Vegan Yellow Cake with Cranberry Jam and Frosting
Ingredients
Cake
- 1 cup of milk (plant based)
- 1/4 cup of thick yogurt (dairy free, I used daiya)
- 5 tablespoons of apple sauce
- 2 1/4 cup of flour
- 1 1/4 cup of sugar (adjust to taste, start with 1 cup)
- 4 tsp of baking powder
- 12 T of vegan butter
Cranberry jam
- 2 cups of frozen or fresh cranberries
- 2 T of maple syrup
- 1 tsp 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
Cake
Prepare your round pans and preheat oven to 350F.
Melt your vegan butter and then add your sugar, mixing until fluffy.
Add your remaining liquids and mix.
Carefully add your flour and baking powder, mixing until combined.
Place your pans into the oven and cook for 50 minutes or until a toothpick comes out clear.
Cranberry jam
Stir your cranberries on medium heat in a pan until they burst.
Add your maple syrup and lemon zest and stir until slightly thickened.
Frosting
Mix until thick and fluffy, then place in fridge to firm until ready to use.
Assembly
Allow the cake to cool completely after baking.
Spread the cranberry jam over the cake or between layers if using multiple pans.
Frost the cake with the prepared frosting.
Serve and enjoy the finished cake.
Tips
The apple sauce adds natural sweetness, so consider starting with less sugar and adjusting to taste for those with a sweet tooth.
