Vegan Yellow Cake with Cranberry Jam and Coconut Frosting
Ingredients
Cake
- 1 cup plant-based milk
- 1/4 cup thick dairy-free yogurt
- 5 tablespoons applesauce
- 2 1/4 cups flour
- 1 1/4 cup sugar
- 4 teaspoons baking powder
- 12 tablespoons vegan butter
Cranberry jam
- 2 cups fresh or frozen cranberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon zest
Frosting
- 1/2 cup vegan butter, softened
- 1 (13.5 oz) can coconut cream, chilled, water discarded
- 2 cups powdered sugar
Preparation
Cake
Prepare round cake pans
Preheat oven to 350°F
Melt vegan butter
Add sugar and mix until fluffy
Add remaining liquids and mix
Carefully add flour and baking powder, mixing until combined
Pour batter into prepared pans
Bake for 50 minutes or until a toothpick inserted comes out clean
Cranberry jam
Combine cranberries in a saucepan over medium heat
Cook, stirring occasionally, until cranberries burst
Stir in maple syrup and lemon zest
Continue cooking until slightly thickened
Remove from heat and let cool
Frosting
Mix vegan butter, coconut cream, and powdered sugar until thick and fluffy
Refrigerate until firm
Notes
Sugar adjustment: The applesauce provides natural sweetness. For less sweet cake, use 1 cup sugar; for sweeter, use 1 1/4 cup.
