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Vegan Bento Cake for my birthday
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Vegan Korean Bento Cake

This Vegan Korean Bento Cake is made with a simple vanilla sponge and vegan strawberry jam. It's perfect for serving 2 - 4 people.
Prep Time20 minutes
Cook Time25 minutes
Decorating time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Korean
Diet: Vegan, Vegetarian
Keyword: apple cider vinegar, baking powder, caster sugar, plant milk, self raising flour, vanilla paste, vegan white chocolate, vegan yogurt, vegetable oil
Servings: 4 people
Calories: 887.04kcal

Equipment

  • 3 4 inch baking tins or silicone mould
  • 1 6 inch lunchbox / container
  • 1 6 inch square of sandwich paper or baking paper

Ingredients

For the cake

  • 150 g self raising flour
  • 0.5 tsp baking powder
  • 75 ml vegetable oil
  • 150 g caster sugar
  • 150 g vegan yogurt
  • 50 ml plant milk
  • 0.25 tsp apple cider vinegar
  • 0.5 tsp vanilla paste

For the filling

For the icing

  • 150 grams vegan butter softened
  • 0.5 teaspoon vanilla paste
  • 300 grams icing sugar

Instructions

For the cake

  • Pre-heat the oven to 180 C / 356 F / gas mark 4 and line your cake tins with baking paper.
  • Sift the flour and baking powder. into a large mixing bowl.
  • In a separate bowl or jug, mix together the oil, caster sugar, yogurt, milk, apple cider vinegar and vanilla paste.
  • Pour into the flour and mix well until combined.
  • Pour the cake batter into your tins and bake for 20-25 minutes or until they are bouncy to the touch and a skewer comes out clean.
  • Once the cakes are ready, allow them to cool completely before decorating.

For the icing

  • In a mixing bowl add the softened butter and beat using an electric whisk for 1-2 minutes or until it is smooth and creamy.
  • Add the icing sugar and vanilla paste and beat until pale and fluffy.
  • Colour your buttercream and divide between piping bags depending on your design.
  • Place a small dollop of the buttercream into the centre of you sandwich / baking paper square.
  • Add the first layer of the cake, pipe a border of buttercream around the top and then fill with some of the strawberry jam.
  • Repeat with each layer until you reach the top.
  • Cover the cake in the buttercream and pipe your chosen design.
  • Carefully transfer the cake to the lunchbox container and serve!

Nutrition

Calories: 887.04kcal | Carbohydrates: 158.33g | Protein: 5.98g | Fat: 25.78g | Saturated Fat: 6.46g | Polyunsaturated Fat: 7.1g | Monounsaturated Fat: 9.94g | Trans Fat: 0.16g | Sodium: 315.02mg | Potassium: 82.81mg | Fiber: 1.32g | Sugar: 123.71g | Vitamin A: 1481.88IU | Vitamin C: 7.61mg | Calcium: 106.73mg | Iron: 0.6mg