WAHOO!!! It's my birthday! Today I am officially into the upper rankings of my youth: I have achieved being older than a quarter of a century. 26 isn't one of those pow! bang! wow! 'benchmark' ages, so I am somewhat modestly celebrating this year.
As per tradition, it started off with a celebratory birthday run (for saying: youpi! I exist and have legs!) and a self-made/homemade birthday cake. These solo activities (yes, I made this cake by myself and then solely indulged on a slice with my coffee after the traditional birthday run) will be followed up by dinner at a restaurant I've been wanting to try for ages and drinks with friends at my favourite spot in Paris!
My mom has been in and out my apartment in Paris this week visiting, and in a few weeks I'm going back to Montreal for a visit, so overall just a lot of excitement and happiness are happening. There is sunshine and good vibes all around recently, and this cake is a natural extension of this.
Vegan cherry birthday cake - what you need:
- 2 3/4 cups all purpose flour
- 1 1/4 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup cherry puree (use around a cup and a fourth pitted (!!) cherries, blend in a food processor)
- 1/3 cup apple sauce
- 3/4 cup vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla / 1 vanilla pod
vegan cherry birthday cake - what you do:
Preheat your oven to 180 celsius (350F). Prepare your cake pans (I used 9-inch) by greasing them with butter or coconut oil, and then dusting them with flour. Set aside. This makes very thin cake layers, so you can also make 1 9-inch cake or 2 6-inch cakes for thicker cake layers.
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add in the cherry puree, apple sauce, oil, vinegar, and vanilla.
Beat until the batter is completely smooth. It will be very thick... like wet cookie dough thick, but that's fine!
Spread the batter into the prepared pans and tap the pans a few times on a counter to pop any air bubbles. Allow the cakes to sit for 5-10 minutes before putting them in to the oven (this will allow the batter to flatten a bit from the spreading).
Bake at 180C for 18-20 minutes, or until an inserted tooth pick comes out clean.
Allow the cakes to cool in their pans for a few minutes, and then flip them out onto a cooling rack to cool completely.
White Chocolate Frosting - What you need:
- 1 cup / 225 grams of (vegan) butter, softened
- 3 cups confectioner's sugar
- 100 grams of white chocolate, melted and cooled
- teaspoon of vanilla extract
WHITE CHOCOLATE FROSTING - WHAT YOU do:
Beat the butter in a large bowl until soft and creamy.
Add the confectioner's sugar one cup at a time (beating well after each addition) until the frosting is combined well. Add in the chocolate, and beat well. Beat in the vanilla extract.
To decorate the cake, I started with some pretty flowers and a few left over cherries.
And after I went absolutely crazy wild with sprinkles! I think it really took away from the classiness of the cake ... but, let's be real... sprinkles > class.
This cake was just perfect for my birthday! The cherries were sweet and tangy, making the cake really interesting (in a delicious way). The frosting was creamy and went very well with the fruity flavours. I was so proud of myself for *only* eating 1.5 slices.