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Hey my Sweet Vs, it's The Sweetest Vegan here. Today on the show, we will be having dessert.
We are making New Japanese Fruitcake, here we go.
Vegan New Japanese Fruitcake Recipe
Preheat your oven to 350 degrees F. and line 3 8 inch or 9 inch cake round pans with parchment paper.
Now to a large bowl, we are going to mix together our dry ingredients.
All purpose flour, whole wheat white flour, baking powder, baking soda, and salt.
Whisk that all together until it is well incorporated.
Now in a separate bowl, we are going to whisk together our wet ingredients.
Raw sugar, almond milk, canola oil, vanilla extract, and apple cider vinegar.
Once you have that well combined, you are going to add your wet ingredients to your dry ingredients
and mix that together well.
Pour about 1/3 of your cake batter into one of the cake pans, another 3rd of the batter into another cake pan,
and then to the cake batter, we are going to add in our spices to make our spice layer.
CInnamon, ginger, and cloves. Whisk that all together and add the remainder of the batter
to the third cake pan.
Are you with me? Now we are going to bake our cakes for 25 - 30 minutes,
until a toothpick can be stuck in the center and pulled out clean.
While those are cooling, we are going to make our filling.
To a large pot we are going to add in cornstarch, water. Whisk that together until the cornstarch is dissolved.
Then we are going to add in crush pineapple, coconut, salt and dried cherries.
Stir that all together until it becomes thick and syrupy.
And lastly, we are going to make our glaze.
To a zip lock bag, I am just going to add in powdered sugar and lemon juice.
Massage that all together until it forms an icing consistency.
Once your cake and your filling have cooled down, we can stack them.
Add one of the plain cake rounds to your cake plate.
Take off the parchment paper and add on a good amount of filling.
Add on your spice layer of cake, then add on another good amount of filling.
Then top that with another plain cake round that your had.
Cut a tip in the corner of your zip lock bag and drizzle that all over the top.
Doesn't it look so good (laughter)
Now we can cut into it and taste it.
This is hands down, the best cake I ever made here at home.
The fruit filling had a lot to do with it. I think that it added a lot of moisture and a lot of contrast
Because it had the coconut, and the pineapples, and the cherries and it was like gooey.
It just added a lot of moisture. So fruit fillings are amazing.
The cake itself was light and fluffy and moist. You just wanted to cuddle up with it like a pillow.
The cake itself was light and fluffy and moist. You just wanted to cuddle up with it like a pillow.
And I really don't get that texture at home. So I really like the combination with the
all purpose flour and the whole white wheat flour. It was delicious.
Because I don't like frosting, I am glad I went with the glaze.
It added a lot of contrast with that lemon juice in it. And,it didn't over power the cake like a normal frosting would.
This was overall a delicious masterpiece that you too can make at home.
Thank you for watching today. If you make this recipe, leave a comment or a video response below.
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Bye.
Vegan New Japanese Fruitcake Recipe