Vegan Almond Layer Cake

I’ve shared a ton of different cakes over the years, but all of them use dairy! This is the only recipe I’ve ever I’ve ever shared that is vegan! No eggs, no butter, no buttermilk!! It uses vegetable oil in place of the butter, and almond milk in place of the buttermilk. I really love this recipe because it’s straight forward, doesn’t include any scary ingredients, and most importantly, it tastes great! I chose to flavor this with almond extract, but you could also try maple, lemon, or coconut.

Vegan Almond Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon distilled white vinegar
  • 1 cup unsweetened, vanilla almond milk (room temperature)
  • optional – vegan food coloring

Vegan Almond Buttercream:

  • 1 1/2 cups vegetable shortening
  • 6 cups powdered sugar
  • 1 Tbsp almond extract
  • 1 teaspoon vanilla
  • 1/3 cup unsweetened, vanilla almond milk (room temperature)

Preheat oven to 350°F. Prepare three 6-inch cake pans by lining them with parchment paper and greasing the bottom and sides of the pan.

Begin by making the vegan almond cake layers. Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, almond milk, and extracts; whisk until no lumps are left, and batter is smooth. Stir in the vinegar, and  pour 1/3 of the batter into each pan. Bake about 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. Let these cool for ten to fifteen minutes in the pan, then finish cooling the layers on a wire rack.

While the cakes cool, prepare the vegan almond frosting. Beat the shortening on a low speed for 1 minute using a paddle attachment, until smooth. Slowly mix in the powdered sugar on a low speed in three installments, and alternate with splashes of almond milk. Mix in the vanilla and almond extract, and beat for another 2 minutes until smooth. If desired, color with vegan food coloring.

To assembly the cake, frost the top of each layer with an even layer of the frosting, and stack layers on top of each other.

crumb coated vegan

Apply a thin crumb coat of frosting, and place the cake in the fridge for about 10 minutes. Once the frosting has firmed up, cover the cake with the remaining frosting.

adding board to top of vegan cake

I used a large French tip to pipe a boarder around the top edge of the cake, and covered the top with sprinkles. There are a lot of great vegan sprinkle brands out there, but I chose to use a vegan blend made by Fancy Sprinkles!

sprinkles on top of vegan cake

I really love that this cake looks and tastes so much like a normal cake! The texture is a bit different than my normal cakes that are made with butter, but the layers almost reminds me of a moist olive oil cake! The almond flavor is present in both the layers and the frosting.

sliced vegan cake

I did find the the vegan frosting was bit more difficult to smooth than regular buttercream, but that’s to be expected since it’s made with shortening (shortening doesn’t firm up the same way butter does when chilled). Overall, I was extremely pleased with this vegan almond cake recipe. It’s so approachable and delicious!!

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Double Stuffed Oreo Chocolate Chip Cookies

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I am constantly trying to reinvent the chocolate chip cookie. It’s not that I can’t enjoy a classic chocolate chip cookie, because I can. Give me a tall glass of cold milk and warm chocolate chip cookie, and I’m a happy girl. But when I think about chocolate chip cookies, I think of them as a blank canvas. Tonight, the driving inspiration was left over cookie dough, and copious amounts of double stuffed Oreos. It started with a couple handfuls of white chocolate chips and Oreo chunks being tossed into my KitchenAid, and ended with some Oreo truffle centers. I was pretty pleased with the end result, and think that this recipe is a keeper 😛

Cookie Dough:

  • 3/4 cup unsalted butter, softened to room temperature
  • 1 cup packed light or dark brown sugar
  • 1 large egg + 1 egg yolk (at room temperature)
  • 2 teaspoons vanilla extract
  • 2 cups gall-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup white chocolate chips

Oreo Truffle Center:

  • 1 package double stuffed Oreos (36 cookies)
  • 1 package (8 oz.) cream cheese, softened

Preheat oven to 350F degrees. Line two large cookie sheet with parchment paper or a silicone baking mat.

Divide all Oreos, and remove the centers. Place the cookies in a food processor, and crush until fine crumbs remain. Set aside 1/2 cup of the crumbs. Add in the softened cream cheese, and blend in food processor until the cream cheese is fully incorporated. Shape into 3/4 inch balls, and refrigerate.

In a large bowl using a hand-held mixer or stand mixer fitted with paddle attachment, beat the butter for about 1 minute on medium speed until smooth and creamy. Add the brown sugar, and beat on medium speed until creamy. Mix in egg, egg yolk, and vanilla on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix the dry ingredients  into the wet ingredients, until combined. The cookie dough will be pretty thick. Add the white and semi-sweet chocolate chips, and the reserved 1/2 cup of Oreo crumbs. Mix on a low speed for about 5 seconds, until evenly disbursed.

Using a cookie scoop, make 1.5 inch cookie dough balls. Flatten the cookie dough in you palm, and place the cold oreo truffles in the center of the flattened cookie. Shape the cookie around the truffle, making sure it is fully sealed. Place 2 inches apart on lined baking sheet, and bake for 9-11 minutes, or until the edges just begin to brown. Let the cookies cool on the pan for 10 minutes, then remove and place on a wire rack to finish cooling. These cookies freeze well, and last several days if stored in an air tight container.

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The cookie will continue to bake once it’s removed from the oven, and will firm up as it cools. I prefer my cookies on the soft side, and took them out of the oven at the first hint of brown on the edges of the cookie (9 minutes).