Nothing beats the classics so why try? This simple and delicious cake is a perfect treat for any occasion!
Prep Time35minutes
Cook Time55minutes
Cooling Time1hour
Total Time1hour30minutes
Servings1cake (18-24 servings)
Ingredients
Pound Cake:
1 1/2cupssugar
1/2cupoilany type
2/3cupcoconut creamsoftened
1cupunsweetened plant-based milkI used almond
1teaspoonsalt
1/2teaspoonbaking powder
2teaspoonsvanilla extract
1/2teaspoonalmond extractoptional
3cupscake flour
Filling:
3cupsunsweetened plant-based milkI used almond
3/4cupsugar
1/4teaspoonsalt
1/2cupcornstarch
1teaspoonvanilla extract
2tablespoonsvegan "butter"
Ganache:
200gabout 1 cup dairy free semi-sweet dark chocolate
1/2cupcoconut cream
1teaspoonvanilla extract
Instructions
Cake:
Preheat oven to 350 degrees F (180 C) and grease and flour 2 (8 or 9 inch) round cake pans. Beat oil, coconut cream, and sugar in a mixing bowl until creamed. Add milk and beat until mixed. Mix in all other ingredients until batter is smooth.
Pour batter into prepared pans and bake for 35 to 45 minutes until toothpick comes out clean. Remove from oven and cool.
When cooled, remove from pans and wrap in plastic wrap. Place in fridge to chill for about an hour.
Pudding:
Heat 2 1/2 cups (reserving 1/2 cup) milk in a medium saucepan over medium heat until very warm but not boiling. While milk is warming whisk cornstarch and sugar with reserved 1/2 cup milk then pour into saucepan.
Return to heat and stir constantly until the first bubble splutters and pops or until thickened. Remove from heat and stir in salt, vanilla, and butter. Pour through a fine mesh strainer into a medium bowl to catch any lumps and allow to cool completely. Place in fridge to chill for at least 1 hour.
Ganache:
Warm cream slowly in a small sauce pan over low heat then stir in chocolate until melted and smooth. Add vanilla and allow to cool a bit while you assemble cake.
Assemble:
Place one of the cakes on a large plate or serving platter and spread pudding on top. Lay other cake gently on pudding and pour ganache slowly over cake and allow to drip down the sides. Chill for at least 1 hour before serving.