September 22, 2019

Vegan Fresh Cream & Fruit Cake

Vegan Fresh Fruit Cake with Whipped Cream

It’s my birthday! This Vegan Fresh Cream & Fruit Cake is the cake I crave every September. Topped with billowing clouds of whipped cream, raspberry jam and a mountain of fruit, it ticks all the boxes when it comes to making a cake fit for a party.

The highlight of every gathering

I have fabulous memories of digging in to fresh cream cakes at almost every family birthday party I went to. We never had novelty fondant-covered cakes at our gatherings.

My mum would spend all day baking, listening to her favourite songs on the cassette player and letting me lick the spoon. In our family, it’s tradition that when you make something sweet at home, the youngest child must have the first taste. It’s something we do to honour the memory of my great uncle, Velji bapu who died very young. We remember him always.

Can a vegan cake still taste good?

The sponge for this Vegan Fresh Cream & Fruit Cake is entirely vegan and the cake itself can be topped with your favourite vegan whipped cream, too. Nature’s Charm do a fantastic one. It’s light, fluffy, not too sweet and tastes like it came from a bakery. I add a combination of vanilla and almond extracts to give the cake that “just baked” flavour. It’s absolutely delicious and I defy you to notice the lack of eggs or dairy in this cake.

Can I make this Vegan Fresh Cream & Fruit Cake ahead of time?

I’d recommend baking the cake a few days before you want to eat it. Decorate it with jam, whipped cream, fresh fruit and chocolate curls the night before. Keep it covered and refrigerated and remove it from the fridge an hour before serving to let it come to room temperature. Ultimately, this makes ALL the difference. If eaten cold, the sponge may feel too heavy.

FAQ: How to bake a vegan cake

Is there a single egg replacer that works for all vegan baking recipes?

There’s not a one-size-fits-all answer as the techniques and make-up of different bakes all require different approaches and ingredients. E.g. Mashed banana, flax eggs, chia eggs, psyllium husk and applesauce are fine for vegan bakes like banana cake, dense muffins and crumb cake but they don’t work so well in light vanilla cakes. The vegan cake would end up tasting of those ingredients rather than having the light, white, fluffy texture we all want in a good vanilla cake. I also tend to stay away from using these in vanilla cake baking because the results can be a bit too unpredictable.

Can I swap the sugar in the recipe for honey/coconut sugar/agave/sweetener? Can I reduce the amount of sugar in the recipe?

No. Sugar helps proteins bind and form a good structure in cakes. In the absence of eggs, sugar plays a vital role in binding proteins, forming a good crumb and holding the cake together. Using liquid-based ingredients like honey will change the texture of final cake. Coconut sugar and sweetener have a different make-up to regular sugar too and swapping them in place of sugar will also change the final result of the vegan cake.

My eggless cake is tough. Where did I go wrong?

Overworked batter can produce a dense, tough cake. This is the case with all cakes, not just the vegan kind. If you overbeat cake batter, the in the flour gluten develops to unwanted levels and this will result in tough, stodgy vegan cakes.

Can I swap the white cake flour for wholemeal flour?

Technically yes, you could. Having said this, your vegan cake will be darker in colour and heavier than if you were to use a refined white flour. I’ve found that extra-fine self-raising sponge flour produces the best results by a country mile if you’re looking for a fluffy, white vegan cake.

My cakes are dry. Where did I go wrong?

They are overbaked. Ensure you’re baking it for the stated time at the correct temperature. Most domestic ovens tend to be a few degrees out but an internal oven thermometer can help ensure your oven is set at the right temperature. If you don’t have an internal oven thermometer you could also increase or reduce the cooking time depending on whether your cake is over baking or under baking

Can I add cocoa powder to make this a chocolate cake?

In vegan cakes, an oil-based batter will result in a moist, fluffy cake. I’ve found that using butter results in a much firmer cake with a larger crumb.

Why does the plant milk need to be at room temperature?

Room temperature milk will ensure the milk and vinegar mixture curdles quickly and adequately. If you’re short of time, microwave cold milk from the fridge on high power in 15 second intervals for a total of 30 seconds, stirring in between.

Why add the additional baking powder if you’re using self-raising flour?

After a lot of testing, I’ve found the extra leavening from the baking powder gives the vegan cupcakes an extra lift for a super fluffy result.

Ingredients you’ll need for this Vegan Fresh Cream & Fruit Cake

Vegan Fresh Cream & Fruit Cake

How to make Vegan Fresh Cream & Fruit Cake

Time needed: 3 hours.

How to make a Vegan Fresh Cream & Fruit Cake

  1. Prep the tin and preheat the oven

    Pre-heat the oven to 160°C/320°F. Grease and line a 20cm x 25cm x 10cm-deep (8″ x 10″ x 4″-deep) non-stick baking tin (or 9″ x 4″-deep square) with oil and baking parchment. Leave an overhang at either side to lift the cake out easily later.

  2. Whisk together the wet ingredients

    In a jug, whisk together the plant milk, lemon juice, vanilla extract and almond extract. Allow to stand for 10 minutes. Whisk in the oil.

  3. Whisk together the dry ingredients

    Combine all the dry ingredients in a large bowl.

  4. Add the wet mixture to the dry

    Combine the wet and dry ingredients. Whisk until smooth, about a minute.

  5. Pour and bake

    Pour the batter into the lined tin and rasp the base of the tin on the worktop a few times to remove any air bubbles. Bake for 40-45 minutes until a wooden skewer inserted into the centre comes out clean. This cake will not brown too much.

  6. Whip the cream and prep the fruit

    Whip the coconut cream with some sugar. Refrigerate. Prep the fruit. Wash and dry all the berries, slice the pineapples, kiwis and peaches and drain the mandarins (I used tinned so drained the extra water, but you can also use fresh). Keep the fruit in a large plate in the fridge.

  7. Cool the cake

    Allow the cake to cool in the tin for 15 minutes and then carefully run a knife around the edges. Lift the cake out using the overhanging baking parchment. Allow to cool completely on a wire rack.

  8. Decorate

    Once cool, brush the cake with the warm jam and top with whipped cream. Decorate with fresh fruit and chocolate curls.

  9. To store the cake

    Keep the cake covered and refrigerated for up to 2 days. Remove the cake from the fridge 1 hour before serving to allow it to come to room temperature. Slice and serve.

Vegan Fresh Fruit Cake with Whipped Cream
Print Recipe
5 from 2 votes

Vegan Fresh Cream & Fruit Cake

Prep Time1 hr 10 mins
Cook Time45 mins
4 hrs
Total Time5 hrs 55 mins
Course: Dessert
Cuisine: Indian
Keyword: almond, baking, birthday, cake, fruit, party, vanilla, vegan
Servings: 16
Author: Sanjana

Equipment

  • 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin or 9" x 4"-deep square
  • Wire cooling rack
  • Baking parchment
  • Whisk
  • Large bowl
  • Large jug

Ingredients

For the vegan vanilla sponge cake:

  • 480 ml almond milk, room-temperature (or any plant-based milk)
  • 2 tsp lemon juice
  • 1 tbsp pure vanilla extract
  • 1/4 tsp almond extract (optional, or enhanced flavour)
  • 180 ml oil (any unflavoured)
  • 340 g extra-fine self-raising cake flour (sponge flour)
  • 300 g caster sugar
  • 2 tbsp cornflour (cornstarch)
  • 1/2 tsp baking powder
  • 25 g soy milk powder
  • 1/4 tsp fine salt

To decorate the cake:

  • 300 ml vegan whipping cream, cold (I used Nature's Charm)
  • 2 tbsp caster sugar
  • 200 g mixed fresh fruit of your choice (I used strawberries, raspberries, blueberries, kiwi, mandarins, peaches and pineapples)
  • Chocolate curls (optional)

Instructions

For the vegan vanilla sponge cake:

  • Pre-heat the oven to 160°C/320°F. Grease and line a 20cm x 25cm x 10cm-deep (8" x 10" x 4"-deep) non-stick baking tin (or 9" x 4"-deep square) with oil and baking parchment. Leave an overhang at either side to lift the cake out easily later.
  • In a jug, whisk together the plant milk, lemon juice, vanilla extract and almond extract. Allow to stand for 10 minutes and then whisk in the oil.
  • Combine the remaining dry ingredients for the sponge in a large bowl.
  • Add the milk and oil mixture to the dry ingredients. Whisk until smooth, about a minute. Do not overwork the batter.
  • Pour the batter into the lined tin and rasp the base of the tin on the worktop a few times to remove any air bubbles. Bake for 40-45 minutes until a wooden skewer inserted into the centre comes out clean. This cake will not brown too much.

To decorate the cake:

  • Whip the coconut cream with some sugar. Refrigerate. Prep the fruit. Wash and dry all the berries, slice the pineapples, kiwis and peaches and drain the mandarins (I used tinned so drained the extra water, but you can also use fresh). Keep the fruit covered in a large plate in the fridge.
  • Allow the cake to cool in the tin for 15 minutes and then carefully run a knife around the edges. Lift the cake out using the overhanging baking parchment. Allow to cool completely on a wire rack.
  • Once cool, brush the cake with the warm jam and top with whipped cream. Decorate with fresh fruit and chocolate curls.

Notes

HOW TO STORE THIS CAKE:
Keep the cake covered and refrigerated for up to 2 days. Remove the cake from the fridge 1 hour before serving to allow it to come to room temperature. Slice and serve.

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Topped with billowing clouds of whipped cream, raspberry jam & a mountain of fruit, this Vegan Fresh Cream Fruit Cake is perfect for any celebration!

Like this? You’ll love these Vegan Midnight Brownies

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2 responses to “Vegan Fresh Cream & Fruit Cake”

  1. Lorna says:

    5 stars
    The best vegan sponge out there! Made for my uncle’s 50th and there wasn’t a crumb left. Pure magic recipe. So glad I found you.

  2. Veena says:

    5 stars
    Best vegan cake on the internet! Thanks for sharing, my family loved it and ate it all on the same day!

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