Monday, February 10, 2014

The Ultimate Vegan Vanilla Cake with Whipped Vanilla Bean Frosting


The Ultimate Vegan Vanilla Cake with Whipped Vanilla Bean Frosting
Cake is a term with a long history (the word comes from Viking origins, from the Old Norse word 'kaka'). It comes from early days of baked flour confections sweetened with sugar or honey. These were all mixed with eggs, milk, and fat. The cakes had a porous texture from the mixture rising during cooking. These aren't very different from what we have today, but the cake has evolved to bigger and better confections. But cakes now a days don't have to be none vegan to be enjoyed. The baking world has been adapting more and more to the vegan baking world. Many bakeries around the world have adjusted their menus to add it in as an option. Anyway you like it, say it, or eat it you love to indulge in a piece from time to time. 

When celebrating any event in our lives, you are always going to have a cake involved. These tall, moist, and creatively cunning masterpieces are the best part of any event. They are used to celebrate those big moments in our lives...or just a regular Monday that needs a sweet pick me up...okay or even at 1AM or breakfast time when we are craving a piece...you know you've done it, don't lie! This recipe will show you how to make not only a vegan cake, but a layer cake that will raise any celebration up a level. This cake steps it up with its rich taste and decadent vanilla flavors. Made with real ingredients like organic vanilla bean, you will never want to try another vegan cake again. This cake will live up to its ultimate name! Serve each piece with a tall glass of vegan milk and make for any big or small celebration. Enjoy!


The Ultimate Vegan Vanilla Cake with Whipped Vanilla Bean Frosting
Yields: One 2 Tier Cake

Ingredients

White Cake
2 Tablespoons white vinegar
3 cups organic vegan milk
4 1/4 cups organic vegan flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups vegan cane sugar
1 cup oil (your choice)
2 1/2 teaspoon organic pure vanilla extract
1 teaspoon butter/coconut extract (optional)

Whipped Vegan Vanilla Bean Frosting
3 1/4 cups softened vegan butter or shortening
6 cups sifted organic vegan confectioners' sugar (icing, powdered)
6 tablespoons vegan milk
1 organic vanilla bean, scraped
2 teaspoon organic pure vanilla extract

Directions

Cake

Heat the oven to 350 Degrees 

Liberally grease and flour 2 cake pans and set aside.



Place the vinegar and vegan milk in a measuring cup, stir well and set aside. Don't worry the mixture will curdle, this is the vegan buttermilk and will make the cake moist.


In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. 



In another mixing bowl whisk together the vegan milk mixture, oil, and extract(s). 



Add the dry ingredients to the wet and mix both until smooth using a hand-held or stand mixer, stopping to scrape down as needed.




Divide the batter in half and fill each cake pan. The batter will take up half of the cake pans.



Bake for 40 to 45 minutes, until a cake tester inserted in the middle of the cakes come out clean.



Once the cake is done, let cool in the pans for 5 minutes and then remove both from the pan and place on a wire rack to cool. Let the cakes cool completely before frosting.



Whipped Vegan Vanilla Bean Frosting

In the bowl of a mixer fitted with the whisk attachment, whip vegan butter (or shortening) and vanilla extract  for 3 minutes on medium speed (I use my Kitchen Aid). The vegan butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 3 minutes. Stop to scrap down the sides and bottom as needed. Once the frosting is done, it will be very light, creamy, and fluffy.



*Best used right away
Assembly

Start off by getting all your materials ready to use.



Place bottom cake layer on cake plate or 8" round thin cake board and spread 1 to 2 cups of frosting on top with a small offset spatula.





Gently place 2nd cake layer down on top of middle frosting layer. I placed my cake bottom side down here.

*You can choose to place the other cake on face side or bottom side down. Bottom side down gives your cake a more classic grandma (rounded) cake look. If you want to be fancier, you can place it face side down and it will have the flat top. Both ways are great, its all up to you on how you want your cake to look.



Place a generous scoop of frosting on top, spreading evenly with a small offset spatula and working your way down the sides until you have even layers of frosting over the entire cake.







Before chilling you can add decorations as desired. You can use vegan friendly sugar flowers and leaves to extra frosting decorations, the skies the limit. Once completely frosted and decorated, chill until set (at least 30 to 60 minutes). 

Store in a cake keeper at room temperature for up to 2 to 3 days, or in refrigerator for up to 5 to 7 days. Best eaten the same day. Serve along side a tall glass of vegan milk and enjoy on any holiday, birthday, or special occasion. Enjoy!




Ready to Serve Cake
-Amy