Mind Body Soul Food
  • Home
  • About
    • Work With Me
    • Partners & Collaborations
  • Blog
  • Books
    • Resources
  • Recipes
  • Videos
  • Sunspiration
  • Contact

A Journey into Thought & Spirit

Vegan Two-Tiered Vanilla Cake with Vanilla Icing/Frosting

6/23/2016

0 Comments

 
Picture
​Seattle's spring blossomed with some of the most beautiful white and pink flowers on the planet. Inspired by these petals, I felt as if nature transformed into a vat of fluffy white frosting. 

Once the petals fell, I desired to lie in the pool of petals and do “frosting angels” while devouring a cake. 

The flowers were so pretty, I wanted to create a cake that had two layers so I could “plant” the flowers on the side. As always, inspired by nature, I wanted to create a traditional cake that uses less sugar than normal. 

Frostings that use powder sugar are beautiful. The frosting is lovely, fluffy and most certainly delicious. However, sometimes a person can use up to three to four cups of confectionary sugar. I try to avoid this style of sugar, although it’s easy to work with.
Picture
Picture
Picture
Picture
Making vegan frosting can be hit or miss based on the brand of the butter. It must be at room temperature and I’ve found pre-frozen butter can sometimes look more like icing than the fluffy white stuff. Either way, different vegan butter brands can create different results. Also, I have found because soymilk handles heat better than other non-dairy milks, I recommend soymilk for the frosting. Whenever I’ve used almond milk the frosting sometimes doesn’t fluff as well.
Picture
Baking is an art and a science that takes time, practice and patience. Once you get a few perfected recipes under your belt, you’ll feel like a Michelin-star baker. 

Two-tiered cakes are perfect for birthdays and celebratory events. Enjoy!
Picture
Picture
Vegan Two-Tiered Vanilla Cake with Vanilla Icing/Frosting
Prep time: 15 minutes
Cook Time: 28-30 minutes
Equipment: one 6-inch and one 8-inch spring foam pan

Cake Ingredients:
3 cups + 2 tbsp of flour
2 tsp baking soda
1 tsp salt
½ cup cane sugar
1 cup + 1 tbsp nondairy milk (used almond milk)
¼ cup coconut oil, melted
¼ cup applesauce
1 tbsp vanilla
2 tbsp apple cider vinegar

Frosting Ingredients:
1 cup nondairy milk (see paragraph above)
5 tbsp flour (+up to 3 more tbsp)
1 tsp vanilla extract
½ cup cane sugar
2/3 cup vegan butter at room temperature

Directions: 
Preheat the oven to 350-degrees Fahrenheit. For the cake, start by placing the apple cider vinegar and milk into a bowl and let it stand for several minutes. Place the remaining wet ingredients into a bowl and mix in the sugar until it dissolves. Then combine all the wet ingredients together. 

Place the dry ingredients to a bowl and mix until blended. Make a well into the center of the dry ingredients and pour in the wet, folding the dry into the wet until combined. 

Grease the two pans with either oil or butter and distribute the batter in nearly half into each pan. I put a bit more batter into the 8-inch pan. Bake for 28-30 minutes.

Meanwhile, create the frosting. Whisk together the milk and flour into a pan. Begin to cook on medium heat and continue to mix until it looks similar to a thick batter (if chunks begin to form, it means it is done). Set to the side and let it completely cool. 

Place the room temperature butter, sugar and flour into a bowl or mix. Use an egg beater to mix the batter until the sugar dissolves or is well blended. Once the flour and milk mixture is cool, add it to the butter mixture and blend until it forms the white frosting. If the mixture is runny, add up to three additional tablespoons of flour. 

*The type of milk and vegan butter (if the butter is too cold) will determine how fluffy or runny the frosting is. *
Next, test the cake with a toothpick or fork. Once the toothpick comes out clean, it means the cake is done. Let the cake cool completely before frosting. 

Once cool, remove the spring foam and frost the bottom cake. Next, add the six-inch cake on top and then add the frosting. Store in the refrigerator. 
Picture
Picture
Yum
Picture
0 Comments



Leave a Reply.

    Author

    Elizabeth Rae Kovar M.A. is  Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
    Follow her travels at: lemontreetravel.com

    Picture
    Follow
    View my profile on LinkedIn

    Categories

    All
    Body
    Food
    Metaphysics
    Mind
    Soul
    Sunspiration
    Vegan Recipes
    Wellness Travel
    YouTube

    Archives

    October 2022
    April 2022
    February 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015

    RSS Feed

Proudly powered by Weebly
  • Home
  • About
    • Work With Me
    • Partners & Collaborations
  • Blog
  • Books
    • Resources
  • Recipes
  • Videos
  • Sunspiration
  • Contact