Lyndsay Sung is a self-taught baker, food photographer, and cookbook author of Plantcakes. With a passion for all things sweet, Lyndsay has dedicated herself to creating delicious and visually stunning plant-based baked goods. Her photographs capture the beauty and artistry in each of her creations, creating a visual experience that is as satisfying as taking a bite of her delectable treats. She shares amazing plant-based baked recipes on her blog Coco Cake Land.
Plantcakes
Whether you’re interested into plant-based lifestyle or you’re just fully vegan, you’ll find the vegan cakes of your dreams in Plantcakes. Inside this delightful cookbook, you will discover a wide array of recipes that cater to all shapes and sizes: snacking cakes, two-layer cakes, three-layer cakes, party time cupcakes and wildcard cakes.
In Plantcakes, you will not only find traditional favorites reinvented with plant-based ingredients, but also unique and innovative creations that will surprise and impress even the most discerning cake connoisseurs. Each recipe is accompanied by easy-to-follow instructions, ensuring that both novice and experienced bakers can achieve beautiful results. But Plantcakes is more than just a compilation of recipes. It also offers valuable tips and tricks to help you navigate the world of vegan baking with confidence.
So whether you're planning a special celebration, a cozy gathering with friends, or simply craving a sweet treat on a lazy afternoon, Plantcakes has got you covered. Indulge in the irresistible goodness of vegan cakes that not only taste amazing but also align with your beliefs and values. Get ready to embark on a mouthwatering vegan baking adventure like no other!
INTERVIEW WITH PLANT-FORWARD BAKER & COOKBOOK AUTHOR, LYNDSAY SUNG of PLANTCAKES
1). How do you or your book entice a traditional baker who might be a little skeptical about vegan baking?
When I started baking back in 2007, I learned to bake using typical or conventional ingredients such as dairy and eggs. With Plantcakes, and my love of veganizing recipes both sweet and savoury, it was a fun challenge for me to create cakes that were both delicious and beautiful, AND available for everyone to enjoy! Today there are so many folks who are plant-based, whether it's your sister, grandson, best friend or partner - so having some delicious vegan cakes in your repertoire makes great sense. Also, with the availability of so many great plant-based ingredients, swapping out to plant-based butter is easier than ever. I think there's a lot of misconceptions around what vegan baking is, as in the past it was also associated with health food store ingredients or perhaps no sugar. Plantcakes celebrates the joy, fun and decadence of the party cake, with plenty of butter, flour, sugar, chocolate and sprinkles!
2). What are your best tips for vegan baking for someone who is plant-curious but doesn't know where to start?
I'd start with a simple recipe such as a one layer snacking cake with a glaze, or even a chocolate chip cookie! We really aren't straying too far from the typical baking ingredient canon in Plantcakes - so know that you probably have most of the ingredients you need in your pantry already!
3). You have become very successful in your niche (congrats!) What have you learned from your journey and what is your best piece of advice?
Thank you! I've been baking and blogging and being an "online person" since 2008, so I've really witnessed the changes in the online landscape, from the glory days of blogging to the exponential growth of Instagram and how IG morphs and changes constantly too! (I can't speak for TikTok as it felt too scary and wild to me when I joined it for 14 minutes so I don't use it, ha!) I think my advice would be to be kind, open and community-minded - share your knowledge readily, and make meaningful connections with other like-minded folks. Stay humble, have a sense of humour and hopefully enjoy what you do. It's ok to take breaks from social media - I've taken big old breaks before and when I come back, everything is as it was. Find the joyful parts in what you do, have fun with it, and be yourself! Always be learning and open to new ideas.
Whether you're a seasoned baker or a novice in the kitchen, Lyndsay Sung's creations are sure to inspire you to get creative and whip up something delicious.
Lyndsay is sharing with us a recipe from her Plantcakes cookbook:
Apple Caramel Cake with Oatmeal Cookie Crumbles
Freshly grated apple, caramel buttercream and cookie crumbles combines perfectly in this cake.
- 2½ cups (350g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 cup (250ml) vegetable oil
- ½ cup (140ml) unsweetened applesauce
- ¾ cup (150g) light brown sugar
- ½ cup (100g) granulated white sugar
- 2 tsp pure vanilla extract
- 2 cups (300g) grated apple
- 5 tbsp (75g) granulated white sugar
- ¾ cup (75g) rolled oats
- ⅓ cup (46g) all-purpose flour
- ½ tsp fine sea salt
- 4 tbsp (60g) unsalted plant-based butter, room temperature, cut into cubes
- 1 cup (200g) granulated white sugar
- 2 tbsp corn syrup
- 2 tbsp water
- ½ cup (125ml) plant milk
- 2 tbsp unsalted plant-based butter
- 1 tsp pure vanilla extract
- 1 tsp fine sea salt
- 1¾ cups (392g) unsalted plant-based butter, room temperature
- 2 cups (260g) icing sugar, sifted + more as needed
- 2 tsp pure vanilla extract
- Preheat the oven to 350°F (175°C). Prepare three 7- × 2-inch round cake pans by spritzing them with vegetable oil and lining with parchment paper circles cut to size. Spray again with oil to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil, applesauce, brown sugar, white sugar, and vanilla extract on medium speed until smooth, about 1 minute.
- With the mixer on low speed, add the dry ingredients, mixing until combined, 15–30 seconds.
- Fold in the grated apple.
- Divide the cake batter evenly between the prepared pans. Give the pans a light tap on the counter to reduce any air bubbles.
- Bake for 22–25 minutes, until the cake edges are lightly browned, the cake springs back to the touch, and a toothpick inserted into the center comes out with only moist crumbs.
- Let the cakes cool completely in their pans set on top of wire racks.
- In a heavy-bottomed saucepan, melt the sugar, corn syrup, and water over high heat until the sugar has dissolved. Let the mixture boil without stirring until it reaches a medium amber color, about 10 minutes or so.
- Remove from the heat and carefully whisk in the plant milk (it will bubble up ferociously, so go slowly).
- Whisk in the butter, vanilla extract, and salt.
- Let cool completely; it will thicken as it cools.
- Use ¾ cup (185ml) salted caramel for the buttercream (below), and reserve the rest for decorating the cake with caramel drips.
- Leftover caramel will keep in the fridge for up to 2 weeks—it is delicious drizzled on ice cream or stirred into yogurt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar, vanilla extract, and ¾ cup (185ml) of the salted caramel on low speed to combine, using a spatula to scrape down the sides of the bowl as needed.
- Turn the mixer to medium-high speed and beat until light and fluffy, about 1 minute. If the frosting seems too loose, add 1 tbsp of icing sugar at a time to thicken it until it is creamy and spreadable, being careful not to over-sweeten.
- Preheat the oven to 350°F (175°). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sugar, rolled oats, flour, and salt. Sprinkle in the butter, toss to coat, and then mix until well incorporated.
- Using a spatula, spread the mixture onto the prepared baking sheet in an even layer. Bake for 18–20 minutes, until golden brown and crisp. Let cool completely in its pan set on top of a wire rack.
- Once cooled, break up into cookie crumbles with your hands or lightly bash it with a rolling pin.
- While building the cake layers, follow the dugout pool method to carve out a small pool in the center of the buttercream and add some extra salted caramel to the layers. Continue on until the final frost stage.
- For the photo opposite, I used an au naturel style for the second layer of frosting.
- Decorate the cake with a piped salted caramel buttercream border on top, or an artful array of piped dollops or drop stars.
- You can also add drips of salted caramel to the outside of the cake. To preserve maximum crispness, add the oatmeal cookie crumbles in various-sized pieces to the top of the cake just before serving!
- This cake will taste freshest enjoyed within a day of making it, but can be stored in the fridge, covered, for up to 3 days.
Plantcakes is available for pre-order (released September 12, 2023) at the following retailers:
Follow Lyndsey on Instagram and visit her plant-based baking website Coco Cake Land.
More Reading:
- Shop | Food Bloggers of Canada
- Cookbook Corner: The butter celebrates cookbook
- The story behind a self published cookbook
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