How to Make Vegan Cakes
We all know just how difficult it is to bake cakes for people who are dairy intolerant or even those that have egg allergies. With that in mind, Go Cake Shop has decided to share with you, how you can bake your favourite vegan cakes for everyone to enjoy.
Let's go straight to the necessary ingredients
- 300ml sunflower oil
- 400ml soy or coconut milk (almond is fine too)
- 1 tbsp apple cider vinegar
- 450g light muscovado sugar
- 2 tsp vanilla extract
- 200g plain soy or coconut yogurt
- 400g self-raising flour
- 100g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the buttercream (vegan)
- 200g dairy-free dark chocolate
- 350g vegan spread
- 2 tsp vanilla extract
- 700g sifted icing sugar
- colorful sprinkles (that are vegan friendly)
Vegan Cake Baking Process
Start by heating your oven to over 180°C, then carefully oil out 3 round cake tins (20cm each). Line their bases and sides with baking parchment. Your vinegar and milk should be whisked properly till the milk is slightly curdle.
The oil, sugar, and vanilla extract should be properly whisked in another bowl. After that, are the yogurt and make sure there's no trace of lumpy sugar in the mixture. Add the mixture from step one and mix properly.
The cocoa powder, baking powder, bicarbonate soda, and salt should be sifted into a different bowl. Ensure that they've combined well and then, gradually mix in the ingredients from step two. Mix carefully until you have a smooth batter. Pay attention to it, so you don't over-mix the ingredients.
Place the batter in separate tins, insert a skewer in the center and bake them for 30 minutes. Bake until the mixture comes out well-risen (the skewer should be out now). Make sure the mixture is not wet, sticky is fine - just not wet!
Allow the cakes to cool for 15 minutes before carefully turning them out onto a wire rack (this will make them cool very well). You can use cake lifters to move them around, as they are quite delicate now.
Next is the vegan buttercream. Melt the chocolate using a microwave and allow it to cool. Using a stand mixer, beat the spread and vanilla at high speed. Beat for a few minutes and then add the icing sugar. Add gradually while beating slowly, turning up the speed until you've attained a light, creamy mixture. Next, pour your now cooled chocolate and mix properly.
Now it's time to assemble the cake. With a knife, trim off the top of the sponges, making sure they are even. Next, place the sponges on a serving plate or preferably, a round cake drum. Use a palette knife and spread a layer of buttercream over it. Make sure it's clean and evenly done. Add the second sponge and repeat the buttercream palette process.
Now, top with the last sponge positioned upside-down, this turns the bottom of the cake to the top. Again, spread all the sides of the cake with buttercream. You can use your palm to hold the top side of the cake in place if you need something to stabilize it with. Make sure all the spreads of buttercream is smooth and neat. Place the cake in your fridge for 1 hour. This will help it before firmer.
Now, you're at the last section. Simply cover the top of the cake, the same way you've done with the rest. Your sprinkles should be pressed against the bottom of the cake. Fancying up the top of the cake depends on you. You can use a circle of sprinkles or pipe little swirls around the edges using the remaining buttercream if you want. The choice is yours. You can now place the cake in the fridge once more, make sure to bring it out an hour before serving.
That wasn't so hard, was it? At Go Cake Shop, we make so many great vegan cakes just like this. Of course, we are not limited to just vegan cakes, we make cakes for everyone. It basically depends on what you want. Why not visit us today, let's help you bring life to that event with our cake masterpiece.