Vegan Funfetti Cake.

I was asked last minute if I cook bake a vegan birthday cake last week. Seeing as I haven’t baked in such a long time, I wanted to create something that was fun and also funky to look at. What’s more fun than a Funfetti cake!? Am I right folks. Now I haven’t posted a recipe on this website for quite some time. At the time I was transitioning into a vegan while also still running my baking business. As of 2018 I am a full vegan. So now on, please expect nothing more than vegan recipes. This cake was extremely popular on my Instagram and I had many requests asking for the recipe, so here we go…

INGREDIENTS

BOWL 1:

3 C Flour
1 1/2 C White Sugar
1 T Baking Powder
1 t Salt
1 1/4 C Almond Milk
2/3 C Vegetable Oil
1 T Vanilla Extract

Bowl 2:

3/4 C Chickpea Juice (Aquafaba)
1/2 t Cream Of Tartar
1/3 C Sprinkles

Cake Frosting:

1/2 C Dairy Free Butter
1/2 C Copha
3 C Icing Sugar
1 T Vanilla Extract

METHOD:

1. In a large bowl, add your flour, sugar, salt and baking powder. Using a whisk, stir until all the ingredients are combined. Now add the milk, vegetable oil and vanilla extract to the rest of the mixture and stir to combine all of it.

2. Open a can of Chickpeas, put a bowl under a colander and drain the chickpeas. One can should be equal 3/4 C of the juice you’ll need. In your second large bowl add the juice and cream of tartar. Use a stand mixer or hand beater to combine and stiff peaks form. It should take about 6 minutes.

3. Pour your second bowl into your first bowl. Using a spatula, fold the aquafaba mixture into the first mixture. The batter is thick so it make take a little time so be patient. Once combined, add your sprinkles. Stir in quickly, 3-5 times. If you stir it too much, the sprinkles will bleed.

4. Divide the batter into two 20cm cake pans. Bake your cakes in your preheated oven (180 degrees) for 35-45 minutes. Use a skewer to test to see if cakes are cooked in the middle. Place on cooling racks, don’t ice until they have cooled down.

5. Use a saucepan on a high heat to melt your copha. Allow to cool. In a large bowl, use your stand mixer or hand beater to mix the dairy free butter, copha, icing sugar and vanilla extract. Keep mixing until you have a fluffy consistency. Add some almond milk if you feel the frosting is too dry.

6. Put your cake on a baking tray with some baking paper underneath. Using a spatula, ice your cake. Start on the bottom and work your way to the top. When placing the second cake on top, make sure that it’s even. Work around the edge of your cake by placing the sprinkles on the side. Make sure you press them on gently. Keep applying the sprinkles until the cake is completely covered.

Strawberry & White Chocolate Chip Cookies

I’ll start this blog post with just notifying you all that I’m in the process of purchasing a domain. I’m just browsing some hosts at the moment. I’m also working on a brand new theme, I haven’t coded a WordPress theme for quite some time, so I’m a bit scratchy. The other predicament is that I’m thinking of having a personal blog and keeping my recipes to a separate one. In all good time, I will work out what I want to do with Oh Indie Girl. It’s growing every day.

Now back to biscuits!

I made these Strawberry And White Chocolate Chip Cookies last week, and they turned out really good. Even my Mother doesn’t like strawberry flavoured treats but she really loved these. The best thing about them is that there’s only 4 ingredients and only take 10 minutes to make.

INGREDIENTS

1 Box of Betty Crocker Strawberry And Cream Cake Mix
2 Eggs
1/2 C Vegetable Oil
2 C White Chocolate Chips

METHOD

STEP 1: Preheat your oven to 180 degrees. Spread your baking paper onto two cookie sheets. Lightly spray with canola oil.

STEP 2: In a large bowl, add your cake mix, eggs and vegetable oil. Stir until the mixture has combined. You can then throw your chocolate chips into the bowl and continue to stir until evenly distributed.

STEP 3: Using a cookie scoop (miniature ice cream scoop), place the scoops onto your prepared cookie sheets, leaving a few centimeters apart. Bake in the oven for 10-12 minutes.

STEP 4: Remove your cookies from the oven and allow to cool for about 5 minutes. Once cooled down, place the cookies onto a wire cooling rack.

BELINDA TIPS

• Using the cookie scoop will keep your sizes uniformed. If you don’t have one of these, you can use a tablespoon as your scoop. They’re roughly around the same size.