This is a cake I made for two friends of mine, whose birthdays happened to be on the same weekend. One of them (Ellie) is intolerant to wheat and dairy and likes purple, the other one (Vanessa) has a particular fondness for summery ingredients at the moment. And so this summery, flowery, pretty and feminine cake was born. I hope you enjoy it, too.
Vanellie Birthday Cake [Vegan, Gluten-Free]
Ingredients You Need for Vanellie Birthday Cake [Vegan, Gluten-Free]
For the cake:
- 600g (3 and ½ cups) gluten and wheat-free self-raising flour
- 175g (¾ cup) caster sugar (more if a stronger sweetness is desired)
- 200g (1 and ½ cup) white chocolate buttons + extra to decorate
- 300ml (1 and ¼ cup) almond milk
- 80ml (1/3 cup) coconut oil
- 1 mashed banana
- ¼ tsp xantan gum
- 1 tsp vanilla extract
For the blackberry cashew cream:
- 170g (1 and ¾ cup) cashews, soaked for 2 hours
- 200g (2 cups packed) blackberries
- 30ml (1/8 cup) date syrup
- 125ml (½ cup) water
For the strawberry cashew cream:
- 100g (¾ cup) cashews, soaked for 2 hours
- 200g (2 cups packed) strawberries
- 30ml (1/8 cup) date syrup
- 125ml (½ cup) water
How to Prepare Vanellie Birthday Cake [Vegan, Gluten-Free]
- Pre-heat the oven to 170ºC/ 338ºF. Line a round cake tin (20 cm/8 in diameter) with baking parchment, or coat with a thin layer of oil or vegan butter.
- Sift the flour into a large mixing bowl. Add the sugar and xanthan gum.
- In a small saucepan, slowly melt the white chocolate buttons in the coconut oil and half the almond milk. Stir continuously until combined.
- Pour the white chocolate liquid over the dry ingredients and fold in with a spatula, adding the banana and the rest of the almond milk as you go.
- Pour the batter into the lined tin and bake for 35 minutes, until golden on top, or until a skewer comes out clean. Cool on a wire rack.
- For the blackberry cashew cream: blend all ingredients in a high-speed blender or food processor until smooth. The mixture will be thick, so you may need to stop the machine and help it along with a spatula. Store in the fridge until ready to use.
- For the strawberry cashew cream: idem blackberry cream.
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Blackberry
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About The Author
Clémence Moulaert
See My RecipesAfter turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies. It was then that my friends named me ‘The Vegan Cookie Fairy,’ and my blog was born. I find happiness in preparing and eating food that is good for my body and soul.
The white chocolate is not vegan, so this recipe is not vegan.