This super moist cake with homemade cranberry filling and mocha and buttercream icing is going to be a perfect addition to your holiday table this winter! The white chocolate cake and tart cranberry compote are a perfect pair with a subtle back note of mocha that just screams sophistication. This is quite a large cake with four prominent cake layers and three layers of filling. The ultimate 7 Layer cake right here!
White Chocolate Cranberry Cake [Vegan]
Serves
16Cook Time
200Ingredients
To Make the Cake:
- 3 cups cake flour
- 1 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 3 teaspoons egg replacer
- 1/4 teaspoon salt
- 9 tablespoons vegan butter
- 1 cup soy milk
- 2 teaspoons vanilla extract
- Grease and parchment line 4, 1/8 sheet pans
- 6-ounces vegan white chocolate
To Make the Cranberry Compote:
- 1, 16-ounce bag of cranberries
- 1 1/3 cup granulated sugar
- 1 cup cranberry juice or cranberry moscato
- 2 teaspoons vanilla extract
- 4 pods star anise
- 1 teaspoon cinnamon
- 1 large orange worth of zest and juice
To Make the Buttercream:
Preparation
- Melt the white chocolate and set aside.
- Combine the flour, sugar, baking powder, egg replacer, and salt in a mixer bowl and sift it together or mix on low to combine.
- Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated.
- Add the vanilla extract and then slowly pour in the soy milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter.
- Add the melted white chocolate and mix to combine.
- Divide the batter into greased and parchment lined cake pans
- Bake in a pre-heated 350°F oven for 20 minutes or until they springy to the touch when you gently press the centers.
- Cool the cakes while you prepare the cranberry compote.
- In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
- Squeeze in the juice of that orange and the zest.
- Add the cranberries and then return to a boil.
- Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
- Discard the anise pods and add the vanilla extract
- Cool in refrigerator while you prepare the buttercream
- Prepare as per the instructions on the recipe you chose, then divide the buttercream into 2 bowls (1/3 for the mocha filling and 2/3 for the icing) and add the mocha paste to the smaller portion by combining the hot water with the coffee and cocoa powder and whisk smooth
- Assemble cake as desired.
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:
AUTHOR & RECIPE DETAILS
Vegan recipes from a professional baker that will make everyone the best bakers they can be.
My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen’s Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!
https://www.onegreenplanet.org/vegan-recipe/white-chocolate-cranberry-cake/