Remove approximately half of the prepared vanilla buttercream from the mixing bowl and set aside. This will be used for the inside of the cake and pink swirls on top of the cake. Add in the butter, in small pieces, to the dry ingredients and mix on low until it looks like coarse sand. For those who don’t know, shortening is a 100% fat product made of vegetable oil. The latter undergoes hydrogenation to change from liquid to solid. To use it in a bundt cake, simply open the can and blend the cream layer with the coconut water. Then, add the same volume of milk called for in the cake recipe. You can also buy soy milk with vanilla or other flavorings to enhance the cake’s flavor. 5 – Almond Milk

To make a bundt cake dairy-free, you simply need to replace the butter and milk with non-dairy alternatives. You’ll also have to find an egg replacement if you want a completely vegan cake. For that reason, choose a brand that has the same viscosity as dairy milk so that you don’t alter the cake’s texture. Substitute the Eggs (Optional)

What Exactly is Chocolate Ganache?

Like shortening, you can use a 1:1 ratio to swap butter for margarine. However, make sure to buy plant-based margarine since some manufacturers can use milk or animal-derived ingredients, like whey, in the product. 3 – Oil First, using my go-to Vanilla Cake recipe, I swapped out the regular milk and added in chocolate milk instead. The results were amazing. A soft and fluffy crumb with a light milk chocolate taste. Chef’s kiss!

Texture: Thanks to its high-fat content, butter improves a cake’s texture. When creamed with sugar, butter traps air that expands when baked, resulting in a fluffy, tender cake. Combine the batter. Alternate adding the dry ingredients and the oat buttermilk to the mixer. I usually add about 1/4 of the total at a time and scrape the sides as I go to make sure it’s mixing well. Beat the wet ingredients. Use an electric mixer to beat the oil, sugar, eggs and vanilla extract until smooth. This should take about 1 minute at a medium speed. Scrape the sides of the bowl if needed. While the cake is cooling, beat the shortening and vegan cream cheese until light and fluffy and fulling combined. Add the vanilla extract, spices and oat milk, beating until combined.Butter is an essential component in baking—and for good reasons! The former provides flavor, texture, and structure to the cake. If you are looking for another fun Easter or Spring inspired cake, I highly suggest giving my Strawberry Almond cake a go! For instance, a chocolate bundt cake typically has ganache glazing poured on top. The former is a sauce made of cream and chocolate.

Soy milk makes an excellent substitute for milk because it’s rich in fats and proteins. It’ll help hold the cake’s structure. Without a doubt, the best thing about a Mini Egg chocolate ganache, or any ganache for that matter, is that it can be made a day or two before you need it to fill a cake. Prepare the ganache according to the recipe, pour it into a shallow air-tight container, and store it in the fridge. When you are ready to fill the cake, simply take out the ganache and give it a stir. However, if you’re vegan or simply allergic to eggs, you can still find other alternatives to use in the recipe. Those include: 1 – Egg Replacer Milk proteins, like casein, form a network in the batter, holding it together and helping it rise in the oven.Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary. The last step of this Mini Egg cake cacophony is the buttercream frosting. Again, using my go-to Vanilla Buttercream recipe as the base, I added in half a cup of chopped Mini Eggs and a healthy splash of brightly colored confetti sprinkles. This frosting was everything fun! Chunks of Mini Egg yum, pops of spring pastels, and that dreamy smooth vanilla buttercream to round out the flavor profile. Sure, eggs are usually grouped with dairy products in the supermarket. However, they’re not dairy products.