This is one of my new favorite cakes, and I am not exaggerating. Lots of love, Bianca <3. Let me know how it turned out! This would be just a little help. But, luckily, Country Crock Plant Butter is dairy-free butter and doesnât work in the same way as traditional butter. Thank you! I recommend every home baker gets a digital kitchen scale for the most precise and consistent results. (113g) vegan cream cheese, softened at room temperature*. So glad you enjoyed this vegan cake! Lastly, sift in powdered sugar and add a squeeze of lemon juice and mix again until super creamy and well combined! While refrigerating your cakes does add time onto this recipe, it also means that you can bake the cakes in advance. Step 2 Sieve together all the dry ingredients (flour, sugar, cocoa powder, baking soda, espresso powder and salt) in a large mixing bowl. Never mind I do see it! Richard says: “A classic, two-layer vegan chocolate cake, sandwiched and topped with light, fluffy vegan chocolate buttercream. Bring to a simmer, stirring constantly, until the jam has thickened. The frosting was also lovely – I didn’t have vegan cream cheese so just used all vegan butter, but the lemon juice created a buttercream I’ve always desired, by cutting through that sometimes overwhelming sweetness! Hope you’ll have a great birthday party! This Lemon Blueberry Cake is a soft, moist, and totally delicious! Plus, each of its plant-based butters are made with a type of oilâolive oil, almond oil, or avocado oilâso theyâre not going to weigh down the cakes as much as a dairy-based butter might. When baking the Lemon Blueberry Cake, please check the baking time and temperature because I figured out that ovens often vary. If you want a larger cake, I’d suggest doubling the cake recipe. Hi Nicole, so glad you enjoyed this lemon blueberry cake! If corse after asking the question! Frosting. Thank you so much for your amazing feedback! So glad you enjoyed this recipe! Step 4 Add the apple cider vinegar to the milk to … I didn’t do the frosting because I didn’t have cream cheese. What size cake pan do you recommend using? Everyone loved it. . Do you think it’ll be ok in the fridge overnight without one? I’m in Florida so it is a bit humid here, could’ve affected the icing. Then mash it a bit and set aside to cool completely. Okay, my brain hurst from all the conversions, so letâs end it here. But before you start, please make sure that your ingredients are room temperature. Since everyone has a different set of measuring cups and there are different methods of measuring ingredients like flour and sugar, a digital kitchen scale is super helpful for baking. I typically love making cakes with cake flour, as it yields the lightest texture, but I ran out of cake flour and was surprised how perfectly tender this cake came out using all-purpose flour. a. Â© Copyright RainbowPlantLife 2020 | Site Credits like more lemon juice to the buttermilk mixture etc. And itâs 100% vegan! Let’s start with the moist and fluffy vegan lemon cake! Digital Scale. I took a leap of faith by using this non-dairy spread in the frosting. and what’s the best way to store it? Is it possible to substitute the the sugar for monk fruit or a healthier sugar substitute? Dee xx, Your cake looks stunning, Bianca! I used g and mL and experienced no technical issues with the cake. Thank you . @biancazapatka this is one of the best cakes out there. So, if you wanted to serve this cake at, say 7 pm, the ideal time to start prepping the frosting would be 5:30 pm. A layer cake needs some sort of frosting or icing, and the Tangy Buttercream Frosting in this recipe is my new favorite frosting recipe. Thanks! Thank you so much for sharing this recipe!! I’ve made this cake for Mother’s Day. And to say thanks, youâll also get a free ebook featuring 20 of my top recipes! Similar to a digital scale, an oven thermometer is another basic essential for any home baker. Loved this cake! Store leftovers in an airtight container in the fridge for a few days. It will thicken even more as it rests in the fridge. This Vegan Chocolate Hazelnut Layer Cake is reminiscent of my childhood favorite Nutella, but vegan-friendly and transformed into a layered beauty! This is especially the cake with layer cakes, where you are dividing the batter between different pans. This ensures you can easily invert your cakes without any of the cake sticking to the pan. I followed the recipie thoroughly and it worked out wonderfully! Youâll need three 6-inch cake pans, or two 8-inch cake pans to bake this particular cake. Thank you . Read More…. This is a fruity cake with notes of raspberry and orange, so a subtle tangy flavor is desired. Thanks for your diverse vegan recipes! Not too worried about the change in flavor but will limes do the trick in making the buttermilk? 1 Vegan Gingerbread Cake recipe: I used the same recipe as my original cake, which is an 8×8 square cake. I made the cake and compote portions of this recipe tonight – for my daughters birthday tomorrow – and it although the cake smelled amazing coming out of the oven it didn’t look right at all. No-Knead Bread Recipe (Easy Dutch Oven Bread). So glad you used my photos for inspiration! Oh, and please don’t forget to stir constantly to avoid burning. I really appreciate it! So glad you love this recipe! Hi there, I used different cake pans in the recipe for my strawberry coconut cake. I followed my instinct and tasted it once cooled and I’m glad I did – although it tastes delicious (hence the 2 stars), the texture is very gummy and far from the fluffy celebration layer cake texture I was expecting. That said, if you are allergic or intolerant to gluten and want to make this cake, a 1:1 gluten-free all purpose baking flour is your best bet. So if you are making this cake with two 9 inch pans, I recommend making the recipe as stated, as if you were using the 6 or 8 inch. What do you think, triple the ingredients? Too labor intensive for the disappointing end result. I’m pretty sure you’ll also like my fluffy Vegan Vanilla Cake or my Blueberry Bundt Cake. Preheat oven to 350°F (175°C). If you want to make cupcakes, bake for 20-25 minutes. Can I omit fresh raspberries and sub w/ strawberries? The digital display on my oven said 350Â°F but it was actually off by over 50Â°F! Whisk together the wet ingredients, including the pistachio sugar, in a large bowl. Step 3 Warm up the plant milk. I will be definitely making a cake as well!! i put it in the fridge and it thickened up, but then as i assembled the cake it became watery again. For whatever reason (I assume, itâs food science-related), vegan cakes tend to be a bit stickier and/or delicate than non-vegan cakes. Or maybe a fine-mesh sieve? Thank you for such a detailed and informative blog post, the cake turned out perfect – the most fluffy, light and delicious vegan vanilla cake I’ve tried. Going to taste test in the morning but think sadly this will be in the trash. I could not put my hands on vegan cream cheese but the icing was amazing even without it. Apologies for all the questions, as this is my firs time attempting to bake a “low sugar-dairy free-flour free” birthday cake for my boyfriend whom has strict diet restrictions. Nutrition information is calculated for 1 serving of 16. Thank you so much for your great feedback! Bake 6 x 2 inch (15 x 5 cm) cakes for 30 minutes, or until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs. A bench scraper perfectly smooths out the surface of the frosting, including the edges, and ensures that the frosting is evenly distributed (in a thin layer, in the case of a ânaked cakeâ). I’m Bianca, and welcome to my blog! But, if you want beautiful frosting waves or want to achieve the ânaked cakeâ look as seen in this recipe, an offset spatula is necessary. *** If you canât find fresh raspberries and want to use frozen, do not thaw them (itâll add make the batter watery). So basically, not hard at all. This cake was an absolute disaster, I had just made your vegan lemon cake which was absolutely delicious, so I felt quite confident this one would also turn out delicious. Premium Dutch cocoa gives this vegan cake a rich chocolatey taste. I can’t wait to make this!! Stir the oil, vanilla, and lemon zest into the vegan buttermilk. Make three parchment paper rounds for three 6x2-inch (15 x 5 cm) round cake pans and line each pan. 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