So I thought it was about time I tried making some baked goods that suit different dietary needs… that and my mums decided she want to try a vegan diet, and I came across this cake and I must say, I’m quite pleased with it. Aside from a few difficulties with the vegan butter, which I shall explain further down below, the recipe was easy to follow and the cake very tasty. The original recipe is from http://www.foodnetwork.ca/baking/blog/how-to-make-vegan-apple-spice-cake-with-maple-buttercream/
Here is the recipe again, with some added explanation:
Apple Spice Cake
1 ¼ cup soymilk (room temperature)
2 tsp apple cider vinegar
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp all-spice
½ tsp ginger
½ tsp sea salt
1 cup shredded apple
1/3 cup coconut oil (soft at room temperature)
1 cup packed brown sugar
½ Tbsp unsulphured blackstrap molasses
2 tsp vanilla extract
¾ cup pecans, roughly chopped
Maple Buttercream Frosting
3 cups icing sugar
8 Tbsp vegan butter or margarine
6 tablespoons maple syrup
1. Pre-heat oven to 180 degrees Celsius
2. In small mixing bowl whisk together the soymilk and apple cider vinegar and set aside.
3. In a large mixing bowl combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, and sea salt.
4. In a third bowl beat together coconut oil and brown sugar with a hand mixer until fluffy. Then beat in molasses, vanilla extract, and soymilk and vinegar mixture until smooth.
5. Add the liquid ingredients and shredded apple to the dry ingredients. Fold the batter until it’s just combined, ensuring not to over mix it.
6. Lightly oil 2 x 18cm cake pans with a little bit of coconut oil. You can also bake one at a time if you only have 1 pan.
7. Divide the batter evenly between the cake pans. Spread out the batter so it’s even and to the edge of the pan.
8. Bake for 18-20 minutes on the centre rack. Cake is done when a toothpick comes out of the centre of the cake clean.
9. Transfer cakes out of the pans onto wire racks and allow to cool completely before frosting.
10. To make the frosting beat together vegan butter, powdered sugar, and maple syrup until fluffy and smooth. Place the icing in the fridge for 10-15 minutes to ensure it is stiff enough to ice with.
11. Place one cake bottom side down on your serving plate and spread frosting evenly with a spatula across the entire top of the cake. Place the other cake, bottom side down, on top of the frosting. Use remaining frosting to cover the entire cake. Place the cake in the fridge for another 10 minutes to set the icing.
12. Using the palm of your hands gently press small handfuls of roughly chopped pecans along the entire side of the cake until well coated.
So as I said earlier, I had problems with the icing as it started melting, not because the cakes were hot but because the room temperature was hot (its officially the first day of summer, help us all). I’m not sure if vegan butter has a lower melting point than normal butter, but I think I should have placed it in the fridge to ensure it was stiff before I assembled the layers of the cake. I have added this to the recipe, but it may not be necessary depending on the temperature of the kitchen at the time. I also just converted a few things as the recipe was originally in American units. Other than that, the cake was lovely and moist and I didn’t even notice that it was vegan.