Vegan Fraisier Cake
Vegan Fraisier Cake a delicious and creamy dessert with diplomat cream, vanilla sponge cake, marzipan and strawberries in a new easy step by step video recipe.
Share this post
Vegan Fraisier Cake
Vegan Fraisier Cake is a classic French dessert revisited in our vegan version with a thin marzipan layer crafted as strawberry skin.
Discover the full recipes for each element of this dessert: Vegan Pastry Cream, Vegan Diplomat cream and Vegan Sponge Cake explained in details.
250 ml Plant based milk (Neutral taste, best results with soy and oat)
30 gr All Purpose Flour
100 gr Organic Granulated Sugar (Beetroot, or the sugar you prefer)
50 gr Plant-Based Butter
1 tsp of Lemon Juice
1/2 Vanilla Pod / or 1 tsp Vanilla Extract
Lemon zest of 1/2 lemon
1/2 tsp of Agar-Agar
1/4 tsp Xanthan Gum
Pinch of Salt
250 ml Vegan Whipping Cream (Chantilly cream)
Vegan Pastry cream
300 gr All Purpose Flour
300 gr Granulated Sugar*
300 ml Plant-Based Milk (we used soy – unsweetened )
200 gr Vegan Butter (50% fat or higher)
65 gr Apple Cider Vinegar
15 gr Baking Powder
1 Vanilla pod (seeds) – or – 2 tsp Vanilla extract
1 tsp Lemon Extract
- Pinch of Salt
150 gr Marzipan
8 gr Red Vegan Colouring Powder
- 300 gr Strawberries
The ingredients are for an 8 Portions Cake
Baking Pan 21 cm / 8 inch
Delicious, creamy, light and moist are only some of the adjectives to describe this easy vegan version of a French traditional dessert that made history.
Two Layers of vanilla sponge cake, with fresh strawberries in a delightful vegan diplomat cream, topped by a thin layer of marzipan.
Today we prepare together many different recipes starting as always from zero.
Vegan Pastry Cream to fold with Chantilly cream to make Vegan Diplomat cream.
Any of this three creams can be used in many desserts of different kind.
We will also prepare a moist and delightful vanilla sponge cake that you can use as base for many other cakes and desserts.
Let us have some fun and express some creativity today.
We will be crafting some marzipan into a delicious “strawberry skin” like top layer, watch the video and keep reading for more details.
Start preparing the vegan pastry cream, first remember to sift all the dry your dry ingredients, it will help you later to avoid clumps when mixing in the liquid.
With a sharp knife make an incision along the vanilla pod. With your fingers gently open the vanilla pod and scrape the vanilla seeds with the back of the knife. You can alternatively use vanilla extract if you prefer.
Start adding the plant-based milk to a heavy saucepan. Add the zest of 1/2 lemon to the plant-based milk.
Blend a first time using a hand blender until homogenous (a high-speed food processor and a normal blender will work too). This step is essential if you want to pipe your cream using smaller piping tips. The aroma of the lemon zest will be more incorporated in the cream.
Add the sugar in the mixture, whisk to dissolve it.
Add the sifted flour into the heavy saucepan, while whisking to prevent clumps formation.
Adding the flour into a cold liquid should prevent bigger clumps formation, but don’t panic even if you end up having some as we in the next step you need to blend with a hand blender a second time.
Blend until you have a smooth mixture with no visible zest or any particles.
Add the lemon juice, salt, Xanthan Gum and Agar-Agar.
Add the vanilla seeds you previously scraped from the vanilla pod (or the vanilla extract).
Add the plant-based butter and briefly whisk.
Place the heavy saucepan on a medium heat and keep a close eye to the cream.
You need to whisk the pastry cream to prevent the cream from sticking to the sides and bottom of the pan and burn.
As you whisk the cream will gain consistency and get thicker.
Bring the pastry cream to a boil, after a few minutes the cream will reach the right consistency as shown in the video.
Remove from the heat once you are happy with the consistency, keep in mind that as the cream cool will get thicker.
Pour the cream while hot, into a medium size bowl, and cover with cling film to contact.
Let the pastry cream cool at room temperature first.
Once the bowl is cool to touch, leave the pastry cream in the fridge for 4-6 hours to set completely.
Vegan Vanilla Sponge Cake
Preheat the oven (fan on) at 180ºC / 350ºF.
Prepare 2 baking pan 21 cm / 8-inch diameter greasing the sides and lining with parchment paper.
Prepare vegan buttermilk; mix apple cider vinegar with the plant-based milk, leave aside 10-15 minutes.
Using a big bowl and a sifter add the flour, a pinch of salt, baking powder and sugar. Whisk the dry ingredients together.
In a second bowl add the buttermilk you left aside, lemon extract, vanilla, and plant-based butter. Briefly whisk to combine.
Add the wet ingredients, all in once, to the dry ingredients.
Whisk the batter until the ingredients are just incorporated, it should look smooth and homogeneous.
The batter will have a liquid consistency, so you can pour it in your baking pans.
Fill both cake pans, with the same quantity of batter, to the half of their capacity.
Bake the cakes in the oven, middle rack, at 180ºC/ 350ºF for 25-28 minutes (you need to change your oven settings to static now / fan off or in the new oven models select the function that simulate a static oven).
Do not open the oven before at least 22 minutes or your cakes will collapse.
Bake the cakes until the cake top looks golden colour. Using a wooden toothpick check that it comes out clean or with few crumbs attached.
Remove the cakes from the oven once baked and let them cool 15 minutes on a cooling rack.
You can now run a small knife or spatula around the cake edges and remove the cake sponges from their baking pans, let them cool completely before cutting.
The sponge cake can be frozen, and it will last up to one month at – 18 ºC / -0.4 °F or below. Once unfrozen need to be consumed within 3 days.
Vegan Diplomat Cream
To prepare the vegan diplomat cream you need to have Chantilly cream and pastry cream and fold them together.
Take the vegan pastry cream that has set in the fridge and work it with a whisk.
Whisk until it reaches a smooth and creamy consistency, then leave aside in the fridge while you prepare the Chantilly cream.
In our recipe we are using a whipping cream that has already sugar and vanilla in it, so we have our Chantilly cream ready, we just need to whip it.
If you are not able to find one already made or you want to make your own Chantilly cream, simply add powder sugar and vanilla extract to plant-based heavy whipping cream.
In a stand mixer fitted with a whisk attachment add 250 ml of plant-based whipping cream (Chantilly cream).
Whip at maximum speed until the cream is whipped to stiff peaks.
In a large bowl add all the vegan pastry cream.
Add the Chantilly cream (whipped cream) to the pastry cream, and gently fold the two together.
Use the diplomat cream you have just made to fill a piping bag with a round tip to make the vegan fraisier cake.
First step in making a fraisier cake is having perfect cake edges.
For this reason, we need to cut the vanilla sponge cakes we have prepared.
Make sure you have two cake moulds of two different sizes. They both need to be slightly smaller than the baking pans you use to bake the vanilla sponge cake (21 cm / 8 inch).
Take the first sponge cake and using a cake mould cut the edges.
The first cake mould needs to be just a bit smaller than the baking pan used in the recipe (you can use a mould or anything else in substitution).
This first mould will also be used to set the fraisier cake in the fridge, so make sure you can easily remove the cake from the mould, once set, choosing something appropriate (watch the video for reference to this point).
Using a knife cut the surface of the sponge cake to remove the caramelization and make it completely flat.
This will be the base of our vegan frasier cake.
Take the second sponge cake and using a smaller mould cut the edges of the cake.
Using a knife cut the sponge cake in a half.
Now take the first sponge cake you have cut. Apply an acetate strip around the cake edges.
Insert the cake in the mould, and make sure there are no folds in the acetate strip.
Cut fresh strawberries in half, then place them standing all around the cake edges, with the cut side facing the acetate strip.
Once you form a crown around all the cake edges, pipe the vegan diplomat cream inside.
Pipe the cream leaving no gaps or air bubbles. You should pipe enough diplomat cream to reach the same height of strawberries.
Take the second sponge cake and place it on top. Make sure to place the sponge cake exactly in the centre of the dessert, as you will need to leave a small gap around the edges (this is the reason why, you used a smaller mould to cut this sponge cake).
Once you place the second sponge cake, flat on top, pipe the remaining diplomat cream around the edges.
Cover the space between the acetate strip and the second sponge cake piping following the gap between the two.
Use a spatula to smooth out the diplomat cream in an even layer on the surface of the cake.
Let the cake set in the fridge for 6 hours.
Is time to create the top layer of the cake, a thin strawberry skin, made with marzipan a red food colouring powder.
Take a sheet of parchment paper. Work the marzipan with a rolling pin.
Dust the rolling pin with some powder sugar, to make handling the marzipan easier.
Roll the marzipan into a thin layer, big enough to cover the top of your cake.
Using the red food colouring powder, dust all the surface of the marzipan.
Using a fork, starting from the centre of the marzipan draw some circular rays.
Use a brush to spread and then remove the excess of the colouring powder.
Press with the fork tines on the marzipan following the lines you draw.
Keep repeating the process until you cover all the surface, recreating a strawberry skin effect.
Take the cake out of the fridge and gently remove it from the mould.
Using the same mould to cut the marzipan and remove the excess.
Remove the acetate strip from the cake with the help of a spatula.
Carefully place the marzipan on the cake, make sure that it sits exactly in the middle and its edges correspond to the cake edges (If you want you can freeze the marzipan for few minutes to make handling easier).
You have an amazing Vegan Fraisier Cake ready for serving!
The Vegan Fraisier Cake is served cold and can be stored in the fridge for 2-3 days.
The Vegan Fraisier cake can not be frozen as the diplomat cream contains agar.
We are looking forward to hear your feedback preparing the Vegan Fraisier Cake, let us know what you think about this dessert and feel free to share it with anyone you think may like it.
Drop a comment below for any query or if you have experimented any variation with our Vegan Fraisier Cake recipe that you want to share.
Let’s change the world today one dessert at the time.