Imagine four layers of soft vanilla cake filled with crunchy walnuts, all layered with creamy vanilla buttercream and delicious whipped chocolate ganache, then topped with more walnuts. It’s like a Walnut Whip turned into a cake!
This cake features four layers of soft vanilla sponge studded with walnuts, layered with creamy vanilla buttercream and delicious whipped chocolate ganache, and topped with walnuts. It’s like a Walnut Whip in cake form!
Vegan Walnut Whip Cake
This Walnut Whip Cake features four layers of soft vanilla sponge studded with walnuts, creamy vanilla buttercream, and whipped chocolate ganache, topped with walnuts. It’s an indulgent and delightful dessert.
Walnut Whip Cake
Ingredients
Vanilla Walnut Sponge:
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup water
- ¾ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 cup chopped walnuts
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2-4 tbsp plant-based milk
- 1 tsp vanilla extract
Whipped Chocolate Ganache:
- 2 cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 1 cup dairy-free whipping cream coconut cream or soy whipping cream
Topping:
- ½ cup whole walnuts
Instructions
Prepare the Vanilla Walnut Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line four 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, water, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the chopped walnuts.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and plant-based milk (one tablespoon at a time) until the frosting reaches a spreadable consistency.
Prepare the Whipped Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips, stirring until melted and smooth.
- Let the ganache cool to room temperature, then refrigerate for about 30 minutes until it thickens slightly.
- In a large bowl, whip the dairy-free whipping cream until soft peaks form.
- Fold the chilled ganache into the whipped cream until well combined and fluffy.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of vanilla buttercream over the cake layer.
- Add the second cake layer and spread a layer of whipped chocolate ganache over it.
- Repeat with the remaining layers, alternating between buttercream and ganache.
- Spread the remaining buttercream over the top and sides of the cake.
Top the Cake:
- Decorate the top of the cake with whole walnuts.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, nutty, and indulgent Walnut Whip Cake!
Notes
- Chopped Walnuts: Ensure the walnuts are finely chopped for an even distribution in the sponge.
- Dairy-Free Whipping Cream: Use coconut cream or a suitable soy whipping cream for the best results.
- Serving: This cake is best enjoyed at room temperature for the ultimate creamy texture.