No matter how many times you have been burnt, this vegan raspberry rose sponge cake is sure to brighten the worst of days! Take a break from the hustle and bustle to bake this cake for a birthday, dinner party, or weekday celebration.
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The Story: Burnt (2015)
Based on Michael Kalesniko’s original story, Burnt (2015) is a drama directed by John Wells and written by Steven Knight. Adam Jones (Bradley Cooper) was once a top chef living the dream in Paris. After earning two Michelin stars, his drug and alcohol addiction eventually spiraled out of control. It left him broken and destitute for years. One day, he shucks his millionth oyster, “serving his self-imposed penance” and achieving sobriety in Louisiana. Adam immediately moves to London, in pursuit of a fresh start and his third Michelin star.
He appeals to his former maitres d’hôtel, Tony Balerdi (Daniel Brül), who begrudgingly grants him a second chance. Tony’s one caveat? The disgraced chef must submit to weekly drug tests with psychiatrist Dr. Rosshilde (Emma Thompson). If each result is negative, Adam is allowed to keep his esteemed position as head chef of the fine-dining restaurant.
Adam assembles a talented team of chefs including Helene (Sienna Miller), Michel (Omar Sy), David (Sam Keeley), and Max (Riccardo Scamarcio), among others. What do they all have in common? Similar to Adam, they possess a high level of drive and dedication to the culinary arts. In their world, good is simply not enough. Perfection is the only answer. When Adam’s past sins haunt him, he must learn to rely on his second family for help…or risk ruin.
My Take
Adam may be extreme, but we can all relate to his plight in one way or another. He spent several years chasing the next high: booze, drugs, girls, money, or fame. After crashing and burning, he had to rediscover his why and begin again.
Burnt never felt like a two-hour film. It was filled with twists, turns, and gorgeous plates of food. When I wasn’t reeling from a dramatic plot point, I was drooling over every dish. Plating is an art in and of itself. Marcus Wareing, internationally acclaimed and award winning chef, masterminded all of the film’s recipes. Two other star chefs, Gordon Ramsay and Mario Batali, also lent years of experience to the project.
The Recipe: Vegan Raspberry Rose Sponge Cake
From the mascarpone blood orange streusel to the pineapple coconut pain perdu, there were many decadent desserts to choose from. Although less fancy by comparison, I was most inspired by Adam’s rosette birthday cake. In a rare moment, he pauses his busy routine to bake a beautiful dome cake, piped with buttercream roses, for his sous-chef’s young daughter.
My vanilla cake is infused with rose simple syrup and topped with a vibrant raspberry buttercream frosting. I recommend decorating with pistachios! Roses, raspberries, and pistachios are a match made in heaven. Are you ready to try my Vegan Raspberry Rose Sponge Cake?
Vegan Raspberry Rose Sponge Cake
Equipment
- 8-inch Cake Pans (2)
- Parchment Paper
- Electric Mixer
- Blender
- Mixing Bowls (4)
- Cup
- Measuring Cups & Spoons
- Whisk
- Spatula
- Small Pot
- Spoons & Forks
- Toothpicks
- Petal Piping Tip (Optional)
- Piping Bag
Ingredients
Vanilla Cake – Dry Ingredients (Bowl 1)
- 2 sticks unsalted vegan butter (cubed and softened)
- 2 cups + 10 tbsp. all-purpose flour (sifted)
- 6 tablespoons cornstarch (sifted)
- 3 teaspoons baking powder (sifted)
- 1 teaspoon baking soda (sifted)
- ½ cup coconut sugar
- ½ teaspoon salt
Vanilla Cake – Wet Ingredients (Bowl 2)
- ½ cup non-dairy milk (room temperature)
- 2 teaspoons apple cider vinegar or lemon juice
- 1 tablespoon vanilla extract
- ½ cup maple syrup
Vanilla Cake – Vegan Egg (Bowl 3)
- ¾ cup aquafaba foam (made from chickpea brine)
- ¼ teaspoon cream of tartar
Rose Simple Syrup
- ½ cup coconut sugar
- ½ cup boiling water
- 2 tablespoons rose water (add to taste)
Raspberry Buttercream Frosting (Bowl 4)
- 4 sticks unsalted vegan butter (cubed and softened – NOT melted)
- 2 teaspoons vanilla extract
- 2 cups Lakanto Sugar-Free Powdered Monkfruit Sweetener*
- 3 cups powdered sugar
- 6 tablespoons full-fat coconut milk
- ¾ cup raspberry jam or preserves
- 1 cup freeze-dried raspberries
Instructions
Vanilla Cake
- Preheat oven to 350 degrees F. Line the bottoms of two 8-inch cake pans with parchment paper** (see below). Take out 2 sticks of butter, allowing them to soften.2 sticks unsalted vegan butter
- Whisk the sifted dry ingredients together – flour, cornstarch, baking powder, baking soda, coconut sugar, and salt – together in a bowl.2 cups + 10 tbsp. all-purpose flour, 6 tablespoons cornstarch, 3 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup coconut sugar
- Add ⅓ of the soft butter at a time to your dry mixture. Start with the lowest setting and steadily increase your electric mixer to a medium speed. Repeat until all of the butter is incorporated. The texture should resemble wet sand.
- Prepare the vegan buttermilk. Add apple cider vinegar to non-dairy milk. Allow the mixture to rest at room temperature for at least 10 minutes.½ cup non-dairy milk, 2 teaspoons apple cider vinegar or lemon juice
- Afterwards, mix the vanilla extract and maple syrup together in a separate bowl. When your vegan buttermilk is ready, stir it in!1 tablespoon vanilla extract, ½ cup maple syrup
- On medium-high, whip aquafaba (brine from a can of chickpeas) and cream of tartar until foamy. Scoop out the foam, leaving the liquid behind, and gently fold it into your wet ingredients.¾ cup aquafaba foam, ¼ teaspoon cream of tartar
- Add half of the wet mixture to your dry mixture. Use a spatula to combine the ingredients. Repeat with the remainder of your wet batter. Be careful not to overmix!
- Divide the batter between your cake pans and bake at 350 degrees F for 23-25 minutes.
Rose Simple Syrup
- Meanwhile, prepare the rose simple syrup. Boil water and add coconut sugar. Stir well until combined. When the sugar-water mixture cools down, pour in the rose water.½ cup coconut sugar, 2 tablespoons rose water, ½ cup boiling water
- Once ready, brush the rose simple syrup onto the cake layers. Poke small holes in the cakes with a fork or toothpick. Let the syrup soak into the cakes.
Raspberry Buttercream Frosting
- Chill your cake rounds in the fridge and start the frosting! Blend the coconut milk, raspberry jam or preserves, freeze-dried raspberries, and vanilla extract together.6 tablespoons full-fat coconut milk, ¾ cup raspberry jam or preserves, 1 cup freeze-dried raspberries, 2 teaspoons vanilla extract
- Next, whip 4 sticks of softened butter with an electric mixer. Add the blended raspberry mixture and beat until smooth.4 sticks unsalted vegan butter
- Measure out your powdered sugar. Add ½ cup at a time.2 cups Lakanto Sugar-Free Powdered Monkfruit Sweetener*, 3 cups powdered sugar
- Before decorating your cake, be sure to chill the frosting for 30 minutes or until firm.
Decorate
- Trim off each cake’s top layer*** (see below). Pipe raspberry buttercream on top of the base. Flip the second layer upside down and begin frosting the sides (crumb coat). Decorate with more raspberry buttercream. In order to achieve the swirled rose effect, try a petal piping tip!
- Optional: cover the sides with pistachio crumbles! Top with freeze-dried raspberries, rose petals, and pistachios.
Notes
