You won’t believe this fluffy cake does not have any eggs or milk. Matched with this creamy vanilla frosting, it offers a heavenly sweet celebration for any occasion, and definitely a sweet way to start of a bright new year with hope and love.
- 1/2 Aquafaba (water from a chickpea can or from boiling chickpeas, drained & cooled)
- 1 1/4 cup almond milk (eqomil)
- 2 tbsp apple cider vinegar (le pre)
- 1/2 cup coconut oil, room temperature not melted (biopret)
- 1/3 cup mild tasting olive oil or avocado oil
- 1 1/2 cups monk fruit sugar (nabat)
- 1 tbsp vanilla extract
- 3 cups all purpose flour (ayem zamen)
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 cans coconut milk, let set in the fridge overnight (Biopret)
- 3-4 tbsp monk fruit sugar, ground into powder
- 1 tsp vanilla extract
- Preheat the oven to 170 degrees Celsius and prepare 2 round 18cm cake pans by lining the bottom with parchment paper and spraying well with oil.
- Prepare the aquafaba: Pour the liquid from a can of chickpeas Or from boiling chickpeas through a sieve and into a small-medium bowl. Whisk well for a minute, until foamy and light. We will need 1/2 cup of this foam. It acts similar to acts and leaves no aftertaste in the cake
- Prepare Vegan Buttermilk: Combine the milk and apple cider vinegar. Mix & set aside.
- Using an electric hand mixer or stand mixer with a paddle attachment, cream together the coconut oil, olive oil and sugar until creamy and well combined.
- Add in 1/2 cup of the aquafaba, along with the vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Using the mixer on low speed, alternate adding the flour mixture and milk, mixing until just combined after each time, without over mixing.
- Pour the cake batter evenly into the prepared pans, and bake for around 25-30 minutes until a toothpick comes out clean. Avoid over baking.
- Let cakes slightly cool down in the pan, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting.
- For the frosting: scoop out the cream that has separated on the top of the coconut milk cans into a bowl. Place sugar in a grinder and grind into a powder. Mix 2-3
- Add 2-3 Tbsp of the sugar along with the vanilla over the cream and fold. If there are lumps, beat with a hand mixer for a minute until smooth. Chill until it’s time to frost.