Easy Easter Checkerboard Cake
 
Prep time
Bake time
Total time
 
This is a building on recipes project so you will need to get your buttercream prepared in advance.
If you are using natural food color like I did, juice those vegetables ahead of time too. ( I used tumeric powder for the yellow)
I used 7" cake pans to get 6 perfectly even layers. If you do not have 7" cake pans you may use 8" pans for a 4 layer cake
Serves: 1- 7" cake
Ingredients
  • 1 Recipe Best Vegan Buttercream
  • For the cake:
  • Ground Golden Flax 6 Tablespoons (48g)
  • Hot Water ¾ cup (180ml)
  • Milk Alternative (I used Oat Milk) 1½ cup (360ml)
  • Distilled White Vinegar 2 Tablespoons (30ml)
  • Vanilla Extract 1 Tablespoon (15ml)
  • Cake Flour 3 cups (360g)
  • All Purpose Flour ¾ cup (94g)
  • Baking Powder 5 teaspoons (25g)
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 2¼ cups (450g)
  • Vegan Butter 1 cup + 2 Tablespoons (255g)
Instructions
  1. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  2. Add the vinegar to the milk to sour
  3. Sift the flours with the baking powder and salt
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  5. 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
  6. Add about ⅓ of the flour to the creamed mixture then add half of the soured milk
  7. Add another ⅓ of the flour and then the remaining sour milk
  8. Add the last amount of flour and mix just to combine evenly.
  9. Divide the batter evenly into 6 bowls, add your food color to each one. (* I used tumeric powder for the yellow)
  10. Spread the batter into greased and parchment lined cake pans and bake in a preheated 350°F oven for approximately 15-18minutes or until they are springy to the touch when you gently press the centers.
  11. I used 7" cake pans to get 6 perfectly even layers. If you do not have 7" cake pans you may use 8" pans for a 4 layer cake
  12. Meanwhile prepare the buttercream recipe if you have not already
  13. Let the cakes cool completely then proceed as shown in the video above to make the checkerboard design with a set of round cookie cutters. Space them as evenly as possible depending on what size cake layers you are using. Since I had 7" layers I used a 4½" cutter for the first ring and a 2½" cutter for the center ring
  14. For the Chocolate Chow Mein Nest you will need ½ can of Chow Mein Noodles and about ¾ cup of tempered chocolate (or candy melts)
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/?p=617