Vegan Birthday Cake
Celebrate your Birthday with Flowers
Prep time50 minutes
Servings8 portions
Ingredients
- 225g Flora Plant Unsalted
- 300 g caster sugar
- 225g vanilla dairy free yoghurt
- 225mls soya milk
- 450 g self raising sponge flour
- 2 and a half teaspoons baking powder
- 75 g ground almonds
- 1 tsp vanilla extract
- 270 ml Elmlea Plant Double
- 50 g icing sugar
- Half teaspoon cream of tartar
- 3 tablespoons strawberry conserve
- edible fresh flowers
- caster sugar to sprinkle
- 30g pistachios roughly chopped
| Energy (kcal) | 247 kcal |
| Energy (kJ) | 1032 kJ |
| Protein (g) | 2.0 g |
| Carbohydrate incl. fibre (g) | 51.3 g |
| Carbohydrate excl. fibre (g) | 50.1 g |
| Sugar (g) | 47.6 g |
| Fibre (g) | 1.2 g |
| Fat (g) | 4.7 g |
| Saturated fat (g) | 0.4 g |
| Unsaturated fat (g) | 4.0 g |
| Monounsaturated fat (g) | 2.9 g |
| Polyunsaturated fat (g) | 1.1 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 94 mg |
| Salt (g) | 0.24 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.9 mg |
| Calcium (mg) | 112 mg |
| Iron (mg) | 0.54 mg |
| Potassium (mg) | 75 mg |
Instructions
- Preheat the oven to 180c or 160c fan. Grease and line two 8 inch sandwich cake tins
- Beat the Flora Plant and sugar together with an electric mixer for 3 mins. Add the yoghurt a tablespoon at a time, beating well. Then add the milk slowly, again beating well. If the mixture curdles then add a little flour and beat again.
- Sift in the remaining flour and baking powder with a metal spoon. Then gently fold in the ground almonds. If the mixtures feels a little stiff then add a further two tablespoons of Soya milk to soften.
- Divide the mixture between the tins, smooth the top and bake for approx. 35/40 mins or until a skewer comes out clean.
- Turn out onto a cooling rack and leave until completely cool.
- Beat the cream until soft peaks form, add the cream of tartar and icing sugar and beat again until a smooth consistency that holds its shape.
- Spread the strawberry conserve on the top of one cake and 3 or 4 tablespoons of cream on the other cake and sandwich together. Spread the rest of the cream on the top of the cake and sides of the cake. Using a palette knife smooth the cream on the top and with a paddle action make a pattern. Using a plain edge scrapper smooth the excess cream off the sides and then finish with a combed scrapper.
- Decorate with crystilised Flowers and chopped pistachio nuts.
- Equal amounts of 30g caster sugar and 30 mls water heated until clear. Leave to cool. Paint flowers gently and sprinkle with caster sugar. Leave to dry.
