Want to make Earth Day this year extra special? This vegan Tsunami Cake, created by Chef Lydia Yeakel, using vegan Flora Butter. Even if you haven’t adopted a fully vegan lifestyle, supplementing your diet with some plant-based dishes can really help combat what’s going on with our environment.
An irresistibly delicious, dairy-free chocolatey cake that engages with visual impact, including the blue-green “tsunami”, and the additional details of multi-coloured paper butterflies—a subtle nod to the product’s paper packaging, as well as to “The Butterfly Effect”—Flora’s vegan Earth Day Tsunami Cake translates the idea that eating plant-based food is the more environmentally-responsible choice for consumers looking to reduce their imprint on the planet.
The Flora Earth Day Tsunami Cake recipe was created by Upfield’s in-house Chef Lydia Yeakel, whose track record includes working with Christina Tosi, Chef and Founder of Milk Bar. As Lydia suggests, “the recipe is a little challenging, but the pay-off is worth it!”
Want to give it a try? Here’s how to make this Vegan Tsunami Cake recipe!
Ingredients for the Vegan Devil’s Food Cake:
- 1/2 cup Flora Plant-Based Unsalted Bricks, softened
- 1 1/2 cups sugar
- 1 cup oat milk, room temperature
- 1/2 cup brewed coffee, room temperature
- 1 tbsp vanilla extract
- 2 tsp apple cider vinegar
- 2 cups all-purpose flour
- 1/2 cup + 2 tablespoons cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
Ingredients for the Vegan Chocolate Cream Cheese Frosting:
- 750g vegan cream cheese, softened
- 4 cups confectioners sugar
- 1/2 cup cocoa powder
- 1/2 tsp kosher salt
Ingredients for Earth Green Ganache:
- 1 cup vegan white chocolate baking chips
- 1/4 cup non-dairy milk
- green gel food colouring
Ingredients for Assembly and Decorating:
- 4-6 vegan chocolate wafer cookies, roughly crushed
- green decorative sprinkles
- large cake toppers, such as paper butterflies, trees, animals etc.
Method for Vegan Devil’s Food Cake
- Preheat oven to 350°F. Prepare two 9” cake pans by lightly greasing with vegan butter.
- In a large bowl whisk flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, combine oat milk, coffee, vanilla, and vinegar.
- Using an electric mixer, beat the butter and sugar together on high speed until fluffy.
- Reduce speed to low and gradually add the other ingredients, alternating liquid and dry ingredients. Mix until batter is smooth and completely combined, but avoid over-mixing.
- Pour batter into prepared pans, dividing evenly between the two. Bake for 40 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely before decorating.
Vegan Chocolate Cream Cheese Frosting:
- Using an electric mixer beat vegan cream cheese on high speed until smooth and no lumps remain.
- Add confectioner’s sugar, cocoa powder, and salt to the bowl and continue to mix on high speed until frosting is thick and creamy. Refrigerate if not using immediately.
Earth Green Ganache:
- In a microwave-safe bowl, add baking chips and non-dairy milk. Microwave for 1 minute, or until baking chips are melted. Whisk well. You want the ganache to be thick, but pourable. Add a small amount of non-dairy milk if the ganache is too thick.
- Stir in a few drops of gel food colouring.
- Add a generous scoop of chocolate cream cheese frosting on top of one cake round. Spread frosting into a thick and even layer, making sure the frosting reaches the edges of the cake. Put the other cake round on top and frost to cover sides and top completely.
- Tape the piece of acetate along the seam creating a collar. Place on top of the cake and pour in the ganache. Top with sprinkles and other decorations. When you are ready to reveal the tsunami effect, pull up the acetate in a swift motion.
Featured Image & Recipe: Flora and Chef Lydia Yeakel