Wedding Cakes: The Vegan Way
Trying to find the perfect wedding cake is one of the most exciting (and tasty) parts of wedding planning. We’re celebrating World Vegan Month with some tasty recipes and wedding cake ideas courtesy of The Vegan Society – can we find your favourite?
The first thing you HAVE to know about is the incredible egg replacement, aquafaba. It’s actually the brine from legumes which you can find in cans of chickpeas, or even packages of tofu or peas! If your aquafaba is too watery you can reduce it on the hob until it’s the consistency of egg whites. When using this to make cakes or desserts for your table, you have to whisk it first until it’s white and foamy before folding it in to your mixture using a metal spoon. The more bubbles the better! The Vegan Society recommend three tablespoons of aquafaba per egg (but don’t live by that rule!)
This opens up so many opportunities for great desserts or wedding cake alternatives; meringues, mousses, ice-cream, fudge, brownies, macarons, and even marzipan for a traditional cake covering.
Need a bit of inspiration?
Chocolate lovers rejoice! This recipe is only to serve 12 so make sure you amend the amounts to the size you need.
- Vegan margarine, for greasing
- 300g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 300g granulated sugar
- 375 ml soya milk
- 125 ml rapeseed oil
- 7 tbsp seedless raspberry jam
- 1 tsp vanilla extract
For the icing:
- 40ml soya milk
- 85g vegan dark chocolate, broken into small pieces
- 60g icing sugar
- 1 tbsp maple syrup
Preheat the oven to 180°C. Grease a 23cm/9 inch cake tin and line with baking paper. Sift the flour, cocoa, baking powder and bicarbonate of soda into a large mixing bowl and stir in the salt and sugar. Pour the soya milk into a medium saucepan and add the oil, raspberry jam and vanilla extract. Place over a medium heat and whisk to combine. Stir into the dry ingredients and mix thoroughly.
Transfer to the prepared cake tin and bake in the preheated oven for 45 minutes (or until a skewer inserted into the centre comes out clean). Leave to cool completely on a wire rack before icing. To make the icing, heat the soya milk in a small saucepan until boiling, then stir in the chocolate until melted. Remove from the heat and whisk in the icing sugar and maple syrup. Set aside to cool before icing the cake. You can top with some fresh raspberries or delicate floral arrangements for a really eye-catching piece.
Lemon Vanilla Cupcakes (gluten-free)
Cupcake towers are a popular choice for weddings nowadays, so why not add a refreshing lemon cupcake to your selection. This recipe is for 12 large cupcakes so adapt as necessary.
- 400 ml soya milk
- 2 teaspoons vinegar
- 150 ml vegetable oil
- 270g caster sugar
- 3 teaspoon vanilla essence
- 2 tbsp lemon zest (use organic or unwaxed lemons)
- 2 rounded dessertspoons ground flax seed
- 240 g rice flour
- 30 g soya flour
- 30 g cornflour
- 1 teaspoon xanthan gum
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
Pre-heat the oven to 175ºC and line your cupcake tins with 12 large cupcake cases. Place the soya milk, vinegar, oil, sugar, lemon zest, vanilla and flax seed (if using) in a large bowl. Whisk thoroughly and set aside. In a seperate bowl measure the flours, xanthan, bicarbonate of soda and baking powder. Give them a good stir to combine. Sift the flour mixture into the wet ingredients and mix well. Take care not to over-mix! Stop as soon as the mixture looks evenly combined.
Divide the mixture between the cases and bake for 30 minutes or until a cocktail stick comes out clean. Usually the cupcakes need turning halfway through baking time, but if your oven bakes super-evenly, there’s no need. If you turn them, do it as quickly as possible so that the oven door is not open for too long.
Once baked and cool, you can decorate these with icing or marzipan, with as much or as little detail as you like.
The Boozy Fruitcake
Love your fruitcake? This rich and delicious cake will feel completely sinful but actually contains no added fat and is low on processed sugar, as well as keeping for up to a week.
- 250g dates
- 240ml water
- 85g plain wholemeal flour
- 85g plain white flour
- 2 tsp baking powder
- 1 tsp mixed spice
- 340g mixed dried fruit
- 115g chopped dried apricots
- 85g mixed nuts, roughly chopped
- 4 tbsp orange juice
- 4 tbsp rum
Preheat the oven to 170ºC. Place the dates and water in a saucepan and bring to the boil. Cook gently for five minutes or until soft. Mash, then add all the other ingredients and mix well. Spoon into a greased 2lb/900g cake tin and smooth the top, then bake for about 1 and a 1/2 hours.
If you fancy adding a layer of marzipan in, put half the mixture in the tin, then a thin layer of marzipan, and place the rest of the mixture on top and bake. This way the marzipan melts into the cake and really is delicious! Alternatively, create a traditional wedding cake with marzipan and white icing over the top once baked. Complete with your topper and you’ve got yourself a beautiful wedding cake.
For more recipe ideas visit The Vegan Society website today.
Photo credits: The Vegan Society
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