Vegan blackberry and caramel cake. This cake is another Miriam in fantasyland cake 🌸 meaning that I love flowers and leaves and berries and mini spoons and mini forks that drive some of our friends crazy when having to eat one of my desserts 😂
This cake has several elements:
- Coconut sugar sponge – the coconut sugar gives a caramel-y flavour
- Caramel sauce
- Blackberry namelaka
- Stabilised whipped cream
- Fresh fruit and edible flowers and leaves
The recipe is on the blog and in my page on the feed feed website (links in bio!) save this post so you can remember to try this soon, I promise it’s delicious!
The other day I received an email from The greatest baker as I am a participant in the competition. They asked to post our most flower spring vibe bake and so I decided to make this cake!
Today is the last day to vote for those who will make it to the top 15s! Link I no my bio also for that ❤️ and thank you to all those of you who are voting for me, it’s amazing to see such a great support!
Coconut sugar sponge (makes 4 medium size sponges – I used 3 but I often make and extra one just in case, which was eaten with tea for breakfast by my husband!)
120g coconut sugar
80g brown sugar
360g all purpose flour
4g baking powder
4g baking soda
Zest of 2 oranges
240g almond milk
2 flax egg (5g flax seeds + 80g orange juice)
160g rapeseed oil
Sift the flour and the baking powder and soda together in a bowl, then add the brown sugar and the salt. Add the zest of lemon and the flax egg, whisk well. Finally add the milk and the oil, combine with a balloon whisk and then use a spatula to check that you have scraped everything from the bottom of the bowl. Bake each layer at 135C fan for 20’.
140 g Coconut sugar (it will give a oomph to the caramel flavour!)
272 g heavy cream
20 g agave syrup
160 vegan dark chocolate
48 g soft butter, to room temperature
Place 1/3 of the brown sugar in a saucepan over low-medium heat and wait until dissolved without stirring. Repeat this for the rest of the sugar.In the meanwhile, heat the heave cream and the agave syrup.When the sugar is melted, remove from heat and pour on the warm cream in three batches. keep cooking until the caramel reaches 104 C.Chop the chocolate and let sit in a bowl. Once the caramel and cream mixture is ready pour in on the chocolate (use a sieve). Once the chocolate is melted, transfer to a blending glass and emulsify. Add the butter when the cream has cooled down to approx. 35C and emulsify. Transfer to a baking dish and then cover with cling film touching the surface. Let set in the fridge for about 2 hours.
100 g blackberry puree
35 g almond milk
4,5 g agar agar
5 g glucose syrup
80 g vegan white chocolate
68 g cold vegan heavy cream
150 g cream sheese
While melting the vegan white chocolate or making your own (melt 70g cocoa butter, then blend in 20g soy milk powder and 20g icing sugar) warm the hibiscus infused almond milk, the blueberry puree, the glucose syrup and the agar agar together, let simmer. Pour the mixture on the melted white chocolate in 3 batches, stirring well to combine. Then move to a blending glass and emulsify. Once the mixture is cool enough (35C) add the heavy cream to the wire and then the cream cheese. Once everything is blended, move to a baking dish and let rest for 2h in the fridge before using.
Stabilised whipped cream
*chill bowl and beater before, it will help
1 tsp agar agar + 4 tsp water —> bring to 90C and let cool
240ml cold vegan whipping cream (emlea works well)
30g icing sugar
1/2 tsp vanilla extract (pure)
Beat whipping cream, sugar and vanilla until soft peaks form, then turn the beater to the lowest speed and pour in the agar mixture until stiff peaks form.
Refrigerate until ready to use.
Spread the caramel on the sponge, then pipe the namelaka on top before putting another sponge and doing the same. Pipe the stabilised whipped cream on the sides. Enjoy!