jaliner.blogg.se - Batter and crumbs vegan bakery

Bake the cake layers at 350F for 32-35 minutes or until a toothpick comes out with a few moist crumbs. You can make two 8″ cake layers with one batch of batter. You can also half or double the ingredients to make a half or double batch! This recipe can also be used to make different sized cakes. Making This Vegan Layer Cake In Different Sizes

Add in 1/2 cup of vegan sprinkles for an extra pop of color, or add vegan food coloring to your frosting to make a colorful vegan cake.

If your cake layers turn out less than perfect, I recommend reading my cake troubleshooting guide to see where things might’ve gone awry.

Make sure your buttercream is the right consistency before frosting your cake! It will help give your cake proper structure and make it easier to decorate.

Use a serrated knife to level your cake layers once they’re fully cooled to make it easier to assemble and frost your cake.

Make sure your ingredients are at room temperature to help them mix together better.

Don’t overmix your batter! Mix on the speed the recipe recommends until the ingredients are just combined.

Either spoon it into the cup measure, then level with a knife or use a kitchen scale. It’s so approachable and delicious!! Tips for Making the Best Vegan Layer Cake: Overall, I was extremely pleased with this vegan layer cake recipe. Vegan butter doesn’t firm up the same way regular butter does when chilled. I did find the the vegan frosting was bit more difficult to smooth than regular buttercream, but that’s to be expected since it’s not made with traditional butter. The texture is a bit different than my normal cakes that are made with butter, but the layers almost reminds me of a moist olive oil cake! I really love that this cake looks and tastes so much like a normal layer cake! There are a lot of great vegan sprinkle brands out there, but I chose to use a vegan blend made by Fancy Sprinkles!

I used a large French tip to pipe a border around the top edge of the cake and covered the top with sprinkles. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes).Īdd a second, thicker layer of vegan frosting to the cake, and smooth using a bench scraper. It might sound strange but I promise it makes it easier to frost!Ĭover the cake in a thin coat of vegan buttercream. Repeat with remaining cake layers, being sure to place to top cake layer upside down. Spread an even layer of vegan frosting on top of your first cake layer with a large offset spatula and gently press your second cake layer on top. To assemble this vegan layer cake, stack and frost cake layers on a greaseproof cake board using a dab of vegan buttercream to help stick the first cake layer to the board. I chose to flavor this with almond extract, but you could also try maple, lemon, or coconut. I really love this recipe because it’s straight forward, doesn’t include any scary ingredients, and most importantly it tastes great! It uses vegetable oil in place of the butter and almond milk in place of the buttermilk. I’ve shared a ton of different cakes over the years, but all of them use dairy! This is the only recipe I’ve ever I’ve ever shared that is vegan! No eggs, no butter, no buttermilk!! This vegan layer cake is my very first vegan recipe!