Flashback to Veganuary:
This year, I wanted to go all out and bake Ronnie a ginormous triple-decker frosted birthday cake. Convincing him to take a cheat day was a challenge.
However, I promised that my buttery pursuits would be on the healthier side. It was Veganuary after all!
I spent the whole month scouring the aisles and online stores for a worthy contender. I was determined to find something with the texture, taste, and color of real butter, even if it wasn’t.
My quest led me to Flora Plant Based.
As you can see, I ended up with a delicious, buttery birthday cake with one incredible ingredient.
What’s inside this creamy cake?
I layered my tasty treat with all my favorite plant-powered baking staples. Adding to the list was flora butter. It added a smooth, rich texture to the frosting. It tied the whole dessert together, giving my cake a super smooth swoon-worthy frosting.
What I loved most about it was how it was easy it was to bake and spread. Unlike its counterparts, it did not turn into a melted mess, nor did it have any trans or saturated fats.
Not only does it fit every dietary restriction profile, but it tastes great too. Plus, swapping calorie-laden products with pro-vegan goodies is beneficial for gut health and immune health. All these traits make it an excellent addition to your pantry.
So if you prefer homemade cakes, try this.
What to Expect?
- 100% vegan
- No refined sugar
Baking Hacks to Create the Perfect Vegan Sponge Cake
The secret to making the best vegan sponge cake lies in its deception. Never tell a soul what you are up to until they have eaten the delicious dessert. After that, you can watch their surprised reaction when you reveal the truth.
Of course, you need a vegan recipe that replicates real sponge cakes to the T to get started.
Fortunately, I have everything you need for this baking venture.
Have a look:
- A block of butter makes all the difference.
Using margarine or tubs of vegan butter always messed up my process. That is why I recommend swapping those alternatives with a plant-powered block of butter. The one from Flora Plant Base matches the colour, taste and texture of regular butter. That adds to the final look and flavour of my birthday cake.
- It takes two batters to make it all better.
Prevent air bubbles or deflated (and deformed) cakes by separating the dry and wet ingredients. Mix each category of products in different bowls before combining the dry and wet batters. Fiddling with two bowls might take time, but the outcome is worth the effort.
Also, cream the butter and sugar for at least four minutes before adding the flour and yogurt. Here the yogurt works as a binding agent for your cake and helps retain its moisture.
- Pop the pan in the oven ASAP.
Line your pans and preheat the oven to eliminate a waiting period between the whisking and baking stage. Reducing the time ensures that your raising agents (i.e. baking soda and baking powder) don’t change the batter’s consistency.
Otherwise, you will end up with a dense or deflated cake.
- Store your sponge cake overnight before frosting it.
You can store the sponge cake for almost a week if you place leftovers in an airtight container. Use a similar container (like tin or Tupperware) to rest your cake overnight. The storing technique transforms your crispy cake into a soft, moist, melt-in-your-mouth treat.
The Best Tips for Homemade Buttercream Frosting
Master the art of making homemade buttercream frosting with a few simple tips. The key lies in patience and precision.
Here is a step-by-step guide you can follow:
- The softer the butter, the better the buttercream frosting.
Get your frosting base right by softening the butter as it is easier to slice and whip. I leave mine at room temperature for 1 hour to get the right texture.
- Whip it well.
Whip the butter for 7-8 minutes before you add the sugar. It forms a nice soft base beforehand and prevents overbeating when you add the sugar.
- One spoon at a time.
Creating the perfect homemade buttercream frosting requires patience. Instead of chucking all the ingredients in, take things spoonful by spoonful. Keep the mixer at medium-high speed and add one tablespoon of sugar at a time, so everything gets combined properly.
- Vanilla magic.
Add a splash of vanilla and milk to get a light and airy frosting. Whip the mixture one last time to create the perfect consistency.
Here are a few hacks that help overcome common frosting troubles:
- Need fluffy frosting? Get nice fluffy frosting by using a hand mixer/stand mixer (with a whisk attachment) to get some air into your buttercream frosting. You should also use sifted sugar to prevent lumps and clumps in the mixture.
- Is your frosting too runny? A few tablespoons (preferably three at a time) of sifted powdered sugar can give you the right consistency.
- Is your frosting too thick? No worries, add 1 tablespoon of milk and stir. Add a few more splashes of milk to reach the desired consistency. You save time and ingredients by using milk instead of starting a new batch from scratch.
Bake a bountiful birthday cake with my superfood vegan dessert recipe. I love going through my feed and seeing all your wonderful food stories. Remember to add #joyfulhomecooking whenever you try my recipe. Good luck!
Tags: #veganspongecake #homemadebuttercreamfrosting #vegandessertsPrint
- Prep Time: 20 mins + 15 mins (Frosting)
- Cook Time: 35 mins
- Total Time: 1 hour 10 mins
- Yield: 6 servings 1x
- 350 g self-raising flour
- 175 g vegan butter softened
- 265 g caster sugar
- 175 g almond yogurt
- 175 ml almond milk
- 2 1/2 tsp vanilla extract
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 cup vegan butter
- 375g icing sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons almond milk
- Pinch of salt
- 1 tsp blue spirulina powder
- Preheat the oven to 180°C/350°F.
- Prep round three cake tins/baking pans (they must have an 8-inch diameter). Grease them with vegetable oil and line the pans.
- Cream the butter and sugar in a large bowl for around 3-4 minutes and then add the yogurt and other wet ingredients.
- Sift the dry ingredients in another bowl before mixing both batters together.*
- Divide your batter between the three lined tins. Tap the filled pans on the countertop to ensure that the cake comes out even-looking.
- Bake for 25-30 minutes (or until an inserted skewer comes out clean).
- Let the cake cool inside the baking pan for 10 minutes.
- Transfer it to a wire rack to cool completely. **
- Soften your butter at room temperature.
- Whip the butter for 7-8 minutes at a medium/high speed in an electric hand mixer or stand mixer (fitted with a whisk attachment). Stop when you get a creamy, buttery texture.
- Add a spoonful of sifted sugar while the mixer runs at a medium speed. Ensure that the sugar gets mixed properly before you another spoonful of sugar.
- Start adding the remaining ingredients (i.e. spirulina powder, salt, milk, and vanilla extract.
- Whip frosting batter at a high-speed for 3-4 more minutes.
- Stop whisking when the frosting reaches a fluffy and creamy consistency. Leftover refrigerated buttercream can last for at least a month.
- Assemble the cake by placing the bottom layer on top of a parchment strip to prevent messiness.
- Use an offset spatula (or knife) to spread a generous amount of frosting between layers. Use your hand to ensure that the layers are centred. Once the layers are done, spread the frosting over the top and side of the cake. Make sure there are no uneven edges or distortions. The layer should be thin. ***
- Pop the frosted cake in the fridge to let it set (15 minutes only).
- Create a thicker frosted layer on the top and sides of the cake. Make sure to smoothen out any unevenness.
- Embellish the cake with piped icing before cautiously removing the parchment beneath.
*Don’t overbeat the batter by sticking to a 3-5 minutes target.
** Never frost a freshly baked cake as it gets messy.
***Offset spatula is the best frosting tool.
Keywords: vegan sponge cake, homemade buttercream frosting, vegan frosting, buttercream, blue spirulina, sponge cake, vanilla sponge cake