Chloe's celebration cake from Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! (page 131) by Chloe Coscarelli

  • powdered sugar
  • raspberries
  • Show all ingredients...

  • EYB Comments

    See recipe for gluten-free option. Can substitute almond milk or rice milk for soy milk, apple cider vinegar for white vinegar, and water for coffee.

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Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free option. Can substitute almond milk or rice milk for soy milk, apple cider vinegar for white vinegar, and water for coffee.

  • Hannaha100 on September 06, 2017

    Made with 1 cup coffee and 1cup water. First attempt at this made as per gf variation was godawful - texture was great but had to throw away as tasted awful. Don't know if the problem was the flour or the xanthan gum. Repetition with self-raising gf flour and no extra xanthan gum was palatable but the best tasting option was non-gf with ordinary plain flour. A decent but unexciting vegan option with potential as base cake for new variations. Clearly more experimentation needed to make both vegan and gluten free. Update - made 4-tier plain flour version for daughter's birthday with blackberry buttercream from "Twist". Got great reviews - "light" and "moist". A good chocolate standard. Size was huge - portions far too big for most - 3 tiers might have been more sensible but looked great. The layers did crack a little but the buttercream covered that up. Recipe takes 5-7 minutes longer than stated at 150c.

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