Vegan White Chocolate Cake with Chantilly Cream
Ingredients
Cake
- 150g all-purpose flour
- 1g baking powder
- 0.5g baking soda
- 1/4 tsp pink salt
- 85g dairy-free butter
- 65g sugar of choice
- 30g dairy-free white chocolate
- 35g dairy-free yogurt
- 125g soy milk
- 1 tsp vanilla extract
White chocolate chantilly cream
- 150g full-fat coconut milk
- 100g dairy-free white chocolate
- 220g coconut whipping cream, chilled
Garnish
- Butterfly pea flower powder
- Dairy-free white chocolate
Preparation
Chantilly cream
Bring coconut milk to a boil, pour hot milk over the chocolate and whisk until smooth.
Add the cold coconut whipping cream and whisk for 2 minutes.
Cover and refrigerate overnight.
Cake
In a mixing bowl, combine dry ingredients and set aside.
In a medium bowl, cream together butter and sugar, add yogurt and melted chocolate and beat until smooth.
Gently fold in the dry mixture and milk with a spatula to incorporate.
Transfer batter to prepared cake pan.
Tap gently against the counter to release air bubbles.
Bake at 175°C for 25-30 minutes 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 cake onto a rack with parchment paper and cool completely.
Divide the cake into 2 even layers.
Assembly
Whip the chilled Chantilly cream until stiff peaks form.
Assemble the cake by spreading the Chantilly cream between the layers and on top.
Garnish with butterfly pea flower white chocolates and blueberries.
