Experience the delightful fusion of fruit and chocolate with our Vegan Cherry and White Chocolate Layer Cake. This recipe features three layers of soft sponge, made with dairy-free ingredients, sandwiched together with luscious white chocolate buttercream and sweet, juicy cherries. The cherries, cooked gently to bring out their natural sweetness, add a burst of flavor to every bite. The vegan white chocolate buttercream, creamy and rich, complements the cherries perfectly, making this cake a delightful treat for any occasion. Whether you’re celebrating a special event or simply enjoying a weekend baking project, this cherry and white chocolate layer cake is sure to impress with its exquisite taste and elegant presentation.
Ingredients:
- Sponge:
- Self-Rising Flour: 360g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 150g
- Dairy-Free Milk (soy recommended): 360g
- Apple Cider Vinegar: 15mL
- Dairy-Free Yogurt (soy recommended): 90g
- Light Olive Oil: 80g
- Cherry Layer:
- Frozen Cherries: 200g
- Water: 4 tbsp
- Maple Syrup: 2 tbsp
- White Chocolate Buttercream (recipe available separately)
Instructions:
- Preparation: Preheat oven to 170°C. Line three 6-inch round cake tins.
- Milk Mixture: Combine dairy-free milk and vinegar. Set aside to thicken.
- Batter: Mix wet ingredients in a bowl. Sift in dry ingredients and mix gently. Divide batter among tins.
- Baking: Bake for 20-25 minutes.
- Cherry Layer: Cook cherries with water and maple syrup over medium heat. Bring to a simmer, then cool.
- Assembly: Pour cherry juice over warm sponges. Once cooled, layer cakes with cherries and white chocolate buttercream.
Enjoy this Vegan Cherry and White Chocolate Layer Cake, a perfect blend of fruity and creamy flavors, ideal for anyone who loves the combination of cherries and white chocolate in a vegan-friendly format.
