Vegan baking is a bit new to me, but I really want to learn more about it. I love animals, I love nature and I want to do something good for them. So, that’s why I try , now and then, to make something vegan. The more I learn about it, the more I love it. I never thought I would make a vegan chocolate cake which was almost as smooth and delicious as my normal chocolate cake. And the coconut caramel is also surprisingly good. And what about aquafaba? I never thought it was possible to make a “meringue buttercream” without eggs. But it is. I hope I can convince you to make something vegan. Just try it and let me know what you think.

 

 

Dutch recipe below

Vegan chocolate caramel cake
8-10 servings

 

Ingredients

Cake

  • 150g all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 90g granulated sugar
  • 30g cocoa powder
  • 1/2 tsp salt
  • 50 g plant based oil
  • 2 tbsp maple syrup
  • 250 ml almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Coconut caramel

  • 100 g granulated sugar
  • 180 ml coconut milk (full fat)
  • 1/4 tsp salt

Aquafaba swiss buttercream
recipe from Gretchens Bakery

  • 900 g unsalted canned chick peas (you need 1 3/4 cups bean water), or you can use dried beans (see note below)
  • 200 g granulated sugar
  • 1 tbsp + 1 tsp vanilla extract
  • 2 tbsp + 1 1/4 cup confectioners sugar
  • 1/2 tsp cream of tartar
  • 340 g vegan butter
  • 225 g vegetable shortening

Notes:

*If you prefer to use dried beans you will soak 280 g beans in 2 cups (480 ml) water over night. The next day, transfer the beans in a large pot and add another 2 cups water. Cook over medium-high heat for about 45 minutes or until the beans are tender. Drain the chickpea water into a smaller pot and use the chickpeas as you wish for another recipe (like hummus).

*If you refrigerate the reduced bean warer overnight it will make the meringue much sturdier and gelatinous, more resemblance to real egg whites. And the key to a perfect swiss buttercream is the strength of the meringue! 

*Vegan buttercream is softer than regular buttercream, so store it and any cakes and pastries made with it, in the refrigerator. You can store it for up to 2 weeks. Bring the leftovers to room temperature and whip it back to workable consistency. 

 

Instructions 

Cakes

Preheat oven to 175℃ (350F). Grease and flour two 15 cm cake pans and set aside.

Mix the flour, baking soda, baking powder, sugar, cacao powder and salt in a bowl and set aside. Mix the oil, almond milk, maple syrup, apple cider vinegar and vanilla in a can and set aside. Whisk the wet ingredients into the dry until smooth and lump free. Be careful not to over mix.

Divide the batter into the prepared pans and bake for 20-25 minutes, or until a cake tester comes out clean.

Let the cakes cool for 10 minutes before transferring to a wire rack. Let cool completely 

Caramel

Put sugar in a pan or skillet and heat until the sugar starts to melt on the edges. Move the pan gently or stir carefully (you don’t want the sugar to clump together). Heat until the caramel is golden brown, or until the temperature reaches 170℃. Carefully pour coconut milk into the caramel and stir until you have a smooth caramel. Let cool down completely

 

Aquafaba buttercream

Combine the sugar with the chick pea water in a pot and bring to a full boil. Let boil for 15 minutes. Check if the chickpea water is reduced to 1 cup (240 ml). Let cool.

With a  electric hand or stand mixer, whip the cooled chickpea water on high speed until it is thick, glossy and has firm peaks. This can take a long time (10 minutes). Combine the cream of tartar with 2 tbsp confectioners sugar and add to the aquafaba. Continue whipping and add the remaining confectioners sugar.

Add the shortening and softened vegan butter a bit at a time and continue whipping on high speeds to a smooth cream.

Add vanilla and whip until combined.

 Assembly

Place a cake layer onto a serving plate or cake stand. Use an offset spatula to spread a layer caramel over the cake. Spoon some buttercream on top and spread with a spatula. Place the other cake layer upside-down on top (so you have the flattest side above). Cover the top and sides of the cake with a thin layer of the remaining buttercream. This is to hold all the crumbs in place. Set for 30 minutes in the fridge.

Once set, remove the cake from the refrigerator and spread a thin layer of buttercream and decorate however you desire. Put the cake back in the fridge for at least 30 minutes to firm the buttercream, before slicing and serving.

 

Vegan chocolade karamel cake
8-10 porties

 

Ingrediënten

Cake

  • 150g bloem
  • 1 tl bakpoeder
  • 1 tl baking soda
  • 90g kristalsuiker
  • 30g cacao
  • 1/2 tl zout
  • 50 g plantaardige olie
  • 2 el maple syrup
  • 250 ml amandelmelk
  • 1 el appel azijn
  • 1 tl vanille extract

Kokos karamel

  • 100 g kristalsuiker
  • 180 ml kokosmelk (geen light)
  • 1/4 tl zout

Aquafaba botercrème
recept van Gretchens Bakery

  • 900 g ongezouten kikkererwiten uit blik (je hebt 450 ml boonwater nodig), je kunt ook gedroogde bonen gebruiken, zie opmerking hieronder
  • 200 g kristalsuiker
  • 1 el + 1 tl vanille extract
  • 2 el + 155g confectioners sugar
  • 1/2 tl cream of tartar
  • 340 g vegan boter
  • 225 g crisco

Notes:

*If you prefer to use dried beans you will soak 280 g beans in 2 cups (480 ml) water over night. The next day, transfer the beans in a large pot and add another 2 cups water. Cook over medium-high heat for about 45 minutes or until the beans are tender. Drain the chickpea water into a smaller pot and use the chickpeas as you wish for another recipe (like hummus).

*If you refrigerate the reduced bean warer overnight it will make the meringue much sturdier and gelatinous, more resemblance to real egg whites. And the key to a perfect swiss buttercream is the strength of the meringue! 

*Vegan buttercream is softer than regular buttercream, so store it and any cakes and pastries made with it, in the refrigerator. You can store it for up to 2 weeks. Bring the leftovers to room temperature and whip it back to workable consistency. 

Bereiding 

Cakes

Verwarm de oven voor op 175℃. Vet en bebloem 2 ronde bakvormen van 15 cm en zet opzij. 

Meng de bloem,baking soda, bakpoeder, suiker, cacao en zout in een kom en zet opzij. Meng de olie, amandelmelk, maple syrup, appelazijn en vanille in een kan en zet opzij. Voeg, al roerend, de natte ingrediënten toe aan de droge en meng tot er geen klontjes meer zichtbaar zijn. 

Verdeel het beslag over de bakvormen en bak 20-25 minuten in het midden van de oven tot de cakes gaar zijn. Laat 10 minuten in de vorm afkoelen alvorens ze op een taartrooster helemaal af te laten koelen. 

Karamel

Doe de suiker in een pan met dikke bodem en verwarm tot de suiker aan de randjes begint te smelten. Beweeg de pan voorzichtig. Verwarm tot alle suiker gesmolten is en de karamel goudbruin is. Giet voorzichtig de kokosmelk erbij en roer tot een zachte karamel. Laat helemaal afkoelen. 

 

Aquafaba botercrème

Meng de suiker met het kikkererwtenwater in een pannetje en breng aan de kook. Laat 15 minuten zachtjes koken. Controleer of het water ingekookt is tot 240 ml en kook anders nog verder in. Laat helemaal afkoelen.

 

Klop het afgekoelde water op hoge snelheid (met een hand of staande mixer) tot een dikke, glimmende massa met stijve pieken. Dit kan wel 10 minuten duren. Voeg de cream of tartar en 2 eetlepels poedersuiker toe. Klop goed door en voeg nu de rest van de poedersuiker toe. 

Voeg de vegan boter en crisco beetje bij beetje toe en klop tot een zachte botercrème. Voeg de vanille toe. 

 

Samenstellen.

Leg 1 cake laag op een cakestandaard. Verspreid een laagje karamel over de cake en spatel er wat botercrème bovenop. Leg de andere kakelaar er op. Besmeer de zijkanten en bovenkant met een laagje botercrème, dit is om de kruimels op hun plaats te houden. Zet 30 minuten in de koelkast.

Verspreid nu de rest van de botercrème over de taart en decoreer zoals gewenst. Zet de taart minimaal 30 minuten in de koelkast voor het aansnijden. Smakelijk!