Vegan Easter Nectarine Cake

Servings:

Author:

Prep Time
20 minutes

Cook Time
35 minutes

Dessert

Baking

vegan cake Easter cake nectarine

Instructions

1 Preheat your oven to 180c and line two 16cm cake tins with baking paper.
2 Add the apple cider vinegar to your milk and set aside for 5 minutes.
3 In a large mixing bowl cream together the sugar and olive oil until pale
and fluffy, then whisk in your milk mixture. Sift in the dry ingredients and
fold these into the wet mixture until fully combined.
4 Divide your batter between the two cake tins and place these into the oven to
bake for 35 minutes and a toothpick comes out clean. Leave to cool completely on
a wire rack.
5 For the nectarine jam, de-stone and slice your necatrines and add these to a
saucepan with a splash of water. Bring the heat to medium and leave these to
stew and soften. Add sugar to taste.
6 For the frosting, use an electric whisk to beat the butter until pale and
fluffy. Gradually add in the icing sugar whilst whisking and then your food
colouring/blue spirulina.

To create the speckled egg appearance, gently fold in yout chopped dark
chocolate.
7 Assemble your cake by piping a ring of frosting around the edge of one of your
sponge layers and fill the centre with your nectarine compote. Place the second
cake on top and use the remaining frosting to cover the entire cake. Decorate
with some extra nevcatrine slices and mini Easter eggs!