Description
This homemade vegan Chantilly cake is layered with a one bowl moist vanilla almond cake, fluffy dairy free Chantilly cream, and fresh berries- no eggs nor dairy!
Ingredients
Scale
Vanilla Almond Cake:
- 1 1/4 cup (300 mL) dairy free milk (like soy milk, almond milk, or oat milk)
- 3 2/3 cup (450 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cup (350 g) granulated sugar
- 1 cup (220 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and room temperature
- 1 cup (240 g) unsweetened applesauce or dairy free yogurt, room temperature*
- 2 tbsp vanilla extract (yes, 2 tablespoons!!)
- 1/2 tsp almond extract
Dairy Free Chantilly Cream:
- 2 1/2 cups vegan heavy cream, cold
- 12 ounces vegan mascarpone, cold
- 1/2 cup (60 g) powdered sugar
- 1 tbsp cornstarch
- 1 tbsp vanilla bean paste
Berry filling:
- 1 cup strawberries, sliced
- 1/2 cup blackberries
- 1/2 cup raspberries
- 1/2 cup blueberries
Instructions
- Make the mascarpone: Follow the instructions for making the mascarpone. Once the mascarpone is made, you can chill it right away so that you can move onto making the cake.
- Prep for the cakes: Preheat the oven to 350F, and line three 8″ cake pans with parchment paper. I recommend making this cake over two days so that the cakes are fully cooled before assembling.
- Make the cake batter: Whisk together with the vegan butter, sugar, dairy free yogurt, vanilla extract and almond extract. Then add in the baking powder, baking soda, and sea salt, and whisk again. Finally, add in the flour, and pour in the dairy free milk as you gently whisk JUST until the dry ingredients are incorporated (it doesn’t have to be a super smooth batter- DONT over mix).
- Bake: Divide the cake batter into the cake pans evenly and place into the oven to bake for 27-30 minutes, or until a toothpick comes out clean.
- Cool the cakes: All the cakes to cool for 10 minutes in their pans, then transfer them to a cooling rack to fully cool. Then you can wrap them with plastic wrap for assembly the next day.
- Prep for Chantilly cream: Place a large bowl in the freezer to chill for 20 minutes.
- Make the Chantilly cream: Add in the heavy vegan cream, and use a hand mixer to cream the vegan heavy cream until stiff peaks are achieved, about 5 minutes. Then add in the powdered sugar, cornstarch, and vanilla bean paste, and cream again. Finally, add in the mascarpone, and cream again until the mascarpone is fully integrated. Cover the frosting, and chill in the fridge overnight.
- Assemble the Chantilly cake: Place one cake layer onto plate, and spoon about 1/4-1/3 cup of Chantilly cream and spread it to the edges. It’s a thin layer of frosting between the cake, just to keep the berries in place. Spoon the berries on top and place another cake layer on top. Repeat with the Chantilly cream and the berries, then place the final cake layer on top. Frost the outside of the cake with the Chantilly cream, then place the cake in the fridge to chill for 30 minutes, to 1 hour. You should have additional Chantilly cream to decorate the cake with once chilled, as well as more berries.
- Finish decorating: Once the cake has chilled, you can pipe the remaining Chantilly cream on top and decorate with more berries. Chill in the fridge until ready to serve.
- Slice and serve: Serve the cake cold and enjoy! Store the cake in the fridge after 30 minutes, and any leftovers in an airtight container for up to 4 days.
Notes
See blog post for all tips and tricks, especially for frosting the Chantilly cake!
