Project: Vegan rose chocolate cake

EN It's been awhile since I've made a cake with 3 layers and so it was a good excuse to bake one and eat one lately. I mean everyday is someone's birthday and to celebrate it a bit we need cake! I opt to make a naked vegan cake. Baked not raw and it's rosewater flavoured combined with the flavour of dark chocolate buttercream. Minimum because it's a naked cake after all. And as cherry but not really cherry on top of the cake there's fresh strawberries! Plus mine is free from refined sugar as well. Hurray for stevia, agave and this other sweetener that I've discovered in the USA: monkfruit extract. Anyways enjoy my little 3-caketopper recipe!

NL Het was alweer een tijd geleden dat ik een taart van 3 lagen maakte. Een goed excuus om weer eentje te bakken en vooral op te eten ha. Ik bedoel er is sowieso iemand jarig iedere dag en dat moet gevierd worden met taart nietwaar? Ik maakte dus een naakte taart. Gebakken en niet rauw in rozenwater smaak gecombineerd met botercrème van pure chocolade. Minimaal want het is een 'naked cake'. En als ijs op de taart heb ik nog verse aardbeien als topping toegevoegd. Daarnaast is de mijne vrij van geraffineerd suiker! Hoera voor stevia, agave en een ander zoetje die ik in de VS ontdekt heb is de monkfruit extract. Waar wacht je nog op? Probeer dit recept met alle liefde uit!

❝tap voor Nederlandse vertaling!

Ingredients

cake 300 gr (1¼ cup) soy butter 300 gr (2½ cups) all purpose flour 160 to 200 gr (¾ to 1 cup) sugar/sweetener 1 tsp. rose water 200 gr (½ cup + 2,5 tbsp) soy yogurt 2 tbsp. baking powder frosting 140 gr (5 oz) dark chocolate 100 gr (½ cup) sugar/sweetener 1 tbsp. honey 125 ml (½ cup) rice/soy cream 85 gr (3 oz) soy butter pinch of salt topping (optional) leftover frosting, fruit, rose petals etc.

Mhmmm vegan batter!

a little secret ingredient of mine: instant coffee to the chocolate buttercream for the extra oompf flavour punch.

finished!

The Steps

making the cake 1. Preheat oven to 190ºC/375ºF and line a springform (18-20 cm ⌀) with baking paper. 2. Beat the soy butter with the sugar for at least 5 minutes. Then add in the rose water and the yogurt into the butter mixture and mix until combined. 3. Mix the flour and baking powder together and add it to the batter and fold through until a well combined thick texture. 4. Scoop the batter into the prepared springform. Smooth out the surface with a spatula and place the springform in the middle of the oven for 40-45 min. 5.Let the cake cool down in the form for about 8 min then remove the cake from the springform and let it cool down completely. 6. Saw the cake horizontally in 3 slices with a cake slicer or a knife. Mark the edges first before sawing! Slice the top surface as well to create a smooth top. making the frosting 1. In a saucepan goes the cream, salt and honey. Bring it to simmer on medium heat. 2. Add the chocolate, salt and the sugar and stir until combined. Remove the pan from the heat. 3. Add the cold soy butter and stir until melted and combined. Put in the fridge uncovered to set up a little bit more. Decorating 1. Scoop the frosting in a piping bag. 2. Pipe frosting on the first cake slice. Place the second cake slice on top and add the frosting on this one as well. Finally add the last cake slice on top. 3. Decorate and top off with your favorite toppings. You might want to put it back in the fridge to let it set and have a cleaner cut when slicing the cake.