White Chocolate Cranberry Cake
 
Prep time
Bake time
Total time
 
I've baked my cake layers into 1/8 sheet pans for the perfect layers, if you do not have these or do not want to buy them you can pour all the batter into a 12" x 18" sheet pan and then cut the 4 separate layers
I am using cranberry moscato wine for the cranberry recipe, but you can use all cranberry or cherry juice or even water instead
Serves: serves 16 people
Ingredients
  • For the Cake Layers
  • Grease and parchment line 4- ⅛ sheet pans and preheat the oven to 350°F
  • For the Cake:
  • Cake Flour 3 cups (360g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 3 teaspoons (15g)
  • EnerG Egg Replacer 3 teaspoons (10g)
  • Salt ¼ teaspoon
  • Vegan Butter 9 Tablespoons (126g)
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Vegan White Chocolate 6ounces (approx 1 cup chopped) (168g)
  • For the Cranberry Compote:
  • 1 12 ounce bag Cranberries
  • Granulated Sugar 1¼ cup (250g)
  • Cranberry Juice or Cranberry Moscato Wine 1 cup (237ml)
  • Vanilla Extract 2 teaspoons
  • Star Anise Pods 4
  • Cinnamon 1 teaspoon
  • Orange Zest and Juice from 1 large orange
  • For the Buttercream:
  • 1 Recipe Flax Meringue Buttercream or Aquafaba Buttercream Or American Buttercream
  • Instant Coffee granules 2 teaspoons
  • Cocoa Powder 1 Tablespoon (12g)
  • Hot Water 2 Tablespoons (45ml)
Instructions
  1. For the cake batter:
  2. Melt the white chocolate and set aside
  3. Combine the flour, sugar, baking powder, EnerG egg replacer, and salt in a mixer bowl and sift it together or mix on low to combine.
  4. Add the softened vegan butter and mix for about 1 minute until it resembles coarse meal and is evenly incorporated
  5. Add the vanilla extract and then slowly pour in the soy milk while mixing on low to medium speed until it is all incorporated then increase the speed to medium-high for 1 minute to develop the batter
  6. Add the melted white chocolate and mix to combine
  7. Divide the batter into greased and parchment lined cake pans
  8. Bake in a preheated 350°F oven for 20 minutes or until they springy to the touch when you gently press the centers.
  9. Cool the cakes while you prepare the cranberry compote
  10. For the Cranberry Compote:
  11. In a heavy bottom sauce pot, combine all the liquids with the sugar and spices and bring to a boil over high heat.
  12. Squeeze in the juice of that orange and the zest
  13. Add the cranberries and then return to a boil.
  14. Lower the temperature to a simmer for 15 -20 minutes, the sauce will begin to thicken and the berries will begin to pop.
  15. Discard the anise pods and add the vanilla extract
  16. Cool in refrigerator while you prepare the buttercream
  17. For the buttercream:
  18. Prepare as per the instructions on the recipe you chose, then divide the buttercream into 2 bowls (1/3 for the mocha filling and ⅔ for the icing) and add the mocha paste to the smaller portion by combining the hot water with the coffee and cocoa powder and whisk smooth
  19. Assemble cake as shown in the video
Notes
Cranberry mocha latter cake can stay un-refrigerated for about a day in a cool temperature.
For longer storage keep refrigerated for up to 1 week.
Freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/white-cranberry-mocha-latte-cake/