Vegan, quick & easy.
This woodland white chocolate naked cake is not only delicious but is a guaranteed crowd-pleaser, perfect for this time of year!
A quick & easy white chocolate naked cake, with a filling of almond butter, white chocolate buttercream, topped with homemade 3 ingredient cookies and white chocolate.
This cake is in collaboration with Sugar Bear Hair.
Sugar bear Hair make dietary supplement gummies in the shapes of cute little bears. I’m sure you would have seen them trending on Instagram, celebrities love them!
They have recently bought out a vegan option, the pink bear!
As stated on their website:
‘These gummies are formulated with Omega-3, Vitamins B-12, C, D-2, E and more! They contain 16 micronutrients to help supplement vitamins many women may be missing in their recommended daily diet. Designed with folate, a form of Vitamin B-9!
These tasty beauty bears contain vegan sourced amino acids which may aid in collagen production!’
This cake is easy to make, full of flavour, is light and fluffy and perfect to enjoy with a cup of tea or coffee.
Naked cakes are great if you’re not a huge fan of buttercream. I personally love naked cakes for the rustic effect, they look very whimsical.
This cake is sure to impress anyone you make it for!
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)
-100g of dairy-free white chocolate chips
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-50g of melted white chocolate
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-Almond butter (optional)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
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- Fold in the white chocolate chip.
Step 7- Pour equal amounts of batter into the lined cake tins.
Step 9- Pop the cakes into the centre of the pre-heated 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 and melted white chocolate.
Add in a splash of dairy-free milk if too thick.
Step 2- Stack and fill the cakes with the buttercream.
Over the buttercream, drizzle over some almond butter (optional).
Step 3- Use the remaining buttercream frosting to apply a thin coat to the top and sides of the cake.
Run your spatula or bench scraper along the edge of the cake to scrape away any excess frosting. You should be able to clearly see the cake through the thin layer of the buttercream frosting
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!
It’s been a dream of mine to partner with Sugar Bear Hair so a huge thank you!
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