This has been our birthday cake since I can think and now that I moved to Canada, I wanted to keep the tradition. So for Joël’s birthday, I made this cake and veganized my mom’s recipe. Of course, you can eat this on any occasion, not just birthdays 😉
- 300 g vegan butter or margarine
- 275 g sugar
- 1 pack vanilla sugar (~ 8 g)
- Egg replacer that equals five eggs
- Pinch of salt
- A dash of rum flavor
- 500 g wheat flour
- 1 pack powder (~ 8 g)
- 125 ml + 2-3 tablespoons of plant based milk (we took almond milk)
- 30 g cocoa
- 25 g sugar
Stir the butter until smooth, gradually mix with the sugar and vanilla sugar. Add egg replacement, salt, and rum aroma.
Then mix the flour with the baking soda and stir in 125 ml of plant based milk. Put 2/3 of the dough into a greased cake mold (diameter about 22 cm). Preheat the oven to 400 º Fahrenheit.
Mix cocoa, sugar and stir with 2-3 tablespoons of plant based milk under the rest of the dough. Distribute the dark dough on the light, with a fork spiraling through the layers of dough to create a marble pattern. Put the mold on the rack in the preheated oven and bake for 50 to 65 minutes.