixer.
  2. Add in the oil and the sugar. Keep whisking for 2-3 mins.
  3. Add in the soy milk and then the flour and baking powder.
  4. When the mixture is ready line 2 6 inches tins with parchment paper and pour the mixture into the 2 tins, equally.
  5. Bake for 35 minutes in a preheated oven. (175°)

            FILLING

  1. Beat the soy butter in a large bowl until soft, beat it for at least 5 minutes!
  2. Use the whisker attatchement of your standing mixer.
  3. Add half of the icing sugar and beat until smooth.
  4. Add the remaining icing sugar and beat the mixture until creamy and very smooth.
  5. It usually takes about 5-6 minutes, a good butter cream has to resembles whipped cream, so keep going!
  6. Add in the vanilla extract.
  7. Take about 4 tablespoon of vanilla buttercream and set them aside, add the cocoa powder to the rest of the buttercream to make cocoa buttercream.

 

  • When the sponges are ready and have cooled, cut each sponge in half, now you have 4 layers of sponges.
  • Place the first one on a cake drum and spread a layer of cocoa buttercream on it.
  • Then go on and place a second disc of sponge cake on top, on this second disc spread the vanilla buttercream and 2 max 3 tablespoon of jam.
  • Place the third disc on top and spread cocoa buttercream on it, now it’s time for the last layer of sponge.
  • Once you have your cake all filled up, place it in the fridge for about 1h, and coat it with the remaining buttercream.

We loved this cake, the bride had it all in no time at all, despite the fact she was telling me she needed to loose some weight. “Ellie, it’s so-ooo delicious!”.

Best satisfaction ever!

Are you up for a challenge?!