Vegan Yellow Cake with Cranberry Jam
Ingredients
- 1 cup of milk (plant based)
- 1/4 cup of thick yogurt (dairy free)
- 5 tablespoons of apple sauce
- 2 1/4 cups of flour
- 1 1/4 cups of sugar
- 4 teaspoons of baking powder
- 12 tablespoons of vegan butter
Cranberry jam
- 2 cups of frozen or fresh cranberries
- 2 tablespoons of maple syrup
- 1 teaspoon of lemon zest
Frosting
- 1/2 cup of vegan butter, softened
- 1 can of coconut cream, chilled (not including the water)
- 2 cups of icing sugar
Preparation
Prepare your round pans and preheat the oven to 350°F.
Melt the vegan butter and add the sugar, mixing until fluffy.
Add the remaining liquids and mix.
Carefully add the flour and baking powder, mixing until combined.
Pour the batter into the pans and bake for 50 minutes or until a toothpick comes out clean.
Allow the cake to cool completely.
Cranberry jam
Stir the cranberries in a pan over medium heat until they burst.
Add the maple syrup and lemon zest, stirring until slightly thickened.
Frosting
Mix the softened vegan butter, chilled coconut cream (without water), and icing sugar until thick and fluffy.
Place in the fridge to firm up until ready to use.
Assembly
Spread the cranberry jam between the cooled cake layers.
Frost the cake with the prepared frosting.
Notes
The apple sauce adds sweetness, so consider using 1 cup of sugar for less sweetness if desired.
