01 Oct The Best Matcha & Vanilla Vegan ‘Buttercream’ Cake You Will Ever Eat

We are overwhelmingly excited to present you with our 14 birthday celebration cake, here’s a detailed step-by-step to a match and vanilla buttercream, vegan cake dream come true. 

INGREDIENTS FOR VEGAN VANILLA SPONGES 

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• 1 Pinch of Salt 
• 1.5 TSP Bicarb
• 5ml Vanilla Extract 
• 20ml Vinegar 
• 120ml Sunflower Oil 
• 300g Sugar 
• 330g Cake Flour 
• 360ml Almond Milk
• 20g Matcha Powder 
  

METHOD

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1. Sieve the flour like your favourite song is on! Add the bicarb, a pinch of salt, and the sugar – then stir to combine.

2. In a separate bowl, whisk the almond milk, oil, vinegar, and vanilla together.

3. Add the wet ingredients to the dry bowl and whisk them together until it’s all smooth.

4. Add the Matcha powder to the mixed (wet and dry) cake batter.

5. Between 3-4 cake tins of your choice, divide the batter and bake for 20 minutes at 160°C until they’re firm to the touch. 

6. Cool off – you and the sponges  – then add a layer of buttercream (continue reading below)

INGREDIENTS FOR VEGAN BUTTERCREAM

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• ½ TSP Vanilla Extract 
• 45-60ml Dairy-free Milk 
• 100g Softened Vegan Butter
• 280g Sifted Icing Sugar 

METHOD

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1. Add your softened vegan butter to a large mixing bowl and use an electric hand mixer to cream the butter until it’s beautiful, light, and fluffy – around 1 minute in. Add your vanilla extract and mix once more for good luck to combine it.
2. Add the icing sugar in 2 parts – mixing until it’s all combined and fluffy.
3. Scrape down the sides if needed. If you went overboard and it’s too thick – add 1 TSP of dairy-free milk at a time to even out the consistency and take control of your buttercream again. 

ICING THE CAKE METHOD

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1. Place a spoonful of icing on top of the cake. Use your offset spatula to spread the icing over the top of the cake, making sure it is flat and even. Push excess icing towards the edges, allowing them to overhang slightly.
2. Starting with any icing that hangs off the top edge of the cake, begin evening out the icing on the sides of the cake. Add more icing as needed. The goal is to create an even layer of icing that completely coats the cake.

3. Once your cake is iced, place it in the fridge to firm up while you mix your colours for decorating. Place a few scoops of icing into 3 cups. Add colouring a little at a time, until you reach your desired colour. Be sure to mix properly to avoid streaking.

4. Once the cake is firm to the touch it is ready to decorate. Using the offset spatula, smooth small amounts of each colour in different directions onto the cake. It is better to alternate between colours to ensure there is a balance. Continue until you’re happy!