How cute is this cake? It reminds me of the arctic with the winter animals.
This cake has 3 layers of chocolate sponge cake, with a Biscoff and coffee filling topped with coconut flakes and fondant details.
I used a textured cake scraper to get the scalloped effect on the sides of the cake, I love how it turned out!
I’m sure whoever you make this cake for, they will love it and be super impressed by your decorating skills…even though its very simple to make- haha!
Preparation- 30 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-Dairy-free milk (if needed)
-Finely ground coffee
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, cocoa powder, 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- 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 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- 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.
Step 9- Make some chocolate cupcakes, and set one aside for decorating.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Stack and fill the cakes.
I added some Biscoff spread and finely ground coffee to each layer.
Step 3- I added a chocolate cupcake to the top of the cake and covered it in buttercream. This creates the 3d spere for the polar bear.
If you don’t want to make chocolate cupcakes, you can make an extra batch of buttercream and pile it on top of the cake to resemble the polar hear head.
Step 4- Crumb coat the whole cake with the buttercream and pop into the fridge to set.
This will take around 1 hour.
Step 5- Add a thick layer of buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Pipe on two circles of buttercream to the front of the cake for the paws, two on top of the polar bear head for the ears and one in the front of the polar bear head for the nose.
Step 6- Cover the polar bear in coconut flakes.
Decorate the cake with black fondant details (as seen in the photos)
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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