Vegan buttercream açaí frosting
A word on the açaí frosting. With no chocolate ganache involved this time, we opted for a colourful sweet vegan buttercream. This frosting recipe yields 2 cups, plenty to coat your cake base. To reach a thicker buttercream consistency, feel free to leave the frosting firm up longer in the freezer, whisking approximately every 45 minutes, if you have time ahead. As per usual with cashews, soak them the day prior in cold water. If you forgot, 1 hour in hot water should do the trick. You also have the option to replace coconut yoghurt with ½ cup (120 ml) canned coconut milk or cream, almond yoghurt, or home-made creamy almond milk. Options are plenty. We mentioned in the recipe to use vanilla powder, though 1 tablespoon vanilla extract works as well.
Then the frosting colour. We tone the frosting using two natural food colourings, açaí and beetroot powder. We wanted to reach a light pink shade, so we mixed them both. However, for a pure purple tint, açaí alone will suffice. Same if you want a bright pink, beetroot powder on its own is perfect. Add the colour gradually in small amounts, until you achieve the desired colour. Our choice for these natural food colourings was dictated by their flavours, the beetroot sweetness balancing well the bitterness of açaí. Note, best to savour this frosting on the day; if you happen to have leftovers, it will crack after a day of keeping. Not a problem for taste, though.
You don't need to learn baking again to prepare vegan cakes, at most a slight reshaping of your baking culture, if one. Failure and missteps are part of the process, regardless of your baking skills. Keep in mind, as always in life, the more you own the baking art, you bake, you grow, the better and the easier it will become.
This vegan cake marks a milestone for me, for us. It was one of the first recipes we talked about when starting Lagom instagram account, after the vegan chocolate cake and a salad involving plant-based meat (more on that later). We’ve come a long way since then, building this space, carefully, and learning a lot in the process. Acquire the techniques, how to connect and dialogue with people, and more importantly, know about ourselves, discover we could go way over our boundaries. Breaking boundaries is something I love to do now. Gather skills beyond what I thought I could do, writing in my third language, fennel my energy to stay patient, a lot - and harvest happiness along the way. I am grateful to have quit a “normal” job and start working on Lagom, that crazy idea, yet so exciting, and brave. So this vegan vanilla pear cake finally up on our beloved website is more than a vegan cake, it is a victory, definitively a celebration cake.