Vanilla cakes with a cherry jam core, almond buttercream, decorated with fondant details and edible gold.
Preparation- 1 hour
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
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the core
-4 tablespoons of cherry jam
Ingredients for the buttercream
-250 of dairy-free butter
-600g of icing sugar
-2 teaspoons of almond extract
-Dairy-free milk (if needed)
-Grey food gel
-Pink food gel
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- 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.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and almond extract.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Take 5 tablespoons of the white buttercream, place it into a separate bowl, and colour it grey
This will be for the lower half of the cake.
Step 3- Stack and fill the cakes with the white buttercream.
Add 2 tablespoons of cherry jam to the center of each layer (optional).
Step 4- Crumb coat the whole cake with the white buttercream and pop into the fridge to set.
This will take around 1 hour.
Step 5- Add a thick layer of white buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Pop the cake ito the freezer to set this layer of buttercream.
Step 6- Once the buttercream is firm, add a thick layer of the grey buttercream to the lower half of the cake.
Step 6- Paint the edges of the grey buttercream with edible gold (optional).
Step 7- Place the remaining white buttercream into piping bags fitted with different top nozzles, and pipe swirls and rosettes on top fo the cake, including the ears.
(I use a Wilton 2D, 1M and Patissare tip nozzles)
Step 8- Roll out 4 thin whiskers, a nose, 2 eyes and mouth of black fondant and attach to the cake with buttercream.
To decorate, I added on more gold paint details (this is optional).
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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