Simple Vanilla Cake with Chocolate Ganache

Simple Vanilla Cake with Chocolate Ganache

  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 75 minutes
  • Yield: 12 servings
  • Difficulty: 2 (1 - 5)
  • Allergens: Gluten
    Tree Nuts
    Soy
  • Categories: Cakes, Cupcakes & Muffins Desserts
This easy vegan vanilla cake is perfect for any occasion! A light, fluffy cake filled with creamy vanilla cashew filling and covered with smooth chocolate ganache. It's simple to make but looks impressive - the kind of cake that makes everyone think you spent hours in the kitchen even though it comes together quite easily. The contrast between the soft vanilla cake, rich filling, and glossy chocolate topping creates a dessert that's both comforting and special.

Vanilla Cake Instructions

  1. Preheat your oven to 180°C (350°F).
  2. Prepare a 22cm springform pan by either greasing it with vegan butter and dusting with flour, or lining it with parchment paper.
  3. In a medium bowl, combine the soy milk, sugar, vanilla sugar, sunflower oil, and flaxseed meal. Mix well and let it sit for a few minutes to thicken slightly.
  4. In a separate bowl, whisk together the flour, baking powder, and baking soda.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Add the apple cider vinegar and stir quickly to incorporate - it will begin to react with the baking soda immediately.
  7. Pour the batter into the prepared springform pan.
  8. Gently tap the pan on the counter a few times to release any air bubbles.
  9. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean. If needed, bake for additional time, checking every few minutes.
  10. Once baked, remove from the oven and let the cake cool in the pan for 10 minutes.
  11. After 10 minutes, release the sides of the springform pan and transfer the cake to a wire rack to cool completely.

Vanilla Filling Instructions

  1. While the cake is cooling, prepare the filling.
  2. Place the cashews in a bowl and pour hot water over them, enough to cover completely. Allow them to soak for 15 minutes to soften.
  3. Drain the soaked cashews and transfer them to a blender or food processor.
  4. Add the vanilla sugar, regular sugar, vanilla paste, vanilla pudding powder, and water to the blender.
  5. Blend until completely smooth and creamy, scraping down the sides as needed.
  6. Pour the mixture into a saucepan and cook over medium heat, stirring constantly to prevent lumps from forming.
  7. Continue cooking until the mixture thickens and almost comes to a boil.
  8. Transfer the filling to a bowl and cover the surface directly with plastic wrap or foil (to prevent a skin from forming).
  9. Refrigerate until completely cooled.

Assembly Instructions

  1. Once the cake has completely cooled, use a long serrated knife to carefully slice it horizontally into two even layers.
  2. Place the bottom layer on a serving plate or cake stand.
  3. Remove the chilled vanilla filling from the refrigerator and stir it slightly if needed to achieve a spreadable consistency.
  4. Spread the vanilla filling evenly over the bottom cake layer, leaving a small margin around the edge to allow for some spreading when the top layer is added.
  5. Gently place the top cake layer over the filling, pressing down very slightly to secure it.
  6. If any filling squeezes out the sides, use a spatula to smooth it around the edge of the cake.
  7. Refrigerate the filled cake for about an hour to allow the filling to set completely.
  8. Prepare the soft chocolate ganache according to the recipe.
  9. Once the ganache is ready and the filling has set, pour or spread the ganache over the entire cake, allowing it to drip down the sides.
  10. Use an offset spatula to spread the ganache evenly, if necessary.
  11. Return the cake to the refrigerator for at least 30 minutes to allow the ganache to set before serving.

Notes

  • The flaxseed meal acts as an egg replacer in this recipe, helping to bind the cake together.
  • Make sure to let the cake cool completely before slicing and filling it to prevent the filling from melting or the cake from crumbling.
  • For a smoother filling, you can soak the cashews longer - even overnight in the refrigerator if you plan ahead.
  • If you don't have vanilla paste, you can substitute with the seeds from one vanilla bean or an additional teaspoon of vanilla extract.
  • This cake keeps well in the refrigerator for up to 5 days.