Vanilla berry cake
Ingredients
serves 16
- 585g self-raising flour
- 400g granulated sugar
- 40g cornflour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 750ml soya milk
- 310ml vegetable oil
- 5 tbsp apple cider vinegar
- 4 tsp vanilla extract
- For the berry filling:
- 560g frozen or fresh mixed berries
- 150g granulated sugar
- 30ml lemon juice
- For the vanilla frosting:
- 150g vegan butter
- 50g coconut oil
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- Garnishes:
- Fresh berries
- Fresh mint leaves
Directions
- For the berry filling, add the frozen berries, sugar and lemon juice to a medium sized pan. Stir over medium heat until it starts to boil. Reduce the heat to low and allow the filling to simmer for 15-20 minutes, until thickened slightly. Remove from heat and pour the berry filling into a bowl. Refrigerate for at least 2 hours or until completely chilled.
- Preheat the oven to 180°C. Prepare three 20cm round cake pans.
- In a large bowl, mix together the flour, sugar, cornflour, baking powder, baking soda and salt.
- In a measuring jug, whisk together the milk, oil, vinegar and vanilla extract.
- Add the wet ingredients to the dry and mix until combined. Divide the batter evenly between the prepared cake pans and bake for 35 minutes,until a skewer inserted into the centre comes out clean.
- Leave to cool for 10 minutes, then gently remove from the pans and leave to cool completely.
- For the frosting, add the vegan butter and coconut oil to a medium bowl. Beat together until smooth, using mixer with balloon whisk. Add in the icing sugar a bit at a time and beat for 3-4 minutes. Add the vanilla extract and beat for another minute. The frosting should be smooth and pipeable but not so soft that it slumps.
- To assemble the cake, spread about 1/6 of the frosting evenly over the first cake layer, then pipe a frosting dam along the edge to hold in the berry filling. Gently spread half the berry filling over the top of the frosting, taking care not to press in and lift any of the buttercream into the berry layer. Add the next cake layer and repeat until you have your 3 cake layers assembled with the berry layer and frosting. Smooth a thin layer of frosting on the top and around the sides of the cake.
- Top with an assortment of fresh berries and mint leaves. The cake stores best in the fridge. Remove it from the fridge about 30 minutes before serving.