Vegan White Forest Cake
This cake takes the cherry chocolate combination to a whole new level. This white forest cake holds the same traditions as its black forest counterpart. However in this cake white chocolate is used instead of darker chocolate. This creates a slightly sweeter cake which is perfect for the summer time!
Ingredients
- 400 ml Almond milk unsweetened
- 1 tablespoon Apple cider vinegar
- 300 g Sugar caster, super-fine
- 1 ½ teaspoon Vanilla extract
- 150 ml Vegetable oil
- 350 g Flour plain, white, all-purpose
- ¾ teaspoon Baking powder
- 1 teaspoon Baking soda (bicarbonate of soda)
- ½ teaspoon Salt
For the Icing
- 300 g Butter
- 250 g White chocolate
- 450 g Icing sugar
For the filling/ decoration
- 2 handfuls Fresh cherries
- 3 tablespoon Cherry jam for each layer
Instructions
- Pre-heat your oven to 180°C/ 357F.
- In a large bowl, combine the milk and the apple cider vinegar. Put this to the side and allow it to curdle for a couple of minutes. Then add the oil and sugar. In another bowl, sieve the flour, salt, baking powder, soda + salt and combine. Using a large spoon, add the dry mixture to the wet, whisking as you go.
- Line two deep 5.5-inch baking trays with baking paper. I use silicone ones- you can buy the exact ones I use following the link in the written text above the ingredients! Pour your cake batter into both tins, evenly. Bake for 45 minutes, or until a knife comes out clean.
- Once your cake is completely cool, slice the cake into four even layers. I use a cake leveller to do this as it is WAY easier than using a knife. To use this, set your leveller to the height you want your cake to be, and then use it to cut your sponges.
- Melt your chocolate and then leave to cool. In a standing mixer, mix the butter until it has softened slightly (if you are working with already soft butter, skip this step). Add the icing sugar and mix on a low speed for around 30 seconds and then increase to a high speed, until combined and fluffy (around 1-2 minutes). Once your chocolate has come back down to room temperature, pour it into your mixer and beat on a low speed, until all combined. I then placed my icing in the fridge for around an hour to allow it to firm up. When i removed it, i softened it slightly by mixing it with a spoon. If you think your icing is too soft you can always add more icing sugar.
- Using a cake plate, layer all of the sponges up evenly with icing. Within each icing layer, create an icing barrier around the edge and place approx 1 tablespoon of cherry jam in the middle. Piping bags make this easier.
- Using the piping bag with icing in, spread the icing around the edge and the top of the cake. Use a cake spatula to smooth all out. If you don’t have these, you can do more of a rustic pattern with a knife. Place the cake in the fridge to cool for as long as possible (ideally at least a couple of hours).
- Decorate the top of the cake in whatever way you want. I did icing swirls and then placed cherries on top. ENJOY!
Tried this recipe?Let us know how it was!