Vegan by Nature

inherent recipes from a passionate cook

Monome Birthday Cake (Vanilla with Sour Cherry Buttercream/Frosting)

For my brother’s 23rd I decided to make a cake in the shape of a lovely device known as a monome. It is used in music making and more information about this can be found at his site http://firebrandboy.com/.

I can however bring you the other lovely details about how I made this cake:

Vanillacherrybirthday09

Sponge recipe
2 cups flour (I used a gluten free mix if using ordinary flour add an extra 3/4 cup)

2 1/2 tsp baking powder

1/2 tsp salt

2 tsps xanthan gum (if using gluten free)

1 1/2 tsp Ener-G egg replacer

2 Tbsp water

1 3/4 cups Non-dairy milk Milk

1/4 cup water

1/2 cup non-dairy margarine

1 cup fructose ( or 1 1/2 cups sugar)

1 tsp vanilla extract + seeds of one vanilla pod

3/4 tsp almond extract

1/4 cup water

Preheat oven to 375F/Gas 5

Grease two 8″ cake tins

Combine cake flour, baking powder, and salt. Set aside.

In a small bowl, mix the ener-G with 2 Tbsp water with a small whisk or a fork. Mix for 30 seconds to a minute, until smooth and creamy. Mix the ener-G mixture with almond milk and 1/4 cup water. Set aside.

In a large bowl, cream the margarine and sugar until light and fluffy. I like to use electric beaters for maximum air incorporation. Add vanilla extract, almond extract, and 1/4 cup water, beat until smooth and combined.

Add the flour and the almond milk to the margarine. Be sure to combine well if using gluten-free flour but with regular flour do not over mix as the cake may come out more chewy (unpleasant?!) In both cases fold the mixes together instead of beating them to ensure the cake stays light.

Pour 1/2 the mixture into each cake pan. Bake until the centers spring back noting that it may not brown much on top. Remove from oven and cool for about 2 minutes. Invert cake onto a rack. Cool completely before frosting, about 1 1/2 hours.

Sour Cherry Frosting

3 tbs non-dairy margarine

9 tbs soy protein isolate powder (found in most health food shops)

1/2 cup cherry jam

2 tbs lime juice

1 cup fructose (or 1 1/2 cups sugar)

Beat the margarine until it turns white and fluffy (electric beaters work best)

In small batches, beat in the soy powder until combined (your mix may be quite dry)

Add to this the jam and lime juice, beating some more.

Then add in your choice of sweetener.

Beat for around five minutes until well combined. If the mix is still quite dry add in some more jam (Jams will vary in water and fruit content) until it resembles a stiff but spreadable mix.

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1 Comment»

  gluten free cake recipes wrote @

It looks lovely cake, thanks


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