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White Cranberry Mocha Latte Cake

White Chocolate Cranberry Cake

Be sure to read all the notes for success above the recipe before beginning 
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes

Ingredients
  

For the Cake Batter

  • 3 cups Cake Flour 360g
  • 1½ cups Granulated Sugar 300g
  • 3 teaspoons Baking Powder 15g
  • 3 teaspoons Egg Replacer
  • ¼ teaspoon Salt
  • 9 Tbs Vegan Butter 126g
  • 1 cup Plant Milk 237ml
  • 2 teaspoons Vanilla Extract 10ml
  • 1 cup White Chocolate 168g

For the Cranberry Compote

  • 12 ounce Fresh or Frozen Cranberries 336g
  • 1¼ cup Granulated Sugar 250g
  • 1 cup Cranberry Juice or Cranberry Moscato Wine 237ml
  • 2 teaspoons Vanilla Extract
  • 4 Star Anise Pods
  • 1 teaspoon Ground Cinnamon or 1 stick
  • 2 Tbs Orange Zest and Juice

For the Buttercream

Instructions
 

  • Preheat the oven to 350℉ & grease & parchment line your cake pans
  • Melt the white chocolate & set aside
  • Combine the flour, sugar, baking powder, egg replacer & salt in the bowl of your electric mixer & blend on low to combine.
  • Add the softened vegan butter & mix for about 1 minute until it resembles coarse meal
  • Add the vanilla extract then slowly pour in the plant milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 20 seconds to develop the batter
  • Add the melted white chocolate mix to combine
  • Divide the batter into greased & parchment lined cake pans
  • Bake for 20 minutes or until they springy to the touch when you gently press the centers. (depends on what pan size you are using & how deep the batter is)
  • Cool the cakes while you prepare the cranberry compote
  • For the Cranberry Compote:
  • In a heavy bottom sauce pot, combine all the liquids with the sugar, spices. zest & orange juice & bring to a boil over high heat. Add the cranberries & then return to a boil.
  • Lower the temperature to a simmer for 15 -20 minutes the sauce will begin to thicken & the berries will begin to pop.
  • Remove from heat discard the anise pods & add the vanilla extract
  • Cool in refrigerator while you prepare the buttercream
  • Prepare your favorite buttercream recipe as per the instructions then divide the buttercream into 2 bowls in the amount of 1/3 in one bowl & 2/3 in another bowl. Add the mocha paste to the smaller portion by combining the hot water with the coffee & cocoa powder whisk smooth add only when COLD
  • Assemble cake as shown in the video

Notes

Be sure to read all the notes for success above the recipe before beginning 
Storage Cranberry mocha latte cake can be stored at room temperature for up to 2 days, for longer storage keep refrigerated for up to 1 week. Freeze wrapped well for up to 2 months
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