Vegan Battenberg Cake
Vegan Battenberg Cake
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![Preparation time]()
Prep time45 min![Ready in]()
Ready in![Servings]()
Portions8![Difficulty]()
DifficultyHard
Ingredients
For the vegan marzipan:
- 1 1/2 cups blanched almond flour
- 1 1/2 cups powdered sugar, plus more for kneading
- 1/4 cup aquafaba
- 1/2 teaspoon vanilla extract
- nonpareils for decoration, optional
For the vegan cake:
- 1 cup soy milk
- 1/4 cup lemon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegan yogurt
-
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 1 teaspoon vanilla extract
- 1 cup sugar
- 3 drops gel pink food coloring
- 3 drops gel purple food coloring
For the buttercream
-
1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- For the cake, Preheat the oven to 325 degrees F.
- Spray an 8-inch square baking pan with baking spray.
- Cut a sheet of parchment paper into a 16¼x8-inch rectangle. Fold in half widthwise. From center fold, fold over a 2-inch section. Place parchment in prepared pan with 2-inch section standing up in the center to form a divider.
- Fold a strip of foil to 2 inches by 8 inches. Place in the center of one of the halves.
- Grease with Country Crock® Plant Butter and set aside.
- Mix the soymilk and lemon juice together and set aside while you prep your dry ingredients.
- Sift the flour, baking powder, baking soda and salt together in a large bowl.
- In a standing mixer, mix the yogurt, melted Country Crock® Plant Butter, vanilla extract, sugar and prepared soymilk. Add in the dry ingredients and combine.
- In three different bowls, divide the batter in half, then divide one of those halves into half again. Keep the large half plain. Color each of the remaining batters with purple and pink food coloring.
- Place the plain batter into the large half of the pan and spread evenly. Place the purple into 1/4th of the pan with the foil divider and place the pink in the remaining 1/4th. Bake for 35-40 minutes or until completely set. Let cool before removing.
- For the buttercream, mix ingredients together until smooth with a hand mixer.
- Assembly, Trim the cakes by removing the edges and all the way around. Cut the plain cake in half to make two 1inchx1inchx7 inch rectangles. Cut each colored cake to fit the same measurement. Line the cakes up with two cakes on the bottom and two on the top and trim off any excess edges to create a clean and even cake.
- Lightly dust the work surface with powdered sugar and roll out the marzipan to roughly 10x7 inches.
- Spread the buttercream in a thin layer in the center of the marzipan, add a slice of the plain cake, next to a slice of the purple cake, adhering them together with a thin layer of the buttercream. Spread the buttercream on top of the two cakes and place the last plain cake layer on top of the purple cake layer, place the pink cake layer on top of the plain cake layer. Adhere them together with a layer of buttercream. Spread a thin layer of buttercream all the way around the cake.
- Wrap the marzipan around the cake cutting off any edges at the seam. Cut each end of the cake off to create a nice clean, even look.
- Using a knife or a skewer, create a cross hedge look on the top of the cake. Place little nonpareil sprinkles where they cross.
- Serve immediately or cover and place in the fridge for up to 3 days.
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