I’ve been traveling for work off late and been really too busy to bake. So, it made me immensely happy to find myself back in my kitchen yesterday cooking up a storm for a family dinner. On the menu were fresh spring salad in a home made spicy vegan honey lime vinaigrette, macaroni hot pot (its shell pasta in a yummy baked beans and tomato sauce with onions and peppers) and a coconut lemonade raspberry cake.
Now, I love chocolate and fresh fruit cakes. But I had to try something different. Last week, I ordered a few different vegan baking cook books including Sticky Fingers’ Sweets by Doron Peterson. She definitely has some interesting recipes but I wish the book had more pictures! I adapted her coconut strawberry & lemonade cake recipe to this one. If you have the book and compare it with my recipe, you’ll see that I’ve significantly altered the cake recipe, although I followed her lemon curd recipe. The raspberry frosting was the baby of another happy accident although I’m sure this cake would’ve tasted just as good, if not better than the strawberry frosting she recommends.
For the cake
3 cups all purpose flour
1/2 tsp salt
11/2 tsp baking soda
1 cup 2% buttermilk (substitute with whole milk if not available)
1 cup coconut milk
2 tbsp apple cider vinegar
13/4 cup sugar
3/4 cup sweetened dried coconut flakes
1/2 cup oil
1/2 cup warm water
1 tsp almond extract
2 tsp coconut extract
1 tsp vanilla extract
For the lemon curd
2 cups fresh lemon juice
1 cup sugar
6 tbsp silken tofu
2 tbsp ener-g egg replacer
1/4 cup water
31/2 tbsp corn starch
For the raspberry frosting
1 cup whipping cream
4 tbsp powdered sugar
6-8 tbsp raspberry preserves, whisked
1 tsp vanilla extract
Make the cakes
- Grease and dust 2 9″ cake tins. Pre-heat the oven to 350 degrees F.
- Add the vinegar to the buttermilk(or whole milk) and set aside for 5 minutes. Then add in the coconut milk, extracts, sugar, oil, water and beat at high speed.
- In a separate bowl, sift together the flour, baking soda and salt.
- Fold in the liquid ingredients into the dry ones.
- Add in the sweetened dried coconut flakes and beat lightly until all the ingredients are mixed. Don’t overbeat! It will crack the top of the cake.
- Split the batter into the two tins and bake for 35 minutes or until a toothpick through the center comes out clean. Then turn the cakes onto a cooling rack, and cool. I’d recommend wrapping it in plastic and sticking it in the freezer for 30 minutes before filling and frosting.
Make the lemon curd filling
- Heat the lemon juice with half a cup of sugar until it dissolves.
- Blend the tofu, cornstarch, ener-g egg replacer, remaining 1/2 cup of sugar, water.
- Add the tofu mix to the hot lemon juice and bring to a boil.
- Keep cooking and whisking the mix until it thickens.
- Pout the hot mixture into a container and let rest at room temperature until cooled. Cover and refrigerate for at least 2 hours before using.
Make the raspberry frosting
- Make sure you’ve whisked the raspberry preserves so that it isn’t clumpy
- Beat the heavy whipping cream until the stiff peaks stage, with the extract and the powdered sugar
- Fold in the preserve
- Put in the freezer for at least 15-20 minutes before using
Assemble the cake
- Pipe the raspberry filling on the edges of the top of the lower layer of cake.
- Fill in the lemon curd and ensure it isn’t filled more than the raspberry cream “dam”.
- Frost the cake with the raspberry frosting
- Decorate as you please! (I cheated with this cake. Used store bought Duncan Hines Vanilla whipped frosting. Also used Hershey kisses ’cause I was seriously running out of time!)