1.21.2016

Vegan Kentucky butter cake

It’s no secret I have a small obsession with cupcakes. There’s just something utterly magical about tiny little cakes with fluffy frosting piped on them, what can I say? However for a recent family gathering I decided to think outside the wrapper … and let me tell you, it was a smashing success. And by smashing I mean we ate every last crumb of this delicious little dessert.

Some of you may already be familiar with it, but I wasn’t prior to making it this time – the Kentucky butter cake. I stumbled upon a recipe for it on Facebook one morning and saved it because it looked simple enough AND you make it in a bundt pan, which I’m always looking for ways to use that forgotten kitchen item.

So here’s the dealbreaker when it comes to this recipe. It’s “butter” cake, which means a primary ingredient is – you guessed it – butter, so you cannot afford to skimp on the good vegan butter with this recipe. I used Earth Balance buttery sticks and the results were absolutely phenomenal.

If you’re on a diet or looking for some lowfat dessert ideas, just go ahead and exit this post right now (and probably my blog), because you are not going to find that with this recipe.

The beauty of this cake is it’s relatively simple and “plain jane,” so you can bake it and bring it along for any occasion!



Kentucky butter cake
(makes one bundt cake)
Cake ingredients:
3 cups all purpose flour
2 cups white sugar
2 sticks of vegan butter (or 1 cup)
1 cup cashew milk
1 cup vegan sour cream
1.5 TBS vanilla extract
1 tsp baking powder
1 tsp baking soda
dash of sea salt
dash of cinnamon

Glaze ingredients:
1 stick of butter (or ½ cup)
1 cup white sugar
2 TBS water
2 tsp vanilla extract
powdered sugar for dusting

Directions:
Preheat your oven to 325 and grease and flour your bundt pan, set aside. In a large mixing bowl combine flour, sugar, baking soda, baking powder, sea salt and cinnamon. Stir in softened (not melted!) vegan butter, cashew milk, vegan sour cream and vanilla extract. Combine until fully mixed. Pour batter into your bundt pan and bake for one hour. (You may need to bake an additional 10 minutes depending on how fickle your stove is). The cake should pull away from the sides a tad and spring back when you touch it.

Using a skewer, poke holes all throughout the cake. (We want to let all the buttery glazy goodness soak in)! Set aside so you can get started on the delicious glaze.

In a medium sauce pan on medium-high heat, mix your butter, water and vanilla extract. Once the butter melts, stir in white sugar. Once dissolved, pour the glaze over the cake and allow it to cool completely. Once it’s cooled, place your serving plate over the bundt pan and flip it over. Gently tap the pan to ease the cake out of it. Dust top with powdered sugar.

Serve to your favorite family and friends and listen to them rave how delicious this amazing cake is!


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2 comments:

  1. We made this last night. Your so right, its amazing. Nothing left!

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  2. Does this have to be cashew milk or can you substitute any non-dairy milk? Do you just prefer cashew milk or does it make a difference in the final product? Can't wait to try it... looks absolutely delicious!

    ReplyDelete