Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Vegan Battenberg Cake

Vegan Battenberg Cake

Battenberg cake infuses light lemony and almond flavors into a sweet delight that's as pleasing to the eyes as it is to the taste buds. Now, everyone can indulge in a delicious treat with this vegan Battenburg cake recipe. Serve up this iconic dessert for tea time, dessert, or at your next soiree to leave guests impressed and asking for seconds.

Battenberg cake infuses light lemony and almond flavors into a sweet delight that's as pleasing to the eyes as it is to the taste buds. Now, everyone can indulge in a delicious treat with this vegan Battenburg cake recipe. Serve up this iconic dessert for tea time, dessert, or at your next soiree to leave guests impressed and asking for seconds.

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time45 min
  • Ready inReady in2 hr
  • ServingsPortions8
  • DifficultyDifficultyHard

Ingredients

For the vegan marzipan:
  • 1 1/2 cups blanched almond flour
  • 1 1/2 cups powdered sugar, plus more for kneading
  • 1/4 cup aquafaba
  • 1/2 teaspoon vanilla extract
  • nonpareils for decoration, optional
For the vegan cake:
For the buttercream
Buy Now

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. For the cake, Preheat the oven to 325 degrees F.
      2. Spray an 8-inch square baking pan with baking spray.
      3. Cut a sheet of parchment paper into a 16¼x8-inch rectangle. Fold in half widthwise. From center fold, fold over a 2-inch section. Place parchment in prepared pan with 2-inch section standing up in the center to form a divider.
      4. Fold a strip of foil to 2 inches by 8 inches. Place in the center of one of the halves.
      5. Grease with Country Crock® Plant Butter and set aside.
      6. Mix the soymilk and lemon juice together and set aside while you prep your dry ingredients.
      7. Sift the flour, baking powder, baking soda and salt together in a large bowl.
      8. In a standing mixer, mix the yogurt, melted Country Crock® Plant Butter, vanilla extract, sugar and prepared soymilk. Add in the dry ingredients and combine.
      9. In three different bowls, divide the batter in half, then divide one of those halves into half again. Keep the large half plain. Color each of the remaining batters with purple and pink food coloring.
      10. Place the plain batter into the large half of the pan and spread evenly. Place the purple into 1/4th of the pan with the foil divider and place the pink in the remaining 1/4th. Bake for 35-40 minutes or until completely set. Let cool before removing.
      11. For the buttercream, mix ingredients together until smooth with a hand mixer.
      12. To assemble the vegan battenberg cake, trim the cakes by removing the edges and all the way around. Cut the plain cake in half to make two 1inchx1inchx7 inch rectangles. Cut each colored cake to fit the same measurement. Line the cakes up with two cakes on the bottom and two on the top and trim off any excess edges to create a clean and even cake.
      13. Lightly dust the work surface with powdered sugar and roll out the marzipan to roughly 10x7 inches.
      14. Spread the buttercream in a thin layer in the center of the marzipan, add a slice of the plain cake, next to a slice of the purple cake, adhering them together with a thin layer of the buttercream. Spread the buttercream on top of the two cakes and place the last plain cake layer on top of the purple cake layer, place the pink cake layer on top of the plain cake layer. Adhere them together with a layer of buttercream. Spread a thin layer of buttercream all the way around the cake.
      15. Wrap the marzipan around the cake cutting off any edges at the seam. Cut each end of the cake off to create a nice clean, even look.
      16. Using a knife or a skewer, create a cross hedge look on the top of the cake. Place little nonpareil sprinkles where they cross.
      17. Serve your vegan battenberg cake immediately or cover and place in the fridge for up to 3 days.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes