Today we are off to an exciting post: I am entering this year’s Great Vegan Bake Off 2016! Since 2013 PETA have been hosting this event with some great entries and amazing winner recipes.
The lovely Ruby has approached me earlier this month to make me aware of this year’s Great Vegan Bake Off – and I truly didn’t have to think twice about it!
More difficult however was the choice which recipe to come up with. To have a good excuse to try out a few different recipes (and have some tasters as well) I invited a few friends and colleagues over to my house for a Mad Hatter’s tea party. As coincidence happens, it was also my birthday 3 weeks ago, so another great excuse to have a lot of cake 😉
With my recipe I want to show that you don’t have to miss out on anything when eating entirely cruelty free, so here is my favourite choice: Vegan Chocolate & Red Wine Drip Cake!
Yes, you read correctly: red wine! I had this idea in my head right away when I was thinking of some exciting recipes, because the flavours of dark chocolate and red wine (I used organic red wine of course ;)) go together just perfectly.
To re-produce this recipe, ensure to get a bottle of wine that is certified vegan, or check on www.barnivore.com in case you are unsure.
How? Well everything on this cake was selfmade – even the vegan white chocolate. But of course you can customise the toppings to your own liking.
RECIPE – PART 1: THE CAKE
For the cake base I have made 3 separate layers with different amounts of dark chocolate (to get this nice ombre look!) To bake the layers I used these cake tins.
– 3x 200g self-raising flour
– 3x 60g caster sugar
– 3x 60g coconut sugar
– 3x 1tsp baking powder
– 3x 50ml oil
– 3x 100ml soy milk
– 3x 1tbsp vanilla extract
– 300ml red wine
– 300g dark vegan chocolate
1. In a large bowl mix all dry ingredients, then slowly add the milk, oil and vanilla and blend well.
2. Divide the mixture into 3 smaller bowls and blend in the red wine. I have blended more red wine into the first bowl, which later became my brighter layer, and a little less wine into the more chocolatey ones.
3. Melt the chocolate in a double boiler. I have used this bain marie over a saucepan with boiling water to slowly melt the chocolate. Take your time doing this as you don’t want to burn the chocolate. Slowly add chocolate to your layers. I have added 1 tbsp of chocolate to my bright layer, 4 to the medium and poured the rest of the chocolate into my dark layer.
4. Mix well and add to the 3 greased cake tins.
5. Bake each layer for around 20 minutes at 180 degrees. Let them cool down entirely after.
RECIPE PART 2: ASSEMBLING & COATING THE LAYERS
– 1tbsp cinnamon powder
– 150g dark vegan chocolate
– 300g icing sugar
– 50ml soy milk
1. Melt the chocolate as described in Part 1. Add 2tbsp of the melted chocolate to a small bowl and add the icing sugar and cinnamon.
2. Add half a teaspoon of chocolate to the middle of your cake board and place the first layer of your cake on there (this prevents the cake from moving on the board in the decoration process!)
3. Using a knife, spread half of the cinnamon-sugar-chocolate mix onto the layer then carefully place the next layer on top.
4. Add the second half of the mixture on top and spread out.
5. Add the third layer on top – but upside down in this case. This will give you a nice and clean edge for the top of the cake.
6. Mix the rest of the chocolate well and add the soy milk. Mix quickly to blend everything whilst still over boiling water and prevent the chocolate from firming when getting in touch with the soy milk.
7.Once it’s clearly take it off the heat and let it rest for 2 minutes.
8. Spread this genache mixture around the layered cake to fill any gaps between the layers.. If you still have genache left, spread it on the top of the cake.
RECIPE PART 3: BUTTERCREAM ICING
– 1kg icing sugar
– 80g vegetable margarine
– 1tsp pink food colouring (ensure to buy vegan food colouring – the colour is created with beetroot!)
– 2 tbsp vanilla extract
– about 100ml soy milk
1. Add the icing sugar to a large bowl and add the butter in little pieces, then blend together as far as possible.
2. Add the vanilla extract and mix well.
3. Slowly add the soy milk, leaving about 20ml out. Mix well and ensure that the mixture is not too runny. In order to coat it on the cake later, it needs to be spreadable without running. If your mix is too runny, add more icing sugar. If it does not mix all of the icing sugar well, add more soy milk – but only little by little!
4. Divide the mix in 3 parts, adding no food colouring to the first, only 2 drops to the second and the rest to the third part. Blend well.
5. Spread the 3 separate colours around the cake in a random pattern. With a pallet knife smooth the outside of the cake and blend the 3 colours into each other to get a nice marble pattern.
6. Set the cake in the fridge for 2 hours after to let the icing harden
RECIPE PART 4: WHITE VEGAN CHOCOLATE
Be aware that you will need a bain marie (see above) and a thermometer for this recipe!
– 2tsp soy milk powder (I bought mine on Amazon!)
– 40g confectioners sugar
– a pinch of salt
– 50g raw cocoa butter
– 1/2 tsp vanilla extract
1. Add the cocoa butter to the bain marie and let it melt over a saucepan with hot water over low heat. Do not rush this process by raising the heat: the cocoa butter needs to melt over low heat to maintain it’s lovely chocolatey flavour.
2. Once the cocoa butter is completely melted, add in the soy milk powder and sugar. and mix well. Make sure to not heat it over 49 degrees.
3. Now it’s time to temper the chocolate! Take the chocolate off the heat once it has reached 49 degrees. Set the mixture in the fridge until the temperature has lowered to 26 degrees (the actual melting point of chocolate!).
4. Once it has reached 26 degrees, please if back on the saucepan and increase the temperature to 31 degrees – but be careful: If you accidentally go over 32 degrees, you have to start the process all over again.
5. Set the chocolate mix back into the fridge, once it reaches 26 degrees again, take it out and put it over your cake. It is important that you wait until it’s back down to 26 degrees as it will otherwise be too runny and run down the entire side of your cake.
6. Pour it carefully on the top. Using a pallet knife, push the mixture over the edges carefully to create the classic drip cake look.
RECIPE PART 5: YOUR CREATIVITY!
Use your creativity to fill your cake with lovely decoration! As you can see, I have gone for vegan donuts (find my recipe here), a fondant rose (covered with a little food colouring), edible blue cornflowers and a macaroon (yes, made with aquafaba!).
Allowed is whatever you like – but of course feel free to be inspired by my choices 😉
The drip cake was definitely the highlight of my tea party! I have to admit, I was pretty glad with how it turned out – considering it was my first ever attempt at a drip cake, let alone a vegan one!
The inside of the cake was full of flavour and moisture (cause let’s be honest: who likes dry cake?)
and I will definitely be making the recipe again. Well it’s Macmillan Coffee morning next week… 😉
As my tea party was themed ‘Mad Hatter Tea Party’ the decoration was not allowed to be missing. Here are some more snaps of my dreamy tea party table decoration: