Valentines is coming up and what better time to make a ‘pretty in pink’ cake than now?
The beautifully coloured sponge cake layers are coloured with vegan pink food gel.
I use theRainbow Dust ProGel Pink gel which is Nut Free, GM Free, Gluten Free, Suitable for Vegetarians & Vegans, Kosher and Dairy Free. This isn’t sponsored, but I want to mention it as its ultra-pigmented and amazing in cakes!
This cake is perfect for Valentines, birthdays, Mothers day or any occasion/celebration where you need a show stopper!
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
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-Pink food colouring
Ingredients for the strawberry compote
-100g of strawberries (washed and chopped)
-1 teaspoon of golden caster sugar
-3 tablespoons of water
Ingredients for the buttercream
-210g of dairy-free butter
-600g of icing sugar
-1/2 teaspoon of dairy-free milk (I use unsweetened almond)
-3 tablespoons of strawberry compote (ingredients above)
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 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- Add in a drop of pink food colouring and gently mix.
Step 7- Pour equal amounts of batter into 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 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 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 strawberry compote
Step 1- Slice the strawberries and place into a medium-sized saucepan along with the sugar and water.
Step 2- Place the saucepan onto the hob and heat on medium until the strawberries soften.
Make sure to keep the mixture moving to prevent any burning.
Step 3- Once the strawberries are soft, mash them with a fork to break them up, and allow the mixture to cook and thicken.
This will take around 5-10 minutes.
Step 4- Once thick and jam-like, take off the heat and allow to cool fully before using.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
I use a stand mixer fitted with a balloon whisk attachment.
Step 2- Add in the strawberry compote and whizz up until combined.
Add a splash of dairy-free milk if too thick.
Step 3- Stack and fill the cake with the buttercream then crumb coat the whole cake with the buttercream and pop into the fridge to set.
This will take around 1 hour.
To decorate, I added leftover buttercream into a piping bag fitted with an open star tip nozzle (Wilton 2D) and piped some swirls around the top of the cake, added on some fresh strawberries and a few vegan sprinkles.
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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