This super moist cake with homemade cranberry filling and mocha and buttercream icing is going to be a perfect addition to your holiday table this winter! The white chocolate cake and tart cranberry compote are a perfect pair with a subtle back note of mocha that just screams sophistication. This is quite a large cake with four prominent cake layers and three layers of filling. The ultimate 7 Layer cake right here!

White Chocolate Cranberry Cake [Vegan]

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Serves

16

Cooking Time

200

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Ingredients

To Make the Cake:

  • 3 cups cake flour
  • 1 1/2 cup granulated sugar
  • 3 teaspoons baking powder
  • 3 teaspoons egg replacer
  • 1/4 teaspoon salt
  • 9 tablespoons vegan butter 
  • 1 cup soy milk
  • 2 teaspoons vanilla extract
  • Grease and parchment line 4, 1/8 sheet pans
  • 6-ounces vegan white chocolate

To Make the Cranberry Compote:

  • 1, 16-ounce bag of cranberries
  • 1 1/3 cup granulated sugar
  • 1 cup cranberry juice or cranberry moscato
  • 2 teaspoons vanilla extract
  • 4 pods star anise
  • 1 teaspoon cinnamon
  • 1 large orange worth of zest and juice

To Make the Buttercream:

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Preparation

  1. Melt the white chocolate and set aside.
  2. Combine the flour, sugar, baking powder, egg replacer, and salt in a mixer bowl and sift it together or mix on low to combine.
  3. Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated.
  4. Add the vanilla extract and then slowly pour in the soy milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter.
  5. Add the melted white chocolate and mix to combine.
  6. Divide the batter into greased and parchment lined cake pans
  7. Bake in a pre-heated 350°F oven for 20 minutes or until they springy to the touch when you gently press the centers.
  8. Cool the cakes while you prepare the cranberry compote.
  9. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  10. Squeeze in the juice of that orange and the zest.
  11. Add the cranberries and then return to a boil.
  12. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  13. Discard the anise pods and add the vanilla extract
  14. Cool in refrigerator while you prepare the buttercream
  15. Prepare as per the instructions on the recipe you chose, then divide the buttercream into 2 bowls (1/3 for the mocha filling and 2/3 for the icing) and add the mocha paste to the smaller portion by combining the hot water with the coffee and cocoa powder and whisk smooth
  16. Assemble cake as desired.
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