I’ve not made a three-layer cake before, so this was an exciting experience. I’ve also not made gateau before, and I hope cream and berries on cake classifies as gateau? Oh well, if not, you still get to eat something tasty!
I thought I’d use some butter to make this cake; just to mix things up a bit from usually using oil. I don’t really notice any difference between this and cakes made with oil, but, it was still fun using the classic cream the butter and sugar method. (Is that sad that I found that fun?)
I froze some of the slices to stop myself from eating a full cake in 3 days! And they freeze well.
Makes: 8 slices
Preparation time: 25 minutes
Cooking time: 14 minutes
- 175g dark brown sugar
- 175g vegan butter
- 250ml oat milk (or other plant-based milk)
- 300g self-raising flour
- 5 tbsp cacao powder
- 1 tsp baking powder
You’ll also need:
- 300g berries, plus extra to decorate
- sugar, to taste
- 1 tbsp cornstarch
- 200g coconut cream
- Preheat the oven to 180˚C / 350˚F / gas mark 4. Line three 7″ cake tins with parchment paper.
- In a large bowl, cream the butter and sugar together until fluffy. Stir in the milk and then gently fold in the flour, cacao and baking powder, until well combined.
- Divide the cake batter evenly between your 3 cake tins.
- Bake in the oven for 12-14 minutes until a skewer inserted into the centre of the cakes comes out clean. Then leave to cool.
- Meanwhile, to make the berry compoté, add the berries to a saucepan over low heat and cook for 3-4 minutes, while stirring until the berries have broken up and released lots of juice.
- In a small bowl stir together the cornstarch with about 1 tablespoon of water to form a paste.
- Increase the heat for the berries to high, and pour in the cornstarch mixture while stirring. Stir until the berry mixture thickens, then remove from the heat.
- Once the cake and berry mixture have cooled, spread a layer of coconut cream and berry compoté on each layer of cake and then sandwich the cake together.
- Decorate the cake with extra fresh berries.
- Store in an airtight container in the fridge and eat within 3 days.
Each slice approximately contains:
- Calories: 476 kcal
- Fat: 22.1g
- Carbohydrates: 53.3g
- Protein: 6.2g