Raspberry & Vanilla Cake
This vegan cake has two light and airy vanilla & raspberry sponge layers filled with sweet blackcurrant jam and a creamy pink vanilla buttercream. Finished with rosettes and rose petals.
Vanilla Sponge
Preheat the oven to 180 degrees and grease 2 x 6 inch round tins with butter or oil and line the base with parchment paper.
In a separate bowl, mix the flour and baking powder and set aside. In a large mixing bowl, add the sugar, oil, and vanilla extract and whisk until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix or else the sponge won’t be light and fluffy. In a separate bowl, dust the raspberries in flour and then fold in to the cake batter.
Split the batter between the two tins and bake for 45 minutes at 180 degrees. If you’re unsure if the sponge is cooked, poke a cake skewer or knife into the sponge, and it should come out clean.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack.
Vanilla Buttercream
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar and add in the vanilla. Beat on a medium to high speed for around 5 minutes to incorporate it. Add the plant milk and food colouring then beat until well combined. Feel free to add more pink food colouring until you achieve your desired colour. You want it smooth, creamy, and airy.
Assembly
Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed during baking. This ensures even layers when assembling the cake.
Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on the top and spread out until even using an offset spatula or pallet knife.
Fill a piping bag with some of your buttercream and pipe a thick border around the edge of the cake to ensure the jam will not spill out. Fill the middle of the cake with the blackcurrant jam, then place the second cake layer on top, levelled side facing down. Press it down gently so it sticks.
Spread some of the remaining buttercream on the top your cake and spread out until even using an offset spatula or pallet knife. Using an open star nozzle pipe 6-8 rosettes around the edge of your cake and decorate with dried rose petals.
This vegan cake has two light and airy vanilla & raspberry sponge layers filled with sweet blackcurrant jam and a creamy pink vanilla buttercream. Finished with rosettes and rose petals.
- 215 g caster sugar
- 100 ml sunflower oil
- 2 tbsp vanilla extract
- 300 ml oat Milk
- 350 g plain flour
- 15 g baking powder
- 150 g raspberries
- 4 tbsp blackcurrant jam
- 400 g icing sugar (Sieved)
- 220 g plant block butter (room temperature)
- 2 tbsp oat milk
- 4 drops pink food colouring (feel free to add more to reach desired colour)
- 1 handful dried rose petals
Preheat the oven to 180 degrees and grease a 2 x 6 inch round tins and line with parchment paper.
Mix the flour and baking powder in a separate bowl and set aside. In your mixing bowl, add the sugar, oil, and vanilla extract and mix until well combined.
Add the milk and flour mix in 2-3 inclusions. Careful not to over mix. Dust the raspberries in some flour and fold them in to the cake batter.
Split the batter evenly between the two tins and bake at 180 degrees for 45 minutes or until a toothpick comes out clean.
Place the cakes on a cooling rack and allow to cool slightly before removing them from the tins. Leave the cakes to cool fully on the cooling rack.
Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed during baking. This ensures even layers when assembling the cake.
In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a paddle attachment. A hand mixer will work great, too.
Sift in the icing sugar and add in the vanilla. Beat on a medium to high speed for around 5 minutes to incorporate it. Add the plant milk and food colouring then beat until combined. You want it smooth, creamy, and airy. Feel free to add more pink colouring until to achieved your desired colour.
Once the cakes are completely cooled, use a serrated knife to level the tops.
Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on the top and spread out until even using an offset spatula or pallet knife.
Fill a piping bag with some of your buttercream and pipe a thick border around the edge of the cake to ensure the jam will not spill out.
Fill the middle with the strawberry jam, then place the second cake layer on top, with the levelled side facing downwards. Press it down gently so it sticks.
Spread some of the remaining buttercream on the top your cake and spread out until even using an offset spatula or pallet knife. Using an open star nozzle pipe 6-8 rosettes around the edge of your cake and decorate with dried rose petals.