Vegan Rasmalai Cake
This vegan rasmalai cake recipe is probably the most decadent vegan cake you will ever eat! It's moist, flavourful and scrumptious, made without egg or dairy!
Equipment
- 1 Oven
- 1 Stand Mixer
- 3 Mixing bowls
- 5 Cake Tins 6 inches in diameter, 0.75 inches in height
- Baking Paper unwaxed
- 1 Spatula
- 1 Revolving Cake Stand
- 1 stainless steel pot
- 1 Wooden spoon
- 1 Pestle & Mortar
- 1 Cooking Brush
- 2-3 Toothpicks
Ingredients
For The Cake
- 130 g avocado oil or any neutral oil, grape seed is ok
- 200 g sugar
- 2 g salt
- 2 tsp baking soda
- 200 g all-purpose flour unbleached
- 6 g baking powder
- 100 g coconut yoghurt
- 6 g vanilla essence
- 210 g soy milk
- 2 tbsps apple cider vinegar best option
For The Ras (saffron and cardamom infused milk)
- 200 g soy milk
- 2 tbsp sugar
- 17 cardamom pods smashed open
- 15 saffron strands crushed in a pestle and mortar
- 1 ice cube
For The Frosting
- 300 g vivo topping ace All-purpose plant-based whipping cream. If you don't have access to this, use a soy based whipping cream
- 20 g Ras from the recipe above
- 6-8 g Cardamom powder as much as suits your preference
Instructions
For The Cake
- In a stand mixer, combine the oil and sugar to form a vegan crémage. Whisk for about 5 minutes.
- In another bowl, whisk the flour, salt, baking soda and baking powder. Set aside
- In separate bowl, whisk the coconut yoghurt, vanilla essence, and soy milk.
- Now, one after the other, pour one part of the dry mixture with one part of the wet mixture to the crémage on medium speed until all of both the mixtures are fully incorporated with the crémage. Don't place all of it altogether, or both simultaneously. The point is to slowly whisk in the dry and wet mixtures in equal parts (dry, wet, dry, wet, dry, wet) until finished.
- The final step is to add the vinegar last, and gently fold it into the mixture until you see light bubbles.
- Line your 6" cake tins with a layer of brown baking paper, and pour the batter, filling 1/2 of the tin. Be sure not to go over it.
- Bake the cake in the oven for 30 minutes at 150 degrees Celsius.
- Once baked, check using a toothpick. Place a toothpick in the middle of the cake, and if it comes out clean, you're good! If not, keep it in for another 5 minutes.
- Take the cake tins out of the oven, and let it cool down completely.
For The Ras
- First, bloom the saffron by adding an ice cube to the crushed strands in the pestle and mortar. If you have not read ingredients above, please crush the strands first.
- While you're waiting for the ice cube to melt, pour the soy milk and crushed cardamoms in a saucepan over low to medium heat
- When this reaches a bubbling simmer, add the sugar and the saffron water. Stir until fully combined.
- Let the mixture form a thin later of cream, right before it starts to boil, then take it off the heat. Let it cool down.
- Strain the mixture once cool, discarding the cardamom pods and seeds
Back To The Cake
- Poke holes around the middle and edges (not too far out, leave a 1cm circumference around the edge) of the baked cake using a toothpick while it is still in the cake tin.
- Gently, dip a cooking brush into the cooled down, room temperature ras, and brush it over the needle-like holes of the cake. Repeat until the cake has a thin sheet of ras over the surface. Be generous, but don't over soak the cake.
- Place these cake tins in the fridge overnight to absorb.
For The Frosting
- The next day, place the whipping cream, ras, and cardamom powder into the mixing bowl until the whipping cream is completely stable.
- Start assembling your cake!
Assembling Your Cake!
- Take the first layer of the cake by removing it from the tin, and peeling off the caking paper from the bottom. Place this on a revolving cake stand.
- Add a 1/2" layer of frosting to the top, then add the second layer.
- Repeat until the 5 layers of cake are stacked up on top of each other with cream in between each later. Round the cake off with the remaining of the frosting, and decorate with some piping tools!