I’ve been keeping my baking skills up to standard by frequently attending baking classes whenever I have free time, and Haven’s Kitchen has quickly become one of my favourite cookery schools in New York City. From their beautifully inviting decor, to top class instructors, and relaxed atmosphere, it is a veritable cooking haven amidst the bustle of New York City.
I don’t usually delve into vegan baking, but I’ve been more and more interested in the techniques unique to this genre. When Haven’s Kitchen offered a vegan cake baking class, I jumped at the opportunity!
For your interest, I have included the recipe from Vegan master baker, Emily Aumiller of Lael Cakes (specializing in custom vegan cakes for events)…
MADAGASCAR VANILLA BEAN CAKE
makes four 6” layers
2 cups Lael Cakes Gluten-Free flour
1 cup cane sugar
½ tsp fine sea salt
1 tsp baking soda
1 tsp baking powder
1 tsp arrowroot
1¼ cup vanilla soy milk
¼ tsp white rice vinegar
¾ cup coconut or safflower oil
1 tbsp vanilla bean paste or 1 vanilla bean pod
1 tbsp golden flax seed meal
3 tbsp warm water
Preheat oven to 350 F
Grease four 6-inch round cake pans. I like to use non-hydrogenated palm shortening and
spread it on with a pastry brush. Take a sheet of parchment paper and trace out three 8-inch
circles, place on the bottom of each greased pan.
In a small bowl combine the golden flax seed meal and warm water, set aside.
Combine Lael Cakes GF Flour, cane sugar, sea salt, baking soda & arrowroot in an electric
mixing bowl with a paddle attachment, mix on low speed until incorporated. If mixing by hand
whisk the dry ingredients together.
In a separate bowl combine the soy milk, white rice vinegar, safflower oil, vanilla beans/paste
or extract and golden flax seed meal mixture.
With the paddle attachment on medium speed slowly add your wet ingredients into the dry
ingredients mixture. Scrap down the sides and mix on medium high for 23 minutes until all the
ingredients are incorporated and the batter is a smooth texture.
Divide the batter up between the 4 cake pans and smooth the tops with a flat spatula or
Bake for about 20 minutes. Test with a tooth pick to ensure the batter is completely baked.
Let the cakes cool in the pans.
makes about 3½ cups
Notes: Add fine sea salt or use olive oil instead of safflower oil. This recipe works best mixing in
a standing mixer. You can use a whisk or a paddle attachment for this recipe. I like to use a
paddle attachment when making tiered cakes for a more sturdy icing. Using a whisk will make
the icing extra light by adding more air while mixing.
2 cups non-hydrogenated palm shortening
1 cup unbleached powdered sugar, sifted
¼ cup agave nectar
¼ cup safflower oil
3 tbsp basil oil
¼ cup strawberry puree
Place non-hydrogenated palm shortening in an electric mixing bowl with a paddle attachment
and beat on a high speed for 2 to 3 minutes. Turn to a low speed and slowly add unbleached
powdered sugar. After incorporated, turn to a medium speed.
Add agave nectar, safflower oil, strawberry puree and basil oil. Mix until fully incorporated and
icing is fluffy with a glossy appearance.
Keep refrigerated in an airtight container for storage or use immediately. Icing will keep up to
2 weeks refrigerated or a month frozen.
They offer a variety of courses from savoury cooking to baking delicious desserts. They even offer dinner along with your cooking class! For more information visit their website at http://havenskitchen.com/