Vegan vanilla cake with whipped coconut cream – super easy to make and perfect for birthdays and celebrations. Post sponsored by Waitrose.
Can you believe the gorgeous weather we have enjoyed this past week? Every day I am thankful for the blue skies, the sun, the flowers that have sprung everywhere…
My children have actually managed to detach from the ipads and actually go outside to climb trees and play – this is a minor miracle. It feels like the perfect time for getting together with friends and family to share food and celebrate.
Waitrose was certainly in a sharing mood this week – I attended their beautiful #CookAndShare event at their Finchley road cookery school on Monday. There were gorgeous flowers everywhere, pretty-in-pink cocktails, an amazing dinner and fun with blow torches.
This vegan vanilla cake with whipped coconut cream was also created in the spirit of sharing – I share all of my bakes with our neighbours but their little boy is allergic to eggs and unable to eat most of my cakes. This one’s for you Aiden – complete with aquafaba meringue kisses 🙂
This recipe is also special for another reason – it is the first video I have filmed entirely by myself… and edited (mostly) unaided. It feels like a big accomplishment – even though there’s plenty I would change and improve on.
A note on the whipped coconut cream – make sure you chill full-fat coconut milk in the fridge overnight and discard all the liquid from the can before using. The cake would benefit from chilling before slicing so the cream has a chace to firm up a bit – it doesn’t hold its shape as well as dairy cream. You could also add jam to make this a Victoria sponge!
Vegan vanilla cake with whipped coconut cream
- <b>For the cake</b>
- 300 g | 10 1/2 oz plain all purpose flour
- 255 g | 9oz caster sugar
- 2 tsp bicarbondate of soda
- 380 ml 13fl oz favourite non-dairy milk
- 120 ml | 4fl oz sunflower or coconut oil melted
- 1 tbsp white wine vinegar
- 1 tsp vanilla extract
- 2 tbsp vegetable shortening melted, to grease the cake tins
- 2 tbsp flour to dust the cake tins
- <b>For the coconut cream and to serve</b>
- 400 g | 14oz tin full fat coconut milk <b>chilled overnight</b>
- 150 g | 5.3oz icing sugar
- 2 tsp vanilla extract
- handful strawberries quartered, to serve
- icing sugar to dust
- Preheat the oven to 180C (350F). Brush two 16cm (6in) cake tins with the melted vegetable shortening (I used Trex) and dust with flour, shaking out any excess.
- Sift the flour, sugar and soda into a large bowl.
- Mix the milk, oil, vinegar and vanilla extract together and then pour into the bowl with the flour.
- Use a balloon whisk to thoroughly mix the batter until smooth.
- Divide between the prepared tins and tap against the counter.
- Bake for 45-50 minutes until the cake is springy to the touch and a skewer inserted in the centre comes out clean. If the cakes are browning too much you may need to cover them with some foil after 30 minutes.
- Carefully turn out onto a wire rack and leave to cool completely. You might need to level the cakes before sandwiching the layers.
- Open the tin of coconut milk and scoop the solid cream into your mixing bowl. You can use the liquid in smoothies or discard.
- Add icing sugar and vanilla and ideally chill the bowl for 20 minutes.
- Whisk slowly to combine at first and then increase the speed until you have firm peaks.
- Spread some of the cream over the bottom cake layer and sanwich with top layer. Spread some cream over the top and then arrange strawberries over the top.
- Dust with icing sugar and serve.