I am quite partial to violet - I think its my way of harping back to my childhood days when I adored Parma violets whereas my school friends loved the love hearts if you were a girl or fizzers if they were a boy. It was a time of gender stereotypes. I am so pleased that times are changing and people are more accepting, if not more tolerant.
So much is my fondness for violet that I got D to make me Violet Gin last Christmas!.
This Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Cake had intended to be a super duper three layer cake, but I managed to drop one of the sponges when it came out of the tin. I usually just go with the flow when I mess up, but this particular day I actually got stroppy and was quite miffed with myself. I was really looking forward to having a go at making a three layer cake and had set myself a goal to achieve it, but it was not to be. I picked up the bashed chocolate crumbly pieces from the kitchen floor and chucked it in the bin, sweeping the crumbs afterwards. So instead this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing its just two layers. I hope to give it a go again and make three layers. You betcha!
I scattered over some dried edible cornflowers, but deep down I wish I I could have adored it with real violets. I just don't have a sharp eye to spot them amongst the green. Yes, crystallised violets are available, but I don't enjoy them so much these days as I find them just too sugary.
I was well impressed with the violet butter cream icing. The flavour of the violet came through and the violet colour was spot on. However, in my attempt to spread it on the cake requires more practise and of course, the right tools - a spatula is often not enough.
D had a piece, but he confessed that he actually preferred the vegetarian Parsnip and Violet Cake that I have made in the past. Truth be told, he is not that keen on vegan cakes, but he will still eat them, just not necessarily enjoy them that much.
I am sharing this Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing with Tin and Thyme for We Should Cocoa .
Other Violet recipes on my blog.
Chocolate and Violet Cake
Parsnip and Violet Cake
Retro Parsnip, Hazelnut and Violet Cake
Violet Coconut Bars
Vegan Violet and Lavender Cakes
Violet Gin (coming soon)
Vegan Violet Chocolate Layer Cake with Violet 'Buttercream' Icing
Adapted from this recipe
You will need 2 or 3 x 8 inch round spring form cake tins for this cake
425g plain flour
75g cocoa powder
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml soy milk
2 tablespoons white wine vinegar
200ml vegetable oil
Sieve the dry ingredients first over a large bowl, then stir in the sugar. In another bowl, combine the wet ingredients, then carefully pour into the dry ingredients and combine well.
Pour evenly into 2 or 3 baking tins.
Bake at gas mark 4/180oC for 35 - 45 minutes of until a toothpick comes out clean. Cool.
Best decorated the following day.
For the Violet 'Buttercream' Icing
115g vegan margarine
170g icing sugar, sifted
2 teaspoons or more of violet syrup
Purple food colouring and use according to instructions.
Optional: dried cornflowers for garnishing
Place all the ingredients into a food processor and blend until smooth and creamy and the colouring is well combined to achieve the colour you require.
Transfer to a bowl and put in the fridge to firm up.
When firm, spread over the cake as required.
Scatter over optional edible cornflowers.
If your looking for more vegan cake inspiration check out these Birthday worthy vegan layer cakes compiled by Wallflower Kitchen