Vegan Chantilly Cake
White cake with a saucy mixed berry compote soaking through each layer. Vegan whipped cream sweetened to perfection makes this cake so light & airy you could probably eat the whole thing! (And by you I mean "me" LOL)
Ingredients
for the white cake recipe
- 8 Tbs Vegan Butter (112g)
- 8 Tbs Coconut Oil (112g)
- 1½ cups Granulated Sugar (300g)
- ½ cup Plant milk (118ml)
- ½ cup Water (118ml)
- 1 teaspoon Clear Vanilla Extract (5ml)
- ¼ teaspoon Almond Extract
- 6 Tbs All Purpose Flour (48g)
- 3 cups Cake Flour *see notes (360g)
- 4 teaspoon Baking Powder
- ½ teaspoon Salt *omit if using salted canned chickpea brine
- 2 Tbs Cornstarch (16g)
- 1 cup Aquafaba 1 cup (240ml)
for the icing
- 2 Recipe Vegan Whipped Cream
For the Mixed berry Compote:
- 2½ Cups Mixed Berries
- ¼ cup cranberries *see notes
- ¼ cup Granulated sugar
Instructions
First prepare the white cake:
- Preheat the oven to 350°F & grease & parchment line 3-7" cake pans
- Combine the vegan butter with the coconut oil & granulated sugar & mix on high speed with the paddle attachment for 3-5 minutes until light & fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
- Combine the plant milk with the water & extracts and set it aside.
- Combine the aquafaba with the cornstarch & whisk together so there are no lumps
- Once the butter mixture is creamed add the aquafaba/cornstarch & whip on high speed for 10 seconds to emulsify & the mixture. It will get very silky & smooth *if this seems to not be working, switch to the balloon whip attachment & whip on high
- Sift the flour with the salt & baking powder then add 1/3 of this to the creamed mixture, blend just until combined then add half of the milk mixture
- Blend just until combined then add another 1/3 of the dry ingredients & then the remaining liquid & last the remaining dry ingredients.
- Be sure to scrape the sides & bottom of the bowl & whip it on high for 5 seconds to blend well.
- Divide the batter evenly between your pans & bake immediately in the preheated oven that has been set to 350°F Once the pans are loaded lower the temperature to 325° & bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
- Cool in the pans then turn them out onto a cooling rack to cool completely
- Prepare the mixed berry compote by combining the berries with the sugar in a medium sauce pot & bring to a boil. Reduce heat & simmer for about 10-15minutes
- The berries will break down & start to thicken, remove from heat & refrigerate until cold
- Whip your choice of vegan whipped cream with the sifted confectioners sugar to soft peaks
- Build the cake with the whipped cream & berry filling & whipped cream icing as shown in the video tutorial
Video
Notes
Cake Flour is used in this recipe with a small amount of all purpose flour. Many people have complained that using cake flour leaves their cakes heavy & gummy
I have not had this experience however I do always weigh my ingredients specifically the flour in a recipe as this can be the reason for recipe failures For the berry compote you can use any combination of berries or just stick with one. Additionally I use frozen berries since they tend to be the sweetest and the freezing process starts to break down the cell walls allowing for less cooking. The natural juices that release from freezing make it unnecessary to add any liquids during cooking for a more pure berry compote. If you prefer to use fresh berries you will have to add a few tablespoons of water to help them cook down and also an increase of sugar may be necessary, adjust as you like Storage Chantilly Cake must be kept refrigerated at all times. It will stay fresh covered loosely for up to 1 week.
I have not had this experience however I do always weigh my ingredients specifically the flour in a recipe as this can be the reason for recipe failures For the berry compote you can use any combination of berries or just stick with one. Additionally I use frozen berries since they tend to be the sweetest and the freezing process starts to break down the cell walls allowing for less cooking. The natural juices that release from freezing make it unnecessary to add any liquids during cooking for a more pure berry compote. If you prefer to use fresh berries you will have to add a few tablespoons of water to help them cook down and also an increase of sugar may be necessary, adjust as you like Storage Chantilly Cake must be kept refrigerated at all times. It will stay fresh covered loosely for up to 1 week.
Tried this recipe?Let us know how it was!