Almond Victoria Cake
Extract from Deliciously Ella The Plant-Based Cookbook • By Ella Mills (Woodward) • Published by Hodder & Stoughton
About
Deliciously Ella The Plant-Based Cookbook
We’ve made this cake to celebrate team birthdays at our office more times
than I can remember and everyone loves it. It used to be called a MaE
cake in the deli, so if you’re looking for that recipe this is it! I know lots
of people get worried about baking cakes, and think they’re not natural
‘bakers’ but the brilliant thing about vegan cake mixes is that they are
so simple to make: the ingredients all just get stirred together and there’s
no need for complicated beating or whisking.
There is quite a lot of maple syrup in this cake but that’s because it’s really
for a special occasion, rather than an everyday bake. If you do want to
make a version with less syrup, you can change the quantity of buckwheat
flour to 250g, the maple syrup to 300ml and the almond milk to 240ml
– it’s still delicious, but less sweet and indulgent.
SERVES 12
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Alecia B. favorited Almond Victoria Cake
21 Oct 13:33
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ElizabethJuddTaylor favorited Almond Victoria Cake
14 Oct 00:43
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Crafterella featured Almond Victoria Cake
11 Oct 23:00
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Spanky H. favorited Almond Victoria Cake
09 Oct 10:12
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Carla B. favorited Almond Victoria Cake
08 Oct 15:40
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Hodder & Stoughton published her project Almond Victoria Cake
28 Sep 09:00
You Will Need
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Step 1
Preheat the oven to 200.C (fan 180.C). Line two 23cm cake tins with
baking parchment. -
Step 2
In a large bowl, mix the ground almonds, buckwheat flour, bicarb
and salt, stirring well to remove any lumps. Add the maple syrup,
almond milk and chickpea water and mix again until it comes
together to form a smooth batter. -
Step 3
Pour equal amounts of the batter into the lined tins and bake for
20 minutes, until well risen and a knife inserted in the centre comes
out clean – if it doesn’t, place the tins back in the oven for 5 more
minutes. Once ready, remove and leave the cakes to cool in their tins until room temperature, around 30 minutes. -
Step 4
While the cakes cool, make the icing. Whisk the coconut yoghurt
using an electric whisk – either a stand mixer or a hand whisk – until it becomes really thick, around 5–10 minutes. It’s really important to
whisk the yoghurt on its own first, before adding the maple syrup.
Once it feels very thick and holds its shape, add the syrup and vanilla and continue whisking for a further minute. If you don’t have an electric whisk you can use a balloon whisk – just make sure you whisk long enough to get a good amount of air and thickness into the mix. -
Step 5
Once the cakes are cool, spread the jam over one and sandwich it
with the other. Spoon the icing over the top of the cake and smooth
it over evenly. We like adding berries and edible flowers as decoration.
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