Father’s Day & A Vegan White Chocolate Cake

After using cacao butter in my s’mores babka, I knew I had to try to make a cake with it. Because if I passionately huff the stuff in ecstasy, it’ll most likely make a delicious cake, right? So on this Father’s Day, my first trial of a Vegan White Chocolate Cake, dressed to the nines with all the season’s delicious berries. The result, a yummy cacao-forward cake that I look forward to making again. Give it a try yourself and you will see how elevated a cake base can be. And of course, Dad enjoyed it. Happy Father’s Day!

Vegan White Chocolate Cake

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 65 grams cacao butter, melted
• 3/4 cup granulated sugar
• 2 1/4 teaspoons vanilla extract

Preheat oven to 350°F and line a loaf pan with parchment paper.

Whisk the soy milk and vinegar in a measuring cup and set aside.

Using a double-boiler, melt cacao butter. You should get 1/3 cup when melted. (If you melt more then you need, pour the excess into a tea cup lined with wax paper and put it in the fridge to re-solidify.) Allow oil to cool for 10 minutes.

In a large bowl, beat together the soy milk mixture, oil, sugar, and vanilla extract.

Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

Fill loaf pan and bake for 40-45 minutes or until golden and passing the toothpick test. Transfer to a cooling rack and let cool completely. Frost and garnish as you wish.

The best cake decorations…

Mint from my mint plant

How beautiful is this?