Last week I read a post on Facebook from Vicky Leigh asking for volunteers to taste and critique her vegan cake. Well, it would have been rude not too. So the following day two generous portions of cake were delivered.
Vicky had already warned me that it was the first time she’d made this banana biscoff cake, based on the ‘Bosh’ boys recipe (with some tweaks) and said the presentation wasn’t right; having run out of icing, it wasn’t looking as good as it could.
Well, I disagree, don’t you? I think it looks professional and appetising
If you’d like to check out the original Bosh recipe follow a link to their tv channel https://www.bosh.tv/recipes/biscoff-coffee-cake
What did it taste like I hear you ask!
First of all it looked like any other sponge cake. Now that’s a good thing in my book because some vegan cakes are very solid but Vicky’s cake was light and airy.
I bet if you waved that under anybody’s nose they would not assume it was vegan. The taste was very caramel (thanks to the biscoff biscuits) and the banana didn’t overpower but made it nice and moist. The butter cream, made with vegan spread was really creamy and not too sweet.
How many of you didn’t know those individually wrapped caramel biscuits you often get at coffee shops with your Americano were ‘accidentally vegan’!
All it all it was a winner and I’d happily pay for a slice with my oaty cappuccino, if it were served in a local coffee shop.
Which might be a possibility because if Vicky’s cakes prove tasty and popular it may become her new line of business.
Being creative is a constant learning exercise and after watching a few more ‘how to’ videos Vicky seems to have mastered the art of presentation. This is another of her creations this time a simple (anything but!) chocolate cake
Isabel (another taster) had this to say “I tried the chocolate one and it was absolutely delicious, one of the best vegan chocolate cakes I’ve tried. Heaven.”
So here’s to many more vegan cake tasting experiences. It’s a tough job but somebody’s got to do it!
Vicky, the soon to be professional baker has done it again. This time it’s a simple Victoria sponge, that’s been pimped up with some gorgeous pink frosting
The inside was as good as the outside
But how did it taste….. wow amazing. If I served this with a pop of tea no one would think it was vegan. The cake was moist and light with the right amount of sweet jam and ‘butter’ cream. The frosting was very light and almost mousse like in its consistency.
I asked Vicky about the sugar she had used to make her frosting, and she admitted her usual make of sugar wasn’t available and the alternative just didn’t come top to scratch as it left a felt slightly graining feel.
It just proves every day is a ‘school day’ and there is always something new to lean and an experiment to me conducted. But if the results are as good as this….Wow!
Another slice of Vicky’s vegan cakes made its way to me this week. It was a variation on the biscoff cake. It was very moreish, moist and very tasty. Im not a massive cake eater so I found it a bit too sweet and the icing was a bit grainy. Vicky explained that crushed biscoff biscuits were used in the icing hence the texture.
But a breakthrough came when we discussed how Vicky could have the caramel intensity without the grainy texture. This is all part of perfecting the best cake ever, and sadly it may mean more taste testing for me. Oh well somebodies got to do it!