Winter Spiced Apple and Pecan Mini Sandwich Cakes using Gluten-Free Vegan Cake Mix

Ingredients

Method

1. 1
   Spiced apple and pecan sponge

   Mix the dry ingredients, apart from the muscovado sugar, in a large bowl and add the grated apple and the pecan nuts.

2. 2
   Spiced apple and pecan sponge

   Mix the oil, water and sugar in a separate bowl and allow to dissolve.

3. 3
   Spiced apple and pecan sponge

   Add the liquid ingredients into the dry and mix the batter for 2 minutes on medium speed until smooth.

4. 4
   Spiced apple and pecan sponge

   Fill the batter into the oiled moulds and spread smooth with a palette knife.

5. 5
   Spiced apple and pecan sponge

   Subsequently, bake until golden-brown.

6. 6
   Spiced apple and pecan sponge

   After unloading from the oven, allow to cool on a grid tray.

7. 7
   Vegan caramel

   Stir the vegan cream, brown sugar and glucose in a pot. Allow the sugar to dissolve on low heat.

8. 8
   Vegan caramel

   Gently increase the heat to medium and allow to lightly boil for 10 – 15 minutes. Stir occasionally until it starts to reduce and thicken.

9. 9
   Vegan caramel

   Remove the pot from the heat and stir in the maple syrup, vegan butter and salt. Subsequently, put into a bowl, cover and place in the fridge to cool.

10. 10
    Vanilla and maple vegan buttercream

    Allow the vegan butter to become soft at room temperature. Beat the butter using a whisk until light and fluffy.

11. 11
    Vanilla and maple vegan buttercream

    Add the icing sugar in small additions until smooth. Add the maple syrup and vanilla extract until smooth and glossy. Put the buttercream into a piping bag.

12. 12

    Assembly: Cut the top of the mini cakes slightly flat and cut afterwards in half. On the base half, pipe a layer of buttercream around the edge in a desired pattern and pipe the caramel into the centre.

13. 13

    Assembly: Subsequently, turn the other half and gently place on top of the base layer. Decorate the top as desired.