Preheat your oven to 350°F (180°C). Lightly grease the sides of 3 x 7-inch cake pans (for a 3 layer cake) or 2 x 8-inch springform pans (for a 2 layer cake) and
line the bottoms with parchment paper.
In a bowl, stir together the soy milk and apple cider vinegar. Set aside for 5 minutes to curdle into vegan buttermilk. Then add in the sugar, oil, and vanilla extract, and stir to combine.
In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. Then sift it into the wet ingredients and stir until just combined. Please do not overmix! A few lumps are ok (see photo above).
Divide the batter between your prepared pans and bake in the preheated oven for approximately 23-25 minutes, or until a toothpick inserted into the
center of the cake comes out clean. Let cool in the pan for 10-20 minutes. Then remove onto a wire rack and allow to cool completely. (It‘s best to wrap the cake layers in cling foil and refrigerate for at least 2 hours before layering).
Prepare the whipped cream frosting according to this recipe or make the buttercream frosting which is more stable according to this recipe.
Assemble the cake as instructed and shown in the photos above. Sprinkle with shredded coconut and decorate with strawberries and vegan Raffaello as desired!
Enjoy!
Notes
This recipe yields 3 x 7-inch cake layers or 2 x 8-inch cake layers.
I used 2 x 7-inch cake tins because my mom had the 3rd pan at home. One tin with 340 grams of batter (bake time 23 minutes) and the other tin with 680 grams of batter (bake time 37 minutes). Once cooled I cut the larger cake into two cake layers so I ended up with 3 layers in total.
The unfrosted cake keeps covered in the refrigerator for up to 1 week.
Nutrition facts are calculated with the whipped cream frosting, but without the Raffaello balls on top.
Nutritions
Serving: 1Serving | Calories: 414kcal | Carbohydrates: 43g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 466mg | Potassium: 187mg | Fiber: 2g | Sugar: 21g | Vitamin A: 540IU | Vitamin C: 18mg | Calcium: 136mg | Iron: 2mg
