Page 14 - SGY FoodBook

Vegan Vanilla Cake Method
Combine the non-dairy milk and the vinegar and set aside until to curdle into vegan buttermilk.
Ingredients Preheat oven to (175°C). Grease three 8-inch (20cm) cake pans and line the bottoms with parchment
paper.
Vegan Cake
In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 cups almond milk
Pour the liquid from a can of chickpeas into a mixing bowl and beat with a hand mixer for a minute
1 tbsp lemon juice OR apple cider vinegar
just until foamy. (It is similar to real eggwhites and makes the cake fluffier but you can skip it and just
4 1/2 cups all-purpose flour
add more non-dairy milk instead).
1 tbsp baking powder
In another bowl, beat the softened vegan butter, oil and sugar until creamy and fluffy, about 2-3
1 tsp baking soda
minutes. Reduce the speed to low, add the whipped aquafaba and the vanilla extract and mix until
1/2 tsp salt
well combined.
1/2 cup aquafaba liquid from a can of
Now alternate adding the flour mixture and vegan buttermilk in 4 batches, mixing until just combined
chickpeas
after each batch. (Please do not overmix or your cakes will get dense).
3/4 cup vegan butter
Divide the batter evenly between your prepared cake pans and bake for about 30-35 minutes or until
3/4 cup vegetable oil
a toothpick inserted into the center comes out almost clean. (Please do not overbake or your cakes
2 1/4 cups sugar
1 tbsp vanilla extract will get dry.)
Let cool in the pans for 20 minutes, then carefully invert them onto a cooling rack and allow to cool

Vegan Buttercream Frosting completely before frosting. (If making the cakes ahead, you can wrap each cake in foil and store in
1 cup vegan butter 225g, softened the refrigerator for up to 3 days).
4 oz vegan cream cheese 115g, softened Butercream Frosting
3.5 cups powdered sugar (480g, by the 3rd Beat the soft vegan butter with a hand mixer until creamy and fluffy. Then add the softened cream
cup i found it very sweet but if it is too loose
cheese and mix until combined. Gradually, add the powdered sugar, and a squeeze of lemon juice
then add more) and mix until creamy and well combined. (If the frosting is too firm and not spreadable, add a little
1.5 tbsp lemon juice
more lemon juice. Or if it is too soft, add more powdered sugar).*
Assembling the Cake
Place one cake layer on a serving plate. Spread 1/4 of the buttercream over. Top with the next layer,
and repeat this process for the second and third layer. Finally, spread the remaining buttercream
frosting all over your cake and sides creating a naked cake style.
Chill 3-4 hours in the fridge before decorating and serving.