Making The Ultimate Vegan Birthday Cake: Quarantine With Us | Delia.v Life
Hey everyone! It's Denise's birthday but we're stuck at home under quarantine. So, we decided to have a lit party of 2 (that lasted 2 whole days) building the ultimate vegan birthday cake from scratch. Honestly, the end result wasn't what we planned for but it still turned out AMAZING.
Incorporating tea, berries and nuts, this cake is a mouthful - Vegan Strawberry Oolong Milk Tea with Caramelised Hazelnut Cake. We have never tried something like this but it tasted absolutely delicious so we decided to share the recipe with you!
240ml Unsweetened soy milk 2 bags/ 5g of loose tea leaves 1 tsp Apple cider vinegar 80g Vegetable oil 1 tsp Vanilla extract 220g Barley flour/ All purpose flour 1 tsp Baking powder 1/2 tsp Baking soda 0.25 tap Salt 135g Raw sugar
Vanilla frosting: Creme patisserie 250g Coconut milk Seeds from 1 vanilla bean pod or 1 tsp vanilla extract 40g Raw sugar 30g Cornstarch 1g Agar powder 30g Vegan butter/ Margarine 200ml Vegan whipping cream
1. Bring the soy milk to a simmer in a saucepan.
2. Remove from heat and add in the tea leaves. Let the tea infuse for 30 minutes. 3. Line two 6-inch baking tins with baking paper. Preheat oven to 180 degrees Celsius. 4. Sift the flour, baking powder, baking soda, salt and sugar together in a large mixing bowl. Whisk until well combined. 5. After 30 minutes, strain the tea leaves from the milk, squeezing the tea leaves to extract any remaining milk. Discard the tea leaves.
6. Add vegetable oil, apple cider vinegar and vanilla extract to the tea infused milk. 7. Pour the wet ingredients into the dry ingredients and whisk just until combined. 8. Distribute the batter evenly between the two cake tins and bake for 25 minutes.
9. After the cake is cooled, slice into 2 layers each.
Vanilla frosting: 1. Scrape the seeds from a vanilla pod and mix them in a saucepan with the coconut milk. 2. Whisk in the sugar, cornstarch and agar powder. 3. Heat the saucepan on medium low heat stirring constantly. 4. Once the mixture has thickened and is almost boiling (do not let it boil), remove from heat. 5. Quickly mix in the vegan butter and whisk vigorously until the mixture is smooth. 6. Pour the creme patisserie into a bowl and cover with a lid. Let it come to room temperature before putting it in the fridge for at least 4 hours, or best overnight. 7. Remove the cooled creme patisserie from the fridge and whisk until it is smooth and velvety. If it is not smooth, blend it in a blender until completely smooth. 8. In a stand mixer, whisk the whipping cream on high until stiff peaks form. 9. In 3 separate additions, slowly whisk in the creme patisserie into the whipped cream. 10. Do not whisk on high or the frosting will curdle.