![]() ![]() Prepare the baking pan(s) by spraying with oil then placing a parchment paper circle to cover the bottom of the pan. For a third cake, the 8-inch cake ingredients in half. Then make another one of the one 8-inch cakes to divide into two 6-inch cake pans. So to make this exact set up use the ingredients to make two 8-inch cakes plus one 8-inch cake. The batter for one 8-inch cake is divided in half to make two 6-inch cakes. The cake shown here has a bottom tier of three 8″ cakes and a top tier of three 6″ cakes.The cakes should be refrigerated until thoroughly chilled before leveling or torting (cutting the cake into 2 or more layers) and before frosting. Vegan cakes have a tendency to be stickier than their non-vegan counterparts, so keeping the cake cold before decorating is extra important.If you make this cake, please let me know! Give the recipe a rating and leave a review below! Also don’t forget to share your creations with me on Instagram, tag and #thecuriouschickpea, I absolutely love seeing your photos! LIKE WHAT YOU SEE? FOLLOW ALONG ON INSTAGRAM, FACEBOOK, AND PINTEREST! Note: These led to a nice textural contrast to the cake, and I love me some chocolate! If you’re unsure where to find them, Enjoy Life Foods makes vegan chocolate chips in full size and minis. I sprinkled mini-chocolate chips between the layers after adding the buttercream. You can make the buttercream in advance–it freezes well–and then rewhip (defrost in the fridge if frozen) to fluff it back up for easy spreading. Feel free to use that recipe (and check out that post for a step by step photo tutorial of frosting a cake). I used my Vegan Aquafaba Strawberry Italian Meringue Buttercream on this cake, minus the strawberry part. While you could cut up clean cardboard or foam core board to size, you can also just buy pre-cut cake cardboard. Use cake boards when wrapping up your cakes to refrigerate as they will keep the bottom of the cake nice and flat. This is also true if you plan on cutting off the top of your cake to level, or to cut it in half to create more layers. Cold cakes = less crumbs = a better finish on the frosting. But just a few quick notes to set yourself up for success.Īlways chill the cakes before frosting. This post is more about baking the cake than decorating. This method allows for easy release from the pan, then just remove the parchment paper from the bottom and you’re good to go! I love buying the precut parchment circles, but you can also cut them out yourself. I spray a coating of oil inside the pan, then add a piece of parchment to cover the bottom. To prep your baking pans, I use a method I learned from the vegan dessert guru, Fran Costigan. An oven light helps you keep an eye on the cake to watch for the visual cues before opening to test. If you open the oven door too early in the baking process, this can cause the center of the cake to collapse. If there is any stickiness then continue baking it until done. A cake tester will also pull out clean, or with one or two crumbs. When done, the edges of the cake will be golden and have started to pull away from the sides of the pan. Watch for visual cues that you cakes are done baking. This relatively low temperature keeps the cake from browning too quickly on the outside, and helps lessen the doming of the cake. Once the wet ingredients are added the baking soda will immediately begin to react, so waiting to bake your cake will result in a flatter and less desirable result. This is how I measure, so for best results you should do the same! Also keep in mind I use US standard measuring cups, which are a little different than UK and Australian.ĭo not add the wet ingredients to the dry until 1) your oven is preheated and 2) your baking pan(s) are prepared. Remove the excess by scraping across the top with the back of a knife. Then scoop with your measuring cup so it’s overflowing. ![]() If you’re measuring by volume, I ask that you measure your flour in this specific way: First whisk the flour in its container to fluff and undo any settling of the flour. Kitchen scales are inexpensive and yet one of the best investments you can make if you love to bake! I’m a huge proponent of weighing your ingredients as there is very little room for error if you weigh. Next, we mix together the dry ingredients. While most non-dairy milk options will work, soy milk, almond/cashew milk, and oat milk will have the best results (and please don’t use rice milk which is too watery).Īdding a little vinegar to the recipe does a few things: it reacts with the baking soda for leavening, it tenderizes the gluten formation for a softer cake, and it slows down browning as it lowers the pH of the cake. To start we clabber the plant milk with apple cider vinegar to make a quick buttermilk. ![]()
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