Vanilla Bean Cake with Strawberry-Basil Icing and Ganache Drips
A luscious vanilla bean cake layered with fresh strawberry-basil icing and topped with decadent dairy-free chocolate ganache drips for an elegant, flavorful dessert.
Ingredients
non-hydrogenated palm shortening
unbleached powdered sugar, sifted
agave nectar
safflower oil
basil-infused oil
golden flaxseed meal
warm water
all-purpose flour
evaporated cane juice
baking soda
baking powder
arrowroot powder
fine sea salt
vanilla soy milk
safflower oil
vanilla bean paste (or 1/2 tbsp vanilla extract)
white rice vinegar
chopped dairy-free semisweet chocolate
coconut milk
strawberry puree
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- Combine golden flaxseed meal and warm water in a small bowl. Set aside for 5 minutes to thicken.
- In a large bowl, sift together flour, evaporated cane juice, baking soda, baking powder, arrowroot, and sea salt.
- In a separate bowl, whisk together vanilla soy milk, safflower oil, vanilla bean paste, and white rice vinegar.
- In another large bowl, beat the palm shortening, powdered sugar, agave nectar, and basil-infused oil until light and fluffy.
- Add the flaxseed mixture to the shortening mixture and beat to combine.
- Alternately add the dry ingredients and wet milk mixture to the shortening mixture, beginning and ending with dry ingredients; mix until smooth and well blended.
- Divide batter evenly between prepared pans and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the strawberry-basil icing, beat together the remaining palm shortening, sifted powdered sugar, strawberry puree, and basil-infused oil until smooth and creamy. Adjust sweetness or texture by adding more sugar or puree as needed.
- To make the ganache, heat coconut milk until just simmering, then pour over chopped dairy-free semisweet chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Place one cake layer on a serving plate, spread a layer of strawberry-basil icing over it, then top with the second cake layer and coat the entire cake with the remaining icing.
- Use a spoon or piping bag to drip the chocolate ganache along the edges of the cake, allowing it to drip down the sides.
- Refrigerate for at least 30 minutes to set the ganache before serving.
