For my dad who can't do dairy or legumes, which makes both traditional and vegan baking taboo!
White vanilla cake
https://chocolatecoveredkatie.com/vegan-cake-recipe/
yield: Two 8" cakes, or one 9x13" or three 6" cakes
Combine liquids:
1.25 C non dairy milk
1.5 TB vinegar
1 TB vanilla
0.25 C avocado oil
Optional: add the leftover egg yolks from the meringue frosting to the cake batter. It will no longer be vegan and white, but instead yellow cake.
Then add
2 C flour
1 TB baking powder
0.5 tsp salt
1 C granulated sugar
Greased baking pan
bake 30 minutes at 350 F
Swiss Meringue Buttercream
This is a Half batch, and it's enough to just barely cover a cake, from https://sallysbakingaddiction.com/swiss-meringue-buttercream/. I love that it's not sickly sweet like typical american frostings, and it has a nice lighter fluffier texture than typical butter-sugar frosting. And the fact it uses granulated sugar makes it more pantry friendly!
Get the equipment ready, wipe down with vinegar to make sure no trace of oily residue:
stand mixer, whisk and paddle attachment
double boiler
hand whisk, spatula/scraper
candy or food thermometer
Heat in double boiler, whisking, until 160F
3 egg whites
1 C granulated sugar
1/4 tsp cream of tartar to stabilize eggs
Remove cooked egg white from double boiler. Pour into the stand mixer and whip into stiff peaks (probably 10 minutes) with the whisk attachment. Stiff peaks means it does't fold back on itself when you pull the beater up out of the bowl.
Once the egg whites are stiff peaks, and not too hot (don't want to melt the butter) add these slowly and whisk a bit (to get most of the egg off the beater). Switch to the paddle attachment on the mixer.
1 tsp vanilla
1/16 tsp salt
12 TB vegan butter (3/4 C) like Miyokos (which doesn't have soy)
Note the frosting will get grainy looking if it heats up too much, so storing in the fridge is a good idea but not strictly necessary. If it firms up too much in the fridge, you can whip it with the paddle attachment.
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