As my first proper post I thought I may as well start with a biggie, I faced a huge challenge this week, creating a Vegan Birthday Cake for my daughter’s 8th Birthday. After trying a number of recipes I found that one using aquafaba gave the best bake. Honestly, since going vegan the resourcefulness of the bakers and cooks out there still surprises me, chickpea brine for egg replacer sounds insane but really works, there is no taste but it gives the correct texture for a cruelty free vegan birthday cake. I can’t say this would work well for my weight loss, but it definitely did the job in satisfying the kids, friends and family. Pictures are at the bottom of the post.
Vegan Birthday Cake Recipe
The following recipe which was found originally here was used for each layer of the cake ( three times in total) with a couple of small differences.
- Aquafaba – One 400g can (of chickpeas in my case)
- Apple Cider Vinegar – 1 teaspoon
- Cream of Tartar – 1/2 teaspoon
- Sunflower Oil – 2 tablespoons
- Vanilla Extract – 1 teaspoon
- Self Raising Flour – 1 1/2 Cups
- Baking Powder – 1 teaspoon
- Bicarbonate of Soda – 1/4 teaspoon
- Food Colouring Gels
Preheat Oven to 160 Degrees (fan) or 180 Degrees.
Using a large bowl add vinegar to aquafaba and whip using an electric hand blender. Whipping has to continue for around ten minutes until the mixture resembles egg whites, forming peaks. I found that I struggled to get the aquafaba whipped enough, and after some googling found some suggestion it may have been due to my blender being rather basic (not strong enough), so added half a teaspoon of cream of tartar which seemed to do the job.
Sugar should be added until the mix goes glossy. Next add in the oil and vanilla. At this point for each of the three layers I added in around a third to a half of a tube of food colouring.
Next I sifted the flour, baking powder and bicarbonate of soda into the frothy mixture and gently folded this in.
I used a single 7 inch baking tin which gave a good rise, this needed to be lined and greased.
The cake was put in the oven for 25 – 35 minutes, when a toothpick comes out clean I left the cake in the tin for 5 minutes then transferred to a rack.
After the cakes had began to cool I mixed up sugar syrup by boiling one cup of water and one cup of sugar until it was a thick syrup. I poked small holes in the top of the cakes then using a brush, brushed the syrup all over the cakes. I was worried that the cakes would be dry as a few test cakes I made had been a weird dry texture but the sugar syrup really seemed to help.
Buttercream was 100g dairy free spread mixed with 200g Icing Sugar and some vanilla essence.
Finally, pre made fondant icing was used for the panda. I need to improve my decorating skills! However, the cake tasted delicious. All of the kids at my daughters birthday party loved it, and even the parents, and my family and friends were shocked when they tasted it and knew it was a vegan birthday cake made with chickpea juice!