Wednesday, February 11, 2015

Vegan Valentine's Day Cake

Vanilla cake with champagne buttercream, topped with chocolate covered strawberries and marzipan hearts.

For the strawberries, wash and dry about 10 small strawberries. Place a small bowl over a larger bowl full of hot water. Place about 3 ounces of dairy free semi-sweet chocolate chips. Let sit and stir over the hot water till the chocolate melts. Dip each strawberry in the melted chocolate and place on a sheet of parchment paper to set.

For the cake:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1/4 cup vegan butter
3/4 cup sugar

Preheat oven to 350 degrees F.

Sift together the flour and baking powder.

Combine non-dairy milk and vanilla extract.

Cream together the vegan butter and sugar.

Add in dry and wet ingredients to the creamed butter/sugar mixture and mix just till combined. Pour into greased and flour baking pans. I used two 4-inch rounds. 

Bake for 25 to 35 minutes depending on oven. Let cool 15 minutes and remove from pans. Cool completely.

1 cup powdered sugar
1/2 cup vegan butter
1 to 2 tablespoons champagne

Cream together the powdered sugar and the vanilla. Add in the champagne. Add if too thin, add in more sugar, if too thick, add in more champagne. 

To assemble, place 1 cake round on plate. Top with a good layer of buttercream. Top with the other cake. Finish by placing a few chocolate covered strawberries on the top along with a few little roses. I also made some marzipan hearts colored with an all-natural pink food coloring from WholeFoods. 

1 comment:

  1. Do you have a gluten free version of this cake recipe? It's beautiful!