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Blueberry and Vanilla Vegan Cake with Coconut Whipped Cream

RecipesCAKESNov 22Written By Malu Bonifacio

It will be my daughter's 21st birthday and I told her to choose a cake that she wanted. She chose a vegan cake: Blueberry and Vanilla Cake with Coconut Whipped Cream Frosting.

It is my first time to bake a vegan cake so I am not sure how it will taste. I had to look for ingredients in the bulk section of the grocery. I bought the exact measurements of the cake ingredients since I don't know if my family will like it or not. To my surprise, they all loved it.

This recipe was adapted from the book Vegan Treats by Emma Hollingsworth. I did some adjustments on one of the ingredients since I cannot find it in the supermarket. I used wheat flour instead of buckwheat flour. For the coconut milk, I used coconut cream instead.

Preparations:

For the egg substitute, flaxseed is used. Mix every tablespoon of flaxseed, with 3 tablespoons of water. Prepare this 10 minutes before preparing the cake.

For the frosting, place the coconut cream/milk in the refrigerator overnight so that it will solidify. Use the solid part only.

After sharing pictures to my relatives, the first thing they asked is how can it be vegan? I said this cake has no dairy and uses maple syrup to sweeten it. It is delicious and you would not even think it is a vegan cake.

https://youtu.be/fZfnUKL_76c

Blueberry and Vanilla Vegan Cake with Coconut Whipped Cream

Ingredients

  • 3 cups ground almonds
  • 1 cup buckwheat flour
  • ¼ cup coconut oil. melted
  • 4 tbsp flaxseed (egg substitute)
  • 1 cup pure maple syrup
  • 1 tbsp pure vanilla extract
  • 1 cup almond milk
  • 1 cup blueberries for garnish
  • 1 can full fat coconut cream
  • 2 tbsp pure maple syrup
  • ½ tsp pure vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line two 8 inch round cake pans with parchment paper. Set aside.
  2. Prepare egg substitute. Mix 4 tbsps flaxseed with 12 tbsps of water.
  3. In a large bowl, mix ground almonds and buckwheat flour.
  4. Add the melted coconut oil, flaxseed "eggs", maple syrup, vanilla and almond beverage.
  5. Divide the mixture into 2 pans. Use a scale to be accurate.
  6. Bake for 30 minutes or until golden brown.Let the cakes cool.
  7. Combine coconut cream, maple syrup and vanilla.
  8. Use hand mixer to combine. Beat until fluffy. Set aside till assembly of cake.
  9. Place 1st layer cake in a cake board or plate. Spread the Coconut Whipped Cream.
  10. Sprinkle the blueberries. Place the top layer.
  11. Spread the the Coconut Whipped Cream and sprinkle the rest of the blueberries.