Lenten birthday cake
Post birthday cake with raspberries and strawberries I made this cake last year for my birthday. It was the natural choice, as one of my friends is fasting and I wanted something suitable for everyone. It’s not too sweet or heavy, and you don’t feel like you’ve overindulged later on. It’s perfect if you want a light birthday cake that doesn’t depend on eggs, milk, or traditional gelatin. Quick info Total time: about 2 hours, including cooling the cake Preparation time: 40-50 minutes Baking time: 35-45 minutes Servings: 12-16 slices Difficulty: medium Recipe type: birthday cake, vegan, with fruits Ingredients For the cake: - 600 g flour - 60 g cocoa - 220 g brown sugar - 1 packet baking powder - 2 vials vanilla essence - 650 ml sparkling water - 160 ml oil For the filling: - 1 liter vegetable whipped cream - 2-3 packets agar-agar (dosage as per packet) - 250 g powdered sugar - 250 g raspberries For decoration: - 150 g strawberries - 100-150 g raspberries - 2 tablespoons sugar - 1 packet vegetable gelatin (6 g agar-agar) - a few hazelnuts For soaking: - 1 cup natural fruit juice Preparation method 1. Preheat the oven to 180°C. Prepare a large round detachable baking pan lined with baking paper. 2. For the cake, mix the flour, cocoa, and baking powder in a large bowl. 3. In another bowl, pour the sparkling water and brown sugar. Mix well until the sugar dissolves. Add the vanilla essence and oil. 4. Gradually incorporate the liquid ingredients into the dry ones, mixing until you have a smooth batter without lumps. 5. Pour the batter into the prepared pan and level it. Bake for 35-45 minutes (check in time, as it depends on the oven and pan). The cake is done when a toothpick comes out clean. Let the cake cool completely, then remove it from the pan. 6. Once completely cooled, cut the cake horizontally into two equal parts. Place the top part on a serving plate, with the ring from the pan around it. 7. Soak the cake with natural fruit juice (enough so it’s moist but not soggy). Around the edge of the ring, place thin slices of strawberries, sticking them to the side for visual and taste effect. 8. For the filling: whip the vegetable cream with the powdered sugar until firm. Separately, prepare the agar-agar according to the instructions on the packet (usually, you boil it for a few minutes in a little water). Gradually incorporate the cooled vegetable gelatin into the whipped cream, gently mixing with a spatula. 9. Add the raspberries to the whipped cream and gently mix so that the fruits are evenly distributed. Pour all the filling over the soaked cake inside the ring. 10. Place the other cake layer on top and gently press down to set it over the cream. Soak this layer too, but more lightly than the bottom. 11. For the glaze, place the raspberries in a pot with the 2 tablespoons of sugar and a little water (just enough to prevent sticking). Boil until the fruits break down and the mixture becomes creamy. Remove from heat, add the agar-agar (prepared according to the packet instructions), and mix well. 12. Carefully remove the ring from the cake. When the raspberry glaze has cooled (but not hardened), pour it over the cake, allowing it to drip slightly over the edges. 13. Decorate with strawberry slices and a few hazelnuts, as desired. 14. Refrigerate the cake for at least an hour before serving, to stabilize the cream and glaze. Why I make this recipe often It’s one of the few vegan cakes that comes out airy and doesn’t seem floury or heavy. It’s not overly sweet. It uses easily found ingredients and doesn’t require complicated techniques. The cake comes out well even with regular cocoa, and the cream based on vegetable whipped cream is safe for those allergic to milk or eggs. Tips and variations Tips If you want it to be less sweet, you can reduce the sugar in the cake or cream. Don’t remove the cake from the pan while it’s warm, as it’s more fragile. Soaking is best done with slightly sour juice to balance the sweet cream. The agar-agar must be prepared exactly as stated on the packet; otherwise, it won’t set properly. The vegetable cream whips better if it’s very cold. Substitutions You can use white sugar instead of brown, but it will be slightly less flavorful. If you don’t have raspberries, other frozen berries work well too. Vanilla essence can be swapped with grated lemon zest for a different flavor. Strawberries for decoration can also be replaced with sliced bananas if you don’t have the former. Variations You can try an additional layer of sour jam between the cake and cream, but don’t put too much. The cream can also be mixed with blueberries or currants for different color and flavor variations. Instead of hazelnuts, pistachios or walnuts work well, chopped coarsely. Serving ideas The cake is good to serve cold, straight from the fridge. For slicing, use a thin knife moistened in warm water to avoid pulling the cream. If it’s for a birthday, you can sprinkle some edible petals or mint leaves on top. Frequently asked questions Does the cake break easily when cut? If you let it cool completely, including in the fridge if necessary, it won’t break easily. Don’t cut when it’s warm. Can it be made with frozen fruits? Yes, both for the filling and for the glaze, frozen fruits work just as well. Drain them well if they are too watery. Can the agar-agar be omitted? No, if you want the cream and glaze to set and hold when cut. Without it, the cream will run. What size is the suitable pan for these quantities? A round pan with a diameter of 26-28 cm is suitable for the quantities in the recipe. Can the cake be frozen? I do not recommend it; the texture of the cream and cake will not be the same after thawing. Nutritional values Estimation (per slice, for 16 slices): Calories: approximately 310 kcal Carbohydrates: 40 g Proteins: 3 g Fats: 14 g Fiber: 3 g These values vary depending on the type of vegetable cream and fruits used. The cake has a moderate calorie content, is not very fatty, and the fruits add fiber. Storage and reheating The cake can be stored in the fridge, covered, for up to 2-3 days. I do not recommend reheating. It is served only cold, and the glaze and cream keep well in the fridge without running. If there are leftover slices, they can be covered with cling film to avoid absorbing smells from other foods.
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