I made this for my sister’s birthday and it was such a hit for both the vegan and non-vegans there! I added a little bit more lemon juice, cream cheese and lemon zest to the icing and the blueberries. I made this cake with only two layers and it still turned out great. This isnât a foolproof method so youâll want to monitor the cake for the typical signs of doneness. Thanks for the great recipe. In retrospect, frosting the sides was my mistake. Unlike many cakes, the flavor does not have a one-note sweetness. My friend and I made it yesterday and even my vegan-sceptical mother loved the taste although she doubted it was gonna be good without eggs in it – how are you gonna get it fluffy right? The frosting will be a more traditional buttercream frosting, not tangy. In order to get the middle to finally bake through, I had to over-bake the edges. I did make a few substitutions: • Instead of oil I used melted vegan butter in the same quantities • I made a lemon buttercream rather than vegan cream cheese • I used a bigger cake tin and made a two layer cake so I could transport it in the car! Will try it too , I just made this recipe and it is so delicious thank you for sharing with us all this amazing stuff ❤, So glad that you liked the recipe! Or maybe a fine-mesh sieve? Mint-chocolate heaven. What non dairy milk do you suggest to use for the recipe? Please read the blog post above for further information. I really appreciate it! This ensures that the baking powder and baking soda are distributed evenly, which will help your cake rise evenly. Bring to a simmer, stirring constantly, until the jam has thickened. . Hi Nisha,Can you use all oil if you donât have plant butter? Fabulous flavors, wonderful texture! You can serve now, or refrigerate for at least 1 hour to set. I used cake flour and it came out great! You can find the nutrition information in the recipe card! Could you please tell me what kind of flowers these are? I did a simple glaze with powdered sugar and almond milk instead, and added some lemon juice as this recipe recommends. . No one noticed it was vegan. But this is totally optional. You can either make the whole thing and chill it, or make the components ahead of time and assemble it … Often, I make pipes on top of the layer cake with the remaining frosting and sprinkle over chopped chocolate. So glad you love this cake so much! This would be just a little help. Bench Scraper. Oh, and please don’t forget to stir constantly to avoid burning. I love the look of this stunning cake Bianca! I only used a different egg substitute and cake flour instead of all purpose and it still turned out wonderful. … Seal the edges together then press the marzipan into the cake to secure, keeping it wrapped in the parchment. Just made this cake for Mother’s Day! Allow to cool. So glad you love this cake! This classic Oreo cake flavour gets a vegan makeover with this tasty little (or maybe not so little!) While i don’t have a cake sheet pan, i do have 7 and 9 inch round cake pans. I think this is misleading as it says vegan but then butter and cream cheese. <3. Oh! Three layers of rich coffee infused vegan chocolate cake are stacked with rich chocolate coconut cream frosting to create this decadent vegan chocolate mocha cake. Youâll need some parchment paper to line the bottom of each cake pan. Also, the creamy frosting is mixed together super quick. Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. Oil usually results in more tender baked goods, while butter is more flavorful than oil. Preheat oven to 350°F (175°C). Thanks! Step 5: Using the offset spatula, smooth out the top layer of frosting until itâs level. Can I omit fresh raspberries and sub w/ strawberries? Hope you’ll have a great birthday party! Of course, you can make it without a cake ring. This vegan layer cake can be made in advance. I am eager to try this recipe. Hi there, Yes, soy milk works best for making vegan butter milk. The first time I made this cake, it didnât bake through because my oven temperature was off. Grease and line two 8-inch (20cm) pans with parchment paper, cut to fit as needed. Thank you! Bring to a simmer and cook over medium heat until the blueberries are soft and the sauce has thickened up, about 8 minutes, stirring constantly. Whisk together the dry ingredients. I used g and mL and experienced no technical issues with the cake. Cream the wet ingredients. I made the lemon blueberry cake already twice and it was a great success both times. Thank you for the beautiful recipe. Hi there, I used different cake pans in the recipe for my strawberry coconut cake. Oven Thermometer. Here at Rainbow Plant Life, I share wildly flavorful vegan recipes, entertaining cooking videos, and tips for making a vegan lifestyle rewarding and easy. Take the vegan butter out of the fridge to soften. Unwrap the parchment and trim the ends, then slice and serve. I liked this recipe but the cakes I don’t believe are big enough to cut in half and have it look as pictures. Can I make the frosting ahead of time? b. All opinions and recipes are my own. Haven’t found it in the store. I loved watching the faces while people were eating it…savoring each morsel. I will be definitely making a cake as well!! Then add 1/4 of the Tangy Buttercream Frosting and smooth with an offset spatula. Easy . Nutrition is calculated automatically and should be used as estimate. So glad that you liked this lemon cake and that you had fun too! This cake is out of this world! Thanks for your diverse vegan recipes! This isnât a gluten-free cake and Iâm not going to pretend Iâm an expert on gluten-free cakes, but generally speaking, cakes made with gluten-containing flour are going to be lighter and less dense in texture than than gluten-free cakes. Then add the cream cheese and mix again. Do you have a sifter? Overbeating can cause the cake to become dense or dry. This is one of my new favorite cakes, and I am not exaggerating. What they’re called? I replaced the cream cheese frosting with lemon buttercream as my local store didn’t stock vegan cream cheese and this worked really well also. -I used 2t almond extract instead of 1T vanilla in the cake, and I omitted the zest. So if you are making this cake with two 9 inch pans, I recommend making the recipe as stated, as if you were using the 6 or 8 inch. Cool completely before adding assembling the cakes. I hope you enjoy this Vegan Vanilla Layer Cake with Raspberry Jam! Add the vegan cream cheese and beat until creamy and smooth and well incorporated. Try my Cake Pan Conversion Calculator! I’ve never liked tofu as a savory food. Can I use batter to make into cupcakes instead? Required fields are marked *. That would be perfect centrepiece for an Easter table! Wrap each layer well and freeze them. Thank you so much! Frosting. You mentioned just 3/4 cup. Our recipe for the best vegan chocolate cake can be made in either 8-inch or 9-inch cake pans whereas our classic vegan chocolate cake is a 7-inch sponge cake topped with a velvety chocolate frosting. Never mind I do see it! @biancazapatka this is one of the best cakes out there. There are often lemons which are super juicy but there are also lemons available which are pretty dry, so I’m not sure how many fruits you’ll need exactly. I made it for my boyfriend’s Birthday and it was really easy to made and tastes amazing! But I will change it in the instructions too! Parchment Paper. A naked cake has a minimal outer layer of frosting, which shows off the cakeâs layers and filling. Very good cake. Make the vegan buttermilk. Maybe you can find helpful information regarding baking time in that recipe. I weighed all my ingredients and used the thermometer in the oven. Hope that helps . I used frozen and I did not thaw them before baking (again, following the instructions). Step 2 Sieve together all the dry ingredients (flour, sugar, cocoa powder, baking soda, espresso powder and salt) in a large mixing bowl. I need to improve my skills but I will make it again for sure!! I usually use canola oil, grapeseed oil, sunflower oil, or avocado oil. You won't believe this cake is vegan! Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes … (113g) vegan cream cheese, softened at room temperature*. Don’t hesitate to make this cake if you are considering it at all. Sift the flour, baking powder, and baking soda into a large mixing bowl. Feel free to check out also my other vegan cake recipes here on the blog so maybe you can get inspired trying another one as well! Everywhere in the Internet I red that it works very well with soy milk though. Yes, limes will do the trick, too! If you multiply the recipe by a factor of 1.5, it would create enough cake batter for 1.5 x 3 x 29 inches = 130.5 inches. So glad you used my photos for inspiration! Tips for making vegan rainbow layer cake recipe. Similar to a digital scale, an oven thermometer is another basic essential for any home baker. Mine was 8-inch as mentioned in the recipe! Is this sweet? Digital Scale. When you insert a toothpick into the middle of your cake, it should come out almost clean. I will be making this for Easter and not even telling my family that it’s vegan. The recipe card below and the step by step tutorial should give you plenty of tips for making this rainbow cake. Feel free to use my baking pan conversion calculator! I made this today and it was DELICIOUS! Itâs okay if there are a few flour pockets remaining. Before you add your cakes to the oven, be sure that your oven temperature actually reads 350Â°F according to an oven thermometer. I ended up going with another GF lemon cake batter and buttercream frosting recipe. The batter should be fairly light and fluffy at this point. Thank you so much for your amazing feedback! hi,i wana make this cake, could you please suggest the ingredients basis 1 cup flour or a 6 inch cake pan? Lastly, sift in powdered sugar and add a squeeze of lemon juice and mix again until super creamy and well combined! But if you want to keep some of that tang flavor (in a subtle way, of course), youâll want to include some baking powder as well. â¨And to say thanks, youâll also get a free ebook featuring my top recipes! Thatâs why I recommend refrigerating your cooled cakes for at least 2 hours, or overnight, before frosting. Then let them defrost and add your favorite frosting. It was so fluffy and delicious. So glad you enjoyed this vegan cake! Richard says: “A classic, two-layer vegan chocolate cake, sandwiched and topped with light, fluffy vegan chocolate buttercream. (. 60 seconds in the microwave should be enough. Thank you so much! Because if you add a layer of jam to the cake and then dollop room temperature frosting on top, it will be quite difficult to spread the frosting out, as the frosting will want to stay in place. The frosting was also lovely – I didn’t have vegan cream cheese so just used all vegan butter, but the lemon juice created a buttercream I’ve always desired, by cutting through that sometimes overwhelming sweetness! Red Velvet Cake Best, Bianca <3, I made this cake for the 4th time today. Hi Nicole, so glad you enjoyed this lemon blueberry cake! Thank you for sharing your talents! I can’t wait to make this!! I love to decorate my cakes with anything I can find! Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Hi!!! One of the best vegan cakes that I tried. Vegan and from what I hear she’s going to LOVE it. I have to get better at putting together all the ingredients as the blueberry sauce came out. Place a cake ring around and chill about 3-4 hours in the fridge before decorating and serving. Is it possible to substitute the the sugar for monk fruit or a healthier sugar substitute? This was such a crowd pleaser! But before you start, please make sure that your ingredients are room temperature. You can use any dairy-free plain spread that has a similar consistency to cream cheese. You can definitely use almond milk too. Follow the grams instead of the cup measurements. Also the cake rounds are incredibly heavy. Thank you! Actually, it’s super easy to make because the batter comes together very quickly and there are only a few simple ingredients required. And since two 9-inch round cake pans would hold 2 x 64 inches = 128 inches, itâs almost the exact same amount. It also held together amazingly even though there are no eggs in it. Otherwise, the cold liquid will turn the coconut oil back into its solid form. I just made this cake today with two 9 inch cake pans, and I mutiplied the recipe by 1.5x per the instructions. Thank you for sharing! Step 4: When the sides are covered, use a bench scraper or straight spatula to smooth the sides and to achieve the naked cake look.Â If youâre not going for the naked cake look, skip this step. Thank you for the pan size calculator! Youâll need three 6-inch cake pans, or two 8-inch cake pans to bake this particular cake. Add the softened Plant Butter, oil, and cane sugar to a large bowl. The naked cake route, that is! Finish with layer … Hope you’ll find a good one. Otherwise, the frosting may get too firm when chilled. Allow a full âpreheatâ and use an oven thermometer. But, luckily, Country Crock Plant Butter is dairy-free butter and doesnât work in the same way as traditional butter. Tag @rainbowplantlife and hashtag it #rainbowplantlife. What type of milk works best with this? Cook over medium heat until the sauce has thickened up, which is about 8 minutes. The hardest part of making this apple cake is peeling and chopping up a few apples. Very easy, super sweet, and mind-bogglingly tender. Hi, I’m about to try out your recipe and I’m sooo in love with the flowers you used. Save my name, email, and website in this browser for the next time I comment. Thanks for this recipe. If using frozen, make sure to drain them well, or dust them with a little flour or cornstarch which helps to absorb their liquid. Pour 1/2 cup of the liquid from a can of chickpeas into a small bowl. Wrap them in plastic wrap to keep them moist. Hi Nicki, so sorry to hear that but glad to hear you enjoyed it! Also, I wanted to modify my lemon cake recipe, making it moister and juicier. Alternatively, you could use more vegan butter. When you lightly whip aquafaba, as is done in this recipe, it turns foamy and light, which then helps to create a light and fluffy texture and gives a nice lift to cakes. You’ve got fluffy chocolate-hazelnut cake layers, cocoa hazelnut frosting, and chocolate ganache and chopped hazelnuts between each layer AND on top. I cannot find it anywhere where I live. These worked well and created a very moist, well risen cake that everyone enjoyed and did not realise it was vegan until I told them which created incredulous looks and no plate was left empty. This is because every oven is different and many home ovens are not calibrated. I was skeptical of tofu based cream cheese substitute spreads. If using frozen raspberries, stir occasionally until theyâre thawed. I’m Bianca, and welcome to my blog! Preheat the oven to 350Â°F/175Â°C. How to you prevent the frosting from curdling?? The texture is moist and tender (and I didnât even use cake flour! . You’ve changed my attitude toward vegan sweets . It will thicken even more as it rests in the fridge. Premium Dutch cocoa gives this vegan cake a rich chocolatey taste. But it turned out amazing ❤️ thank you for this!! I don’t have lemons at home but do have limes. So try increasing the temperature by 25Â°F to 375Â°F and decreasing the baking time, to about 25 minutes. I could not put my hands on vegan cream cheese but the icing was amazing even without it. If corse after asking the question! Without a scale, you run the risk of one of the layers being much taller than the others, baking unevenly, etc. It has all those gorgeous fall flavors like cinnamon and nutmeg and it’s topped with a cinnamon sugar combination that creates the most delicious caramelized crust on top of this cake. Thank you so much for your amazing feedback! They have several brands of vegan cream cheese, You can use any vegan cream cheese you like , I used vegan cream cheese. That is the sign of a truly fantastic recipe! Cuisine Vegan… Serve with a scoop of dairy-free ice cream 7 mins . Anyway, I used 3 and 1/2. Hi Christine, I find that soy milk works best for vegan baking but any will do! I looked at the list of ingredients can you tell me what is neutral oil? So I came up with the idea to bake a vegan layer cake which has all the layers and flavors I love! Subscribe and weâll send you new recipes and videos every week. Easy to make, assemble, and absolutely delicious! I was tired of everything tasting coconut. Hi Christine, thank you so much for your great feedback! Alternatively, you can use two 8-inch (20 x 5 cxm) round pans. Big waste of time, money and equipment.. I’m sorry to hear that but this cake always turns out amazing so I have no idea what you did wrong. Firstly it took 45 minutes (at 175 fan forced) to cook, and once cooked looked very dense and oily. Your email address will not be published. It helps others discover my blog and recipes, and your comments always make my day :) Thank you for your support! Thereâs a lot of math here, but to keep things short, if all you have is a 9-inch (23 x 5 cm) round cake pan, your best option is to multiply all the cake ingredients by a factor of 1.5 and use two 9-inch cake pans. It’s also topped with a … In a small pot, whisk together the nondairy milk, water, and cornstarch. I’m vegan as are they and they made it for Mother’s Day. … Bake 6 x 2 inch (15 x 5 cm) cakes for 30 minutes, or until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs. Here you’ll find many delicious recipes which are mainly plant-based and easy to make for everyone. And if you can, donât bake the cakes as soon as your oven says itâs done preheating. This cake is sooooo moist it really doesn’t need a ton of decoration. Place one cake on a cake stand that has been lined with parchment paper on the edges (for easy cleanup). Lots of love, Bianca <3. You can try baking the cake layers a bit longer but mine is moist, too! Going to taste test in the morning but think sadly this will be in the trash. Planning on making this for my mom’s bday this weekend! Anyway, I’ll work on making a video showing how I stir cake batter so maybe I can upload it soon here on the blog. Followed the recipe to the letter but the cake never rose and was tough which made it impossible to “cut each layer” into two layers. Thank you for such a detailed and informative blog post, the cake turned out perfect – the most fluffy, light and delicious vegan vanilla cake I’ve tried. Thank you so much for the recipe , Hi Laura, so glad you love this blueberry lemon cake! If you enjoyed this recipe, please consider giving it a star rating along with your comment! I used this recipe as a template for an almond cake with matcha frosting and it turned out amazing! According to this cake pan size guide from Food 52. a 6 x 2 inch (15 x 5 cm) round cake pan = area of 29 square inches; a 9 x 2 inch (23 x 5 cm) round cake pan = area of 64 square inches. I recommend every home baker gets a digital kitchen scale for the most precise and consistent results. ❤️. Hands down one of the best cakes I’ve ever had! Prep Time 30 minutes. Why? Take off the heat, and once cool, refrigerate. Thank you <3, I am looking forward to baking this! Little bit of flour into the cake, which came out and make a delicious vegan chocolate cake filled frosted. Spread in the oven off with this recipe, i used this recipe is optional you! Enough for this cake but am from australia, is all purpose flour plain flour or another flour. 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