The Ultimate Vegan Chicken & Waffle Cake

The Ultimate Vegan Chicken & Waffle Cake

Yes, we’re going there with this chicken and waffles recipe. But don’t worry we’re not going so far that we lose all sense of flavor. We’re going just far enough to get out of our comfort zone and experience a burst of salt, crunchy “chicken” paired with a sweet batter.

Of course, this is not a chicken and waffle recipe you’ll want to cook everyday. This is more of a brunch party recipe. So go ahead and bookmark this recipe for that special brunch occasion.

I don’t bake cakes often not necessarily because of the time it takes but more because I will eat all of the cake. And while I’m all for eating the damn cake, sis. I also am much more for being healthy and being mindful of my sugar intake. That said a girls gotta have cake sometime!

To kick this recipe off take out a large mixing bowl. In this bowl, stir together almond milk and apple cider vinegar to make your vegan buttermilk. Vegan buttermilk adds a great acidity to your vegan baking creations, marrying well with other ingredients and allowing your cake to rise and be fluffy! But in order for this to “activate” you’ll want to set it aside for at least five to ten minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit and lightly grease three circular 9 inch cake pans.
Next, you’ll want to lightly air fry your nuggets. Do not cook them all the way as they will continue cooking in the cake batter but we will get the process started. So, place your nuggets in the air fryer on 400 degrees Fahrenheit for 5 – 7 minutes. Once finished roughly chop and set aside.
In a medium sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside
To the large mixing bowl with vegan buttermilk add oil, sugar, vanilla extract and the butter extract. Whisk well until all ingredients are combined. Mix until all lumps have been removed and batter is smooth. Then gently fold in nuggets.
Evenly add batter to oiled cake pans and bake in the oven until a toothpick comes out clean, about 25 – 27 minutes. Do not open the oven for the first 20 minutes. You want all three cakes to be golden brown.
Allow the cake to cool completely before handling. While cake is cooling prepare the maple cream icing.
Add all maple cream icing ingredients to medium mixing bowl and whisk together until smooth. May need to add more (or less) milk depending on thickness of icing.
Once cake has cooled, gently slice off rounded top so that each cake has a flat, leveled top or layering. Then generously add icing to the top of one layer until top of cake round is completely covered. Add second layer of cake on top and repeat until all three layers are staked and iced. Lastly, go around with your icing knife the sides of the cake to ensure cake is covered with icing.
Garnish top of cake with remaining pieces of nuggets and enjoy!

The Ultimate Vegan Chicken & Waffle Cake

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Medium
Servings

20

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

471

kcal

Ingredients

  • 3 cups plain, unsweetened almond milk

  • 6 tsp apple cider vinegar

  • 4 1/2 cups all-purpose flour

  • 3 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp kosher salt

  • 1 cup vegetable oil (do not use coconut oil)

  • 2 1/3 cup cane sugar

  • 3 tbsp vanilla extract

  • 1 1/2 tsp butter extract

  • 1 cup Nowadays nuggets, chopped plus more for garnish

  • Maple Cream Icing
  • 1 cup vegetable shortening

  • 4 cups powdered sugar

  • 1 tsp pure vanilla extract

  • 2 tbsp pure maple syrup

  • 4+ tbsp almond milk

Preparation

  • In a large mixing bowl, stir together almond milk and apple cider vinegar to make your vegan buttermilk.
  • Preheat the oven to 350 degrees Fahrenheit and lightly grease three circular 9 inch cake pans.
  • Lightly Air fryer your nuggets on 400 for 5 – 7 minutes but do not cook nuggets all the way through. Once cooked roughly chop and set aside.
  • In a medium sized mixing bowl, whisk together flour, baking soda, baking powder and salt. Set aside
  • To the large mixing bowl with vegan buttermilk add oil, sugar, vanilla extract and the butter extract. Whisk well until all ingredients are combined. Mix until all lumps have been removed and batter is smooth. Then gently fold in nuggets.
  • Evenly add batter to oiled cake pans and bake in the oven until a toothpick comes out clean, about 25 – 27 minutes. Do not open the oven for the first 20 minutes. You want all three cakes to be golden brown.
  • Allow the cake to cool completely before handling. While cake is cooling prepare the maple cream icing.
  • Add all maple cream icing ingredients to medium mixing bowl and whisk together until smooth. May need to add more (or less) milk depending on thickness of icing.
  • Once cake has cooled, gently slice off rounded top so that each cake has a flat, leveled top or layering. Then generously add icing to the top of one layer until top of cake round is completely covered. Add second layer of cake on top and repeat until all three layers are staked and iced. Lastly, go around with your icing knife the sides of the cake to ensure cake is covered with icing.
  • Garnish top of cake with remaining pieces of nuggets and enjoy!

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