Here’s the truth: We know our way around a beauty aisle and––not to toot our own horn––think we create some pretty incredible clean beauty products… but baking isn’t *exactly* our forte. So, once the holidays arrived, we asked our friends at Chaumont Vegan to set us up with a cake that was equal parts easy to bake and tasty to eat. And the literal creamy icing on top? It’s in our signature Saie Lilac hue 💜.
As beginner bakers, we are proud to report that this cake really is easy to make, but it's dreamy presentation will fool your friends and family into thinking you’ve made it on the Great British Bake-off. ‘Tis the season to give, so Laila Abddaim of Chaumont Vegan has kindly shared her recipe with us so that you too can bake it this holiday season!
VEGAN VANILLA LILAC CAKE
Yields: 8-12 slices
FOR THE CAKE
- 200 grams plain flour
- 1 and a half teaspoon baking powder
- half teaspoon baking soda
- Pinch of salt
- 150 grams Original Proud vegan butter
- 120 grams vegan sugar
- 275 grams full fat coconut milk
- 1 vanilla bean
FOR THE CREAM
- 400 grams non-dairy heavy cream or coconut cream
- 3 tablespoons vegan powdered sugar
- 2 tablespoons rose water
- Purple plant-based coloring (you can also mix red & blue to get that vibrant lilac color)
- Strawberry Proud vegan jam
- Edible purple lilac flowers (optional)
Preheat oven to 325°F (150°C). Grease an 8 or 9-inch cake pan and line with parchment paper.
Combine the flour, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted butter, sugar, and coconut milk together.
Scrape the vanilla bean and add it to the mix.
Pour the mixed liquid ingredients into the bowl of dry ingredients, mix till homogenous, then pour into the cake pan.
Bake for 35 minutes at 325°F (150°C). Add five to ten minutes if necessary (test with a knife or chopstick – it should come out clean.)
Let the cake cool until it reaches room temperature or a little cooler. *This can take up to 2-3 hours – you want to avoid the frosting melting when you dress it!
Once cake is cool, beat the heavy cream or coconut cream and rose water with a mixer. Start on a slow setting and add in the powdered sugar and plant-based coloring until you’ve reached your desired lilac hue. After a couple minutes, the consistency should be what we call in French “‘Bec d’ oiseau’” or “bird beak.” The cream is still soft, not firm, and easy to work with like a soft meringue. *You can also make the cream while waiting for the cake to cool and set it aside in the fridge.
When you’re ready to serve, flip the cake mold over (so you get a flat top) and transfer the cake onto a cake stand. Then, put the lilac cream into a pastry piping bag and create some beauty! *It’s best to dress the cake just before you serve to keep the cream as glossy and high as possible.
Add some jam here and there with a pastry bag or just delicately with a spoon. If you’re feeling extra fancy, disperse a few edible purple flowers on top.
Serve immediately. Or keep refrigerated if needed.