White Chocolate Cake with Chocolate Mirror Glaze

There are so many vegan vanilla and chocolate cake recipes around (find some of mine here, here and here), but I haven't seen nearly as many white chocolate cake recipes. Moreover, I haven't spotted many that have a rich, glossy, chocolate glaze that's made without gelatin.

The search is over!

My White Chocolate Cake with Chocolate Mirror Glaze is a messy endeavour, but the cake most certainly makes up for the clean-up. The glaze takes a little longer and a requires a little more finesse that a buttercream or ganache, but it takes the presentation and taste to a whole new level. You can also make these as mini cakes or use a cake tin of choice (see below images of two different shapes).

The only ingredient you may need to search for is agar agar, but it's pretty commonly found in most supermarkets and vegan stores.

Ingredients for the cake

  • 350ml soy milk
  • 10ml apple cider vinegar
  • 385g white self-raising flour
  • 190g caster sugar
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 150g vegan white chocolate, melted
  • 40ml golden syrup
  • 100ml vegetable oil

Ingredients for the glaze

  • 300g caster sugar
  • 200ml water
  • 8g agar agar powder
  • 150g white chocolate, melted
  • 150g dark chocolate, melted
  • Additional toppings of choice

Instructions for the cake

  • Preheat oven to approximately 180 degrees Celsius and grease and line 1 large cake tin, 2 small cake tins or 1 cupcake tin.
  • Combine milk and vinegar in a large jug and set aside for 10 minutes.
  • In a large bowl, combine flour, sugar, powder, soda and salt.
  • Combine chocolate, golden syrup and oil in a jug.
  • Slowly add wet ingredients, alternating between milk and chocolate mixes.
  • Once combined (don't overmix!), pour into prepared tin and place in the oven.
  • Cook for approximately 20-50 minutes (depending on your tin) or until the top starts to brown and an inserted knife comes out clean.
  • Remove from the oven and leave to cool completely before turning the cake onto a cooling rack.
  • Leave to cool completely.

Instructions for the glaze

  • Pour sugar and water into a saucepan and start to cook over a low heat.
  • Stir regularly, and once sugar as completely dissolved, increase heat to medium.
  • Add agar agar, mix to incorporate and keep cooking until you see bubbles and steam just start to form (try not to boil!).
  • Pour half of the sugar mixture over dark chocolate and half over the white chocolate, then use an immersion blender to blend both mixtures separately until smooth.
  • Place the cake onto an upside down bowl, jar or onto a cooling rack with some baking paper underneath. Be warned: this will get messy.
  • Pour each mix over the cake, alternating to create a pattern of your choice. If it drips off too quickly you can re-drizzle!
  • Place in the fridge to set for at least 3 hours, then serve cold or preferably at room temperature.

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