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Vegan Vanilla and Berry Layer Cake

Who says being vegan means kissing a delicious, light, and smooth layer cake until you see you? Yes, not me ... In fact, if no one tells me that this cake is vegan, I might never know.



This is sugar, vegan butter, flour, maple syrup ... and many other good things;) But that is also not meant for every day. This is a treat, so just enjoy, but don't be afraid to enjoy a treat at any time.

INGREDIENTS
Cookie dough

  • 6 cups (800g) Plain Flour All Purpose
  • 3 teaspoons baking powder
  • 2 cups (440g) Sugar Casters
  • 4 tsp Vanilla Extract
  • 6 tablespoons Maple syrup
  • 3.5 cups (800ml) Almond milk
  • 1 cup (235ml) Sunflower Oil

Frosting and Filling

  • 1 cup (200g) Vegan Butter
  • 1.5 cups (220g) Sugar Powder (iced sugar)
  • 1 cup of Fresh Raspberry
  • Vegan Vanilla and Berry Layer Cake


INSTRUCTIONS

  1. Preheat the oven to 180 ° C. Brush and add four cans of 9-inch round cakes.
  2. In an electric mixer, mix with caster sugar and sunflower oil until evenly mixed. Add maple syrup, vanilla extract, and almonds, stir well.
  3. Sift flour and baking powder, then add the wet ingredients in 3 additions, stir well between additions. After all the flour has been added, stir the mixture until it's completely smooth.
  4. Separate evenly between the four cake cans and bake for 40 minutes, or until the skewers are put into the cake out clean. Let the cake cool in the cake tin for 20 minutes, then remove it and allow it to cool on the cooling rack.
  5. To fill and freeze it, shake the vegan butter at high speed in an electric mixer for several minutes. Then add the powdered sugar in three separate additions, mix gently to avoid the sugar cloud. After all the sugars are combined, beat at high speed for 3-4 minutes until they are pale and fluffy.
  6. Separate 1/3 frosting into a separate bowl for the outside, then add fresh raspberries to the remaining 2/3, stir and knead slightly with a fork so they release the juice.
  7. Coat the cake with frosting filled with raspberries, then use the remaining 1/3 to cover the top and sides. Cover the cake with more fresh fruit if desired.
  8. If you choose to add flowers to the cake for decoration, make sure it is a safe flower to eat.

This recipe is inspired by laurencariscooks

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