Mandarin Vanilla Bean Cake (Vegan)
With a delicate vanilla bean whipped cream topping, this is a gorgeous layer cake with a mandarin twist. A tasty, simple dessert that is dairy- and egg-free.
Ingredients
Mandarin Cake
- 305 grams / 2½ cups all purpose flour
- 1¾ tsp baking powder
- ½ tsp baking soda
- 1 cup + 2 tbsp / 225 grams cane sugar
- 4.5 tbsp / 63 grams plant based butter with salt
- 4.5 tbsp olive oil
- 2¼ tsp vanilla extract
- ¾ cup + 1½ tbsp plant based milk
- 9 tbsp / 135 grams plant based yogurt
- 2½ tbsp mandarin zest
- 2 tbsp + 1 tsp mandarin juice
Mandarin Curd
- ½ recipe mandarin curd - see recipe on website (see note)
Vanilla Bean Whipped Cream
- 1 cup plant based heavy cream
- 2 tsp cream of tartar
- 6 tbsp powdered sugar
- 1 vanilla bean
- optional mandarin zest and mandarin pieces for decoration
Instructions
Mandarin Cake
- Prepare an 8x8 square pan and set aside. Juice and zest the mandarins and set the juice and zest aside.
- In a medium bowl add the sugar and mandarin zest. Rub the zest into the sugar with your hands or with a fork and set aside.
- In a medium bowl add the flour, baking soda, and baking powder; whisk to combine and set aside.
- To the sugar/zest mixture add the butter and oil. With a hand mixer on medium speed, blend the ingredients for 1 minute. Add the mandarin juice, vanilla extract, milk and yogurt and continue blending for another 30 seconds.
- Add the dry ingredients to the wet ingredients and blend until all ingredients are just combined and no more flour can be seen.
- Pour the batter into the prepared pan and set aside. Pre heat the oven to 350F. Once the oven reaches temperature, bake the cake for 43 minutes or when a toothpick inserted comes out clean. Let the cake rest in the pan for 5 to 10 minutes before turning it out onto a cooling rack.
Vanilla Bean Whipped Cream
- To the bowl of a stand mixer add the heavy cream, cream of tartar and all the seeds from inside the vanilla bean pod. Whip on high with a balloon whisk attachment for 5 minutes. Add the powdered sugar and continue blending on high for another 5 minutes.
Assembly
- Cut the cake in half to create 2 equal layers. Place the bottom layer on a plate or cake stand. Spread half of the vanilla bean whipped cream over the top of the bottom layer. Dollop half of the mandarin curd over the whipped cream and lightly swirl it through. Place the second layer on top of the whipped cream layer and evenly spread out the rest of the vanilla bean whipped cream. Dollop the rest of the mandarin curd onto the whipped cream and swirl it through. For a final look, some zest and a few mandarin pieces can be place on top of the cake.If kept in an airtight container, the cake should stay fresh for 3 to 5 days.
Notes
* You can make a whole recipe of mandarin curd and use the other half to drizzle over the cake when served.