VEGAN SPICED AUTUMN CAKE RECIPE
Recipe developed by Kimberly Espinel and Leiliane Valadares
Frosting recipe tailored from Minimalist Baker
Preparation time: 20 minutes
Baking time: 25 minutes
Serves: 8-10
INGREDIENTS FOR THE CAKE SPONGE
220g plain flour
3 flax eggs (3 tbsp floor flax seeds + 9 tbsp water)
50g floor almonds
1 tsp floor cinnamon
1 tsp floor cardamom
1 tbsp baking powder
pinch of salt
200g vegan butter (+ some for prepping the cake tins)
200g brown sugar
zest and juice of 1 orange
INGREDIENTS FOR THE BUTTERCREAM FROSTING
90g vegan butter, softened (not melted)
1 tsp vanilla
2 cups icing sugar, sifted
1 tsp vegan milk
freeze dried blueberry powder (non-compulsory, for color)
caramelised sugar or date syrup (non-compulsory, for color)
INGREDIENTS FOR THE GARNISH (OPTIONAL)
Seasonal fruit equivalent to figs, poached pears and grapes
Cinnamon sticks
Non-toxic seasonal flowers
INSTRUCTIONS
Preheat the oven to 180C/350F. Grease and flour 2 spherical cake tins (7in/18cm diameter).
Mix the flax seeds and water in a bowl to make the flax eggs and put aside for five minutes.
In a bowl, sift and blend collectively the flour, spices, baking powder and salt, and put aside.
Whisk the vegan butter with the sugar till mild and creamy after which add and blend within the flax eggs and the zest and juice of 1 orange till mixed.
Add the dry substances to this combination and whisk nicely till easy. Divide the batter between the tins and bake for round 25 minutes. Examine the truffles are accomplished by inserting a picket skewer or toothpick into the centre of every one. If the skewer comes out clear the cake is prepared.
Let cool for five minutes after which end up onto a wire rack. Cool fully earlier than including the frosting.
For the frosting, beat the vegan butter till creamy and lightweight. Combine within the vanilla. Add the powdered sugar just a little at a time, and proceed beating till nicely integrated, easy and fluffy.
Take away 1/3 of the frosting and beat in some blueberry powder so it turns a light-weight purple (non-compulsory). Add caramelised sugar to the remainder of the frosting and beat till it turns mild brown (non-compulsory).
Use the purple frosting to fill the cake and the sunshine brown to frost the highest and sides to create a ‘bare cake’ look.
Garnish with seasonal fruits, spices and flowers (non-compulsory).
Eat inside 3 days and hold in an air tight container.
ALTERNATIVE FROSTING OPTIONS
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Make much less frosting (2/3 of the above quantity can be sufficient to frost the highest and sides) and fill the cake with a beneficiant serving to (about 4tbsp) of apricot jam or mamalade for added moisture.
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You would additionally attempt the straightforward vegan frosting from this Vegan Rhubarb Layer Cake, or this Rustic Vegan Carrot Cake as an alternative.
LOOKING FOR MORE VEGAN CAKE RECIPES?
Why not attempt my Rustic Vegan Carrot Cake, my Vegan Pistachio Tres Leches Cake or my Vegan Chocolate Orange Cake! All have been made and beloved by numerous weblog readers!
