Beasting Cake

In Baking, Recipes, Sweet by Muriel1 Comment

This cake has been a feature at pretty much every one of my birthdays: it’s a recipe that my mom got from Mrs Lillie, my godmother’s grandmother who used to live on a farm near Groblersdal. I’ve always loved this cake: my mom makes a vegan version for me pretty much every year (except now I like making it too!).

It has a funny story though. The recipe that my mom got from Mrs Lillie is called ‘Beesting Cake’ (and it uses dairy and eggs).

When I looked for a ‘beesting cake’ recipe online, all I found was the traditional German ‘Bee Sting Cake’ which has an almond and honey topping—so I just assumed that this cake of my mom’s was just a cheaper variation on the same: coconut and sugar instead of almonds and honey. But then my mom told me the story behind the cake’s name: it comes from the word ‘beasting’, which is a cow’s first milk (or colostrum) after she gives birth. The cake’s rich custard filling used to be made using this ‘beasting’—hence the name. Hmm.

So here’s a much more cow-friendly vegan version of the cake, yay. And I’ve renamed it to ‘Beasting Cake’ in memory of the baby cows. At some point, I’ll try a legit German ‘Bee Sting Cake’ or Bienenstich (with vegan honey dum-dum-duuum).

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂

Beasting Cake

A delicious and vegan and gluten-free variation on a bee sting cake, with a coconut crumble for the topping and a creamy custard filling.
Prep Time30 mins
Baking Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: South African
Keyword: birthday, gluten-free
Servings: 1 cake
Author: Muriel

Ingredients

for the topping

  • 1/4 cup vegan butter e.g. Flora Vegan
  • 1/2 cup sugar
  • 1 cup desiccated coconut

for the cake

  • 1/3 cup vegan butter
  • 3/4 cup sugar
  • 3 tbsp aquafaba chickpea water
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 2 cups flour
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/2 cup soy milk or oat, almond etc.

for the filling

  • 1/2 cup soy milk
  • 4 tbsp sugar
  • 2 tbsp cornflour
  • 1/4 cup vegan butter

Directions

for the topping

  • In a small saucepan on medium heat, melt the vegan butter (or use a microwave on low).
  • Mix in the sugar, coconut and vanilla and set aside.

for the cake

  • Preheat the oven to 180ºCGrease and flour two 20cm cake tins (or if you’re like me, use one tin and cut the cake in half—tricky!)
  • Mix the aquafaba with ground flaxseed and water to make the vegan 'eggs' (I like to use more than one type of vegan 'egg' so that it's more likely to do the job well)
  • Cream the vegan butter and sugar (or if you don’t have an electric mixer, beat the butter with a wooden spoon, then add the sugar, and beat with a whisk until fluffy).
  • Add the vegan eggs, and mix well.Mix the dry ingredients (flour, salt, baking powder) together.
  • Add the dry mix to the butter mixture, alternating with the milk, and mix until combined (don't over mix).
  • Pour into the prepared cake tins.
  • Cover one of the cakes with the prepared topping.
  • Bake for 25-30 minutes, then remove and place on a wire rack to cool thoroughly.
  • Meanwhile, prepare the filling:

for the filling

  • Place all the ingredients in a small saucepan on medium heat.
  • Cook, stirring, until the mixture thickens, then stir in the butter.

back to the cake

  • Once the cakes have cooled, run a butter knife around the edge, then place a plate upside down on the tin, and carefully tip them out.
  • If you used a single tin, use a large sharp knife (or a cutting wire) to slice the cake in half horizontally. Tricky, be careful.
  • Spread the custard filling evenly on the bottom half of the cake.
  • Carefully flip the top half of the cake onto your hand and lower it onto the bottom half, to sandwich the two.
  • Ta-da! Enjoy with lots of tea 🙂

Comments

  1. Pingback: Aquafaba: the best vegan egg substitute - Plantiful Coach

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