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Vegan Almond & Brown Butter Reindeer Cake Recipe

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4.4 from 141 reviews

This Vegan Almond & Brown Butter Reindeer Cake is a festive, dairy-free layered cake featuring moist almond-flavored sponge layers made with vegan buttermilk, studded with chopped almonds. It is filled and decorated with a luscious brown buttercream made from browned vegan butter and aquafaba, creating a rich and creamy texture without any dairy. The cake is creatively decorated with almonds, cranberries, fondant eyes, and chocolate gingerbread men to resemble a fun reindeer theme, perfect for holiday celebrations.

Ingredients

Scale

Cake Ingredients

  • 480ml dairy-free milk
  • 2 teaspoons apple cider vinegar
  • 420g self-raising flour
  • 80g whole almonds, finely chopped
  • 350g caster sugar
  • 50g light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 120ml sunflower oil
  • 2 teaspoons almond extract / flavouring

Brown Buttercream Ingredients

  • 380g Naturli Block Butter (vegan butter)
  • 350g icing sugar
  • 1/2 teaspoon vanilla extract
  • 40ml aquafaba (chickpea brine)

Decorations

  • Whole almonds
  • Flaked almonds (for between the layers)
  • Sugar-coated cranberries
  • Black fondant or chocolate drops (for eyes)
  • Chocolate gingerbread men
  • Red fondant or small red bauble for nose
  • Two twigs for antlers

Instructions

  1. Prepare Vegan Buttermilk: In a bowl, combine the dairy-free milk with apple cider vinegar and whisk until combined. Set aside for 10 minutes to curdle, creating a vegan buttermilk.
  2. Preheat Oven and Prepare Cake Tins: Preheat the oven to 180°C fan. Line three 8-inch cake tins with greaseproof paper. If you have fewer tins, you’ll bake the cakes separately.
  3. Mix Dry Ingredients: In a large mixing bowl, sift together self-raising flour, finely chopped almonds, caster sugar, light brown sugar, baking powder, and bicarbonate of soda. Mix well.
  4. Combine Wet Ingredients: Add sunflower oil and almond extract to the curdled vegan buttermilk and whisk to combine.
  5. Make Cake Batter: Pour the wet ingredients into the dry mixture and mix until well combined.
  6. Fill Cake Tins: Divide the batter evenly between the prepared cake tins. Tap each tin on the work surface to remove air bubbles.
  7. Bake Cakes: Place the tins in the oven center and bake for 25-30 minutes. Test doneness by inserting a knife or skewer into the center; it should come out clean and the cakes should be springy to touch.
  8. Cool Cakes: Remove cakes and place on a cooling rack. Once fully cooled, store in a sealed container until ready to frost.
  9. Prepare Brown Butter: In a medium saucepan over low-medium heat, melt the vegan butter, whisking frequently. After about 5 minutes, the butter will foam and then brown specks will appear with a nutty aroma. Remove immediately to avoid burning. Pour browned butter into a heatproof sealed container and refrigerate overnight to set.
  10. Make Buttercream: In a large bowl, whip the chilled browned butter until creamy using a stand or hand mixer. Sift in icing sugar and add vanilla extract, whipping on high until incorporated.
  11. Add Aquafaba and Whip: Pour in aquafaba and whip for about 5 minutes until thick and creamy. Adjust consistency by adding more icing sugar if too soft or more butter if too thick. This buttercream will be used for filling and decoration.
  12. Assemble Cake Layers: Place one cake layer on a serving plate. Spread an even layer of buttercream on top. Optionally sprinkle flaked almonds between layers.
  13. Stack Layers: Place the second layer on top, gently pressing to adhere. Repeat with the third layer.
  14. Apply Crumb Coat: Cover the entire cake thinly with buttercream to seal crumbs. Refrigerate for 10-15 minutes to set.
  15. Pipe Final Decoration: Transfer remaining buttercream to a large piping bag fitted with a star tip. Pipe wavy vertical lines starting from the base to top around the cake for a knitted effect.
  16. Add Facial Features: Roll two small black fondant balls or use chocolate drops for the eyes and attach them to the front of the cake.
  17. Attach Nose: Roll a larger red fondant ball or place a small red bauble as the nose. Ensure any non-edible decorations are removed before serving.
  18. Add Antlers and Final Decorations: Press two twigs into the top of the cake to mimic antlers. Decorate with sugar-coated cranberries, whole almonds, and chocolate gingerbread men as desired.

Notes

  • For aquafaba, use the liquid from canned chickpeas as a vegan egg substitute to create a fluffy buttercream without eggs or dairy.
  • If you do not have three cake tins, bake layers sequentially, covering batter with a tea towel and stirring gently before pouring.
  • Make sure to watch the butter carefully while browning to prevent burning; remove from heat as soon as it smells nutty and turns golden.
  • Chilling the brown butter overnight is essential for setting the buttercream for easier whipping and consistency.
  • To adjust buttercream consistency, add more icing sugar if too soft or additional butter if too thick.
  • Do not overwhip the buttercream once aquafaba is added to avoid it becoming too soft.
  • Remove any non-edible decorations, such as hooks or wires from baubles, before serving the cake.

Keywords: vegan cake, almond cake, brown buttercream, vegan buttercream, dairy-free cake, holiday cake, Christmas cake, layered cake, reindeer cake

Find it online: https://thehungrymason.com/vegan-almond-and-brown-butter-reindeer-cake-recipe/