Happy New Year!
Although we celebrated my nearest and dearest Ryenne back in November, we are publishing her cake today!
I wanted it to be special. She suggested German Chocolate. Sure, I could do that. But, just “that” is not my cup of tea. I decided upon German Chocolate Cake as the basis (friends are vegan) with a Vanilla Buttercream Frosting, topped with dried cherries, chocolate, coconut, and pecans. AND, yoga kitties! Ryenne loves yoga and she loves kitties. We are one in the same. I found these little statues months and months ago and have been struggling to save the surprise. I LOVE gifts and struggle to keep any surprise. It’s just not me. (Sorry, Dad, for all those years of spilling the beans on your Christmas tie weeks before the holiday and sorry, Brian for the 3 month pre-birthday gift. It’s just too exciting!)
She’s vegan, loves cats, yoga, and chocolate! This is Ryenne’s Birthday Cake!
Vegan Vanilla German Chocolate Cherry Cake
Vegan Vanilla German Chocolate Cherry Cake
Chocolate Cake:
1 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
1 1/2 tsp. baking soda
1 tsp. sea salt
1 1/2 cups coconut milk
1 tsp. vanilla extract
1/2 cup vegetable oil (light olive oil is my favorite)
1 1/2 Tbs. white vinegar
4 egg substitutes (Ener-G = 6 tsp. egg replacer + 8 Tbs. warm water)
Coconut Pecan Filling:
1/4 cup vegan butter
1/2 cup brown sugar
1/2 cup coconut milk
1 Tbs. tapioca flour
1 cup unsweetened coconut flakes
1/2 cup pecans, chopped
Vegan Vanilla Buttercream Frosting:
1 cup vegan butter, room temperature
2 cups powdered sugar
2 Tbs. coconut milk
1 tsp. vanilla extract
Toppings:
Unsweetened coconut flakes
Pecans, chopped
Vegan chocolate shavings
Dried cherries
Preheat the oven to 350 degrees.
In a small bowl, combine the Ener-G egg powder and water and stir well. Allow to sit 3-5 minutes.
In a separate large bowl, combine the dry ingredients. Fold in the wet ingredients, along with the gloopy egg egg substitute. Mix well.
Grease and line with parchment four 6″ cake pans. Evenly divide the cake batter and bake for about 40 minutes, until a toothpick inserted into each cake comes out clean.
Remove from oven and allow to cool.
Transfer to plastic wrap. Wrap tightly and freeze for at least 8 hours, up to two weeks.
Once you’re ready to frost, mix the tapioca into the coconut milk and whisk well. Add the vegan butter to a saucepan and let it melt adding the brown sugar and coconut milk/tapioca. Stir constantly until the mixture boils and starts to thicken, then remove it from the heat and add in the vanilla, coconut flakes and chopped pecans. Set aside to cool completely before using.
In another bowl, add the powdered sugar, vegan butter, coconut milk, and vanilla extract for the frosting. Using a slow speed, gradually increase the speed until the frosting is very thick and smooth.
Finalize the cake by unwrapping from plastic wrap and smoothing the Coconut Pecan Filling over each layer before placing another layer of Chocolate Cake on top.
Frost the sides and very top with the Vegan Vanilla Buttercream and the decorate with coconut flakes, pecans, chocolate shavings, and cherries. (Oh, and don’t forget the yoga kitties 😻🧘♀️).
