Very Berry Vanilla Cake (Vegan friendly!)

After the incredible chocolate cake that I made the other day, I decided to give a vanilla cake a shot. This cake is super easy and can be modified according to any taste. For example you could add some lemon rind to the sponge and citrus to the buttercream, or add peanut butter to the buttercream and have a PB&J cake!

Vanilla cake with fresh berries and coulis

This cake is incredibly soft. The fruit syrup soaks into the sponge and it makes it a decadent addition to any meal. If you plan on keeping it for a few days, keep the fresh fruit aside and decorate when serving.

I was looking to create something fresh and light for summer. With the combination of raspberries, strawberries, figs and a rich creamy icing, it really does check all the boxes.

What you’re gonna need :

Equipment:

  • 2 x 8″ (20 cm) cake tins
  • baking paper
  • an oven
  • a spatula
  • a grand sense of amazingness
  • ridiculously comic chef hat and matching apron.
  • handheld beater or stand mixer

The cake:

  • 360 ml almond or soy milk
  • 1 1/2 tsp apple cider vinegar
  • 250 g white sugar
  • 1 TBS vanilla extract
  • 150 ml sunflower oil
  • 280 g cake wheat flour
  • 30 g cornflour
  • 1 tsp bicarbonate of soda
  • 3/4 tsp baking powder
  • 1/2 cup fresh raspberries (rinsed and halved)

Vanilla buttercream:

  • 150 g vegan butter / vegan margarine (I used margarine but I prefer the taste and texture of vegan butter.
  • 300 g icing sugar (sifted)
  • 1 tsp vanilla extract
  • 2 TBS almond or soy milk

Berry coulis:

  • 1 1/2 cups fresh or frozen berries (of your choice)
  • 2 TBS lemon juice
  • 1/2 cup white sugar
  • 1/2 cup water

How to put it all together:

  • Grease and line your cake tins with a bit of vegan butter and a circle of baking paper to line the bottom.
  • In a bowl or jug, add the plant-based milk, sugar, vinegar, oil and vanilla extract. Mix it up with a whisk or fork and set aside.
  • In a large mixing bowl, sift the flour, bicarb, cornflour and baking powder together.
  • Add the oil mix to the dry ingredients and mix with a spoon or hand whisk until smooth. Don’t over mix.
  • In a small bowl, toss your raspberries in a spoonful of flour – this coats them and stops them all sinking to the bottoms of the batter.
  • Add your raspberries to the batter and stir through.
  • Divide your batter between your 2 cake tins, try get it as even as possible. Scaling it will help.
  • Bake at 180 degrees C for about 25-30 mins.
  • They will be done when you stick a toothpick in and it comes out clean.
  • Cool in the pans for about 10 minutes then take them out carefully and place on wires racks to cool completely.
  • While you cakes are baking make your coulis.
  • In a small saucepan, add your chosen berries, lemon juice, sugar and water. Bring to a boil and simmer until it has reduced down to a slightly jammy consistency. Set aside to cool.
  • For the buttercream, add the vegan butter or margarine to your mixing bowl and beat until light and creamy. You can do this in a stand mixer or with a handheld electric beater.
  • Add your icing sugar and vanilla extract and beat until incorporated.
  • If it looks a bit crumbly, slowly add your plant-based milk until it comes together to a creamy icing.
  • Beat your icing until you have the desired texture then set aside.

Assembly:

  • Firstly make sure all you ingredients are completely cool before assembling because otherwise it will not stay together.
  • Level your cakes just so they are even and have a nice flat surface for icing.
  • On you bottom layer add a good chunk of buttercream, spread around to the edges.
  • Add a couple teaspoons of the cooled berry coulis on top, then place your second sponge on top.
  • Add the rest of you butter cream and spread over the top of the cake.
  • Decorate with fresh berries and a drizzle of the berry coulis.
  • Eat it all.
Tea time!

Post recipe ramble:

This cake comes out incredibly soft and moist. If you want to make it a day or so before you need it, make sure you cover the sponges in some plastic wrap and keep in the fridge until the day. Ice and decorate before serving.

The margarine is yummy but I do prefer the vegan butter for taste and appearance.

Make sure you preheat your oven, this seems obvious but it’s something that often slips the mind.

Sieve your ingredients, always. Don’t be lazy. It makes a huge difference to the texture of your cake.

Berry delicious!

So that’s about it. I hope you enjoy making this cake as much as I did. If you do make it, drop me a comment or message and tell me all about your changes and experience! I’d love to hear from you.

Thanks for reading!

xx

N

2 Comments on “Very Berry Vanilla Cake (Vegan friendly!)

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