Vegan Naked Layer Cake, when baking turns into art.
A couple of weeks ago my two blogger friends, Carrie and Heike, and I got to spend an entire Sunday at Smith and de Luma in Zurich, where we got to use they’re amazing space to shoot some stuff for our blogs and/or Instagram accounts. One of the things I decided to prepare for the shoot was this Vegan Naked Layer Cake and oh my it turned out AMAZING!
I was actually quite impressed as I had never ever made anything like this before and I was actually quite aware that it could turn out to be a major fail. However, it looked stunning, if I may say so myself, and it was also super delicious. As opposed to my usual recipes this cake is by no means healthy, however, desserts don’t always need to be healthy and nutritionally beneficial, sometimes indulging in something incredibly scrumptious is just the way to go and that is when you should make this cake.
Are you baking for a crowd?
This is definitely not a recipe for everyday as it actually takes quite a while to prepare. Furthermore, you should probably also only make this if you are baking for a crowd as this cake, though it looks tiny, feeds at least 10 people, if not more. However, it is definitely worth it, not only will you end up with a delicious cake, you’ll also most definitely impress your guests, I mean come on , this cake looks kind of fancy, doesn’t it?
Follow the recipe, just for once!
Also do not be scared of giving this recipe a try, although it takes a while it is actually pretty simple. Just make sure to really closely follow the directions. Let the cakes cool down completely. Make sure to simple syrup the layers. Place in the fridge for several hours after frosting.
Being precise is the key to success in baking.
Being precise is definitely one of the key things to do when baking a cake, especially when it comes to a three layer naked cake. I usually always encourage you to add your own twists to my recipes as I feel like cooking is all about being creative and following your instincts. So unless you are a pro-baker, I highly recommend to, just for once, stick to the recipe. On that note, have fun recreating my amazing Vegan Naked Layer Cake!
Tag your recreations with #fannythefoodie.
- For the 3 Cakes:
- 450g plain soy yoghurt
- 60g tablespoon Vebugan , melted
- 3 teaspoon locust bean gum mixed into the soy milk
- 3 tsp apple cider vinegar
- 300ml soy milk
- 2 vanilla bean, seeds
- 300g cane sugar
- 375g spelt flour
- 150g ground almonds
- 1 lemon, peel
- 1.5 tbs baking powder
- 1 dash of salt
- Additional Ingredients:
- Strawberry rhubarb jam (approx. 300g, 1 large jar)
- 1 serving of elderflower simple syrup
- 1 serving of elderflower frosting
- For Decoration:
- freeze dried berries
- For the Cake:
- Preheat your oven to 180°C.
- Add the soy yoghurt, canola oil, locust gum, soy milk, vinegar, the seeds of the vanilla bean, lemon peel and the cane sugar into a mixing bowl and cream together until well combined.
- Sieve in the flour, ground almonds, baking powder and baking soda. Mix until just combined.
- Divide batter into three parts and pour in to the three lined springfrom pans (15cm)
- Bake for 20 minutes. When your cakes have finished baking let them cool completely.
- When the cake has cooled completely and your simple syrup as well as the frosting is ready, level your cakes with a serrated knife. Brush the levelled cakes with the simple syrup.
- Place the first layer on a plate lined with two pieces of baking paper, so they can easily be removed afterwards. With a piping bag pipe a 1cm log a round the edges of the first layer and fill the middle with your choice of jam, I used rhubarb straberry jam. Stack the second layer on top and repeat. Add the last layer and frost the top. Fill in the gaps between the layers and with a frosting scraper distribute the frosting around the edges of the cake. Place the cake in the fridge until it is read to be served.
- Right before serving the cake top it with flowers and freeze dried berries or whatever other decoration you like. Serve alongside fresh strawberries.
- 240g powdered sugar
- 100g vebugan
- 75ml elderflower syrup
- Cream together powdered Sugar, Vebugan and elder flower syrup and Vanilla. Place in the fridge for 30 minutes to cool slightly.
- 80ml elder flower syrup
- 80 mlwater
- Heat in a sauce pan until it simmers. Remove from heat and let it cool completely.