I've done it again. Another friend's birthday, another vegan birthday cake made. This time, veering away from the double chocolate cakes I've been making, I went with something a little more spring-ish - vanilla, with chocolate mousse and raspberries. Beautiful.
The cake recipe was originally taken from CDKitchen which has many variation on the same basic cake recipe. Here you can find vanilla, chocolate, spice cake, banana and more. The mousse was originally from Isa Chandra's Post Punk Kitchen site for a chocolate cupcake mousse. With just a couple modifications.. voila! My cake creation. :)
My system for making these cakes are to 1) prepare the chocolate mousse which has to be left to become firm in the fridge for a few hours. 2) prepare the cake and bake it. 3) let the cakes cool. 4) assemble cake and mousse. 5) return to fridge, covered, until ready to eat.
Vanilla Cake
Preheat the oven to 350 F. Lightly grease two 9" round cake pans. In a large bowl, mix together the dry ingredients and in a smaller bowl mix the liquid. Combine the wet ingredients into the dry, quickly mix with a wooden spoon or whisk, then divide mixture equally between the two pans. Bake for 35 minutes or until a toothpick come out of the middle dry.
Dry Mixture:
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
Wet Mixture:
2 cups cold water (minus 3 Tbsp)
1/2 cup vegetable oil
2 Tbsp (rice, white, or apple cider) vinegar
2 tsp vanilla extract
Chocolate Mousse
Into a blender, add-
1 package of extra firm silken tofu (usually found in a tetra-pack box, not refrigerated)
3 tbsp almond or soy milk
3 tbsp maple syrup
1 tsp vanilla
Blend until smooth.
Meanwhile, over a double boiler, add one regular sized package of dark chocolate chips and melt.
With a spatula, scrape the chocolate into the blender, and blend the tofu and chocolate together until silky and combined. You may need to scrape down the sides or add another tbsp of almond milk to get it to blend together well.
Pour mixture into a container, covered, and put into the fridge to become firm for 2-3 hours.
When the cakes are cooled, and the mousse is firm, assemble cake however you like! Have fun and enjoy!
*Here's a picture of the last double chocolate cake I made for another friend's birthday. Yum!
The cake recipe was originally taken from CDKitchen which has many variation on the same basic cake recipe. Here you can find vanilla, chocolate, spice cake, banana and more. The mousse was originally from Isa Chandra's Post Punk Kitchen site for a chocolate cupcake mousse. With just a couple modifications.. voila! My cake creation. :)
My system for making these cakes are to 1) prepare the chocolate mousse which has to be left to become firm in the fridge for a few hours. 2) prepare the cake and bake it. 3) let the cakes cool. 4) assemble cake and mousse. 5) return to fridge, covered, until ready to eat.
Vanilla Cake
Preheat the oven to 350 F. Lightly grease two 9" round cake pans. In a large bowl, mix together the dry ingredients and in a smaller bowl mix the liquid. Combine the wet ingredients into the dry, quickly mix with a wooden spoon or whisk, then divide mixture equally between the two pans. Bake for 35 minutes or until a toothpick come out of the middle dry.
Dry Mixture:
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
Wet Mixture:
2 cups cold water (minus 3 Tbsp)
1/2 cup vegetable oil
2 Tbsp (rice, white, or apple cider) vinegar
2 tsp vanilla extract
Chocolate Mousse
Into a blender, add-
1 package of extra firm silken tofu (usually found in a tetra-pack box, not refrigerated)
3 tbsp almond or soy milk
3 tbsp maple syrup
1 tsp vanilla
Blend until smooth.
Meanwhile, over a double boiler, add one regular sized package of dark chocolate chips and melt.
With a spatula, scrape the chocolate into the blender, and blend the tofu and chocolate together until silky and combined. You may need to scrape down the sides or add another tbsp of almond milk to get it to blend together well.
Pour mixture into a container, covered, and put into the fridge to become firm for 2-3 hours.
When the cakes are cooled, and the mousse is firm, assemble cake however you like! Have fun and enjoy!
*Here's a picture of the last double chocolate cake I made for another friend's birthday. Yum!
