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This year I made myself a birthday cake. I’ve never tried to come up with a cake recipe before but maybe this birthday cake is heralding in a new era of me being a better baker because this was DELICIOUS. The buttercream icing recipe makes a lot of icing. If you want to just have a layer of icing in the middle, you could easily half the recipe.

Turkish Delight Cake [Vegan]

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Serves

8

Ingredients You Need for Turkish Delight Cake [Vegan]

Chocolate cake: 
  • 1½ cups plain flour
  • ¼ cup of dark cocoa powder
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • ½ cup sugar
  • ½ cup/114g vegan butter/margarine
  • 1¼ cups soy yoghurt
  • 2 tsp. apple cider vinegar
  • ¼tsp vanilla extract
Buttercream icing:
  • ½ cup vegan butter/margarine
  • ½ cup vegetable shortening
  • 2 cups icing sugar
  • pinch of salt
  • 2 tsp. apple cider vinegar
  • 2 Tbsp. rose water
  • a few drops of red food colouring
Chocolate ganache:
  • 1 large bar of dark chocolate
  • 3 Tbsp. non-dairy milk
  • a few drops of glycerine (optional)

How to Prepare Turkish Delight Cake [Vegan]

Cake:
  1. Prepare 2 8-inch cake tins and preheat the oven to 350ºF/180ºC/Gas mark 4.
  2. In a small bowl, mix together the yoghurt, vanilla extract and apple cider vinegar. In a large bowl, cream together butter and sugar until light and fluffy, then beat in the yoghurt mixture.
  3. In a separate bowl, sieve together all the dry ingredients and mix. Add half the dry ingredients to the butter mix, then add the rest and whisk well.
  4. Pour half the batter into each cake tin and tap well to remove air bubbles. Bake in the oven for 30-35 minutes. Allow to cool fully before icing.
Rose icing:
  1. Add the butter, shortening and icing sugar to a food processor and blend until fluffy. Add in the rose water – the strength of flavour varies from brand to brand with rose water so add a few drops first and taste as you go. I used East End brand and needed 2 Tbsp.
  2. Add the colouring a few drops at a time until you’re happy with the colour.
  3. Spread the icing on the bottom layer of the cooled cake and place the second cake layer on top. Scoop the remaining icing into a piping bag to decorate the top of the cake later.
Chocolate Ganache:
  1. Break the chocolate up into pieces and add to a pan over a low heat and add in the milk. Stir until the chocolate is melted (you could also do this in the microwave). Pour over the cooled cake.
  2. After the ganache has cooled and solidified, pipe remaining rose icing onto the cake to decorate.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Bridge Rose

See My Recipes

Decadent vegan desserts from your wildest imagination.

Bridge is an Irish vegan blogger from Dublin. She began living vegan in 2012 for ethical reasons. While health is never the main concern in her recipes, she has inadvertently felt the benefits of a vegan diet. She is an artist by nature but has a passion for mental health and is currently focusing on completing her MSc in counseling and psychotherapy. You can follow her blog at I Heart Crap Kitchen.

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