RAW VEGAN CHEESECAKE
Crust:
Filling: 2 cups soaked cashews 1 cup maple syrup 1 can of full fat coconut milk 1 lemon Vanilla Salt Toppings: Fruit, nuts, seeds, chocolate, whatever you want! (You can also use a food processor instead of a blender) I used a 6 inch pan but you can use a bigger one and double the recipe if you want! When you're done making the cake let it sit in the freezer for at least 4 hours. When you're ready to serve, take it out of the freezer about 15 minutes before to thaw out a bit.
Vegan Red Velvet Cake
Loving It Vegan. Rich, moist and smooth vegan red velvet cake topped with lemon buttercream frosting and maraschino cherries. Two gorgeous layers of fluffy, gloriously vibrant red cake, ideal for birthdays or other special occasions.
INGREDIENTS
For the Red Velvet Cake:
- 2 cups (250g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 Tbsp Cocoa Powder (unsweetened)
- 1 cup (240ml) Vegan Homemade Buttermilk
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Olive Oil
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 fl oz (28ml) Vegan Red Food Dye
For the Frosting:
- 3 and 3/4 Cups (450g) Powdered Sugar
- 3 Tbsp (45g) Vegan Butter
- Juice of one lemon
- 1 tsp Vanilla Extract
For Decoration:
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda, salt and cocoa powder.
- To make the vegan buttermilk, squeeze half a lemon into a measuring jug and add soy milk up to the 1 cup line. Leave to sit for a minute, it will curdle into buttermilk.
- Add the buttermilk, vanilla extract, olive oil, vinegar and red food dye into the mixing bowl and mix in.
- Use a hand whisk to get rid of any lumps.
- Grease two 7 inch round cake tins with coconut oil and then cut circles of parchment paper to line the bottoms and divide the batter evenly between them.
- Place into the oven and bake for 30 minutes.
- After 30 minutes, insert a toothpick into the center of the cake and if it comes out clean, it is cooked.
- Place the cakes onto a cooling rack and allow to cool completely before frosting.
- While the cakes are cooling, add the powdered sugar, vegan butter and vanilla to an electric mixing bowl and squeeze in the whole lemon.
- Start off at slow speed and gradually increase speed until the frosting is thick and smooth.
- It should be thick enough that it doesn’t slide off the cake, but not so thick that you can’t easily spread it. If the frosting is too thick, add a tbsp of soy milk. If it is too thin, add more powdered sugar until you reach the right consistency.
- Spread frosting over the top of one of the cake layers. Add the other layer on top and frost the top and sides.
- Add cherries to decorate.
- Courtesy of @lovingitvegan
VEGAN HAZELNUT TORTE
The cake batter recipe as written makes 2 layers. You'll need to double the recipe, but do it separately, for a 4 layer cake. And it is necessary to make a 4 layer cake. The 2 layers just don't cut it as the cakes are pretty thin! So ensure you roast 2 cups of hazelnuts in advance so you're ready to go. Also 1 cup of whole hazelnuts is just slightly more than 1 cup of the ground hazelnuts. Ensure you measure everything correctly for this recipe!
** serves 8 people
cake ingredients (for 2 layers):
1 cup ground hazelnut meal/flour (roast 2 cups whole hazelnuts total)
3/4 C aqua faba (from 1 x 19 oz can of chickpeas)
3/4 C + 2 tbsp all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 cup granulated sugar
1/2 tsp cream of tartar
1 tsp vanilla extract
2 tbsp vegetable oil
buttercream filling ingredients:
4 tbsp vegan butter, softened to room temperature
1 tbsp instant espresso
3 tbsp water
2 1/2 C confectioners sugar, sifted
1 tsp vanilla extract
mocha coconut whip ingredients:
2 3/4 C coconut cream (about 2 cans coconut cream refrigerated for at least 36 hours)
2 tbsp cocoa powder
2 tbsp confectioners sugar
1 tsp vanilla extract
Pre-heat oven to 400°F.
Place 2 cups of whole hazelnuts on a baking sheet in an even layer. Bake for 10 to 12 minutes until the skins are very cracked and much darker in colour. Let cool.
Lay out hazelnuts onto a clean tea towel. Gather the towel over the nuts and rub together with your hands. The skins will peel right off. If they don't they probably aren't roasted enough so place them back in the oven. You want to get as much of the skin off as possible, but some remnants are fine. They make the cake bitter if not removed and roasted.
Place cleaned hazelnuts into a food processor and whiz into a fine meal You will have just over 2 cups ground. You'll use the excess amount to dust the top of the finished cake!
Measure the aqua faba exactly to 3/4 cups into a glass bowl. Place it in the fridge or freezer to chill. It should get really cold but not frozen or have any ice chips in it.
Change oven temperature to pre-heat to 350°F.
Prepare 2 (8-inch) cake pans by greasing them with vegan butter or shortening. Trace the circumference of the cake pan onto parchment paper and cut out 2 circles. Place these into the bottom of each pan, flattening it out to the edges with your fingers.
Add 1 cup hazelnut meal/flour to a mixing bowl with all-purpose flour, baking powder, baking soda, and granulated sugar. Stir to combine and set aside.
Beat the chilled aqua faba for about 2 minutes or up to 4 or 5 minutes until foamy and white (soft peaks). Add cream of tartar and continue beating until stiff peaks form, about another 3 to 5 minutes.
Add in vanilla extract and continue beating for another minute or so while you drizzle in the vegetable oil. You'll notice the meringue get thicker and shiny. It will have quadrupled in volume.
Fold the dry ingredients into the meringue gently with a wide spatula until just combined. Do not over mix.
Divide the batter between both cake pans and spread out in an even layer to the edges with a spatula. Shake it side to side and tap it gently onto the counter to ensure it's even.
Bake for 20 to 25 minutes at 350°F or until a toothpick comes out clean. Once baked remove the cake pans onto wire racks to cool for 15 minutes. Take a thin knife or icing spatula and run it around the edge of the cake. You should notice that the cake has already slightly come away from the edges of the pan, but go around once more to ensure it's not sticking. Place the wire rack on top of one cake pan and flip it over gently tapping it if necessary to remove the cake. Remove the parchment paper on top and allow cakes to cool completely before icing and assembling.
Don't forget! You'll need to repeat this process for the other 2 layers of the 4 layer cake! You can also make the cakes a day ahead and then frost and assemble on the day of serving. Once cooled you can store the layers of cake between parchment paper in a container or on a plate covered in the fridge overnight.
For the buttercream filling combine the water and instant espresso together. You could also you 3 tablespoons of strong brewed coffee or espresso rather then mix the instant powder. Then beat the softened vegan butter until smooth with a hand mixer or in a stand mixer. Add 1 cup of confectioners sugar and continue beating. While beating add in half the coffee and vanilla extract. Then add in more sugar while still beating the frosting and continue adding the remaining coffee and sugar in portions while beating the mixture together until it's well combined and smooth. It should form a frosting that's the consistency of pudding. It's not super thick or stiff.
Place one cake layer on your cake platter or serving dish top down. Then take a third of the buttercream and spread it out to the edges in an even layer with an icing spatula. Add another cake layer top side up and ice another layer on top. Then add your third cake layer top side down and repeat with the remaining frosting. Then add your final layer top side up.
Refrigerate the cake while you prepare the mocha coconut whip. If any filling is dripping down the sides of the cake just use your spatula to spread it around the edges, once refrigerated it will become a little more solid and stick and then you're covering it up with the whip all around the outside anyway.
Courtesy of @hotforfood
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