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Change the Date Rainbow Serpent Cake

This cake is an homage to the great powers of the Rainbow Serpent of Aboriginal Dreamtime and an expression of allyship to the Indigenous Peoples of Australia.
5 from 1 vote
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Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins

Equipment

  • 2 25cm Savarin Mould Tins or doughnut cake tins
  • 1 Baking Rack for cooling cakes
  • 1 Offset Icing Spatula (small - medium) or knife
  • 1 Electric Mixer, such as KitchenAid optional
  • 1 Serving Plate or cake board approximately 80 x 40cm

Ingredients
  

Vegan Vanilla Cake

  • 130 gram Vegan Butter I used Nuttelex Buttery
  • 220 gram Caster Sugar
  • 1 teaspoon Vanilla Bean Paste
  • 4 teaspoon Orgran No Egg Egg Replacer mixed with 5 tablespoons of water
  • 1 Pinch of Salt
  • 375 grams Self-Raising Flour
  • 250 ml Dairy-Free Milk at room temperature, I used Soy Milk

Vegan Vanilla Buttercream

  • 420 gram Icing Sugar
  • 225 gram Vegan Butter I used Nuttelex Buttery
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 4 Food Colours I used green, blue, pink and yellow.

Rainbow Serpent Snake Decoration

  • 350 grams Vegan Jubes
  • 150 grams Skittles
  • 1 Vegan Rainbow Sour Strap

Instructions
 

Vegan Vanilla Cake

  • Preheat the oven to 160°C and lightly grease cake pans.
  • Measure the milk and set aside to bring to room temperature.
    250 ml Dairy-Free Milk
  • Mix the Orgran No Egg Egg Replacer and set aside.
    4 teaspoon Orgran No Egg Egg Replacer
  • Cream the butter, sugar and vanilla until well-combined. Add the Orgran mixture slowly and mix until combined.
    130 gram Vegan Butter, 220 gram Caster Sugar, 1 teaspoon Vanilla Bean Paste, 4 teaspoon Orgran No Egg Egg Replacer
  • Add the salt.
    1 Pinch of Salt
  • Add the flour and milk alternately to the mix, adding about a third of each ingredient at a time. Fold until just combined.
    375 grams Self-Raising Flour, 250 ml Dairy-Free Milk
  • Divide the batter equally between the tins and place in oven. Check the cake mixture after about 15 minutes, allowing up to 25 minutes for the cake to cook. The cake will be ready when a skewer or knife is inserted into the centre of the cake and comes out clean. Allow the cakes to cool in the tins for 15 minutes then turn out onto baking rack to cool completely prior to icing.
  • While the cake is cooking prepare the jubes for decorating by slicing in half to reveal the uncoated centre.

Vegan Vanilla Buttercream

  • Combine ingredients in a bowl and mix until smooth. If the buttercream needs to be thinned add a little non-dairy milk unti the desired consistency is achieved.
    420 gram Icing Sugar, ¼ teaspoon Salt, 1 teaspoon Vanilla Extract, 225 gram Vegan Butter
  • Divide the buttercream into four bowls and tint each portion until your desired colour is achieved.
    4 Food Colours

Rainbow Serpent Cake Assembly

  • Cut the cakes in half and place on the plate or cake board in a serpent shape. Use a little buttercream to affix cake to board, if required.
  • Trim the head and tail of the snake brushing away crumbs.
  • Starting at the tail, ice each section of the cake in the coloured buttercream.
  • Complete the decoration of the serpent cake by adding jubes and skittles to each section of the head and body. Cut the rainbow strap into the tongue shape and attach it to the cake. Add the eyes.
    350 grams Vegan Jubes, 150 grams Skittles, 1 Vegan Rainbow Sour Strap

Notes

This cake is a vegan adaptation of Katherine Sabbath's Rainbow Serpent Cake from Bake Australia Great.
For some Australians, particularly among Aboriginal and Torres Strait Islander people, January 26 is not a day of celebration, but is seen as a day which commemorates the invasion by British settlers of lands already owned.  Learn more about how to be an ally on Australia Day, and every day, here.
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