Gluten free Vanilla cake with coconut frosting

Hello, my lovely friends! Welcome to my blog and today I have something sweet and incredibly delicious to share with you! Vanilla sponge with a fruity layer in the middle and light and vibrant frosting! If you are looking for a special dessert for any upcoming holidays, this recipe is perfect.

It’s a real treasure for this festive season. Gluten-free, vegan, and so delicious. And the best thing it’s so simple to make. The cake layers come together in the blender, so is the frosting! Thumbs up for minimal cleanup(definitely my least favourite part of cooking)

I used berries to layer this cake and rose petals to decorate it, again very simple but always looks so beautiful in my opinion. I got everything from local Waitrose branch in London, the quality of their products is fantastic, and I’m excited whenever I walk into the store because there is something new and exciting every single time. There are more detailed instructions on how to bake this cake on my stories ( if you don’t follow me already my Instagram is @myperfectgreens ) and I will save them in my highlights as well!

Happy baking to you this holiday season:)

P.S. I recommend frosting the day when you are planning to serve it.

What I usually do, I prepare everything in advance and layer the cake the day before and only put finishing touches the morning on the day when I plan to serve it. Or another option just simply smooth it out with a spatula before the gathering and add a sprinkle of rose petals to that extra special effect. The colour of the frosting stays very vibrant this way(because it’s all-natural it can oxidate a little bit if not covered properly). If you want it to be even brighter feel free to add natural colourings and make it your brightest boldest bake!

Vegan and gluten free vanilla cake with strawberry frosting
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
35 minutes 1 hour
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
35 minutes 1 hour
Vegan and gluten free vanilla cake with strawberry frosting
Print Recipe
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
35 minutes 1 hour
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
35 minutes 1 hour
Ingredients
For cake layers
Frosting

Servings: people
Instructions
  1. Add the cashews to the bowl and cover it with water.
  2. In the blender combine oats, rice flour, seeds of vanilla bean, flax meal and coconut sugar
  3. Process till you get a fire consistency 
  4. Add apple sauce, coconut milk and maple syrup
  5. Blend till completely smooth
  6. Add baking soda and apple cider vinegar, pulse a few times just till everything is evenly incorporated
  7. Separate the dough into 2 batches
  8. Make the oven circles and bake them in  the preheated at 180 degrees oven for 27-35 minutes or till golden won and toothpick inserted into the centre comes out clean
  9. Add the can of the coconut cream and scoop only the thick white part, add it to the blender along with cashews and coconut sugar
  10. Blend till completely smooth, taste and adjust the sweetness if needed
  11. Separate into 2 batches
  12. Make strawberry and blackberry pure(strain if you want it extra creamy)
  13. Add strawberry pure to one batch and blackberry to another, use an electric whisk to make it extra fluffy (not necessary but recommended)
  14. When cake layers are completely cool
  15. Add first cake layer to your serving platter
  16. Add a scoop of blackberry icing
  17. Add a layer of berries and cover entirely with the rest of the blackberry frosting
  18. Cover with the second cake layer.
  19. Frost with strawberry icing
  20. Decorate with berries, coconut and rose petals
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