Friday, 16 October 2020

Millionaires Shortbread Cake

 Fabulous cake layers replicating the beloved millionaire's shortbread!

I loved the idea of this cake and it did not disappoint. A millionaires shortbread is one of my favourite tray bakes so to have those flavours in cake form is just heaven. Decadent cake layers of caramel sponges, chocolate ganache, lots of caramel and a sprinkle of shortbread biscuits in between each layer, delicious! Oh and of course topped with mini vegan millionaires shortbread, you can never have to much can you?This is an indulgent cake, but that doesn't meant you need a special occasion to celebrate in order to make this - you make it when you need it most! 

Check out my other layer cakes for more inspiration!

Chocolate Hazelnut Layer Cake

Peanut Butter Chocolate Layer Cake

Chocolate Caramel Layer Cake



Recipe

Prep: 20 minutes

Cook: 40 minutes

Serves: 8-10

Makes x3 6 inch cake layers


Ingredients

360ml Soya milk + 2 tsp Apple Cider Vinegar

380g Self-raising flour

325g Light brown sugar

1 tsp Baking soda

1 tsp Caramel extract

Pinch of salt

90ml Coconut oil/Vegetable oil

3-4 Shortbread biscuits - I used these

Caramel - I use this recipe

Chocolate Buttercream

300g Vegan butter

550g Icing sugar

30g Cocoa Powder

1 tsp Vanilla extract

1-2 tbsp Soya milk

Toppings

Millionaires Shortbread - I used these 


Method

✿If you haven't made the caramel yet do this first, but allow an extra 20 minutes of the overall time. The caramel needs to have cooled down a bit before you can use it.

Preheat the oven to 180℃ and line x3 6 inch cake tins with baking paper.

In a jug mix together the soya milk with the ACV and let it sit about 5 minutes to curdle and create a vegan 'buttermilk'. 

In a large bowl, cream together the light brown sugar and oil until combined then mix in the 'buttermilk' caramel and salt. 

Sift in the flour and baking powder making sure you have a smooth batter, then spoon into the prepared tins evenly.

Bake for about 30 minutes until golden brown on top and a knife inserted comes out clean. Set the cakes aside to cool down in the tins and then you can remove them. Keep covered so they don't dry out.

Meanwhile make the buttercream. Beat the butter until smooth and creamy and no lumps are visible. Add the cocoa powder and mix in.

Gradually add the icing sugar (I usually do about 100g at a time) and continue to beat together until you have a fluffy buttercream. Add 1 tbsp or 2 of the soya milk if the buttercream is too stiff but if you used butter that was a room temperature you may not need the milk. 

Assemble the cakes. Place one sponge cake on a cake board or plate and spread some buttercream evenly on top. Crumble up a couple of the shortbread biscuits and sprinkle on top of the buttercream then drizzle a tbsp of caramel over. Repeat the process for the remaining cakes and then cover the whole cake with chocolate buttercream.

Decorate the cake how you wish, I piped chocolate buttercream swirls and cut up the shortbread pieces. Drizzle with more caramel and store in the fridge to firm up about an hour before serving. Best stored in the fridge when not eating although it might not last that long! Enjoy!

Christina

xx




Share:

No comments

Post a comment

© Bake Like A Vegan | All rights reserved.
Blog Layout Created by pipdig