480ml of dairy-free milk (I used unsweetened soy milk)
2 tsp. of apple cider vinegar
420g of unbleached cake flour
200g (1 cup) of golden caster sugar
1 tsp of baking powder
1 tsp of baking soda
120 ml of coconut butter, melted
Ingredients for the butter- cream
210g of diary-free butter (I used Mykonos)
500g of powder sugar
1 tsp of vanilla extract
1 tsp of super color your choice (I used suncorefoods strawberry powder)
Strawberry Sundae bars
Method for the cake:
1. Preheat your oven to 180C. Line three 6-inch cake tins with parchment paper.
2. In a bowl, combine the dairy free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan buttermilk.
3. In a large mixing bowl; sift the flour, sugar, baking powder and baking soda. Mix well to combine.
4. Add the melted coconut oil into the buttermilk and whisk to combine.
5. Add the wet ingredients into the dry ingredients and mix.
6. Pour equal amounts of batter into the lined cake tins (measure it out). Make sure to tap the tins on the worktop to remove any air bubbles.
7. Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
8. Place the cakes on a cooking rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.
Method for the Buttercream:
1. In a bowl/stand mixer, cream the butter on high for around 5 minutes until it turns pale in color then add in the powder sugar and vanilla extract.
2. Whisk it for a further minute until fully combined.
3. Take a third of the buttercream and crumble in the Strawberry Sundae bars.
4. Fill and stack the cakes with the Strawberry Sundae buttercream.
5. Crumb coat the cake with the plain white buttercream and pop in the fridge to set. This will take around 1 hour.
How to create the Faultline with buttercream
1. Add a thick layer of plain white buttercream to the outside center of the cake. (This creates the fault-line).
2. Press freeze-dried strawberries into the soft, white buttercream.
3. With the remaining buttercream, add in the super color powder and whisk together.
4. Add a thick layer of the pink buttercream to the top and bottom of the cake, leaving the white butter-cream and strawberries exposed. Use a large spatula or cake scraper smooth out the pink butter-cream. You will be able to see the fault-line around the cake.
5.Paint the edges of the butter-cream (the fault-line) with edible gold (optional).