Vegan vanilla cake with whipped coconut cream

Name: Vegan vanilla cake with whipped coconut cream
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 300 g | 10 1/2 oz plain; 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; 1 tbsp white wine vinegar; 1 tsp vanilla extract; 2 tbsp vegetable shortening; 2 tbsp flour to dust the cake tins; 400 g | 14oz tin full fat coconut milk; 150 g | 5.3oz icing sugar; 2 tsp vanilla extract; handful strawberries; icing sugar to dust

User Reviews

4.3

9 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
8 servings
Calories
615 kcal
Course
Cake
Cuisine
European

Vegan vanilla cake with whipped coconut cream

Shawn Wheeler

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Vegan vanilla cake with whipped coconut cream – perfect for birthdays and celebrations and embarrassingly easy to make!

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Ingredients

Servings

For the Cake

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

For the coconut cream and to serve

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

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Instructions

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.

Nutrition Information

Show Details

Calories 615kcal (31%) Carbohydrates 82g (27%) Protein 6g (12%) Fat 30g (46%) Saturated Fat 23g (115%) Sodium 306mg (13%) Potassium 217mg (6%) Fiber 1g (4%) Sugar 52g (104%) Vitamin A 187IU (4%) Vitamin C 4mg (4%) Calcium 81mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 615 kcal

% Daily Value*

Calories	615kcal	31%
Carbohydrates	82g	27%
Protein	6g	12%
Fat	30g	46%
Saturated Fat	23g	115%
Sodium	306mg	13%
Potassium	217mg	5%
Fiber	1g	4%
Sugar	52g	104%
Vitamin A	187IU	4%
Vitamin C	4mg	4%
Calcium	81mg	8%
Iron	4mg	22%