Friday 16 October 2020

Millionaires Shortbread Cake

 Fabulous cake layers replicating the beloved millionaire's shortbread!

I loved the idea of this cake and it did not disappoint. A millionaires shortbread is one of my favourite tray bakes so to have those flavours in cake form is just heaven. Decadent cake layers of caramel sponges, chocolate ganache, lots of caramel and a sprinkle of shortbread biscuits in between each layer, delicious! Oh and of course topped with mini vegan millionaires shortbread from Love Oggs, they are so delicious! You can never have too much cake can you? This is an indulgent cake, but that doesn't meant you need a special occasion to celebrate in order to make this - you make it when you need it most! 


Prep: 20 minutes
Cook: 40 minutes
Serves: 8-10
Makes x3 6 inch cake layers

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


380ml Soya milk + 2 tsp Apple Cider Vinegar
380g Self-raising flour
170g Light brown sugar
150g Caster sugar
1 tsp Baking soda
1 tsp Caramel extract
Pinch of salt
90ml Coconut oil/Vegetable oil
3-4 Shortbread biscuits - I used these
Caramel - I use this recipe
Chocolate Buttercream
300g Vegan butter
550g Icing sugar
30g Cocoa Powder
1 tsp Vanilla extract
1-2 tbsp Soya milk
Millionaires Shortbread - I used these 


✿If you haven't made the caramel yet do this first, but allow an extra 20 minutes of the overall time. The caramel needs to have cooled down a bit before you can use it.
Preheat the oven to 180℃ and line x3 6 inch cake tins with baking paper.
In a jug mix together the soya milk with the ACV and let it sit about 5 minutes to curdle and create a vegan 'buttermilk'. 
In a large bowl, cream together the light brown sugar and oil until combined then mix in the 'buttermilk' caramel and salt. 
Sift in the flour and baking powder making sure you have a smooth batter, then spoon into the prepared tins evenly.
Bake for about 30 minutes until golden brown on top and a knife inserted comes out clean. Set the cakes aside to cool down in the tins and then you can remove them. Keep covered so they don't dry out.
Meanwhile make the buttercream. Beat the butter until smooth and creamy and no lumps are visible. Add the cocoa powder and mix in.
Gradually add the icing sugar (I usually do about 100g at a time) and continue to beat together until you have a fluffy buttercream. Add 1 tbsp or 2 of the soya milk if the buttercream is too stiff but if you used butter that was a room temperature you may not need the milk. 
Assemble the cakes. Place one sponge cake on a cake board or plate and spread some buttercream evenly on top. Crumble up a couple of the shortbread biscuits and sprinkle on top of the buttercream then drizzle a tbsp of caramel over. Repeat the process for the remaining cakes and then cover the whole cake with chocolate buttercream.
Decorate the cake how you wish, I piped chocolate buttercream swirls and cut up the shortbread pieces. Drizzle with more caramel and store in the fridge to firm up about an hour before serving. Best stored in the fridge when not eating although it might not last that long! Enjoy!




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