Vegan.Light vanilla sponge cakes, filled with delicious Nakd Strawberry Sundae buttercream encased in a pastel pink vanilla frosting, topped with succulent fresh strawberries and decorated with edible gold and freeze-dried strawberries.Nakd are a company that has perfected a range of healthy, natural, vegan, gluten-free and very tasty snacks. They approached me to work with them in creating two recipes that showcase their new ‘Banoffee Pie bar’ and the new ‘Strawberry Sundae bar’.As their name implies, their snacks are made using healthy, raw ingredients without extras like additives and sugars. The sweetness comes from the fruit and the texture from nuts. They all burst with fruity flavours and are gluten-free and vegan… as well as being super tasty! I’ve created a strawberry faultline cake and incorporated the ‘Strawberry Sundae bars’ into the buttercream. I wanted to demonstrate that you can incorporate your favorite naturally sweetened product into a recipe to add another dimension of deliciousness. The Strawberry Sundae bars add a sweet, fruity and soft texture to the buttercream in this recipe and with fresh fruit, it’s an explosion of strawberry fruitiness.I also love Nakds message “we use 100% of natural ingredients 100% of the time!” To find your Nakd snack soul mate check out their website for all their products.Preparation- 10 minutesBaking time- 28-30 minutesServes- Approximately 10-12Level- Medium…Ingredients for the cake-480ml of dairy-free milk (I use unsweetened almond milk) -2 teaspoons of apple cider vinegar-420g of self-raising flour-470g of golden caster sugar-1 teaspoon of baking powder-1 teaspoon of bicarbonate of soda-120g of coconut oil (melted)Ingredients for the butter-cream -210g of dairy-free butter-500g of icing sugar-1 teaspoon of vanilla extract -Pink food gelExtras-Fresh strawberries -Freeze-dried strawberries-3 Nakd Strawberry Sundae bars…To make the cakesStep 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.Step 3- In a large mixing bowl; sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. Step 5- Add the wet ingredients into the dry ingredients and mix.Step 6- Pour equal amounts of batter into the lined cake tins.Make sure to tap the tins on the worktop to remove any air bubbles.Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.Step 8- Place the cakes on a cooling rack and allow to cool fully.Once cool, pop them into a sealed container to keep them fresh before frosting.To make the buttercreamStep 1- In a bowl/stand mixer, cream the butter on high for around 5 minutes until it turns pale in colour then add in the icing sugar and vanilla extract.Step 2- Whisk it for a further minute until fully combined.Step 3- Take a third of the buttercream and crumble in the Strawberry Sundae Nakd bars.Step 4- Fill and stack the cakes with the Strawberry Sundae Nakd buttercream.Step 5- Crumb coat the cake with the plain white buttercream and pop in the fridge to set. This will take around 1 hour.How to create the fault line with butter-creamStep 1- Add a thick layer of plain white buttercream to the outside center of the cake. (This creates the fault-line.)Step 2- Press freeze-dried strawberries and sliced strawberries into the soft, white buttercream. Step 3- With the remaining buttercream, add in pink food gel and whisk together.Step 4- Add a thick layer of the pink buttercream to the top and bottom of the cake, leaving the white butter-cream and strawberries exposed. Use a large spatula or cake scraper smooth out the pink butter-cream. You will be able to see the fault-line around the cake.Step 5- Paint the edges of the butter-cream (the fault-line) with edible gold (optional).To decorate, I used a large open star tip nozzle and piped some swirls around the top of the cake, added on some freeze-dried strawberries and piled on fresh strawberries.Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.Best eaten within a few days!PIN MEShop the whole ‘Nakd’ range here.This is a paid collaboration with Nakd. A huge thank you to Nakd for collabing on this recipe with me!Discover Nakd on social mediaInstagram- https://www.instagram.com/nakdwholefoods/Facebook- https://www.facebook.com/eatnakd/Twitter- https://twitter.com/nakdMake sure you follow me on my social mediaMy Instagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say Hi Share and follow me for more yummy posts to come!
Nakd are a company that has perfected a range of healthy, natural, vegan, gluten-free and very tasty snacks. They approached me to work with them in creating two recipes that showcase their new ‘Banoffee Pie bar’ and the new ‘Strawberry Sundae bar’.
As their name implies, their snacks are made using healthy, raw ingredients without extras like additives and sugars. The sweetness comes from the fruit and the texture from nuts. They all burst with fruity flavours and are gluten-free and vegan… as well as being super tasty!
Preparation- 10 minutes
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium
…
Ingredients for the cake
-480ml of dairy-free milk (I use unsweetened almond milk)
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the butter-cream
-210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-Pink food gel
Extras
-Fresh strawberries
-Freeze-dried strawberries
–3 Nakd Strawberry Sundae bars
…
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl; sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high for around 5 minutes until it turns pale in colour then add in the icing sugar and vanilla extract.
Step 2- Whisk it for a further minute until fully combined.
Step 3- Take a third of the buttercream and crumble in the Strawberry Sundae Nakd bars.
Step 4- Fill and stack the cakes with the Strawberry Sundae Nakd buttercream.
Step 5- Crumb coat the cake with the plain white buttercream and pop in the fridge to set. This will take around 1 hour.
How to create the fault line with butter-cream
Step 1- Add a thick layer of plain white buttercream to the outside center of the cake. (This creates the fault-line.)
Step 2- Press freeze-dried strawberries and sliced strawberries into the soft, white buttercream.
Step 3- With the remaining buttercream, add in pink food gel and whisk together.
Step 4- Add a thick layer of the pink buttercream to the top and bottom of the cake, leaving the white butter-cream and strawberries exposed. Use a large spatula or cake scraper smooth out the pink butter-cream. You will be able to see the fault-line around the cake.
Step 5- Paint the edges of the butter-cream (the fault-line) with edible gold (optional).
To decorate, I used a large open star tip nozzle and piped some swirls around the top of the cake, added on some freeze-dried strawberries and piled on fresh strawberries.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
PIN ME
Shop the whole ‘Nakd’ range here.
This is a paid collaboration with Nakd.
A huge thank you to Nakd for collabing on this recipe with me!
Discover Nakd on social media
Instagram- https://www.instagram.com/nakdwholefoods/
Facebook- https://www.facebook.com/eatnakd/
Twitter- https://twitter.com/nakd
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
Facebook- https://www.facebook.com/littleblogofvegan/
Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar…come and say Hi
Share and follow me for more yummy posts to come!
