Vegan Turkish Delight Cake

Vegan turkish delight cake


  •  4 cups of water

  •  4 tsp balsamic vinegar

  •  2.5 cups veggie oil

  • 4 tsp rose essence

  • 3 cups caster sugar

  • 4 cups plain flour

  • 1.5 cups coco

  • 5 tsp baking powder

  • 2 tsp salt

  • 500g vegan butter (Nuttelex or Naturli brands)

  • 500g icing sugar

  • 1/2 tablespoons rose essence

  • 5 tablespoons strawberry topping sauce (or pureed strawberry jam)

  • 1/2 cup chocolate chips

  • 1/2 cup coconut cream

  • Combine wet mix

  • Combine dry mix

  • Combine wet and dry mix swiftly, without over mixing, and promptly pour the mix evenly into 2, 15cm pre-lined spring form pans.

  • Bake at 180 for 1 hour

  • Let sponge completely cool before cutting the tops off evenly to create flat tops. Use a bread knife for this.

  • Beat all ingredients together with a hand beater until fluffy and well combined. ⁣

  • Carefully spread the frosting over the top of the bottom layer and repeat on the top layer of the cake.

  • Now use remainder of frosting to spread all around the cake

  • When the frosting is covering the cake, use a flat metal scraper to create the marble effect by holding it flat against the cake and slowly turning the cake, removing some of the frosting and revealing some of the sponge.

  • Over a double boiler melt the chocolate into coconut cream

  •  Let cool a little donut doesn’t melt the frosting but still warm enough that it pours well.

  • Pour it into the middle of the cake and slowly push it around to the edge of the cake then carefully at certain intervals of your choice push it over the edge to form the drips.

  • Melt some dark vegan chocolate over a double boiler

  • Thinly spread it over an upside down baking tray

  • Place in fridge until the chocolate has completely set

  • Take a paint scraper and scrape it off the baking tray forming chocolate spirals as it comes off. Put them back in the fridge or freezer to set them in this shape.

  • Carefully place them on and around the cake.

  • Try to find rose petals from your or a friend’s garden and either use them fresh or try them in a windowsill over a week or so.

  • Alternatively, you can find them at gourmet food shops.

  • When you have placed your decorations gently into the ganache, place the cake in the fridge to allow the ganache to set.

  • Remove from the fridge to bring to room temperate a few hours before serving. This will help the rose flavours come through.

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