Vegan Shag Cake
Colorful cake with vanilla biscuit, oranges and coconut cream in “Shag Rug” style inspired shag carpets from the 70s. A perfect cake for parties that will impress everyone.
Servings: 24 cm diameter
Equipment
- a piping bag with a grass noozle
- a cake thin with 24 cm diameter
Ingredients
Vanilla sponge cake
- 260 ml soy milk
- 4 tsp apple cider vinegar or lemon juice
- 150 g vegan butter or margarine melted
- 225 g apple sauce unsweetened
- 330 g sugar
- 1 tsp salt
- 2 tsp vanilla extract or vanilla sugar
- 560 g all purpose flour sifted
- 2 tsp baking powder
Coconut cream
- 2 cans of coconut cream high quality and not fat-reduced
- 50 g icing sugar
- 1 tsp vanilla extract or vanilla sugar
- ½ tsp lemon zest
Vegan buttercream
- 600 g vegan butter or margarine
- 300 g icing sugar
- natural spices for dying I used tumeric and hibiscus powder
In addition
- 1 orange
- orange juice or liqueur for soaking
Instructions
- Preheat the oven to 180°C or 356°F and grease 3 cake tins (or alternatively just one) with some oil.
- For the vanilla sponge cake: mix the soy milk with the apple cider vinegar and let it stand for 5 minutes.
- Mix all liquid ingredients for the biscuit with a whisk. Then add all the dry ingredients and stir until everything has mixed well.
- Divide the cake dough into three parts and put into the moulds. Bake them in the oven for 40 minutes until you can put a toothpick in the cake and it comes out clean. If you have only one cake tin, you can also bake one cake at a time until all three cakes are baked. Allow the cakes to cool completely.
- For the coconut cream: Open the 2 cans of coconut milk and place the thick white part in a bowl. The rest can be used for Asian dishes or coconut curry. Then mix the white coconut milk with the powdered sugar, vanilla and lemon zest whisk gently.
- For the orange filets: Use a sharp knife to cut the outer shell of the orange away. Then take the orange and carefully cut along the white inner skin to the middle of the orange. If you do this on both sides of the pulp piece, you’ve cut out an orange filet. Repeat this process with the whole orange. Alternatively, you can also buy orange filets in a can.
- Cut the cooled cakes evenly so that they have a smooth surface on top. Prepare the first cake, soak it with orange juice, spread with coconut cream and cover with orange filets. Then put the next cake on top and repeat everything again. To make sure the cake is stacked straight, you can stack it in a tall cake tin. At the end, cover the third cake and coat the surface and sides of the cake with the remaining coconut cream to create smooth surfaces and edges. Put the cake in the fridge.
- For the buttercream: whip the soft margarine and slowly add the icing sugar. Beat until the ingredients have combined well. Divide the buttercream into three parts and dye them. I dyed one part with turmeric, one part with little hibiscus powder and one part with a lot of hibiscus powder. Store the buttercreams in the fridge.
- Add a coloured buttercream to the piping bag with grass noozle and creatively pipe the shags on the surface and the sides of the cake. It takes a little patience and imagination at this step. Then pipe the other buttercreams on the cake with the piping bag as well, until everything is covered with colourful shags.
- Store the cake in the fridge for a maximum of 3 days.