Tonya’s Cake 2023
February 3, 2023
I had this amazing recipe bookmarked for some time. With Aquarius season in full effect, I knew someone I love would get this beauty. I am reprinting the recipe here for ease of duplicating.
Buttermilk
1 cup unsweetened soy milk
1 tbsp freshly squeezed lemon juice
Combined and let sit for 10 minutes.
Dry ingredients
1 cup cake flour
1 1/2 cups all purpose flour
1/4 cup powdered sugar
1/2 cup granulated sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
Wet ingredients
1/2 cup non dairy yogurt, plain unsweetened
1 cup vegan buttermilk
3/4 cup coconut oil
1/2 tbsp vanilla extract
Instructions
Preheat your oven at 350. Prepare the baking pans, lining with parchment.
In a large bowl, mix all dry ingredients together. In a medium bowl mix together wet ingredients.
Gently mix wet into dry. Mix just until no dry flour is present.
Pour batter into prepared pans. Tap gently against the counter to release air bubbles. Bake for 40-45 mins or until a toothpick inserted into the center comes out clean.
Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.
Buttercream
200g dairy free butter
2 to 2 1/2 cups powdered sugar
2 tsp blue spirulina powder
1 tsp vanilla bean extract
1/4 tsp salt
1/2 to 1 tbsp of cold soy milk (for thinner
consistency)
This thick batter
I slightly overbaked it.
The buttercream ready to go.
Note that the color kind of darkened as it sat overnight. I would likely just use 1 teaspoon of the blue spirulina next time.
Baby blue
The cake is ready to go. She actually called it the cookie monster cake because of the color of the cake and the cookies in front of it.
Birthday girl
All sliced up.
Stupidly I put the trimmed side face up, which made the frosting layer in the middle a bit all over the place. Rookie move.
This cake was a huge hit! Her kids and hubby also loved it and came back asking for more.
