• snods5

Wild Arbor Vegan Cherry Mudslide Layer Cake




60ml Wild Arbour

315g Plain Flour

300g Caster Sugar

1 ½ tsp Bicarbonate Soda

½ tsp Salt

360ml Almond Milk

2 tsp Almond Extract

120ml Rapeseed Oil

1 tbsp White Wine Vinegar

10 Drops Food Colouring (optional)


550g Icing Sugar, sifted

120g Vegan Butter

60ml Almond Milk

1 tsp Wild Arbour

Fresh Cherries to decorate


1. For the cake. Preheat oven 180C. Grease and line 4 x 8” cake tins, set aside.

2. Sift the flour into a bowl with the Bicarbonate Soda and Salt. Whisk in the sugar.

3. Mix the Milk, Almond Extract, Oil & Vinegar in a jug and pour into the dry ingredients.

4. Whisk by hand until just combined (do not overmix) and divide into 4 bowls. Add 4 drops of colouring to one bowl, 3 to the next, then 2, then 1 drop to create graduating colours. Mix gently then pour into the prepared tins.

5. Bake for 15-20 minutes until a skewer comes out clean. Leave to cool in the tins for 5 minutes before removing and cooling completely on a wire rack.

6. Meanwhile make the buttercream.

7. Beat the butter in a mixer for a minute until smooth. Add the icing sugar and beat slowly until combined. Add the wild arbour and a splash of the milk and beat until smooth. Add as much milk as you need to reach a buttercream consistency. If it appears thin, sift in more sugar.

8. To assemble, use a cookie cutter to cut circles out of each cake. Starting with the darkest, layer each cake, adding 1 tsp wild arbour to soak each layer, before spreading with buttercream.

9. Set in the fridge until firm before icing the sides of the cake. Top with cherries and serve.

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