Imported from the web
Easy Vegan Vanilla-Strawberry Naked Cake
A four-layer vegan vanilla sponge cake filled with fresh-and-cooked strawberry compote and a silky vanilla cream made from soy milk and deodorized coconut oil. A light soaking syrup keeps the airy cake soft, while the partially exposed cream creates a rustic naked-cake finish.
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Ingredients
- 330 g Sugar (For the sponge cakes)
- 4 tsp Baking powder (For the sponge cakes)
- 2 tsp Baking soda (For the sponge cakes)
- 2 tsp Salt (For the sponge cakes)
- 600 ml Plant-based milk (For the sponge cakes)
- 80 ml Neutral oil (For the sponge cakes)
- 80 ml Apple cider vinegar (For the sponge cakes)
- 660 g All-purpose flour (For the sponge cakes)
- 250 g Plant-based milk (For the pastry cream)
- 5 tbsp Sugar (For the pastry cream)
- 3 tbsp Cornstarch (For the pastry cream)
- 80 g Deodorized coconut oil (For the pastry cream)
- 3 Vanilla pods (Split in half; collect the seeds and use the split pods while heating the mixture)
- 600 g Soy milk (For the whipped cream base)
- 600 g Deodorized coconut oil (For the whipped cream base)
- 100 g Icing sugar (Sift into the whipped cream)
- 5 tbsp Sugar (For the strawberry compote)
- 500 g Strawberries (Reserve 7–8 beautiful strawberries of similar size for decoration; cut the rest into large cubes)
- 80 g Sugar (For the soaking syrup)
- 200 ml Water (For the soaking syrup)
Steps
- 1
The day before serving, prepare the whipped-cream base. Heat the soy milk, then pour it hot into a blender with the deodorized coconut oil. Blend at maximum power for at least 2 minutes. Refrigerate overnight.
- 2
Prepare the sponge-cake batter. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- 3
In a separate container, mix the apple cider vinegar, neutral oil, and plant-based milk.
- 4
Pour the liquid mixture over the dry mixture and whisk until combined.
- 5
Divide the batter into 4 portions of about 440 g each.
- 6
Bake four identical sponge cakes, one portion at a time if necessary, in an 18 cm / 7-inch cake pan at 180°C / 355°F for 25 minutes per cake. A silicone pan does not need to be greased.
- 7
Remove each sponge cake from the pan and cool it on a wire rack to avoid condensation.
- 8
Prepare the pastry cream. Split the vanilla pods lengthwise and scrape out the seeds.
- 9
In a saucepan, heat 200 mL of the plant-based milk with the coconut oil, vanilla seeds, and split vanilla pods.
- 10
In a mixing bowl, combine the sugar, cornstarch, and the remaining 50 mL of plant-based milk.
- 11
Pour the boiling vanilla mixture into the bowl while whisking.
- 12
Return the mixture to the saucepan and bring it to a boil while whisking continuously. When the cream is cooked and very thick, turn off the heat, transfer it to a dish, and chill it in the refrigerator.
- 13
Prepare the strawberries. Set aside 7–8 beautiful, similarly sized strawberries for decoration. Cut the remaining strawberries into large cubes.
- 14
Place half of the strawberry cubes in a small saucepan with the sugar. Cook over low heat for about 20 minutes, until the strawberries are soft.
- 15
Combine the cooked strawberries with the raw strawberry cubes to make a compote that is both sweet and fresh.
- 16
Prepare the soaking syrup. Bring the water and sugar to a boil until the sugar is fully dissolved. Allow the syrup to cool.
- 17
Retrieve the whipped-cream base from the refrigerator. Using an electric whisk, whip it into chantilly-style cream.
- 18
Sift in the icing sugar and gently mix it into the whipped cream.
- 19
Retrieve the chilled pastry cream. Using an electric whisk, whip it until silky.
- 20
Fold the whipped cream into the pastry cream a little at a time, gently mixing with a spatula. Transfer the finished cream to a piping bag fitted with either a smooth or fluted nozzle, then chill it in the refrigerator.
- 21
Using a bread knife, cut the domed tops from all four sponge cakes so the layers will be straight.
- 22
Place the first sponge cake on a serving plate and brush it with soaking syrup.
- 23
Place one-third of the strawberry compote in the center of the cake. Spread it without reaching the edge, leaving about 1 cm around the perimeter.
- 24
Pipe a layer of cream about 1 cm thick over the compote, extending all the way to the edge.
- 25
Place the second sponge cake on top and soak it with syrup. Repeat with another third of the strawberry compote and another layer of cream.
- 26
Add the third sponge cake, soak it with syrup, and add the final third of the strawberry compote followed by another layer of cream.
- 27
Finish with the fourth sponge-cake layer and soak it with syrup. Pipe cream over the entire top of the cake, then decorate with the reserved whole strawberries.
- 28
Use a spatula or pastry cutter to smooth the cake's edges, leaving the sponge layers partially exposed for the naked-cake effect.
- 29
Optionally, decorate the top with non-toxic flowers.
Notes
The structured recipe states 600 g each of soy milk and deodorized coconut oil for the whipped-cream base. The author notes that the milk may also be measured by volume: about 750 mL for 600 g of oil. The cake may be baked one layer at a time if only one pan is available. The source does not specify storage duration or a finished-cake chilling time beyond chilling the cream components.
Nutrition per serving
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