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
Scale
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.
