Vegan and Vegetarian
Vegan Vanilla Cake with Whipped Coconut Cream
This Vegan Vanilla Cake sandwiched with whipped coconut cream is just perfect for birthdays and celebrations and embarrassingly easy to
- Serves 8 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
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Can you believe the gorgeous weather we have enjoyed this past week? Every day I am thankful for the blue skies, the sun, the flowers that have sprung everywhere…
My children have actually managed to detach from the ipads and actually go outside to climb trees and play – this is a minor miracle. It feels like the perfect time for getting together with friends and family to share food and celebrate.
This vegan vanilla cake with whipped coconut cream was also created in the spirit of sharing – I share all of my bakes with our neighbours but their little boy is allergic to eggs and unable to eat most of my cakes. This one’s for you Aiden – complete with aquafaba meringue kisses 🙂
This recipe is also special for another reason – it is the first video I have filmed entirely by myself… and edited (mostly) unaided. It feels like a big accomplishment – even though there’s plenty I would change and improve on.
A note on the whipped coconut cream – make sure you chill full-fat coconut milk in the fridge overnight and discard all the liquid from the can before using.
The cake would benefit from chilling before slicing so the cream has a chance to firm up a bit – it doesn’t hold its shape as well as dairy cream. You could also add jam to make this a Victoria sponge!
HAVE YOU MADE MY VEGAN VANILLA CAKE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!
Recipe
Vegan vanilla cake with whipped coconut cream
Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!
- Serves 8 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Ingredients
For the Cake
- 10 ½ oz (300g) plain (all purpose flour)
- 9 oz (255g) superfine sugar ((= caster sugar))
- 2 tsp bicarbondate of soda
- 1 ½ cups (380ml) favorite non-dairy milk
- ½ cup (120ml) sunflower or coconut oil (melted)
- 1 tbsp white wine vinegar
- 1 tsp vanilla extract
- 2 tbsp vegetable shortening (melted, to grease the cake tins)
- 2 tbsp flour to dust the cake tins
For the coconut cream and to serve
- 14 oz (400g) tin full fat coconut milk (chilled overnight)
- 5 ¼ oz (150g) powdered sugar ((= icing sugar))
- 2 tsp vanilla extract
- handful strawberries (quartered, to serve)
- powdered sugar to dust ((= icing sugar))
Method
- 1
Preheat the oven to 350°F (180°C). Brush two 6-inch (16cm) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
- 2
Sift the flour, sugar and soda into a large bowl.
- 3
Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
- 4
Use a balloon whisk to thoroughly mix the batter until smooth.
- 5
Divide between the prepared tins and tap against the counter.
- 6
Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the center comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
- 7
Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
- 8
Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
- 9
Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
- 10
Whisk slowly to combine at first and then increase the speed until you have firm peaks.
- 11
Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.
- 12
Dust with icing sugar and serve.
Nutrition
- Calories615 kcal
- Carbohydrates82 g
- Protein6 g
- Fat30 g
- Saturated Fat23 g
- Sodium306 mg
- Potassium217 mg
- Fiber1 g
- Sugar52 g
- Vitamin A187 IU
- Vitamin C4 mg
- Calcium81 mg
- Iron4 mg
