Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla yoghurt frosting and fresh flowers. Ideal for special occasions. Keep it covered at room temperature where it will stay perfectly fresh for a few days or keep it covered in the fridge to stay good for up to a week.
- cake batter
- 1 and 3/4 cups/220 g spelt flour
- 1 cup/200 g coconut sugar
- 1 tsp baking soda
- pinch salt
- 1 cup/240 ml almond milk
- 2 tsp vanilla extract
- 1/3 cup/80 ml coconut oil (or olive oil) melted
- 1 Tbsp apple cider vinegar
- 1 cup/170 g coconut yoghurt
- 1 tsp vanilla extract
- 3 Tbsp agave (or other liquid sweetener)
To make the vegan vanilla cake preheat the oven to 180 degrees Celsius. Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together. Add the almond milk, vanilla, coconut oil and vinegar and whisk it in. Grease two 15 cm with coconut oil and cut parchment paper into circles to fit the bottoms and then divide the mixture evenly between them, or use only one cake tin 18 cm, like I’ve did. At this stage you can add any seasonal fruit, I usually add raspberries or blueberries. Bake for 30 minutes. Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done. Move to a cooling rack to cool completely.
Meanwhile make the frosting. Mix all the ingredients in a bowl and leave aside.
Once the cake has completely cooled divide the frosting by half and gently pour it over the first base, then add the other cake layer and spread the remaining frosting on top. Decorate with flowers or fruit. Serve.
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