Why did I decide to make this Vegan Floral Vanilla cake?
In Persian culture spring holds a special significance since Norwruz or Persian new year coincides with the arrival of spring.
The moment of spring equinox marks the beginning of the new year and therefore I got inspired by this beautiful and sunny days and decided to make floral vanilla cake.
This vegan floral vanilla cake is not only super fluffy and delicious, but it will also look beautiful on your table. I made one of these cakes and took it to my friend’s place for brunch and they loved it very much. I love gifting people things I’ve cooked or baked, its an expression of my love for me.
It is so interesting that sometimes the simplest recipes taste the best. Vanilla cake is so easy to make and it has few simple ingredients but it creates this moist and perfect base for any frosting or filling.
For this recipe I have used a very delicious icing that I will include in the recipe. Also used bananas as filling. This part is optional and you don’t have to do it but I highly recommend it.
But again vanilla cake isa a versatile canvas for creativity, I will post my version but you can always change and get creative with yours.
Ingredients required for vanilla cake
– 5 cups of all purpose flours (its a double layered cake)
– 1½ cups of brown sugar (for the healthier version I recommend stevia or maple or date syrup)
– 2½ cups of unsweetened vegan milk
– 1½ cups of vegetable oil
– 1 tbsp vanilla extract
– Pinch of salt
– 2 tsp baking powder
– 2 tsp baking soda
– 2 bananas (mashed)
For the icing
– 100 grams cashew nuts
– 5 tbsp frozen coconut milk (over 85% fat)
– 150 g icing sugar
– 2 tsp vanilla extract
Freeze the coconut cream (over 85%) and soak the cashews for 20 minutes in luke warm water. In the blender add the cashews coconut cream and vanilla extract and icing sugar and blend until you get creamy texture.
You can keep it in the fridge for up to 5 days or keep it in the freezer for up to two months.
Instructions for this Vegan Floral Vanilla cake
1. Preheat your oven to 175°C. Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large mixing bowl, mix together the flour, sugar, baking powder, baking soda, and salt until they are well combined.
3. Slowly whisk in the vegan milk (make sure the milk is not cold), vegetable oil and vanilla extract (make sure you use high quality) with the dry ingredients. Be careful not to overmix, as it may result in a dense cake and we don’t want that
4. Divide the batter equally between the prepared cake pans.
5. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
6. Remove the cakes from the oven and let them cool and then transfer them to a wire rack so it can cool completely. When the cake is completely cooled you can use the icing, in the middle and one layer of mashed bananas and then another layer on the top.
I’ve used rosemary and spring flowers to decorate the cake but feel free to change it as desired.
Enjoy your delicious vegan vanilla cake!
