Tumeric *for color ⅛ - ¼ teaspoon *I used ¼ and thought it was a bit intense
Vegan Butter 1 tablespoon (14g)
For the Ganache:
12 ounces vegan chocolate semi sweet
12 ounces soy milk
For the Buttercream:
Vegan Butter 1½ Cups (3 sticks) (336g)
Solid Vegetable Shortening 1½ Cups (336g)
Confectioners Sugar 6 cups (720g)
Vanilla Extract 2 teaspoons
Salt ¼ teaspoon *optional- I use Earth Balance butter so it is already salted and I leave it out to avoid an overly salty buttercream
Vegan White Chocolate 12 ounces
Fresh Strawberries 2 lbs
Instructions
For the cake:
Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
Add the vanilla extract to the soy milk
Sift the flour with the baking powder and salt
Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
Add about ⅓ of the flour to the creamed mixture then add half of the milk
Add another ⅓ of the flour and then the remaining milk
Add the last amount of flour and mix just to combine evenly.
Divide batter into your greased and parchment lined cake pans and bake in a preheated 375°F oven for 15 minutes then turn the oven down to 350°F for the remaining time, approximately 10 minutes more or until springy to the touch when you gently press the centers
For the Buttercream:
Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
Whip on medium to high speed for about 3 minutes.
Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt if using and extract
Stop mixer and add the sifted confectioners sugar all at once.
Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes
For the custard:
Combine all the ingredients except for the vanilla extract and butter in a medium sauce pot over medium to high heat and bring to a boil stirring occasionally .
Once it starts to bubble be sure to stir constantly to avoid burning on the bottom, and let it boil on low heat for about 30 seconds.
Add the vanilla extract and the vegan butter and stir to melt the butter
Pour into a shallow dish and cover with plastic wrap to avoid forming a skin, the refrigerate until cold
For the ganache:
Chop the chocolate into fine pieces that are all the same size and place in a large mixing bowl
Bring the soy milk to a boil and immediately pour over the chocolate in the bowl and whisk smooth, cool to a pourable consistency (not hot) before using on the cake
Assemble the cake as shown in the video below
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/tuxedo-strawberry-cake/