Vegan Cake Recipe

Chef Amber Labonte shares a delicious cake recipe that's perfect for a plant-based lifestyle.

Ingredients:

Directions:

1. In a bowl, mix all dry ingredients.
2. In a separate bowl, mix all the wet ingredients.
3. Mix wet into dry with a whisk until smooth.
4. Pour into parchment lined full hotel pan.
5. Bake at 350F for 40 minutes or until a skewer comes out clean when poked.

Vegan Cake Soak Ingredients:

Directions:

1. Scrape the vanilla pod into the milk and whisk well.
2. Once the cake is cold, cut into size and soak briefly (3 seconds) on all sides without submerging the whole piece.

Citrus Buttercream Ingredients:

Directions:

1. Mix with stand mixer with the paddle or electric hand blender.
2. Cream the butter until it starts to get pale.
3. Add sugar gradually and add oat milk if needed.
4. Use tear drop piping tip and pipe width wise in lateral wavy motion and the large part of the tip on thebottom.

Three Citrus Curds Ingredients:

Directions:

Follow these steps 3 times with the same method but a different juice each time

1. In a medium sauce pot, mix sugar and corn starch.
2. Add the rest of the ingredients, except butter and heat, until it just starts to boil and becomes thick.
3. Stir very often to make sure everything gets incorporated and is a smooth consistency.
4. Remove from heat and stir in butter and cool.
5. Once cool, using an immersion blender of high-powered blender puree until smooth and put into piping bags with 3mm tip.

Three Fruit Pears Ingredients:

Directions:

Follow these steps 3 times with the same method but a different juice each time

1. Ahead of time, get 1 liter of canola oil in a tall container and place in
2. refrigerator. It should be cold but not solid.
3. Mix and heat the fruit juice mixture to a simmer and let cool slightly.
4. Place in a small tip squeeze bottle and continuously squeeze drops into the oil.
5. Once the pearls are solid, strain and rinse with cold water.
6. Store in the refrigerator.

Lemon Curls Ingredients:

Directions:

1. Using a string zester, zest the lemons and soak in cold water.
2. Heat the sugar and water to a boil and add zest. Simmer for 10 minutes. They should look like stained glass. Slightly opaque.