Making The Rock a VEGAN Birthday Cake | Celebrity Birthday Cakes Ep 2 | Quarantine w/ Quarter Castle

Today is The Rock's birthday and instead of smelling what's cooking, I baked him a vegan birthday cake! Thanks for the suggestion, Jeff! What would you name this cake?!
If you don't know, I started this series by making Paul Rudd a cake: https://youtu.be/14vzAOcdu1c
Because we're all in lockdown and I miss making birthday cakes to share with my friends, we're celebrating one of our favorite public figures each month with a 100% vegan cake recipe.
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Kitchen Things
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Recipe:

Vegan Banana Chocolate Chip Cake
- 2/3 cup plant milk
- 1 tablespoon lemon juice
- 2 3/4 cups All-Purpose Flour
- 1 cup organic granulated sugar Sugar
- 1/2 cup organic Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 3 Large Ripe Bananas
- 1/4 cup (60ml) Oil
- 2 Tbsp Applesauce
- 2 tsp Vanilla Extract
- 1 cup vegan chocolate chips
Preheat that oven to 350•F.
Combine your plant milk and lemon juice and set aside. Combine flour, sugars, baking powder, baking soda, salt and cinnamon in a large bowl and whisk.
In a blender, add your bananas, oil, and milk from earlier. Process just until liquified. Try not to overprocess (the bananas can get a little sickly looking).
Add the banana mixture to your dry ingredients and add applesauce and vanilla extract. Stir until all dry flour bits are gone. Fold in your chocolate chips.
Divide batter evenly into 3-6 inch prepared pans (I like some cooking spray on the sides and a parchment round on the bottom) or 2-8 inch pans.
Bake for about 40 minutes or until a cake tester or toothpick comes back without batter on it (a bit of crumb is fine-- clean might mean your vegan cakes dried out.)
I like to rotate my mine every 15 minutes or so to avoid the hotspot in the back of my oven roasting my cake to pieces. Remove, and allow to cool. I like to throw mine into the freezer while I get the rest of my cake ingredients ready so they're ready to go when it's time to frost.

Vegan French Toast Cookies
- 1 1/2 cup self-rising flour
- 1/2 Tsp. Ground Cinnamon
- 1/4 cup. Pure dark maple syrup
- 1/2 cup vegan butter
Blend the maple syrup and vegan butter together until it looks mostly homogenous. Add your flour and cinnamon and mix until just coming together (you don't want to form gluten). Roll out about 1/8 inch thickness and use your cookie cutter to punch out the cookies. Refrigerate and preheat your oven to 350•F. Once preheated, transfer cookies directly from the fridge to the oven. Bake until bottoms are golden brown and color creeps up to the edges (mine took around 15-18 minutes). Once cooled, match your cookies and fill them with the maple tahini caramel!

Vegan Maple Tahini Caramel
- 1/2 cup pure maple syrup
- 6 tablespoons tahini
- 6 tablespoons vegan butter
Combine all ingredients in a saucepan over medium heat and stir constantly as it comes together. It should slightly boil, but take just about five minutes to become a smooth, caramely texture. Let cool before using.

Vegan Peanut Butter Frosting
(the good one; you'll probably want to make a double batch at minimum)
- 1/4 cup butter
- 1/4 cup shortening
- 1/2 cup organic creamy peanut butter
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon plant milk
Process your shortening and butter together in a mixer. Add your peanut butter and continue to mix until well incorporated. Gradually add your powdered sugar. Once you have a fluffy frosting texture, add your vanilla extract and stream in your milk slowly while still mixing.

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