If you love chocolate and nature-inspired treats, you are going to adore this Vegan Tree Stump Cake Recipe. It’s a stunning, rich chocolate cake that looks just like a slice of a whimsical woodland tree, bursting with deep flavors from cocoa and coffee, balanced perfectly with a luscious vegan coffee Swiss meringue buttercream. Each bite feels like comfort and celebration rolled into one, and the beautiful play of textures—from silky filling to moist cake—is truly unforgettable. Whether you’re baking for friends, family, or a special occasion, this show-stopping cake will have everyone asking for your secret.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to crafting this Vegan Tree Stump Cake Recipe. Every element plays a crucial role, from moistening the cake and enhancing the chocolate to building the perfect frosting texture and capturing that earthy tree-stump look.
- Almond milk (200 ml): A mild, creamy base that keeps the batter light and dairy-free.
- Caster sugar (40 g): Sweetens the pudding with a fine texture that dissolves quickly.
- Cornflour (30 g): Thickens the custard layer smoothly without any graininess.
- Vanilla pod (½) or 1 tsp vanilla extract: Adds warm aromatic notes that complement the chocolate beautifully.
- Chilled full-fat coconut milk (200 g): Provides a rich, silky texture for the creamy filling.
- Pinch of sea salt: Enhances flavor complexity by balancing sweetness.
- Vegan dark chocolate (160 g, finely chopped): Infuses intense chocolate richness in the pudding base.
- Soy milk (236 ml): Moistens the cake batter while keeping it vegan-friendly.
- Apple cider vinegar (15 ml): Reacts with baking soda to give the cake a light, tender crumb.
- Strong coffee (236 ml): Adds depth and a hint of bitterness to highlight the chocolate notes.
- Sunflower oil (110 g): Keeps the cake moist with a neutral flavor that won’t overpower.
- Plain flour (350 g, sifted): The structural backbone of the cake ensuring a perfect crumb.
- Light muscovado sugar (300 g): Provides a rich molasses flavor and beautiful moistness.
- Dutch-processed cocoa powder (70 g, sifted): Brings out deep chocolate flavor without acidity.
- Baking powder (2 ½ tsp, sifted): Helps the cake rise evenly and naturally.
- Baking soda (1 ½ tsp, sifted): Activates with vinegar to lighten the texture beautifully.
- Sea salt (¼ tsp): Enhances and balances all the sweet and bitter flavors.
- Vegan dark chocolate (300 g): Used for glazing and decorating, creating a shiny, rich finish.
- Vegan coffee Swiss meringue buttercream: Lends a creamy, smooth frosting with a delightful coffee kick.
- Vegan meringue mushrooms (optional): Adds whimsical, forest-like decorations that make the cake truly enchanting.
- Finely ground pistachios (30 g, optional): Sprinkled on top for a subtle crunch and pop of color.
How to Make Vegan Tree Stump Cake Recipe
Step 1: Prepare the Vegan Chocolate Custard
Start by combining almond milk, caster sugar, cornflour, and the seeds from the vanilla pod (or vanilla extract) in a saucepan over medium heat. Stir constantly until the mixture thickens into a silky custard. Once thickened, remove from heat and fold in the finely chopped vegan dark chocolate until smooth and glossy. This custard will serve as the rich and decadent “wood” inside the tree stump, so patience and gentle stirring will ensure it’s perfectly luscious.
Step 2: Mix the Cake Batter
In a large bowl, whisk together the soy milk and apple cider vinegar to create a vegan buttermilk substitute. Allow it to sit briefly while you sift the plain flour, cocoa powder, baking powder, baking soda, and salt into another bowl. Combine the muscovado sugar and sunflower oil in a third container, then mix everything together gently but thoroughly. Finally, add the strong coffee last, folding it in carefully to lighten the batter. This wet and dry ingredient balance is what gives the cake that wonderfully moist, tender crumb allowing the Vegan Tree Stump Cake Recipe to be a dessert you’ll return to time and again.
Step 3: Bake the Cake Layers
Divide your batter evenly between two greased and lined 8-inch round cake tins. Bake in a preheated oven at 175°C (350°F) for about 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, cool the cakes completely on a rack. These layers form your tree rings, so the more even and smooth they are, the more impressive your final stump effect will look!
Step 4: Assemble the Tree Stump Cake
Once the layers have cooled, spread a generous layer of vegan coffee Swiss meringue buttercream on top of one cake layer. Follow with a thick layer of the chocolate custard you made earlier, then sandwich with the second cake layer. Use the remaining buttercream around the outside to crumb coat the whole cake. For the final magic, melt the remaining dark chocolate and drizzle it over the cake, creating wood grain patterns and bark-like textures. This creative step is where your dessert truly becomes a work of art reflecting the peaceful woodland vibe of the Vegan Tree Stump Cake Recipe.
Step 5: Add Finishing Touches
To complete your masterpiece, carefully place vegan meringue mushrooms on or around the cake. Sprinkle finely ground pistachios to imitate moss and add a pop of earthy green. These thoughtful artistic touches not only add charm but also enhance the natural theme, making every slice a visual and flavorful delight.
How to Serve Vegan Tree Stump Cake Recipe
Garnishes
Fresh mint leaves, edible flowers, or a light dusting of cocoa powder can brighten the already rich flavors. These simple additions add freshness and contrast, elevating the cake’s woodland aesthetic and making it look as delightful as it tastes.
Side Dishes
This cake pairs beautifully with a scoop of vegan vanilla ice cream or a dollop of coconut whipped cream to balance the intense chocolate and coffee notes. If you want to keep things light, a fresh berry compote alongside adds vibrant acidity and a pop of color.
Creative Ways to Present
Serve slices on rustic wooden boards or natural ceramic plates to evoke the forest feel. For parties, consider setting up a nature-themed dessert table with twigs, pine cones, and leaves to showcase your Vegan Tree Stump Cake Recipe as the centerpiece—it’s sure to spark conversation and admiration.
Make Ahead and Storage
Storing Leftovers
The cake will keep well covered in the refrigerator for up to four days. Make sure it’s protected from absorbing other fridge odors by wrapping it tightly or placing it in an airtight container to maintain freshness and moisture.
Freezing
You can freeze individual slices wrapped securely in plastic and foil for up to two months. To ensure the best texture, thaw them slowly in the fridge overnight before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer a slightly warmed slice, gently warm it in the microwave for 10-15 seconds. Avoid overheating as the creamy frosting and custard might lose their perfect consistency.
FAQs
Is this Vegan Tree Stump Cake Recipe gluten-free?
This particular recipe uses plain flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends, but be mindful that texture might vary slightly.
Can I substitute the coffee in the recipe?
Yes! If you’re not a coffee fan, use cooled brewed chicory or strong black tea for a similar depth without the caffeine.
How difficult is it to make the vegan coffee Swiss meringue buttercream?
It requires a little patience and a candy thermometer, but with careful attention to timing and temperature, it’s surprisingly straightforward and worth the effort for that smooth, airy texture.
Are the meringue mushrooms necessary?
They’re completely optional but add a whimsical, decorative touch that makes this cake extra special and true to its ‘tree stump’ inspiration.
Can I make this cake without the chocolate glaze?
Absolutely! You can frost it completely with the coffee buttercream instead, but the chocolate glaze adds a lovely, rustic bark effect that makes this Vegan Tree Stump Cake Recipe truly unique.
Final Thoughts
This Vegan Tree Stump Cake Recipe is more than just a dessert—it’s a celebration of flavor, texture, and creativity that anyone can achieve with a little love and patience. Whether you’re baking it for a special occasion or simply to treat yourself, this cake invites you to slow down, savor each bite, and enjoy the magic of a woodland-inspired creation at home. I can’t wait for you to try it and watch it become a new favorite in your baking repertoire!
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Vegan Tree Stump Cake Recipe
- Prep Time: 180 minutes
- Cook Time: 35 minutes
- Total Time: 215 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Tree Stump Cake is a beautifully decadent and rich chocolate cake, layered and frosted with vegan coffee Swiss meringue buttercream. Perfect for special occasions or impressing guests, this plant-based dessert features moist chocolate cake layers made with vegan ingredients, intense coffee flavor, and a smooth, creamy frosting. Optional vegan meringue mushrooms and pistachios add a whimsical forest touch to this stunning cake creation.
Ingredients
For the Custard Layer:
- 200 ml almond milk (or soy milk)
- 40 g caster sugar (superfine)
- 30 g cornflour (cornstarch)
- ½ vanilla pod (or 1 tsp vanilla extract)
- 200 g chilled full-fat coconut milk (or coconut cream – see recipe notes)
- pinch sea salt
- 160 g vegan dark chocolate (finely chopped)
For the Chocolate Cake:
- 236 ml soy milk
- 15 ml apple cider vinegar
- 236 ml strong coffee (see recipe notes)
- 110 g sunflower oil (or rapeseed oil/olive oil)
- 350 g plain flour (sifted)
- 300 g light muscovado sugar (or light soft brown sugar)
- 70 g Dutch-processed cocoa powder (sifted)
- 2 ½ teaspoons baking powder (sifted)
- 1 ½ teaspoons baking soda (sifted)
- ¼ teaspoon sea salt
For Decoration and Frosting:
- 300 g vegan dark chocolate
- 1 batch vegan coffee Swiss meringue buttercream
- ¼ batch vegan meringue mushrooms (optional)
- 30 g pistachios (finely ground, optional)
Instructions
- Prepare the Custard Layer: In a saucepan, combine the almond milk, caster sugar, cornflour, and the seeds from half a vanilla pod or vanilla extract. Warm gently over medium heat while stirring constantly until it thickens to a custard consistency. Remove from heat and mix in the chilled coconut milk and a pinch of sea salt. Fold in the finely chopped vegan dark chocolate until melted and smooth. Set aside to cool.
- Make the Chocolate Cake Batter: In a large bowl, whisk together the soy milk, apple cider vinegar, strong coffee, and sunflower oil. In another bowl, sift the plain flour, cocoa powder, baking powder, baking soda, and sea salt. Gradually add the dry ingredients into the wet, mixing until just combined. Stir in the light muscovado sugar until fully integrated.
- Bake the Cake Layers: Divide the batter evenly into prepared cake tins. Bake in a preheated oven at 175°C (350°F) for approximately 35 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow the cakes to cool completely in their tins before removing.
- Prepare the Frosting and Assembly: Once the cakes are cool, level the tops if necessary. Spread a generous layer of the vegan coffee Swiss meringue buttercream between each cake layer and on the outside of the cake for frosting. Spread a layer of the prepared chocolate custard on top or in the middle for added richness.
- Decorate the Cake: Melt the 300 g of vegan dark chocolate for decorative drizzles or shards as desired. Optionally, add vegan meringue mushrooms on top for a whimsical effect and sprinkle finely ground pistachios for texture and color. Chill the cake until set before serving.
Notes
- Coconut cream can be used instead of coconut milk for a thicker custard layer.
- Use strong coffee to enhance the chocolate flavor; cold or room temperature brewed coffee works best.
- Ensure vegan dark chocolate does not contain milk products to keep the recipe fully vegan.
- The vegan coffee Swiss meringue buttercream recipe is essential for the rich and creamy frosting texture.
- Vegan meringue mushrooms are optional but add a charming decorative touch.
