This was the official wedding cake. It's was very moist and very tasty. It's was also pretty easy to make. To assemble it, a layer of whipped cream-cream cheese frosting was spread on each top as a barrier to keep the filling from soaking in. The filling itself was just good ol' fashioned apple butter, made locally with only apples, water, sugar, and spices. It was topped with a caramel glaze instead of a more traditional cream cheese frosting. It was decided that since this is an outdoor wedding (and since the creamy frosting would melt after a while) that a glaze would be best. To decorate, the cake was garnished with whole toasted walnut halves with chopped walnuts as a border.
To create this cake:
1. Prepare whipped cream-cream cheese frosting, then refrigerate.
2. Prepare two 9-inch rounds with parchment paper as instructed in this post.
3. Bake cake.
4. Allow to cool completely before decorating In the meantime you can...
5. Prepare walnuts, then...
Applesauce Spice Cake:
2 1/4 c. cake flour (or 2 c. all-purpose flour, though I recommend the cake flour)
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. EACH nutmeg, cloves, and ginger
A scant 1/4 tsp. sea salt
1/4 c. (1/2 stick) Earth Balance, softened
1/4 c. coconut oil, warmed to liquid, then measured
1 1/2 c. turbinado (raw) sugar
1/2 tsp. pure vanilla (or 1 tsp. imitation vanilla)
Egg replacer for 1 egg
1/2 c. coconut milk (leftover from whipped cream cheese frosting, can use other plant milk)
1/2 tsp. rice vinegar
3/4 c. applesauce
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the cake flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and sea salt. Use a whisk to combine.
3. Add the rice vinegar to the coconut milk, stir, and set aside.
4. In a large bowl, cream together the Earth Balance, coconut oil, and raw sugar. Beat in the prepared egg replacer. Beat in the vanilla.
5. Alternately add the dry ingredients and the applesauce. Add the coconut milk mixture very last, beating in to blend completely.
6. Pour batter into prepared pans and bake at 350 for 30-35 minutes or until the cake springs back and an inserted toothpick comes out clean.
7. Cool completely before decorating.
A note about this whipped cream-cream cheese recipe: it's more cream-like than buttercream frosting-like. It's good for dolloping, so feel free to serve this with fruit cobblers, pies, breakfast cakes, etc. However, if you're looking for a super stiff icing recipe, this isn't it. Also, this was the first time I ever tried vegan cream cheese. I was a little apprehensive, cause I hate pretty much all vegan cheeses, but this stuff is awesome. I will be using it again and again. Actually, to be honest, I was relieved at how good it tasted. Lol. I won't hesitate to make cream cheese frosting recipes with it in the future (or maybe even put it on a bagel!).
Also, the whipped cream cheese recipe calls for the cream layer of the coconut milk in the can. The easiest way to get the cream out is to put the cans in the fridge overnight. The cold helps solidify the cream and it's a lot easier to remove it. Try and get most of the cream out, but you'll want to leave that thin layer on top of the coconut water. This will help keep your coconut milk milk-like and it will ensure that there is no water in your cream (and really, this cake doesn't taste coconutty at all).
Whipped Cream-Cream Cheese:
Cream from 1 can of coconut milk, about 3/4 cups (ensure you don't get any liquid, just cream)
1/2 (8 oz.) container vegan cream cheese (I used the Tofutti brand), softened
1/4 c. brown sugar, firmly packed
1/4 tsp. pure vanilla (or 1/2 tsp. imitation vanilla)
Dash of sea salt
1. With the beaters on low, beat coconut cream until nice and smooth (about a minute). It shouldn't be runny.
2. Add in the cream cheese, brown sugar, vanilla, and sea salt. Beat until smooth.
3. Keep covered in the fridge when not in use. If any yellow liquid separates out, you can pour it off. If it's just a little bit you can mix it back in. It won't affect the taste. It should look like this (sorry for the dark photo):
That's creamy vegan goodness, biatch.