Recipe

Blueberry Glaze Walnut Cake

By 2 Comments

Blueberry glaze walnut cake

This is a crowd pleaser as peeps love the shiny pretty thing. It’s a little like jelly. Not sure if you’re into holiday season (I’m kinda meh) however this cake will please non-gender specific Santas and holy moly costumed peeps alike.

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Vegan Blueberry Glaze Cake

Walnut Blueberry Glaze Cake

★★★★★

5 from 1 reviews


  • Total Time:     50 minutes

  • Yield:     20 peeps 1x



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Ingredients


Units


Scale

  • SIEVE
  • 180 g plain flour
  • 20 g corn flour
  • 3 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt
  • BEAT
  • 60 g vegan butter cubed at room temp
  • 60 g veggie shortening at room temp
  • 120 g powdered sugar / icing sugar
  • 1 tbs vanilla bean paste
  • 1/2 tsp lemon essence
  • MIX
  • 300 ml soy milk (at room temp)
  • 2 tbs white vinegar
  • BLUEBERRY WALNUT GLAZE
  • 150 g sugar
  • 2 tbs cornstarch
  • 1 cup water
  • 100 g blueberries (defrozed or fresh)
  • 1 tbs lemon juice
  • 50 g crushed walnuts

Instructions

  1. Pre-heat oven to 160C/320F, grease and line a 8IN ring cake tin.
  2. Using an electric mixer with a paddle attachment or a hand mixer on a low speed beat butter and shortening together until combined, add sieved sugar + vanilla + lemon essence and beat until light and fluffy. Don’t over beat.
  3. In a large bowl sieve remaining dry ingredients together, mix well and set aside.
  4. In another bowl mix milk and vinegar together until milk thickens slightly.
  5. Dividing flour and milk into thirds, slowly add flour then milk to butter in thirds, on low speed until just combined, don’t over mix.
  6. Pour mixture into your tin and distribute evenly, gently tap cake on the bench to release any air bubbles.
  7. Put into oven for 27- 30 mins or until skewer comes out clean.
  8. Once cooled, remove from the tin and arrange walnut around the middle of the cake.
  9. TO MAKE GLAZE heat sugar, cornstarch and water over medium/high heat whilst stirring until it comes to boil
  10. Reduce heat and stir in blueberries.
  11. As it becomes thick and clear.
  12. Take off heat and let glaze cool.
  13. Place cake on a cooling race with a tray underneath and gently pour glaze over the top of cake, covering the walnut. Let the glaze set before removing cake from tray.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Berries, Birthday, Cake, Summer

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake

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Vanilla Cake with Cookies n Cream

By 7 Comments

Vegan Vanilla Cake with Cookies n Cream oreos
This is a sweet cake! It’s an American style vanilla butter cake (it’s definitely sweet) with a fabulous cookies and cream frosting. You can either use vegan store brought cookies or make your own. Either way it’s a sweet-as winner!  [Read more…] about Vanilla Cake with Cookies n Cream

Rainbow Cookie Cake

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VEGAN RAINBOW COOKIE CAKE
What could go wrong with a vegan cookie and cake combo? Seriously, it’s the best and so easy to make. This is a great cake to make if you’re scared of making vegan cakes and wanna start with something fail safe. Especially if you’re new to vegan, dairy-free or egg-free baking. It’s a really great cookie cake that’s a crowd pleaser. No-one will ever know that it’s vegan!

[Read more…] about Rainbow Cookie Cake

Vegan White Chocolate Mud Cake

By 18 Comments

Vegan White Chocolate Mud Cake

After making the dark chocolate mud cake, I wanted to make it white chocolate. White chocolate is a little hard with vegan recipes but this one is fabulous! Keep in mind this is very dense cake as it’s in the same style as a traditional mud cake. 

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Vegan White Chocolate Mud Cake

White Chocoholic Mud Cake

★★★★★

5 from 6 reviews
  • Total Time: 26 minutes
  • Yield: 2 makes 2 x 6IN cakes 1x
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Ingredients

Units Scale
  • MELT
  • 120 g vegetarian shortening ((you can use spectrum naturals, crisco or copha))
  • 40 g corn flour or corn starch
  • 50 g cacao butter ((you can use coconut oil if you don’t have it))
  • 100 g vegan white chocolate (I use Sweet Williams White Chocolate)
  • MIX
  • 125 ml chickpea water (1-2 cans should be enough)
  • 125 ml soy milk mixed with 1 tbs white vinegar
  • 3 tbs vanilla bean paste
  • 125 ml boiling water
  • SIEVE
  • 300 g plain all purpose flour or cake flour (low protein plain cake flour is the best option if available)
  • 440 g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • BUTTERCREAM
  • See notes for recipe link
  • 1/2 cup fresh or freeze dried raspberries

Instructions

  1. Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
  2. Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
  3. Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
  4. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
  5. Add liquids from pot very slowly and mix on lowest speed, till just combined
  6. Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
  7. Once water is mixed, scrape down the sides, mix again on low for a few seconds
  8. Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
  9. Let completely cool in tin as its a delicate cake, then flip on cake rake
  10. See recipe below for BUTTER CREAM for filling and icing
  11. When filling cake press raspberries into the buttercream

Notes

For Buttercream Recipe GO HERE
 
NOTES ABOUT THIS CAKE * This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. * This cake also works really well with ganache * This is a great caving cake as it doesn’t crumb too much
  • Prep Time: 25 minutes
  • Cook Time: 1 minute
  • Category: Berries, Birthday, Cake, Chocolate, High Tea, Summer, Wedding Cake

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate

Did you make this recipe?

Share a photo and tag @veganbakesbysarakidd — we can’t wait to see what you’ve made!

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