Published On: Thu, Oct 11th, 2018

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! 

vegan White Chocoholic Mud Cake with Buttercream and Raspberries

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! 

Course Dessert
Cuisine baking, vegan
Keyword dairy free, dairy free dessert, vegan, vegan baking, vegan cake, vegan recipe
Prep Time 25 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 5 minutes
Author Sara Kidd

Ingredients

Melt

  • 120 g vegetarian shortening you can use spectrum naturals, crisco or copha
  • 40 g corn flour
  • 50 g cocoa butter
  • 100 g vegan white chocolate I use Sweet Williams White Chocolate

Mix

  • 125 ml chickpea water 1-2 cans should be enough or 1/2 tsp VOR in 1/2 cup water
  • 125 ml soy milk mixed with 1 tbs white vinegar
  • 3 tbsp high quality vanilla bean paste or 4 tbs vanilla extract
  • 125 ml boiling water

Sieve

  • 300 g plain/all purpose cake flour low protein plain cake flour is the best option if available
  • 440 g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt

Buttercream

Instructions

  1. Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
  2. 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
  3. Add VOR/chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
  4. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
  5. Add liquids from pot very slowly and mix on lowest speed, till just combined
  6. Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
  7. Once water is mixed, scrape down the sides, mix again on low for a few seconds
  8. 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
  9. Let completely cool in tin as its a delicate cake, then flip on cake rake
  10. See recipe for the buttercream for filling and icing

  11. When filling cake press raspberries into the buttercream. 

Recipe Notes

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


About Sara Kidd

sara kiddAfter spending eight years convincing people to go to the cinema to watch powerful and important animal rights and environmental documentaries, Sara Kidd has decided to trade in the glamour of show business for the sweet baking life – vegan style! Having spent  13 years working on multiple large-scale vegan and animal rights events, the talented baker now creates eye-popping cakes to inspired others to bake vegan! Sara now focuses her time on creating vegan cakes, baking recipes and giving support to her fast-growing online community.

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