Ingredients

Scale

MELT
120 g vegetarian shortening ((you can use spectrum naturals, crisco or copha))
40 g corn flour or corn starch
50 g cacao butter ((you can use coconut oil if you don’t have it))
100 g vegan white chocolate (I use Sweet Williams White Chocolate)
MIX
125 ml chickpea water (1–2 cans should be enough)
125 ml soy milk mixed with 1 tbs white vinegar
3 tbs vanilla bean paste
125 ml boiling water
SIEVE
300 g plain all purpose flour or cake flour (low protein plain cake flour is the best option if available)
440 g caster sugar
1 tsp baking powder
1/2 tsp salt
BUTTERCREAM
See notes for recipe link
1/2 cup fresh or freeze dried raspberries

Instructions

Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
Add liquids from pot very slowly and mix on lowest speed, till just combined
Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
Once water is mixed, scrape down the sides, mix again on low for a few seconds
Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
Let completely cool in tin as its a delicate cake, then flip on cake rake
See recipe below for BUTTER CREAM for filling and icing
When filling cake press raspberries into the buttercream

Notes

For Buttercream Recipe GO HERE

NOTES ABOUT THIS CAKE * This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. * This cake also works really well with ganache * This is a great caving cake as it doesn’t crumb too much

Prep Time: 25 minutes
Cook Time: 1 minute
Category: Berries, Birthday, Cake, Chocolate, High Tea, Summer, Wedding Cake

Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate