Dairy-Free Vanilla and Berry Cake

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Rating: 0
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Rate this recipe!

Prep Time

25Minutes

Cook Time

30Minutes

Servings

People

Product Type

Beverages,

Prep Time

25Minutes

Cook Time

30Minutes

Servings

People

Product Type

Beverages,

Dairy-Free Vanilla and Berry Cake

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

25Minutes

Cook Time

30Minutes

Servings

People

Product Type

Beverages,

Prep Time

25Minutes

Cook Time

30Minutes

Servings

People

Product Type

Beverages,

Ingredients

  • 1 3/4 cup whole wheat pastry flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup Pacific Foods Organic Unsweetened Coconut Plant-Based Beverage
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 tbsp apple cider vinegar
  • 2 cups mixed berries
  • Frosting:
  • 3 3/4 cups powdered sugar
  • 1 tsp vanilla extracts
  • 3 tbsp vegan butter
  • 3-4 tbsp Pacific Foods Organic Unsweetened Coconut Plant-Based Beverage

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease two 7-inch round cake tins with coconut oil.
  2. Add flour, sugar, baking soda, and sea salt to a large bowl. Whisk to combine. Add Coconut Plant-Based Beverage, vanilla extract, melted coconut oil, and apple cider vinegar. Whisk until smooth.
  3. Pour cake batter into greased cake tins. Bake for 30 minutes or until toothpick inserted into the center of each cake comes out clean. Carefully remove cakes from tin and let cool fully on baking racks.
  4. While cake cools, make frosting. Add powdered sugar, vegan butter, Coconut Plant-Based Beverage, and vanilla extract to a large bowl. Use a hand mixer to beat until frosting is fluffy and smooth. If the mixture is too dry, add in a splash of Coconut Plant-Based Beverage.
  5. When cake is completely cooled, add half of the frosting to the top of a single layer. Place the other cake layer on top and carefully frost the top with the remainder of frosting. Garnish with berries.
  6. Serve cake immediately or store covered in the refrigerator for up to three days.

Ingredients

  • 1 3/4 cup whole wheat pastry flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup Pacific Foods Organic Unsweetened Coconut Plant-Based Beverage
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 tbsp apple cider vinegar
  • 2 cups mixed berries
  • Frosting:
  • 3 3/4 cups powdered sugar
  • 1 tsp vanilla extracts
  • 3 tbsp vegan butter
  • 3-4 tbsp Pacific Foods Organic Unsweetened Coconut Plant-Based Beverage

Instructions

  1. Preheat oven to 350 degrees Fahrenheit and grease two 7-inch round cake tins with coconut oil.
  2. Add flour, sugar, baking soda, and sea salt to a large bowl. Whisk to combine. Add Coconut Plant-Based Beverage, vanilla extract, melted coconut oil, and apple cider vinegar. Whisk until smooth.
  3. Pour cake batter into greased cake tins. Bake for 30 minutes or until toothpick inserted into the center of each cake comes out clean. Carefully remove cakes from tin and let cool fully on baking racks.
  4. While cake cools, make frosting. Add powdered sugar, vegan butter, Coconut Plant-Based Beverage, and vanilla extract to a large bowl. Use a hand mixer to beat until frosting is fluffy and smooth. If the mixture is too dry, add in a splash of Coconut Plant-Based Beverage.
  5. When cake is completely cooled, add half of the frosting to the top of a single layer. Place the other cake layer on top and carefully frost the top with the remainder of frosting. Garnish with berries.
  6. Serve cake immediately or store covered in the refrigerator for up to three days.