Allergy Mums / Support for families with allergies

publication date: Jul 15, 2014

Vegan Neapolitan Cake

Vegan Ocean Cake

 

It's Molly's birthday - which usually involves elaborate cake baking. No exception this year! Ocean themed. Three layers for this cake; chocolate, vanilla and strawberry. I will post about how to make the fish, shells etc in future posts. This post is all about the cake!When making cakes that are going to be covered with Royal Icing and decorated plan for it to be a two day operation. The cake needs time in the freezer once it's been covered with buttercream icing.

For layered cakes its obviously important that nothing tips over; so I tried a couple of vegan recipes for layered cakes but it didn't really work. They either weren't chocolatey enough (IMHO), or they were too solid. Now I get why you might not want a huge rise on a cake that it going to be multi-layered but it still needs to be soft and delicious. So I stuck to my stand by cake recipe and made a few adaptions for the other layers.

Free From: Dairy, Egg, Soya

Contains: Gluten

Chocolate Cake Ingredients:

1 1/2 cups plain flour

1 cup caster sugar

1 tsp baking soda

1/4 cup cocoa

1 tsp vanilla

1/2 tsp chocolate essence (optional)

1 tsp cider vinegar

6 tbs melted soya or sunflower margarine

1 cup water

Preheat oven to 350º F or 177º C

Grease and flour a round cake tin.

Sift flour, sugar, soda and cocoa into a bowl and mix to combine.  Add the vanilla, chocolate essence if using,  vinegar and margarine into the dry ingredients.   Briefly mix with a spoon then pour one cup water into the batter and mix with a fork until all ingredients are entirely moist. It makes quite a runny looking batter but don't worry!

Bake for 25 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

 

Vanilla Cake Ingredients:

1 3/4 cups plain flour

1 cup caster sugar

1 tsp baking soda

1 tbs vanilla

1 tsp cider vinegar

6 tbs melted soya or sunflower margarine

1 cup water

Preheat oven to 350º F or 177º C

Grease and flour a round cake tin.

Sift flour, sugar, soda and into a bowl and mix to combine.  Add the vanilla,  vinegar and margarine into the dry ingredients.   Briefly mix with a spoon then pour one cup water into the batter and mix with a fork until all ingredients are entirely moist.  Again it's a runny looking batter but don't worry!

Bake for 25 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

 

 

Strawberry Cake Ingredients:

1 3/4 cups plain flour

1 cup caster sugar

1 tsp baking soda

1/2 cup chopped strawberries (chopped up quite small)

1 tsp vanilla

1 tsp cider vinegar

1/2 tsp red food colouring gel - I prefer gels to liquid as it doesn't affect the consistency of the cake. Adjust the amount of food colouring to suit your preferences.

6 tbs melted soya or sunflower margarine

1 cup water

Preheat oven to 350 F or 177 C

Grease and flour a round cake tin.

Sift flour, sugar, soda and cocoa into a bowl and mix to combine.  Add the vanilla, vinegar, food colouring and margarine into the dry ingredients.   Briefly mix with a spoon then pour one cup water into the batter and mix with a fork until all ingredients are entirely moist. Add in the strawberries and mix so they are distributed throughout the batter.

Bake for 25 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

This makes quite a moist cake so handle with care. 

 

 

Vegan Buttercream Frosting:

The basic recipe in 'Vegan Cupcakes Take Over the World' is a really good icing recipe.  It can be adapted with different flavourings as you wish.  When doing a chocolate icing I like to add in chocolate essence, as I think it gives a real depth that just plain cocoa doesn't achieve. For this cake I stuck with vanilla icing but you can do chocolate or a mix if you wish.

Ingredients:

1/2 cup shortening (I like Trex)

1/2 cup vegan margarine (Pure Sunflower Margarine is good)

3 1/2 icing sugar

1 teaspoon vanilla (if you're after lime - use lime juice, orange flavour - orange juice...you get the idea - although I think nearly everything benefits from vanilla)

1/4 cup non dairy milk 

1/4 cup cocoa

1 tsp chocolate essence

Beat the shortening and margarine together until fluffy. Sift in the sugar and beat for about 3 minutes (I have to scrape down the side of the bowl with a spatula, or I get covered with icing sugar when I put the beaters in). Add the vanilla and non dairy milk or flavouring liquid of your choice. Beat for another 5 minutes until fluffy.

Assembly

Make your buttercream frosting. Then make room to start assembling the cake.

Put the strawberry layer on the bottom. I tried it on top and it split in two so don't do that! Bottom is good.

Ice the top with a generous amount of buttercream

Then the chocolate cake, ice the top.

Then put the vanilla cake on top and ice the top and sides.

The whole cake now goes in the freezer for a few hours to firm up - overnight is good.

Take the cake out and smooth down the butter cream with a flat knife or smoothing tool.

Frozen Cake

Roll out the royal icing. The trick with royal icing is to realise that it's like putty or clay; you kneed it lots and roll it out once is plyant. Make sure you measure your cake correctly - diameter plus the 2 x the height of the cake. So a round eight inch cake, 2 inches high would need a circle of icing 12 inches in diameter as an absolute minimum. I do an extra inch to give myself leeway. 

Make sure to roll the icing out on sprinkled icing sugar so it doesn't stick. Check as you go by 'turning' the icing clockwise every few times you roll it. Roll the icing onto the rolling pin and unroll over the cake. If you've not done this before look on You Tube - there are some useful video's.

Smooth down the sides with your hands or a cake smoother and trim the bottom. If you get any air holes prick with a pin and smooth over.  Affix decorations with liquid glucose.

Decorate the cake as you will. If you want to make your own out of Royal Icing that's great - or buy sugar flowers from a cake shop or supermarket and stick them on with glucose.

 

 

 

 



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