Apple Cider Donut Cake
A Milk Bar Cake is a famous New York City bakery known for it's signature layers soaked with milk. Since vegan cakes are already moist by nature we are going to forgo the "milk" soak & let the apple cider custard filling & donut sugar icing do the talking!
Ingredients
For the Apple Cider Cake:
- ¾ cup Plant Milk (188ml)
- 1¼ cup Apple Cider (296ml)
- 14 Tbs Vegetable Oil (196ml)
- 4 Tbs Apple sauce *see notes (60ml)
- 2 teaspoon Vanilla Extract (10ml)
- 1 cup Light Brown Sugar (200g)
- 1 teaspoon Salt
- 3 teaspoon Egg Replacer
- 2 Tbs Baking Powder (28g)
- 1 teaspoon Cinnamon
- 2 cup Cake Flour *see notes (240g)
- 1¾ cup All Purpose Flour (218g)
- ¾ cup Apple (shredded)
For the Apple Cider Custard:
- 1½ cup Apple Cider (355ml)
- 4 Tbs Light Brown Sugar (50g)
- 4 Tbs Cornstarch *see notes (32g)
- ¼ teaspoon Cinnamon
- ¾ cup Small Diced Apples
For the Donut Sugar Cream Filling:
- 1½ cup Vegan Butter (3 sticks) (336g)
- 3 cup Confectioners Sugar (240g)
- ½ teaspoon Cinnamon
- 1 teaspoon Vanilla Extract (5ml)
- 1 teaspoon Butter Extract *see notes (5ml)
- ¼ teaspoon Salt
For the Donut Crumble Topping
- Cake trimmings from the apple cider cake *see video
- ½ teaspoon Beet Root Powder
- ¼ teaspoon Turmeric
- 4 Tablespoons donut sugar filling from above recipe
Instructions
- Preheat your oven to 350°F & Grease & parchment line your 4-7" cake pans * see notes
- For the Apple Cider Cake Layers combine all of the ingredients (except for the shredded apple) together in a food processor and whiz smooth, process for about 30 seconds to smooth. (this can also be done by hand in a large bowl with a whisk)
- Fold in the shredded apples
- Divide the batter evenly amongst your cake pans & bake immediately in your preheated oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean
- While the cakes are baking prepare the donut sugar cream filling by whipping the slightly softened vegan butter & salt with an electric mixer with the paddle attachment until light & fluffy.
- Add the cinnamon & sifted confectioners sugar & whip for about 5 minutes to fully incorporate, be sure to stop the mixer & scrape the bottom & sides of the bowl often
- Add the extracts & mix well
- Reserve the buttercream aside while you prepare the apple cider custard
- *Be Sure Not to Prepare the Custard Until the Cakes are Baked & Fully cooled!*
- Set up your cake layer into the ring molds with the acetate strips as shown in the video tutorial- be sure to watch the video to understand how to do this efficiently
- Now prepare the custard by combining the light brown sugar with the cornstarch & cinnamon in a small bowl and whisk to distribute evenly
- In a medium sauce pot combine that cornstarch/sugar/ cinnamon mixture with the apple cider and bring to a boil whisking constantly
- Remove from the heat & add the vanilla extract & then the small diced apples.
- Pour the apple cider custard over the cake layers in your cake rings & then refrigerate to set
- Once the custard is set & COLD you can add the donut sugar cream layer to each and then carefully build the cake as shown in the video.
- Refrigerate until everything is firmly set before unmolding & removing the acetate cake strip
- Prepare the donut cake crumble by combining the cake trimmings with the reserved donut sugar cream & and mix to form a cake-pop consistency.
- Divide this mixture in half and add the beet root powder to one half for the red color and a pinch of turmeric to the other for the yellow color
- Form little balls of cake crumble to decorate the top
Video
Notes
The recipe for the apple cider cake below makes 4--7" layers. (*But I only used 3 of the layers for this cake) If you only have 8" pans just divide the batter between 3-8" pans for a larger cake instead.
Easily use a springform pan with the bottom removed rather than buying an expensive stainless steel cake ring Additionally acetate cake strips make this build less messy & much easier to handle
Use another proprietary blend that is similar to Bob's brand if you cannot get that specific brand. Apple sauce is listed as an ingredient in my cake recipe and this is a good substitution for some of the oil If you do not have applesauce or don't want to buy it, just add more oil I use Butter Vanilla Extract in my buttercream recipes!
While it is not necessary~ I do love the flavor it imparts for a true "butter"cream taste! Storage: For best results keep this cake refrigerated, it can stay out of serving time for up to 2 hours. Will stay fresh in the refrigerator wrapped to prevent drying for up to 1 week
The cake recipe below uses a combination of cake flour and all purpose flour
Many of you cannot get cake flour so it is fine to use all ~ all purpose flour in the total amount of 3½ cups (435g) Cornstarch is a very difficult ingredient to measure consistently with a volume/spoons measure So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. Many times people have complained that their custard is like rubber and they don't know why! The egg replacer I am using here is Bob's Red mill *not sponsoredUse another proprietary blend that is similar to Bob's brand if you cannot get that specific brand. Apple sauce is listed as an ingredient in my cake recipe and this is a good substitution for some of the oil If you do not have applesauce or don't want to buy it, just add more oil I use Butter Vanilla Extract in my buttercream recipes!
While it is not necessary~ I do love the flavor it imparts for a true "butter"cream taste! Storage: For best results keep this cake refrigerated, it can stay out of serving time for up to 2 hours. Will stay fresh in the refrigerator wrapped to prevent drying for up to 1 week
Tried this recipe?Let us know how it was!