Vegan Vanilla Cake with German Custard Frosting

Name: Vegan Vanilla Cake with German Custard Frosting
Prep time: 3 h 20 min
Cook time: 40 min
Total time: 4 h
Yield: 10
Cuisine: German
Ingredients: 6 tbsp (77g) vegan butter or shortening (room temperature); 2/3 C neutral oil; 2 C sugar; 1 tbsp vanilla extract (or vanilla sugar for whiter color); 345g all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 1 C plant milk (room temperature); 3/4 C (180ml) aquafaba (room temperature); 500ml plant milk (divided); 100g sugar; 1 tsp vanilla extract (or vanilla sugar for whiter color); 37g cornstarch; 250g vegan butter or shortening; 1 tsp lemon juice

Anastasia

4 years ago

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This vegan vanilla cake is magical. It requires some experience and patience to make it, but the result is mind-blowing.

The German custard frosting is light like a feather and has a very subtle sweetness to balance rich and moist cake. Yes, it is greasy AF but it stays soft and moist for several days and it just melts in your mouth!

When making the cake, make sure ALL your ingredients are at room temperature. The cake is very gentle so I don’t recommend slicing it. I bake the cakes in two separate pans and they come out nice and even.

NOW, LET’S MAKE VEGAN VANILLA CAKE WITH GERMAN CUSTARD FROSTING!

First, make preparations for the frosting. Measure vegan butter or shortening and leave it on a counter to reach room temperature.

Pour 350ml of plant-based milk (I used soy milk) into a small saucepan and slowly bring to a small boil. Meanwhile in a separate small bowl whisk together the remaining 150ml of plant-based milk with sugar, vanilla extract, or vanilla sugar and cornstarch. Whisk until cornstarch is dissolved.

When plant milk starts to boil, take the saucepan out of the heat. Slowly pour cornstarch mixture into the milk and keep whisking. Return the saucepan to the heat and whisk until the mixture just starts to boil, until the first bubbles.

Remove from the heat immediately and transfer the custard into a bowl. Scrape the sides of the saucepan using a spatula. Cover with cling film tightly, so it contacts the custard. Set aside for about 3 hours or until the custard reaches room temperature.

Preheat oven to 175 ° C (350 ° F). Grease well two 8-inch (20cm) pans and set them aside.

Now make the vegan vanilla cake batter. In a stand mixer beat vegan butter until white and fluffy. Then add sugar, oil, and vanilla extract, and keep beating until well combined.

In a separate bowl whisk flour, baking powder, and salt. Measure out plant-based milk. Set the mixer or medium speed and start gradually adding flour mixture and then milk, starting and ending with flour mixture.

Now in a separate bowl beat aquafaba until stiff peaks are formed. Gently fold it into your batter.

Divide the batter between two pans and place in the oven for 35-40 minutes or until an inserted toothpick comes out clean.

Let the cakes cool down in pans for 30 minutes. Then remove them from the pans and wrap each cake into the cling film. Cool completely.

When your custard and vegan butter reached room temperature start beating butter first in a mixer until white and fluffy. Then gradually add the custard, 1 teaspoon of lemon juice, and keep beating until everything is combined. No need for over-mixing. Chill the frosting for about an hour to make the process of piping easier.

Now assemble the cake. Chill for a couple of hours or overnight and serve.