White Chocolate Cake
This is a super quick, (almost one bowl) type of cake. You can swap the white chocolate for dark if you prefer.
But as is, with this divine white chocolate it creates a very light cake. There is vegan white chocolate available (although hard to come by) but you can use cacao butter as a great substitute. Absolutely divine!
White Chocolate Cake
Ingredients
- 1/2 cup soy milk
- 2 tablespoons apple cider vinegar
- 160 grams melted white chocolate
- 1/2 cup olive oil
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon bicarb soda
- 1 teaspoon vanilla extract
- 2 1/4 cups plain flour
Method
- Melt white chocolate in a stainless steel bowl over a saucepan with a shallow amount of boiling water.
- In a blender, mix at high speed the milk and apple cider vinegar to create a butter milk.
- Pour butter milk into a bowl and add olive oil, vanilla and sugar.
- Finally mix in flour, baking powder and bicarb and fold gently.
- Pour into a greased
Notes/tips:
Freeze individual portions wrapped in baking paper and sealed round cake tin and bake at 180 degrees for 40 minutes.
Frequently Asked Questions
Can I use a different type of non-dairy milk instead of soy milk in this white chocolate cake recipe?
Yes, you can use other non-dairy milk options like almond milk, oat milk, coconut milk, or any milk alternative that suits your dietary preferences or allergies.
What is the purpose of apple cider vinegar in this recipe?
Apple cider vinegar is used to create a buttermilk-like consistency when mixed with non-dairy milk. It helps activate the leavening agents (baking powder and bicarbonate soda), resulting in a lighter and fluffier cake.
Where can I find vegan white chocolate or cacao butter for this recipe?
Vegan white chocolate can sometimes be found in specialty or health food stores. If you can't find it, cacao butter is a great substitute. You can purchase cacao butter online or in some health food stores.
Can I make this cake with regular white chocolate if I'm not following a vegan diet?
Yes, absolutely! You can use regular white chocolate if you're not following a vegan diet. The recipe works with both vegan and non-vegan white chocolate.
How should I store this white chocolate cake to keep it fresh?
To keep the cake fresh, store it in an airtight container at room temperature for a day or two. If you need to store it longer, consider freezing individual portions wrapped in baking paper and sealed. When ready to enjoy, thaw and serve.
