GEL CAKE RECIPES

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VEGAN CHRISTMAS CAKE RECIPE | BBC GOOD FOOD



Vegan Christmas cake recipe | BBC Good Food image

Substitute eggs for chia seeds in this vegan take on a traditional Christmas cake. The coconut oil adds a great background flavour and keeps the cake moist

Provided by Sophie Godwin – Cookery writer

Categories     Afternoon tea, Dessert, Treat

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 2 hours 10 minutes

Yield cuts into 12 -15 slices

Number Of Ingredients 15

1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
zest and juice of 1 orange
zest and juice of 1 lemon
150ml rum, plus extra for feeding
250g coconut oil
200g light soft brown sugar
4 tbsp chia seeds
175g plain flour
100g ground almonds
½ tsp baking powder
2 tsp mixed spice
1 tsp ground cinnamon
¼ tsp ground cloves
100g flaked almonds
1 tsp vanilla extract

Steps:

  • Put the dried fruit, zests and juice, rum, coconut oil and sugar into a large pan set over a medium heat. Give it a good mix, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a large bowl and leave to cool for 30 mins.
  • Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
  • Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
  • Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. Leave the cake to cool completely in the tin.
  • To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.

Nutrition Facts : Calories 550 calories, FatContent 25 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 57 grams sugar, FiberContent 3 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.15 milligram of sodium

RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM



Rainbow Layer Cake Recipe - BettyCrocker.com image

You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by Angie McGowan

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  • Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  • Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  • Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g

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