How to Make a Vegan Chantilly Cake
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- Опубликовано: 30 сен 2024
- #cake #vegan #baking #cakedecorating #whippedcream #mothersday #ASMR
Vegan Chantilly Cake is just 2 simple recipes and some whipped cream! That's all! But this easy cake is so light & refreshing it will become your favorite cake ever! I have a homemade vegan whipped cream recipe for you if you can't get the easy SILK brand!
TIMESTAMPS:
1:14 WHITE CAKE RECIPE
11:28 MIXED BERRY COMPOTE RECIPE
16:25 VEGAN WHIPPED CREAM CONVERSATION
18:50 BUILDING THE CAKE
22:40 ICING THE CAKE
25:40 EATING THE CAKE :)
CLICK HERE FOR THE RECIPE www.gretchensv...
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Hey everyone thanks for checking out this NEW RECIPE for CHANTILLY CAKE!
I hope you will try it~ It is so light & fluffy & refreshing I seriously could have eaten the whole cake!
Hmmm, not sure how that is different from any other cake.... LOL CLICK HERE FOR THE RECIPE www.gretchensveganbakery.com/chantilly-cake/
Here are the timestamps in case you want to get right to it!
TIMESTAMPS:
1:14 WHITE CAKE RECIPE
11:28 MIXED BERRY COMPOTE RECIPE
16:25 VEGAN WHIPPED CREAM CONVERSATION
18:50 BUILDING THE CAKE
22:40 ICING THE CAKE
25:40 EATING THE CAKE :)
CHECK ME OUT ON PATREON www.patreon.com/gretchensbakery
Baking is a science and your explanations on each step of the process is priceless to me as it helps me to understand the “Why and How” of this process, so please continue to explain as it only helps us to become proficient bakers! 👩🏻🍳 🎂
One more beautiful Gretchen’s cake. I tried a lot of Gretchen’s recipe and never had any problem with them. Always everything tastes great and hard to tell that “ this is vegan dessert without eggs and dairy”... no one can not believe! The cakes and desserts are rich but without any heaviness in the stomach, no “ brick feeling”... This is totally amazing results. Thank you, dear Gretchen for you wonderful recipes and generous sharing of your skills with us!
Awesome! thank you so much!
No, No, We LOVE the way you explain everything, You have such a soothing voice, makes me feel like I can actually make some of these beautiful desserts:))))😍😁🤩😘
thank you!
She really does have a soothing voice
We made this cake for my son's 2nd birthday cake. It's the best vegan vanilla cake I have ever tried! even in the fridge for many days it didn't dry out. We used vanilla sugar in it too. And used Natures charm coconut whipping cream and 2x Soyoyo Soy Whip Cream (I live in Australia) So good with the berries! Thank you so much for your recipes Gretchen! xoxo
I love this recipe! I have been following you since you had your bakery. I still use your regular cheese cake recipes and always get compliments! Thank you for your awesomeness, you are very much appreciated❤
I love that you explain and talk about the cake, what's happening and the different processes your doing. I love this style of video of yours. Don't let anyone ever make you feel bad for talking or sharing information, it's truly lovely and so much more rewarding to watch than these 3 minute recipe videos that seem to be all over the place with no talking or personality. I come here for you because your so warm and inviting. It's like sitting in a friends kitchen xxx
aweee thank you so much!
Happy Happy Birthday Miss Gretchen:))) Much Health & Happiness to you:))))🥳💚💚🌺🍰🎈🎉
Perfect for mothers a day Gretchen! My mom loves cakes like this! Yum! Although this year making her a cake that looks like a jewelry box.. which I will have to use ganache for. I’m going to attempt it anyway! Wish me luck! I think I will make her this cake for her birthday!
Fabulous recipes. Please keep on explaining in detail. ! Do you think I could make it gluten free? With bobs red mill GF flour blend. ? Thanks
This cake gave me the idea for a swedish princess cake. I will use your pastry cream recipe as well, meaning I'm more or less set to make a vegan version.
You use natural, true ingredients here especially...this is the real traditional...not as replacer, but aquafaba made to use forever this way as rising and moistening element I'm sure even before it became so much known to all....great!
I’m 30 minutes middle of nowhere Florida too. Thankfully my town is hippies so more vegan dairy items but still takes preplanning or rethinking when out of stock that week 😢
I don’t think you over teach. When you are talking I feel as though I am in pastry school and I am learning something. Also when you talk you help me understand and trouble shoot problems that have happened with my other cakes E.g the emulsification situation with the paddle vs whisk.
Thank you!
I, like many others, appreciate your detailed explanations. And, for others, they can jump ahead a bit - problem solved! Thank you for all your work (and details). I also love that you introduce us to so many new vegan ingredients.
Hi I know this video is a yr old, but if I make this cake a day a head not assembled, how do you recommend to store the cake? I know in the past when I stored premade vegan cakes (particular vanilla or yellow cakes) in plastic wrap, they got stodgy. Also I do have your book, is this recipe in there? I will make this on Friday for my mum’s bday using strawberries and if I can find cranberries I’ll try that trick as well. My plan is to make the compote and cake a day ahead then assemble it, the day of. Thanks for the recipe. Best
Hi yes he will definitely have to store this cake in the refrigerator but there’s no need to wrap it. I never do ..the Icing is “the wrapping” 🤣
You can definitely leave out the cranberries I just like to add them for some added thickener but since he will be making yours a day ahead of time it will give it time to thicken up in the refrigerator
@@GretchensVeganBakery ahhh perfect! Thank you for the reply! I really appreciate it! Will put it in the fridge, not yet assembled, not wrapped! I know afterwards once the cream is on it needs to be put in the fridge. Although it has been cool in NY these last few days. TY! 🌱💚
The cake looks phenomenal! Tbh, in my opinion, you give an appropriate amount of explanation in your videos. I always find myself getting a little confused when I watch most recipes on youtube because they over simplify things that they think are obvious but aren’t at all obvious to people who haven’t followed the recipe before.
Thank you for the feedback & encouragement to continue this way
This is exactly how I feel! Like some stuff might be common knowledge for expert cake decorators but for beginners it can be like trying to learn Chinese when your first language is Spanish😂 so it helps to have thorough explanations
Planning on making this one for my daughter’s birthday! Thank you for the thorough explanation❤
Oooo thank you soo much I cannot wait to make this recipe!
Hi Gretchen! I am so glad I found your video! I've been going nuts trying to find something simple and easy to make for a DAIRY FREE WHIPPED FROSTING for a cake. I was disappointed that Vons doesnt sell it by the container anymore at their bakery. So I needed to find an alternative since i am making a birthday cake for my boyfriend. He is lactose intolerant and I wanted to make a vanilla wafer banana whipped cream cake (his favorite! 😊)
So all you have to do to make this frosting is to just use an electric mixer and just whip the cream and it will form? No extra ingredients needed? If so, I found the Silk brand dairy free whipping cream at my Vons, I'm going to try it! It looks lovely on your video! ❤
Yes correct! Silk is my favorite, you can add sugar if you like, heres more about ALL the whipped cream !!
ruclips.net/video/PsbcB5Dd5C8/видео.html
@@GretchensVeganBakery Thank you Gretchen! Sounds great! Also I saw on another channel, Preppy Kitchen, you can add powdered sugar, vanilla extract, and (to make it more hold together) mascarpone cheese.
Would you recommend the above to the whipped frosting as well?
Will this cake freeze well with the vegan whipping cream? Thankyou for such a beautiful recipe!
Hi Thankyou! Whipped cream does not freeze well whether it is vegan or not. Always best to serve whipped cream cakes as soon as possible, but they will last up to 3 or 4 days refrigerated, however the integrity starts to compromise
Happy Birthday 🎉, dear chef Gretchen!!!!
Omg! My favorite cake and vegan!? Are you Jesus? Lol
Haha 😆
Looks awesome for vegan cake. Will definitely try it👍🏼
Thanks! I hope you do
Early Squad:))) Hi Gretchen:)))💚💖💚
When chilling your cake for the 30 minutes, did you also chill the whipped cream then rewhip?
Yes! Exactly! Good question, I did mention that I re-whipped it which caused it to get slightly grainy - close to overwhipped
That looks really delicious Gretchen. I did the Same I have 2 bags of cranberries in my freezer.
I’ve been trying to make a vegan strawberry cake and it’s so hard. Three cakes and only one was okay. Might try this instead.
I hope you try!!
Also, have you seen this one!?? www.gretchensveganbakery.com/strawberry-cake-recipe/
ok so i just made this cake today and im keeping it as my main cake recipe :)
WOOHOO! yeah! Thanks for the feedback so others know it's a great recipe!
cake looks good , could you whip the aqua faba and fold it in at the end to make it lighter?
thanks! Aquafaba is very tricky to work with and would probably cause the icing to break down quickly so I would not do that
Do you sell them my daughter loves this cake and we can't fine one here in orlando
No, sorry I don’t sell my cakes!
My favourite plant-based butter is Miyokos truly cashew milk cultured butter :-)
That batter is SO delightfully light and fluffy...:-)
Also, one thing I do with such cakes sometimes is add bit less sugar in the batter and heat up some water and a bit of that sugar till it boils for a while maybe with some flavour according to the cake like here, orange zest and some vanilla and then I add it on top of the cake spoon by spoon till the surface has soaked it up and its so much more wonderfully soft & moist cake then cool and then I add the filling or icing.
I might add some spices like cinnamon stick and a clove or two for flavour here while making the compote...if that'd be alright...Would it make a difference much here or would it interfere with the light, clear flavour?
What a beautiful idea I love all those flavors you named! Sounds wonderful!
Just bee careful when removing sugar from a recipe since sugar not only adds sweet but it also plays an important role in texture & lightness of a cake. Sometimes people take out an amount of sugar and end up with a cornbread like texture!
If you add all that is it still Chantilly cake?
Looks beautiful and delicious 😋
I love that you explain the process so thoroughly! I consider myself an experienced baker, but I am always learning from you! So, keep talking! Also, I have found that Country Crock Olive Oil plant-based butter is the best for my baking- especially my cookies!
Love your videos!!!! No you don't talk to much. Keep posting 🙏💜🌷👍
You're doing fine, be yourself, talk all you want lol! You did am awesome job and the cake looks super delicious!!!
Personally, I love how much you explain what's going on. Its so helpful esp since vegan baking isn't my first language. HA.
Wow...looks amazing! It''ll be perfect for Mother's Day. Happy early birthday!!
thank you!
A lovely, classic cake, great for one's birthday. 🎂 I have to say Gretchen's Vegan Bakery is my favourite vegan baker, her cakes are stunning. I used to subscribe to her earlier channel out of interest and in awe of the creations, although I never made anything due to all the dairy and eggs. I really appreciate the fact it's now all vegan. 😊
Love this cake!! And the detailed instructions ❤
I like that cake , I can I use aqufaba as a whipping cream topping for this lovely cake
Thank You Chef Gretchen ~ I so appreciate your thorough explanations & shared kitchen experiences.
You are helping so very many of us embrace the nuances of vegan baking while so respecfully maintaining the integrity of these classic traditions. You are a Gift to this Evolving World!
If I freeze the layers to make them solid before filling, would it change the flavor much once thawed?
No, i do it too often
@@GretchensVeganBakery thank you! I appreciate the quick response. 🙏🏻
Been following since the days of crumb boss, witness this channel's evolution throughout the years, and I just want to say a great thank you to gretchen for always producing such relaxing and nice to watch video. It's a truly great stress reliever after a long day at work.
aweee thank you so much!
Do you have to keep this cake refrigerated?
Yes. Whipped cream needs to stay cold. Would be ok for about an hour or 2 out of fridge
"I'm lazy and I don't want to clean more things' is the most relatable thing you've ever said! Haha! :)
LOL Right?!
you're a good instructor period. I started flowing you before you went total vegan and just kept following you.
Hello could I use chia instead aquafaba
Yes
Thank you for sharing your recipe. The explanation is great. I appreciate it. Xx
Happy Birthday, Fellow May-Taurean!!!
I found the Silk brand whipping cream because I wanted a less sugary frosting than buttercream for a change. And voila you made the perfect Mother's Day cake. Learn so much from your longer videos, that when you decided here to show your white cake building I applauded. You give so much fantastic verbal info, and when you show the visuals of the mixing processes and how ingredients come together...well it's like icing on the video 🎂 cake! Happy Pre- Birthday week.🎉
Thank you! And thank you for the continued support! You rock!
I didn’t know they had the huge things of them because I’ve always just used coconut cream and whipped that but now I wanna try it because i never bought dairy free whipping cream bc i’ve only ever seen it in the cans and they’re super expensive but I would totally buy a large carton of it especially since you can use it just like you would heavy cream since it’s liquid until you whip it. I was glad she showed the in depth explanation as well bc I feel like a lot of people would see the creamed sugar butter mixture separate and think they messed up so having her show that that is normal and fixable is super helpful
Can I use gluten free flour instead? ❤
Since this white cake recipe can be a tad bit tricky. I have not tried it with gluten-free flour so I cannot recommend to sub in 1 to 1.
I think I would prefer you use your favorite gluten-free white cake recipe and then combined that with all the components I’ve showed you here
I made this cake and it was a hit!
Thankyou for explaining! I watched this whole video. Its a expert tutorial. Subscribing! 💟💟💟 You are amazing thankyou so so much
awesome! thank you!
It looks beautiful! Thanks for making and sharing!
Hi Gretchen! Or anybody that can help with the silk heavy whipping cream. Do you add anything to the cream as you’re mixing it? I checked the blog but I’m not sure if I use the same ingredients as I would for the coconut milk whipping cream or not. Please and thank you!
Hi Monica, I use Silk both IN recipes (for mousses etc..) and as a whipped topping. The only time I add anything to it is when I am using it as an icing in which case I will add about ¼ cup confectioners sugar to each cup of liquid silk cream
We've both been through cooking school. You DO NOT OVERTEACH. What does that mean, even? You give as much information to replicate your results as necessary, which is the point of tutorials! This cake is simple, but even so you go into detail so that there is no room for error when your viewers try this; there's nothing worse than trying an "easy" recipe and screwing it up, right? Confidence harsher to the max! But your videos remove the variables so that doesn't happen to us. Thanks for posting : )
thank you for the reminder :)
First off…I’m sorry it has taken me so long to see this video…I wanted to say how I appreciate how much information you pass on in your videos. What you give everyone is absolute gold in everything you talk about during your cake demos. I live in Calgary Alberta and I sometimes feel like I’m in the boonies because it’s very difficult to find different ingredients. I finally was able to purchase silk whipping cream and it is such an amazing product. When I was a cake decorator, our bakery used Bettercream as our whipped topping. Silk reminds me of the bettercream in how it whips up. You really had to kinda underwhip it otherwise is would turn very stiff. But the taste of the silk is so much better…very much like real whipping cream. Happy belated birthday…you really are an amazing teacher, and your recipes are ALL amazing. I always turn to you when I need a recipe for a cake. 😊
Hi Nancy! Thank you so much! I appreciate the comment and your continued support!
I know I appreciate you going very into detail about what goes into the cake, I’m a baker myself and while I do develop a lot of my recipes I still use other peoples half the time and I LOVE your recipes! I think the detailed explanations make it a lot easier both for novice bakers and semi experienced bakers like myself. Plus having a video to see it unfolding is super helpful. I recently got into cake decorating and am definitely still a novice at that so those parts of your videos I especially appreciate. It’s hard when I’m watching a decorating tutorial and it goes way too fast they don’t explain exactly how to do it and it just makes it a lot more difficult to follow. Meanwhile yours you go into the details just enough that I know exactly what to do but not too much where My adhd attention span can’t handle it lol😂 so thank you for sharing tons of great recipes for me and bakers of all levels to follow😊
Edit: I always comment before I’m done the video and then have more to say when I’m finished lol I need to stop doing that but I can feel the struggle bc when I first went vegan like 8 years ago I lived I a rural county in Maryland bc my parents moved out there from Baltimore when I was 10. I was 16 when I first went vegan and at the time there already wasn’t a lot of vegan options like there is now but they had a tiny plant based/vegetarian option isle in the produce section and I stg they only had like daiya sliced cheese (yuck) and the TUBBED vegan earth balance which I love no lie but you need the sticks for baking lol. I moved back to Baltimore when I was 20 and now I have access to all the vegan options in the world within like 5 mins. This one store by me even had their own store brand of organic vegan butter sticks which are cheaper than the name brand and taste AHHmazing plus all kinds of other stuff too. I forget how much of a privilege it is to have access to these many options bc a lot of people don’t. It’s so awesome you acknowledge that and use easier to access ingredients bc I’ll be looking for a recipe and 70% of the ones I find are gluten free and vegan (I’m not gluten free) and it’s like a list of like 6 different flours for one recipe like tiger nut flour, teff flour, etc. and I’m like wtf is a teff lol😂 why can’t they just use a gluten free flour blend or give the option to use normal flour bc I can guarantee most people who are actually gluten free prob can’t afford to go out and buy 8 different flours that are over $10 a piece. I really feel for them bc idk what I’d do if I couldn’t use gluten flours in my recipes lol
Thank you so much for the comment! I love to know that my videos are helping! I have to admit I am not a Gluten Free baker either~ sometimes I think people expect me to have gone that route, but I just never did! Many others are doing it, and I did not feel the need to also do it too!
Plus I make like $1 (one dollar~ no joke) per video ~ I would have to take out a loan just to buy ingredients! LOL (not funny~ sadly)
I love the way you explain your cakes! For the aquafaba part, could I use tapioca starch instead of corn starch? Thank you for your channel!
Thanks! I have not tried that substitute but I think it will work!
Yay! I've been waiting for this!
I hope Silk sponsors you!
Do you always have Aquafaba on hand? Does it stay in the freezer?
That would be great!! & Yes i freeze AF in 1/2 cup portions
lovely. making this my bday cake soon
This seems like a beautiful cake for Christmas 🎄
I have thrown away so many whipping cream n creamcheese because as simple as you may describe it I just can't seem to make whipped cream.... I can do icing, buttercream but not whipped cream. 2. What can I do to replace aquafaba
Oh no, it can be frustrating that's for sure. Believe me I have my share of fails. Cream cheese is a nightmare which is why I only use Tofutti (when I can get it which lately is NEVER!) And as I mention the SILK is my go-to since it works like a charm every time. If you mean replace the AF in the white cake recipe? You can use this easy box cake hack for White Cake instead www.gretchensveganbakery.com/how-to-replace-the-eggs-in-a-box-cake-mix/
How do you moist cake while frosting? In we use India suger syrup while icing?
Hi There, vegan cakes tend NOT to be dry therefore we do not need a moistener unlike it's egg-foam based counterparts like sponges & genoise that by nature are very dry cakes. You can of course use a simple syrup if you choose, however I warn that a very moist cake like my recipes could go soggy if too much is used
New supporter here thanks to your vegan chantilly cake.
Stay safe!!
Thank you!
Can I use potato starch instead of corn starch? That's what I usually have at home. I don't really know what to do with corn starch...
Yes, you can use it
Aquafaba + corn starch! Wow
🎶 chantilly cake and a pretty face 🎶
Gracias por compartir estas delicias !!💕💕
If i skip the coconut oil, do i have to replace the same amount with vegan butter?
yes correct!
Happy early birthday
hello, i am so so glad i found your channel , at last some common sense in it all ,thank you
Thank you!!
Wow this looks amazing
This looks delicioso 😋 🤤 👌
Looks delicious
❤️❤️❤️
TFS YUM
Yeeeeesssss!
Looks angelic!
If using 6 inch cake pans, will it still be 3 layers or should it make 4 layers?
Love these video styles. It’s like attending a master class. 👩🏻🍳
I would do 4 layers with 6"
On aquafava, is it a good idea to use this liquid? Chickpeas are soaked in water to remove the harmful components that cause gas. Do we use that liquid? Thanks for the guidance
I've seen some debate whether it should be used or not. I typically soak my beans in filtered water with a pinch of baking soda, I want to say the baking soda neutralizes the enzyme that causes gas? Then I drain and wash them thoroughly and re-boil with more filtered water It's that second water that is concentrated and used for the aquafaba. (*occasionally I will use canned beans though if I don't have the time to do all that)
But basically it is your option if you want to use them or not, some people will not use aquafaba, in which case I have a really great alternative recipe for you!
**Thanks for the prompt~ I should add this information to my written recipe post!
www.gretchensveganbakery.com/the-best-vegan-vanilla-cake-recipe/
*Also, I hope you don't mind but I've highlighted you & this comment on my Facebook page!
is the cream u use soya based or lentil protein based?
do you use powder sugar in the silk cream?
Lately I've been in the habit of not using any sugar in my whipped cream icings since I'm trying to cut back & I allow the sweet from all the other components to do the work, but yes typically one would add about 1/4 - 1/2 cup powdered sugar per pint to the vegan whipping cream ~ adjusted to your liking
How about vanilla in the whipping cream?
What kind of sugar do you use? I've never seen vegan white sugar 🤔
I use Zulka brand
@@GretchensVeganBakery thanks 🙏
Sometimes my video is super blown out because I try to compensate for all the shadows in my work space (I have terrible lighting) its possible it puts a white look to it, since the Zulka is very light beige color
@@GretchensVeganBakery I see. As long as the results look great 👍 the cake looks yummy 🤤
Do I whip the the cream on medium high or high?
I use medium- high 🤣
So umm… i guess medium is safer
@@GretchensVeganBakery 😆 thank you
Is vegan whipped cream generally softer than traditional whipped cream? I had high hopes for the Silk brand whipped cream. It was a soupy mess. Everything was ice cold and I used a balloon whisk attachment. I don't know what went wrong.
Yes! I explain that (further into the video) vegan whipped cream has to be whipped softer than cow cream. Or it will break & get grainy. The SILK brand especially. It will get firmer & more stable in the refrigerator even more than any stabilized cow whip
I love it, but you have to whip it to soft peak!
*I overwhipped it in this video!
@@GretchensVeganBakery Sorry. I saw that you explained it just after I sent the message. WATCH THE VIDEO, DRELL! 😂
So gretchen I was wondering I’ve seen others make what this looks like to be like a sponge cake almost and I’ve seen other vegan bakers make these kind of cakes and instead of pouring the aquafaba directly into the butter and coconut oil mixture they fluff up the aquafaba first until it’s like soft peaks and then they just sort of fold it into the batter. I mean is that another way to do it or is this a totally different way? Like would the end results be totally different if that makes sense?
Yes I have also seen this, I had an Egg Replacer course a few years ago it was a Masterclass all about egg replacers in vegan baking. I did a comparison with 8 different egg replacers in a control experiment and whipped AF vs liquid AF was done. I did not see too much difference in the result.
Honestly AF when whipped does not stay whipped inside of a cake structure, (like egg meringue does) so to me it's sort of pointless.
@@GretchensVeganBakery Maybe it does stay whipped though...I've seen aquafaba meringue cookies hold up even more so than any other...they're great!
But you did whip it here too after all :-) I suppose you're right that it still might not make much of a difference...besides it being a bit softer... nonetheless :-)
This cake is beautiful! Wondering if/how I can use gluten free/nut free flour (ex: coconut flour). Any help would be great!
Thanks! I have been told that my white cake recipe works great with a 1:1 GF mix
@@GretchensVeganBakery Thank you so much. Your love and knowledge of baking is appreciated!
Such a beautiful cake! Would it be possible to use gluten free flour in this recipe? My grandson has food allergies and I would love to make this cake for him.
Hi Thank you! I have not tried this recipe with GF flour, but many people have told me that my recipes work GREAT with a 1:1 mix like Bob's Red Mill!
@@GretchensVeganBakery thanks so much!
Looks so delicious 😋 Thank you 💕
could i use all coconut oil for the cake?
I have not tried that, but I think it would work out. Maybe use 2 Tbs less though since coconut oil can tend to make cakes kind of heavy
have you ever made a vegan sugar free cake?
I sometimes use monkfruit sugar in place of about half the regular sugar in my cakes. Using ALL sugar substitute changes the texture too much
does the icing pipe well with like star tips and such?
Yes! Not as good as buttercream, but yes, you can see the intended decor tip with this icing
@@GretchensVeganBakery thanks for the reply! im really set on making one of those girly vintage cakes this weekend ୨୧
i hope i succeed~