Vegan white chocoholic mud cake with buttercream and raspberries
Want to show the bakers on the Great British Bake Off how a vegan celebration cake should be done? It doesn’t get much better than this spectacular vegan white chocoholic mud cake with buttercream and raspberries by Sara Kidd!
Total Time: 2 hours 15 minutes
Prep Time: 30 minutes
Cook Time: 100 minutes
Servings: 12
Rating:
Total Time: 2 hours 15 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- To melt:
- 10 10 g vegetarian shortening
- 3.3333333333333 3.3333333333333 g cornflour
- 4.1666666666667 4.1666666666667 g cocoa butter
- 8.3333333333333 8.3333333333333 g vegan white chocolate
- To mix:
- 10 10 ml aquafaba (chickpea water)
- 10.416666666667 10.416666666667 ml oy milk mixed with 1 Tbsp white vinegar
- 0.25 0.25 Tbsp high-quality vanilla bean paste or 4 Tbsp vanilla extract
- 10.416666666667 10.416666666667 ml boiling water
- To sieve:
- 25 25 g plain/all purpose cake flour (low protein plain cake flour is the best option if available)
- 36.666666666667 36.666666666667 g caster sugar
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.041666666666667 0.041666666666667 tsp salt
- For the buttercream:
- 10.416666666667 10.416666666667 g fresh or freeze dried raspberries
- 7.9166666666667 7.9166666666667 g veggie shortening
- 9.5833333333333 9.5833333333333 g unsalted vegan butter (temp)
- 20 20 g vegan cream cheese
- 20.833333333333 20.833333333333 g icing sugar
- 0.041666666666667 0.041666666666667 tsp vanilla bean extract
- 0.020833333333333 0.020833333333333 tsp lemon essence
- pinch of sea salt
Method
To make the cake:
- Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
- Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
- Add VOR/chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
- In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
- Add liquids from pot very slowly and mix on lowest speed, till just combined
- Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
- Once water is mixed, scrape down the sides, mix again on low for a few seconds
- Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
- Let completely cool in tin as it’s a delicate cake, then flip onto a cake rack.
While you wait for the cake to cool, it’s time to make the buttercream.
To make the buttercream:
- Sift icing sugar and set aside
- Using a standard mixer with a paddle attachment beat shortening for a few minutes to soften and break up. Add butter and beat on low for 5 minutes until incorporated and light.
- Beat cream cheese separately for a few minutes to soften and break up. Add to butter mixture and beat on low for 5 minutes.
- Slowly add icing sugar on lowest speed to begin to incorporate. Once completely mixed, add vanilla, lemon and salt.
- When filling cake press raspberries into the buttercream.
Tips
This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking.
This cake also works really well with ganache. This is a great caving cake as it doesn’t crumb too much.
Are you celebrating your birthday soon?
Celebrate in style with these vegan birthday cake recipes!
