This is a celebration cake for my VegNews Top Blog honour, and a thank you to myself for the hours spent baking for the street fair (nothing like thanking yourself for baking by doing more baking!). Back in the day I used to make a cake sort of like this with a whipped cream filling. I have never tried my hand at vegan whipped cream (I think I saw a recipe once with a coconut milk base), but I tagged this Chocolate Mousse recipe from Have Cake, Will Travel a while back thinking it would be perfect for this kind of cake. Now, while I am comfortable baking bread I am not well versed in the ways of the cake. I searched around for vegan sponge cake recipes and made various modifications as I saw fit (I still think it is too high in baking powder). Not the greatest cake in the world but it did the trick and its mediocrity is masked by all the wonderful mousse filling. I really should email Isa for cake advice.
- 1 cup soy milk