Vegan, quick & easy.
As we are officially in Autumn, I decided to make the most autumnal cake I could think of…..a sparkly fawn/deer, with edible glittery details.
This cake is a chocolate/coffee & vanilla marble cake, filled with a coffee/Biscoff buttercream, coated in Biscoff buttercream, topped with a dark chocolate ganache wreath and decorated with edible fondant details.
I went for a chocolate Biscoff coffee cake as the combination of these flavours is truly delicious.
You usually dunk Biscoff cookies into a coffee…so combining them both along with a chocolate cake just fit’s beautifully.
I was invited by Love Productions to go to the recording of ‘The Great British Bake Off- An Extra Slice’ for #veganweek, which was an amazing experience!
I was asked to take a cake which represented veganism, so I chose to make a deer which is one of my favourite animals.
This cake is rich, moist, light, fluffy and delicious! This is my go-to cake recipe and I love it so much.
It’s super quick & easy to make and creates the most scrumptious cakes each time.
You could even turn the deer into a reindeer for Christmas and add on a sparkly red nose..just a little idea-haha!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-480g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-2 tablespoons of cocoa powder
-1 teaspoon of ground coffee
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1 tablespoon of cocoa powder
-1 teaspoon of coffee powder
-3 tablespoons of Biscoff spread
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-Coloured roll-out fondant
-Chocolate ganache (Get my recipe here)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with greaseproof paper.
Step 2- In a bowl, combine the dairy-free 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 into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Divide the cake batter into 2 separate bowls.
Step 8- Pour equal amounts of batter into the lined cake tins, marbling the chocolate & vanilla cake batters.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 9- Pop the cakes into the centre of the preheated oven and bake for around 28-30 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 10- 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 buttercream
Step 1- In a bowl/stand mixer, cream the butter on high, then add in the icing sugar, cocoa powder, ground coffee and Biscoff spread.
Add a splash of milk if needed.
Step 2- Stack and fill the cakes.
I spread some Biscoff spread onto each cake then filled the cakes with buttercream.
Step 3- Crumb coat the whole cake with buttercream 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 1- Using a piping bag fitted with a star tip nozzle, pipe swirls of chocolate ganache buttercream around the top edge of the cake.
Step 2- Using a mini flower & leaf press, I cut out mini flowers & leaves using green & ivory fondant, painting the ivory flowers with edible gold.
Add the flowers & leaves onto the chocolate wreath.
Step 3- I made some chocolate twigs using tempered dark chocolate and stuck those into the wreath also (making it look like the deer has been in the forest- haha)
Step 4- I cut out the eyes, eyelashes and nose using black roll out fondant and stuck them onto the front of the cake using more buttercream.
Step 5- Cut out 2 circles of pink fondant for the cheeks and apply them with a bit of buttercream.
You could make the antlers out of fondant and paint the gold, but as I didn’t have much time, I cut mine out of gold card.
To add more magic, I sprinkled the chocolate wreath with edible gold & silver glitter.
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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