MINI VEGAN STRAWBERRY PEACH LAYER CAKE

I believe it is only fitting to celebrate the beginning of summer with a bright and zesty fruit-filled cake, full of fresh, ripe peaches strawberries and sunny oranges. Truly a fruit layer cake of dreams, especially if you love fruit cakes as much as I do.

And I do, believe me, I am very much in love with that signature combination of fruit curd and smooth filling, be it ganache or vegan pastry cream. Or vegan Crème Diplomate, for that matter.

As a matter of fact, I love fruit cakes so much that my whole childhood and my early adulthood I kept asking for the same cake every year for my birthday. Vanilla sponge, pastry cream, plenty of fresh fruit mixed directly into it. And that cake flavour combination remains one of my favourites even today.

And this tiny little gem is absolutely to my liking. The softest, most tender almond-vanilla cake layers, orange-infused vegan white chocolate cheesecake ganache, and an abundance of both strawberry and peach curd. The cake of dreams, I tell you.

The only caveat I have is regarding the cake height. While it is stable, the cake is quite tall, and due to the nature of the curd fillings, it can get a bit soft, depending on how you store it and if you transport it. I strongly advise using cake dowels for this reason. I used four 6-millimetre cake dowels inserted in a cross pattern.

All that is left is to serve it with either freshly brewed coffee or some strawberry lemonade and enjoy!

Ingredients

For the soft almond cake layers

180 grams plain flour
30 grams blanched almonds, finely ground
200 grams granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
2 teaspoons vanilla bean paste
40 millilitres neutral oil
270 millilitres carbonated water

For the vegan cheesecake ganache

100 grams vegan cream cheese
100 grams vegan white chocolate
1 tablespoon fresh orange zest
1 heaping teaspoon vanilla bean paste
200 millilitres vegan double cream

For the fresh strawberry curd

350 grams fresh strawberries
45 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

For the fresh peach curd

350 grams fresh peaches
30 grams icing sugar
30 millilitres fresh lime juice
1/2 teaspoon vanilla bean paste
45 grams cornflour
70 millilitres cold water
60 grams vegan block butter

Preparation

Start by making the fruit curd, as it needs time to properly cool down and firm up.

The method is the same for both types of curd, strawberry and peach. Place the strawberries into the blender along with the icing sugar, fresh lime juice, cold water, cornflour, and vanilla, and let it blend until completely smooth. Pour it into a saucepan and place it over medium heat. Let it come to a boil, and cook, stirring constantly, for about 3-4 minutes, or until glossy and thickened. Remove from the heat and add in the vegan block butter.

Mix and fold gently, by hand, until incorporated. Cover the top with cling film or a round of baking parchment, and let it cool down to room temperature, and then place it into the refrigerator to cool down completely. Do the exact same thing with the peach curd next, keeping in mind that the peach curd will be slightly thicker than the strawberry curd, and that is fine.

Next, make the cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking parchment, bottom and sides.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl, and then add in the sugar and almonds. Mix well, add in all of the wet ingredients, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 40 minutes.

Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 41 minutes.

When everything is cool and ready, proceed to assemble the cake.

Melt the vegan white chocolate in a double boiler or in the microwave and let it cool down. Add in the vegan cream cheese and the fresh orange zest, and mix and fold gently. Try not to overmix, because some vegan cream cheeses tend to separate when stirred too vigorously. Separately whip the vegan double cream with the vanilla until soft peaks form, add in the white chocolate mixture, and continue whipping on high until very firm peaks form. Place the filling into the refrigerator for about 10-15 minutes.

Level the cake if needed, and slice it into four very thin slices. Gently stir and fold each fruit curd, and add each of them into a separate piping bag. It is not necessary to use a piping tip, but if you want, you can use any plain round one, about 1 cm in diameter.

Place the first cake layer on a serving plate, and pipe one layer of concentric circles of fruit curds, alternating between them. Pipe another layer of curds, this time changing the starting fruit.

If the first layer started with strawberry curd, start the next one with the peach curd.

Place the second cake layer on top and add about one-third of the whipped cheesecake ganache. If you are weighing the layers like I do, you will need 150 grams of filling for this. Place the next cake layer on top, and pipe the fruit curds in the same fashion as before, changing the starting curd each time. If the last curd layer started with peach curd, start the next one with the strawberry curd.

Finally, top with the final layer, and use whatever fruit curd you have leftover, and you will, to frost the entire cake. Use the remaining cheesecake ganache for the final decoration and any additional details you want.

Place the whole cake in the refrigerator for at least 8 hours, and serve in thin slices, preferably with lemonade or freshly brewed coffee. Yields 16 rich servings.

MINI VEGAN MILK AND COFFEE CAKE

My love for coffee predates any and all food writing or even cake-making. When I say I have always loved coffee, I truly mean every word. So to make things a bit easier, my parents would prepare a so-called white coffee for me, basically the tiniest bit of brewed coffee mixed with a large mug of milk.

While it was delicious, it was not the coffee my stubborn little four-year-old self wanted, and I still remember that frustration, over three decades later. True dedication.

So this little cake is the homage to my never-ending love for coffee, in a true milk-and-coffee fashion. Soft cake layers, rich coffee frosting, gorgeous vegan white chocolate glaze, and the beauty of simplicity.

If you wish, you can absolutely soak the layers in either diluted espresso or espresso simple syrup, it will only make the cake even better.

Ingredients

For the soft cake layers

100 grams plain flour
1/2 teaspoon baking soda
1/8 teaspoon salt
100 grams granulated sugar
120 millilitres water
15 millilitres neutral oil
1 teaspoon apple cider vinegar
1/2 teaspoon vanilla bean paste

For the coffee filling and frosting

200 millilitres soy milk
2 teaspoons instant espresso powder
50 grams granulated sugar
40 grams cornflour
50 grams vegan white chocolate
100 grams vegan block butter, softened
1 teaspoon vanilla bean paste

For the glaze

50 grams vegan white chocolate
2 teaspoons neutral oil

Preparation

Let the oven preheat to 180°C and a small round cake pan (13 cm) with baking parchment, bottom and sides.

To make the soft vanilla cake, sift together all the dry ingredients into a medium bowl, and then add in the sugar and salt. Mix well, add in all of the wet ingredients in no particular order, and gently mix until just combined. Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25 minutes. Make sure you check it with a toothpick, so the cake does not dry out in the oven. Remove from the oven and let cool completely in the pan.

My cake was done after exactly 26 minutes.

While the cake is cooling, make the custard buttercream. Pour the soy milk into a heavy saucepan, sift in the cornflour, add the sugar and espresso powder, and whisk very well. Place the pan over medium-high heat and let it slowly come to a boil. Once boiling, start stirring constantly, and cook for about 2-3 minutes, until it resembles a soft custard. Remove from the heat, add in the chopped vegan white chocolate, and mix until combined. Cover the surface with a piece of cling film or a round of baking parchment, and let it cool down to room temperature, about 45 minutes.

Once the custard is almost at room temperature, transfer it to a large bowl, and whip with an electric mixer on the highest setting until smooth and very creamy. Add the softened vegan block butter and vanilla directly into the custard, and proceed to whip on the highest setting until very airy, light, and fully combined. Place the bowl into the refrigerator for about 30 minutes.

Once everything is cool to the touch, remove the filling from the refrigerator, mix it briefly, and divide it into three equal parts. Level the cake if needed, and slice it into three thin layers.

Place the first cake layer on the cake platter and add a portion of the filling. Top with another cake layer and continue stacking, until all of the cake is used up. Because the cake is firm, you can use the remaining filling to frost the top and sides.

Place the cake into the refrigerator for at least 8 hours or overnight, and serve in thin slices. Yields 8 rich servings.

MINI VEGAN ALMOND PINEAPPLE LAYER CAKE

While I don't necessarily see myself as a seasonal baker, with summer being just around the corner, I am catching myself slowly turning more and more to the bright flavours, especially tropical fruit. Pineapple, mango, papaya, guava, dragon fruit… Those can be absolutely majestic in layer cakes and sweet treats of any kind.

And this is a beautiful, sunny, summery cake, just perfect for brunches. Soft vanilla cake layers, rich almond buttercream, and bright and tangy pineapple swirl are just sunshine on a plate.

If chilled very well or even slightly frozen, it will be just like an ice cream cake with a pineapple swirl. Simple, yet absolutely irresistible.

And even though I often advise serving cakes with coffee, this one really shines with lemonade.

Ingredients

For the soft cake layers

180 grams plain flour
200 grams granulated sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon apple cider vinegar
1 teaspoon vanilla bean paste
45 millilitres neutral oil
240 millilitres carbonated water

For the almond buttercream filling

180 grams vegan block butter, softened
200 grams icing sugar, sifted
100 grams toasted almonds, ground
30 millilitres fresh lemon juice
1/2 teaspoon almond extract
1/2 teaspoon vanilla bean paste

For the pineapple filling

400 grams fresh pineapple
45 millilitres fresh lemon juice
75 grams granulated sugar
1/4 teaspoon vanilla bean paste

Preparation

Start by making the pineapple filling, as it needs time to cool down. Puree the pineapple completely in a blender, add it to a medium saucepan, and tip in the sugar. Mix together thoroughly and place it over medium heat. Let it slowly come to a boil and as soon as it starts to bubble, start the timer, and cook for about 45 minutes, stirring often.

At that point, check to see if it has reached the setting point, either by dropping a teaspoon of the filling on a chilled plate and seeing if it sets after about a minute, or by inserting a candy thermometer and making sure it has reached around 95-100°C. If not, continue cooking and checking in 2-minute intervals until set. The longer you cook it, the deeper the colour and flavour will get. Once ready, remove it from the heat, stir in the vanilla, and let it cool down completely.

You should get around 250 grams of filling.

Next, make the vanilla cake layers. Let the oven preheat to 180°C and line a medium round cake pan (16 cm) with baking paper. Take a medium bowl and sift in the flour, baking soda, and baking powder. Add in the sugar and salt, and mix very well. Finally, add in the carbonated water, oil, vanilla, and vinegar, and whisk until just combined.

There isn't a lot of batter, so it's best to not overmix.

As soon as the batter is ready, pour it into the prepared pan, and bake immediately in a preheated oven, at 180°C, for about 35 minutes or so, checking for doneness early on. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove from the oven and let it cool down a bit in the pan.

My cake was done after exactly 36 minutes.

Once everything is cool to the touch, proceed to make the filling.

Place the softened vegan block butter into a large bowl, add in the fresh lemon juice, vanilla, and the almond extract, and whip with an electric mixer on high for about 2-3 minutes, or until lighter in colour and creamy. Scrape down the sides, sift in the icing sugar, and whip for a few minutes more, until it starts to almost resemble whipped cream. Finally, add in the ground almonds and blend until creamy. Place the bowl into the refrigerator for about 10 minutes or so.

When everything is cool and ready, proceed to assemble the cake.

Level the cake if needed, and then slice it into three thin layers. Take out about a tablespoon of the pineapple filling and divide the rest into two equal parts. Divide the buttercream into three equal parts by weight.

Place the first cake layer on the serving platter, spread one-third of the buttercream, and then add a layer of the pineapple filling. You can spread it on or insert a piping bag directly into the buttercream and pipe it in like that. Place another cake layer on top, and keep repeating the process until all the cake layers are used up.

Spread the reserved pineapple filling on top of the final cake layer, and use the remaining buttercream to decorate the entire cake. As it is quite firm and not very tall, it can be decorated right after filling.

Place the whole platter into the refrigerator for at least 8 hours, and serve as desired. Yields 8 very rich servings.

MINI VEGAN CHOCOLATE MOUSSE CAKE

Few desserts are as timeless as a good, hearty chocolate cake. Loved by many, it is almost guaranteed to be accepted wherever it is served. And this miniature beauty features soft cake layers, a layer of fudge-like ganache, and an airy whipped mousse. Pure perfection.

When I say miniature, I truly do mean it literally, as it is the smallest cake I make, but you can get even eight modest portions, as tea slices, simply perfect for the afternoon enjoyment.

The thing I love the most about cakes like this one is that you can absolutely make a few of them for the gathering or brunch or tea, or whatever get-together you have, and you can give your guests a lovely variety without overwhelming them or yourself, both with choice and preparation. Plus, it is always nice to have a few different treats when hosting.

One thing I do want to add is that if you do not wish to use rum, you can use rum flavouring or even omit it altogether, it will not affect the texture of the syrup. I just happen to love dark rum together with dark chocolate.

Ingredients

For the soft chocolate layers

45 grams plain flour
15 grams unsweetened cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
50 grams granulated sugar
90 millilitres soy milk, at room temperature
1/2 teaspoon apple cider vinegar
25 millilitres neutral oil
1/2 teaspoon vanilla bean paste

For the rich chocolate ganache

100 grams dark chocolate (75%)
130 millilitres vegan double cream
1 teaspoon instant espresso powder

For the chocolate syrup

30 millilitres water
10 millilitres dark rum
40 grams granulated sugar
20 grams unsweetened cocoa powder
1/2 teaspoon instant espresso powder

Preparation

Start by making the chocolate ganache. Chop the chocolate finely, pour in the vegan cream, add in the espresso powder, and melt everything together over low heat or in the microwave. Whisk well until completely smooth, cover the surface with cling film or a piece of parchment, let it cool down to room temperature, and then place it into the refrigerator for at least 4 hours.

The quantity is small and if you place it into a shallow dish, you can get it to cool down even quicker.

To make the chocolate cake layers, start by letting the oven preheat to 180°C and lining a small round cake pan (10 cm) with baking parchment, bottom and sides. Whisk together the soy milk and vinegar, then set aside.

Sift together the plain flour, baking powder, baking soda, cocoa powder, and salt, add in the sugar, and whisk well. Add in all of the wet ingredients, and whisk until just combined.

Pour the batter into the prepared pan and bake immediately, in a nicely preheated oven, at 180°C, for about 25-30 minutes. Check the cake early on to make sure it stays soft and fudgy. Let it cool in the pan completely.

My cake was done after exactly 27 minutes.

While the cake is cooling, make the chocolate syrup. Whisk all of the ingredients together in a small saucepan, and place it over high heat. Let it come to a rolling boil and boil for 2 minutes. Remove from the heat and let it cool down completely.

Once everything is cool to the touch, proceed to assemble the cake.

Level the cake if needed, and slice it into three equal layers. Take the ganache out of the refrigerator and weigh it. Take out one-fourth of it, to use as a fudge ganache layer and set it aside; and whip the rest into a firm mousse.

Place the first cake layer onto the cake platter, close a cake ring around it, and line it with a tall strip of acetate. Generously soak it with the cooled syrup, and then spread half of the fudge ganache carefully. Add a third of the whipped mousse, and top with another layer. Repeat the layering as before, and top with the final layer.

Place a piece of baking parchment on top, to prevent it from drying out, and place the whole platter into the refrigerator for at least 8 hours. Place the remaining chocolate mousse into a sealed container, and place it into the refrigerator as well.

Once ready to serve, remove from the refrigerator, decorate with the remaining mousse, and serve with freshly pulled espresso. Yields 6 rich servings.

MINI VEGAN SALTED CARAMEL COFFEE CAKE

As someone who is more and more in love with coffee cakes as time goes by, I can tell you that this one is simply divine. It is crumbly, but it pairs perfectly with a cup of strong coffee, as it is intended to.

A few simple ingredients, a few moments of time, a bit of baking, and it is ready to be enjoyed. It truly shows how even the simplest ingredients can produce something wonderful.

The date syrup gives it that signature deep caramel flavour and it also keeps the cake moist for quite a few days, actually, especially if kept in a sealed container, which is something I always recommend. And whether you serve it with some icing sugar on top and additional peanuts or a scoop of good vanilla ice cream, I do hope you enjoy it as much as I did.

Ingredients

For the coffee cake

120 grams plain flour
50 grams roasted peanuts, plain, ground
50 grams roasted peanuts, salted, ground
100 grams date syrup
20 millilitres neutral oil
1 teaspoon vanilla bean paste
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
130 millilitres carbonated water

For the crumb topping

30 grams granulated sugar
50 grams vegan block butter, melted
50 grams plain flour, sifted

Preparation

Start by making the crumb topping. Whisk together the flour and sugar, add in the melted butter, and mix and stir to create a rough crumb. Place the bowl into the refrigerator while you prepare the cake batter.

Let the oven preheat to 180°C and line a deep, small rectangular cake pan (12x12 cm), bottom and sides. Set the pan aside.

To make the cake batter, whisk together the date syrup, oil, vanilla, and carbonated water. Separately mix the sifted flour, baking powder, and baking soda with the ground peanuts, making sure they are distributed well. Pour the wet ingredients into the dry, and mix until just combined.

The cake is intended to be crumbly, but overmixing will make it dry.

As soon as the batter is done, pour it into the prepared pan, add on the chilled crumble topping, and bake in a nicely preheated oven, at 180°C, for 40-45 minutes. Check it for doneness early, so it does not dry out.

Take the baked cake out of the oven and let it cool completely in the pan. As soon as it has cooled enough for your preference, serve it in modest slices, either with a dusting of icing sugar, or a scoop of ice cream. Yields 8 servings.