Vegan Grinch Poke Cake

Vegan Grinch Poke Cake is delicious and perfect for Christmas. It contains all-purpose flour, granulated sugar, baking powder, baking soda, salt, soy milk, apple cider vinegar, vegetable oil, vanilla extract, green gel food coloring, raspberries, cornstarch, lemon juice, vegan butter, powdered sugar, and red & green sprinkles. These items are very simple, and we can get them easily from any supermarket. This cake is completely dairy-free and egg-free, making it safe for a vegan diet. Utilize the vegan butter and soy milk to make the creamy frosting and soft cake. This cake has 460 kcal in one serving. This cake stores nicely, so we can easily make it in advance. Serve this Vegan Grinch Poke Cake with chocolate truffles, almond milk, and cookies.

STATS:

• Calories: 460 kcal
• Prep time: 25 minutes
• Serving size: 1 slice
• Cuisine: American
• Total time: 3 hours
• Course: Dessert
• Diet: Vegan
• Cook time: 30 to 35 minutes
• Serving: 15 slices

EQUIPMENT:

• 9 × 13-inch baking pan
• Medium saucepan
• Big mixing vessel
• Measuring cups
• Whisk
• Hand mixer
• Rubber spatula
• Wooden spoon
• Cooling rack
• Measuring spoons
• Piping bag

INGREDIENTS:

GREEN CAKE:

• 3 cups all-purpose flour
• 1 & ½ cups granulated sugar
• 2 tsp. baking powder
• One tbsp. apple cider vinegar
• 1 tsp. baking soda
• ½ tsp. salt
• 1½ cups soy milk — unsweetened
• Half cup vegetable oil
• 1 tbsp. vanilla extract
• Green gel food coloring

RED RASPBERRY FILLING:

• 2 cups raspberries — fresh or frozen
• ⅓ cup granulated sugar
• 1½ tbsp. cornstarch
• 2 tbsp. water
• 1 tsp. lemon juice

VEGAN GREEN FROSTING:

• 1 cup soft vegan butter
• 4 cups sugar powder
• 2 tsp. vanilla essence
• 2–3 tbsp. soy milk — unsweetened
• Green gel food coloring

DECORATION:

• 2 tbsp. red heart sprinkles
• 1 tbsp. green sprinkles

INGREDIENT NOTES:

ALL-PURPOSE FLOUR:

• Add the all-purpose flour to prepare the soft and fluffy cake. Measure it correctly to avoid making the cake too dense.

SOY MILK:

• Use the unsweetened soy milk to prepare the vegan buttermilk. Mix the milk it with vinegar to help form a soft texture of cake. Utilize the vegan milk instead to make it safe for them.

APPLE CIDER VINEGAR:

• Include the apple cider vinegar to coagulate the vegan milk & reacts with baking soda to raise the cake.

VEGETABLE OIL:

• Add vegetable oil to keep the cake moist & soft. We can use canola, or avocado oil for this purpose.

RASPBERRIES:

• Use fresh or frozen raspberries to prepare the red filling. They provide a naturally sweet and fruity taste and create the red color inside the cake.

CORNSTARCH:

• Include the cornstarch to thicken the raspberry filling. Mix it with water before adding it to prevent lumps.

VEGAN BUTTER:

• Add softened vegan butter to prepare the creamy frosting. Make sure it is completely dairy-free.

INSTRUCTIONS:

CAKE:

1. First, warm the oven at 350°F then apply the oil lightly on the baking pan and line it with parchment paper.
2. Combine the soy milk and apple cider vinegar in a small vessel, then stir and leave it for around five minutes to prepare the vegan buttermilk.
3. Add the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to the large mixing vessel and whisk them until they get combined.
4. Then include the prepared vegan buttermilk, vegetable oil, and vanilla extract in the dry ingredients and mix until combined. Add the green gel food color and mix till it gets bright green.
5. Add the batter in cake pan & spread it equally then bake for thirty to thirty-five minutes or till the toothpick comes clean.

RASPBERRY FILING:

1. Now add the raspberries, granulated sugar, and lemon juice to the medium saucepan. Cook over medium heat until the berries get soft and release their juices.
2. Mix the cornstarch with water in a small vessel, then add it to the raspberry mixture and stir continuously until it gets thick. Put it on the shelf & cool it.
3. When the cake gets cool, then utilize the handle of a wooden spoon to poke the holes in it equally throughout the cake.
4. Now add the cooled raspberry filling slowly to the cake till all the holes are filled properly, then put it in the fridge for around 30 to 45 minutes.

GREEN FROSTING & DECORATE:

1. Include the softened vegan butter in the mixing vessel and beat it with an electric hand mixer until it gets creamy.
2. Then include the powdered sugar, vanilla extract, and soy milk gradually and mix until the frosting gets smooth and fluffy.
3. Add some drops of green gel food color, then mix till the frosting gets evenly colored.
4. Now add the prepared green frosting equally on the chilled cake and spread it with a rubber spatula.
5. Then add the red heart sprinkles and green sprinkles on it and put it in the fridge until ready to serve. Make equal slices and serve the cake.

SERVING SUGGESTIONS:

FRUITS:

• Fresh Strawberries
• Raspberries
• Blueberries

DRINKS:

• Hot Chocolate
• Almond Milk
• Coffee
• Green Tea

DESSERTS:

• Vegan Brownies
• Christmas Cookies
• Vegan Sugar Cookies

HOLIDAY TREATS:

• Gingerbread Cookies
• Christmas Cupcakes
• Chocolate Truffles

TIPS:

• Utilize the gel food color to provide bright green color.
• We have to avoid overmixing the cake or it will get dense.
• Add the completely cooled raspberry filing in the cake or else the cake gets soggy.

STORAGE INFORMATION:

FRIDGE:

• Add the cake in the tight box then store for 4 days.

FREEZER:

• Slice the cake, wrap them in plastic, then add them in the box and store for one month.

FAQs:

Can I make this cake in advance?

• Yes, we would prepare this cake one in advance and store it in the fridge till required and include the sprinkles before serving.

Is this cake completely dairy-free?

• Yes, this recipe uses soy milk and vegan butter instead of regular dairy products. We have to check the labels of sprinkles and other pack ingredients for this purpose.

NUTRITIONAL INFORMATION:

Calories: 460 kcal

Net carbs: 70 g

Iron: 2.5 mg

Total carbs: 72 g

Vitamin A: 25 mcg

Fiber: 2 g

Calcium: 35 mg

Protein: 3 g

Serving size: 1 slice

Sodium: 250 mg

Servings: 15

Potassium: 130 mg