Vegan birthday cake with berries and cream

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This vegan birthday cake features homemade vanilla cream and fresh berries.

Take out the candles! In this episode of EATKINDLY With Me, plant-based model and chef Nathan-Josias bakes a vegan birthday cake that’s perfect for any occasion.

“Soon it will be my birthday. And to celebrate, my girlfriend, Vanessa, and I are going to bake a vegan birthday cake, ”Nathan-Josias says.

“We make berries and cream, your favorite,” says Vanessa.

The couple go to the London-based zero waste store Swop (Shop Without Packaging) to pick up ingredients. Opened in 2019, the market aims to make plastic-free groceries more accessible. It offers a number of organic products without packaging, such as nuts and lentils, which customers can take home in their own containers.

The duo stock up on essentials for birthday cakes, including plant-based milk, sunflower oil, sugar and flour, then return home to bake the cake. They also make homemade vanilla cream. They garnish the cake with fresh berries, including strawberries, raspberries and blueberries.

“And because it’s a birthday cake,” said Vanessa, “I bought us candles! “

After taking a bite, Nathan-Josias notices the creaminess of the cake. “It’s just a perfect birthday cake,” he says.

This vegan birthday cake recipe is perfect for any occasion. | Nathan-Josias for LIVEKINDLY

Vegan birthday cake

Ingredients

Cake:

  • 150 grams of vegetable milk
  • 1 tablespoon of apple cider vinegar
  • 100 grams of powdered sugar
  • 200 grams of applesauce without sugar
  • 250 grams of plain flour
  • 7 grams of baking powder
  • 120 grams of sunflower oil
  • 1/2 teaspoon of salt

Vanilla cream:

  • 40 grams of cornstarch
  • 400 milliliters of vegetable milk
  • 1 teaspoon of vanilla extract
  • 30 grams of powdered sugar
  • 20 grams of coconut oil
  • 100 milliliters of herbal whipped cream

Syrup:

  • 80 grams of water
  • 40 grams of sugar

Accompaniement:

Preperation

    Cake:

  • 1

    Mix the apple cider vinegar with the vegetable milk. Stir quickly and let stand for 5 minutes.

  • 2

    In a bowl, combine the sugar, the cider vinegar and vegetable milk mixture, and the applesauce until the sugar is completely combined.

  • 3

    Mix the baking powder, salt and flour.

  • 4

    Mix the dry mixture with the wet mixture and add the oil. Whisk until smooth.

  • 5

    Pour the dough into a buttered mold. Bake for 45 minutes at 170 ° Celsius.

Cream:

  • 1

    Start by making a custard: Combine the cornstarch, sugar, vanilla extract and vegetable milk in a saucepan.

  • 2

    Bring the mixture to a boil while whisking.

  • 3

    When the mixture thickens, add the coconut oil and put it in the fridge until cold.

  • 4

    In a bowl, whip the heavy cream until it thickens.

  • 5

    When the cream is cold, slowly add the whipped cream.

Syrup:

  • 1

    Add the water and sugar to a saucepan and bring to a boil.

  • 2

    When the cake is cooked, pour the syrup over it and let cool.

  • 3

    Once the cake has cooled, cut it in half. Pour the cream over the first half of the cake and add half the berries. Add the second layer of cake on top and pour the remaining vanilla cream on top. Decorate with the rest of the berries.

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