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Monday, 15 April 2019

Speckled easter cake with nest recipe (ft DeDietrich)

Vegan, easy.

Easter is just around the corner, so why not get in the kitchen and create a delicious cake to celebrate this time of year!

A four-layered pink and chocolate chip sponge cakes, with lemon buttercream, speckled chocolate details with a homemade chocolate nest with vegan mini eggs!


I baked this cake in my DeDietrich oven. 
It has a large touch screen, which is clear to read with loads of options- including:
-Defrost function
-Drying function
-12 cooking functions
-Soft close door
-DX1 display
-Rose gold turner
-6 shelf levels
-35 auto recipes
+ loads more!

Check out their range of ovens here, perfect for any baker- I personally highly recommend it! I use mine almost every day and it's incredible! The most prized possession in my kitchen. I love it!! 

I used the Sponge cake setting to help me make these absolutely delicious cake!
It baked the cakes beautifully, giving them a lovely spongy texture, light and airy, along with a slight golden colour! Baked to perfection.
This cake is perfect for spring and the Easter holidays. It's fun to make, tastes divine and will be sure to wow your guests at your Easter get-togethers with this impressive centrepiece. 

Preparation- 10 minutes
Baking time- 18-20 minutes
Serves- 10-15
Level- Easy

...
Ingredients for the chocolate chip cakes
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)
-100g of dark chocolate chips

Ingredients for the pink cakes
-240ml of dairy-free milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
Ingredients for the buttercream
-400g of dairy-free butter
-650g of icing sugar
-2 teaspoons of vanilla bean paste (or vanilla extract)
-1 teaspoon of lemon extract
-Dairy-free milk (if needed)
+
-Pink food gel
-Dark chocolate (melted)
...

To make the choc chip cakes
Step 1- Preheat your oven to 180 degrees c and line two 6inch cake tins with greaseproof paper.

Step 2- In a small bowl, combine the dairy-milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fold in the chocolate chips.

Step 7- Divide the batter into 2 of the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the pink cakes
Repeat the exact steps for the chocolate chip as you did for the pink cake but instead of adding in chocolate chips, stir in the pink food gel.

Allow all of the cakes to cool fully before decorating.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, vanilla extract, lemon extract and pink food gel.
Add a splash of milk if needed.

Step 2- Stack and fill the cakes with the buttercream.

Step 3- Crumb coat the whole cake and then pop into the fridge to set.
This will take around an hour.

Step 4- Once the crumb coat is set, add another coat of buttercream and level until smooth. I use a cake scraper and a large pallet knife.
Watch this amazing video on how to perfectly crumb coat a cake.

Step 5- Melt some dairy-free dark chocolate.

Step 6- Using a paintbrush or baking brush, dunk the bristles into the melted chocolate and flick the chocolate over the cake creating a splatter pattern.

Cover the entire cake, then pop into the fridge for 30 minutes to set.

I made the birds nest out of Vermicelli mixed with dairy-free dark chocolate.

The mini eggs are from the Sweet Lounge which I speckled with edible gold paint.


Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 
Best eaten within a few days!

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This is a paid collaboration with DeDietrich.
 A huge thank you to DeDietrich for collabing on this recipe with me!

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6 comments

  1. Happy Easter 2019 everyone. Lovely Easter cake.

    Helen for Forless,
    P/s: pls feel free to visit my place for 20 off walmart purchases

    ReplyDelete
  2. Made this cake for Easter. It was amazing!!! Even the non vegans thought it was the best cake ever!!

    ReplyDelete
    Replies
    1. I am so happy you all enjoyed it! And of course, the non-vegans!!!!! Great news- thankyou x

      Delete
  3. This cake is a dream. Made it for Easter and it was a hit!

    ReplyDelete

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