29 May 2007

Vegan Buttered Almond Cake

Vegan Buttered Almond Cake

For Scott's 31st Birthday he wanted a buttered almond cake like he used to get before he was vegan. I used Kittee's Strawberry Kake recipe and subbed a few things. Here is the updated recipe.

Almond Cake

Dry Ingredients:

* 3 cups unbleached white flour
* 1 3/4 cups unbleached granulated sugar
* 2 teaspoons baking soda
* 3/4 teaspoon salt

Wet Ingredients:

* 1 3/4 cups vanilla almond milk
* 1/4 cup amaretto syrup
* 2 tablespoons apple cider vinegar
* 2/3 cup canola oil
* 2 TBSP almond extract
* 1/4 cup almond paste

Directions:

1. Preheat oven to 350 F. Grease and flour two 8" cake pans (these stick sometimes, so you might want to put some parchment circles on the bottom of each pan, but I never do).
2. Mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.
3. Add the wet ingredients into the dry ingredients and beat well until smooth (I use my kitchenaid stand mixer).
4. Divide the batter evenly among the two pans.
5. Check for done after 30-45 minutes with a toothpick (I think my oven might be under temp, so watch carefully! It should come clean when you poke it into the very center of each cake. (but watch closely so it doesn't brown too much.)

Almond Buttercream Frosting

* 1/2 cup vegetable shortening
* 1/2 cup vegan margarine
* 1 tsp almond extract
* 4 cups powdered sugar
* 2-3 TBSP vanilla almond milk

Directions:

1. Cream margarine and shortening until light and fluffy
2. Add almond extract beat until combined
3. Add powdered sugar (one cup at a time and beat until combined well)
4. Add almond milk and beat until light and fluffy.

Vegan Buttered Almond Cake

5 comments:

kittee said...

jen, this cake is freaking me out. it's amazing. can i post the updates on paku with the picture? what kind of almond paste did you use? and would amaretto be ok instead of the syrup? did you use that to avoid alcohol? soooooo pretty. i left a msg on your flickr when i saw this today. also, what tip did you use for the piping. this is the most beautiful cake ever. holy smoke.

xo
kittee

jambot said...

well considering I adapted your recipe I think its more than fair that you put the updated recipe up. Yes, you most definatley could use straight amaretto, I did use the syrup to omit the alcohol (since the cake was for Scott and I know he wouldn't be into it). For the icing, I used tip # 21 from wilton. And the almond paste was Odense brand.

lauren said...

you are soooooooooooooooooooooooooooo awesome!

Melissa said...

you should make some cupcakes like this. it looks really really really good.

Sara said...

I found this recipe via Google and made it today for my birthday-- with some raspberry filling & topping, it was sublime! I'd be hesitant to try it without the fruit, since it really benefits from it, but with it was a hit!