We have been baking a lot of filled cakes for a long time, so it was time to find a vegan cake base recipe that works. The traditional cake base relies very heavily on eggs, so leaving them out caused many challenges, but I'm very happy with the end result after all the experiments.
With this recipe, you make a small, 20-centimeter-diameter, light-colored cake base with a height of about 6 cm. The cake can be cut into 2-3 layers.
The cake has a mild vanilla aroma, so it is a good base for many kinds of cream cakes and also for cakes covered with marzipan or candy paste.
In this article
- Equipment needed
- Bigger cake in mind? Doubling, tripling, etc. of the dough.
- This is how you make a vegan cake base
- Cutting the sponge cake
Check that you have:
- a small springform pan with a diameter of about 20 cm
- approx. 2 liter baking dish
- a sharp serrated knife (e.g. a bread knife) for cutting the cake
Bigger cake in mind? Doubling, tripling, etc. of cake batter.
Vegan cake batter is heavy and doesn't rise well after a certain point. So if you need a taller cake base, you should bake several cake bases.
This is how you make a vegan cake base
A vegan cake base is actually much easier to make than a traditional cake base! Just mix all the ingredients together and whisk until smooth. The dough is quite dense, and it should be.
Leave the dough to rise for about five minutes while you breadcrumb the cake pan.
Grease the pan with vegan margarine until about halfway up - the cake will not rise above the middle of the pan.
Then pour about 1 dl of breadcrumbs into the pan and turn the pan from side to side so that the breadcrumbs are spread all over, as in the picture below.
In the meantime, small air bubbles have started to appear in the dough, which is a very good sign. The baking soda reacts with the sour soy yogurt, making the dough airy and fluffy.
Pour the batter into the floured pan and level the surface with a spoon.
Bake the cake base for 35-40 minutes in the middle part of the oven. Check the doneness of the cake with a cocktail stick or a match; if no wet dough sticks to the stick, the cake is ready.
Unfold the cake base, e.g. on a wire rack, and let it cool well before cutting and filling.
Cutting the sponge cake
A large kitchen knife with a saw blade, such as a bread knife, works best for cutting the cake.
Before cutting, decide how many layers you are going to cut and mentally divide the cake base into layers of suitable height. In order to cut beautiful and even layers, try to keep the knife at the same height all the time.
Insert the knife from one side to the center of the cake and then start sawing the cake towards you. Every time you've cut a couple of inches, rotate the cake pan counterclockwise and then continue cutting.
When you have cut a full circle, i.e. 360 degrees, you can separate the layers from each other. Thin layers can break when you lift them, so use a wide frying pan for help.
If you plan to cut more layers, remove the layer you cut and set it aside, then repeat the process for the other layer.
Does the cake base need to be moistened?
The vegan cake base is naturally wonderfully juicy and moist, so there is no need to add any kind of moistening.
Can the amount of rapeseed oil be reduced?
It's not worth it, because the oil makes the cake stick together. If you reduce the amount of oil, the cake will start to crack on the surface. It has been tested!Tulosta
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