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.