Recreating treats from my childhood is something I love to do so thought it was about time I veganised the classic Butterfly Cakes! A lovely vanilla cake topped with cream and jam, perfect for a birthday party or afternoon tea. I reckon these ones taste even better than the ones I had as a kid, what do you reckon?
- 1 x 270mL cans coconut cream (Woolworths Select works great for this recipe)
- 2 cups almond milk
- 2 teaspoons apple cider vinegar
- 2/3 cup canola oil
- 1 cup caster sugar
- 3 teaspoons vanilla extract
- 2 1/2 cups plain flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2/3 cup icing sugar
- Raspberry or strawberry jam to serve
- You’ll need to pop the coconut cream upside down in the fridge for 24 hours beforehand (hint: keep some in your fridge at all times so you’re always ready to go!)
- Preheat the oven to 180°C and line a muffin tray with liners like the ones pictured (at a stretch you could use regular cases but don’t fill them up as much!)
- In a medium bowl or jug, whisk together the almond milk and apple cider vinegar, set aside.
- In a large bowl, or electric mixer bowl, sift together the flour, baking powder and baking soda.
- Now whisk the sugar and oil into the almond milk mixture.
- Gradually add the wet mixture to the dry while mixing with your electric mixer. Add the 3 teaspoons of vanilla extract also.
- Mix well until only small lumps remain.
- Fill the liners to the top of the pan. Because you’re using liners with higher edges you can afford to do this!
- Bake for 30 minutes or until a skewer comes out clean and the top is golden.
- While the cakes are cooling, make your whipped cream. First you will need to drain the clear liquid from the top of the can.
- If the remaining cream is still pretty runny, just let it sit on the bench for a while until it starts to firm up.
- Chuck the coconut cream into your electric mixer and whip until it becomes light and airy.
- Add the icing sugar and remaining vanilla and whip some more until incorporated.
Once the cakes have cooled completely, grab a small, sharp knife and cut out a circle while the blade is pointing to the middle of the cake. This should leave you with a cone-shaped piece of cake.
- Fill the hole with cream and jam before cutting the cone in half and placing back on top.
- Serve fresh.