For the Vegan White Cake:
2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour*
1 and 1/2 cups (300g) White Sugar
1 and 1/2 tsp Baking Soda
3/4 tsp Salt
1 and 1/2 cups (360ml) Soya Milk*
1/2 cup (120ml) Vegan Butter(Melted)
2 tsp Vanilla Extract
2 flax eggs ( 2 tbsp flaxseed meal + 5 tbsp hot water)
For the Dark Cake:
Use half of cake batter and only
70 g cocoa powder
For the Buttercream Frosting:
4 and 1/2 cups (540g) Powdered Sugar
1/2 cup (112g) Vegan Butter
3 and 1/2 Tbsp Almond Milk
For the filling
3 tablespoon smooth peanut butter
40 g medjool dates
150 g tropical fruit & nut mix
60 g coconut sugar
100 ml maple syrup
INSTRUCTION for Flax egg
Add the tablespoon of ground flaxseed to a bowl.
Add 5-6 tablespoons of hot water from the kettle (just boiled).
Allow to sit for a minute or two – using hot water makes the thickening process much faster.
Use it in place of an egg in recipes, it’s not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 regular (chicken) egg in recipes.
Preheat the oven to 350°F (180°C) and spray two 8-inch cake pins with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
Sift the flour into a food processor and add the white sugar, baking soda, flax egg and salt and mix together.
Add the almond milk, melted coconut oil, and clear vanilla extract and whisk in with a hand whisk until just combined.
Divide the cake batter evenly and add cocoa powder in one half. Put the batter between the two prepared cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Transfer the cakes to a wire cooling rack and let them cool completely before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off at slow speed, gradually increasing speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it’s too thick, add more almond milk a drop at a time until you reach the right consistency.
Prepare your frosting by adding the powdered sugar, vegan butter and almond milk into the food processor. You may or not need the extra Tbsp of almond milk, just use as little as needed so that your frosting is very thick, smooth but still spreadable.
For the filling, place fruit and nut mix into food processor and brake it into little pieces and then add bananas, medjool dates, peanut butter, coconut sugar and maple syrup. Blend it until smooth paste.
Spread the filling texture between white and dark cakes.
Frost the cake and decorate with sprinkles, or nuts or whatever you wish :)