The Lady Baltimore Cake is a classic Southern dessert, known for its delicate layers and rich, nutty flavors. This vegan version maintains the cake’s elegance while using simple, plant-based ingredients. I remember the first time I made this cake for a gathering; skeptics turned into fans with just one bite. Let’s create this beautiful cake together!
Ingredients
For the Cake:
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup almond milk (or any plant-based milk)
– ½ cup vegetable oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
For the Filling:
– 1 cup chopped pecans (or walnuts)
– 1 cup shredded coconut (unsweetened)
– 1 cup vegan butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons almond milk
For the Frosting:
– 1 cup vegan butter, softened
– 4 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-4 tablespoons almond milk (adjust for consistency)
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, ensuring they are ready for the batter.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix well to combine the dry ingredients.
In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Pour this wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Divide the batter evenly among the prepared cake pans. Place them in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes are cooling, prepare the filling. In a medium bowl, cream together the vegan butter and powdered sugar until smooth and fluffy. Mix in the vanilla extract and almond milk, then fold in the chopped pecans and shredded coconut until evenly distributed.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of the filling on top, ensuring it reaches the edges. Repeat this process with the second layer, then place the final layer on top.
Now to make the frosting! In a large mixing bowl, beat the softened vegan butter until creamy. Gradually add in the powdered sugar, mixing well after each addition. Stir in the vanilla extract, then add the almond milk one tablespoon at a time until you reach your desired frosting consistency.
Frost the top and sides of the cake with the vegan frosting. For an extra touch, you can sprinkle some chopped pecans and shredded coconut on top for a beautiful presentation.
Slice and serve this delightful Vegan Lady Baltimore Cake at your next gathering, and watch as your friends and family are enchanted by its flavors. Enjoy the heartwarming moments as they savor each bite, just like I did when I first shared this masterpiece. Happy baking!