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Tangy Pickle Cake

Tangy Pickle Cake

  • Author: David
  • Total Time: 50 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free

Description

Tangy Pickle Cake is a unique dessert that combines the unexpected zest of fresh pickles and apple cider vinegar with a moist, tender cake base. Finished with a rich, creamy (plant-based) frosting enhanced by a natural gelling agent, this cake offers a delightful balance of tang and sweetness that surprises and excites the palate. Perfect for adventurous foodies and those seeking a conversation-starting treat.

Ingredients

Scale

Cake Ingredients

  • 2 medium-sized pickles, finely chopped
  • 2 cups all-purpose flour (or gluten-free blend)
  • 1 cup natural sugar
  • 1 tablespoon baking powder
  • 1 tablespoon apple cider vinegar (natural)
  • 1/2 cup vegetable oil
  • 1 cup plant-based milk
  • 1 teaspoon vanilla extract (natural)

Frosting Ingredients

  • 1 cup creamy (plant-based) frosting
  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Pickles: Finely chop the pickles into small pieces to evenly distribute their tangy flavor throughout the cake. Set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, natural sugar, and baking powder until well blended.
  3. Combine Wet Ingredients: In another bowl, mix vegetable oil, plant-based milk, apple cider vinegar (natural), and vanilla extract (natural) until smooth and consistent.
  4. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which keeps the cake tender.
  5. Fold in Pickles: Carefully fold in the chopped pickles, ensuring they are distributed without mashing them into the batter.
  6. Bake the Cake: Pour the batter into a greased cake pan and bake at 350°F (175°C) for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Prepare the Frosting: While the cake cools, whip the creamy (plant-based) frosting with the natural gelling agent to create a luscious, spreadable texture.
  8. Frost and Decorate: Once completely cooled, spread the frosting evenly over the cake. Let it set for a while to enhance flavor melding before serving.

Notes

  • Use fresh pickles for the best tang and texture, avoiding sogginess.
  • Do not overmix the batter to keep the cake soft and moist.
  • Always frost the cake when it is fully cooled to prevent frosting from melting.
  • Adjust sugar or apple cider vinegar slightly to match your preferred tanginess.
  • Add the natural gelling agent at the right moment when making frosting for ideal consistency.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Appetizers
  • Method: Baking

Nutrition

  • Serving Size: 1 slice (1/10 of cake)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: pickle cake, tangy cake, plant-based frosting, vegan dessert, unique dessert, gluten free cake, tangy dessert

Find it online: https://yummyrecipeszone.com/tangy-pickle-cake/