Makes: one 9×13 sheet cake
Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)
In the spirit of The Fourth of July, I decided to make this vanilla-berry cake with coconut whipped cream frosting! This cake is can be used versatilely for any day that you crave cake. And, this cake is actually extremely healthy for you! With oats being the main cake ingredient, coconut being the main ingredient for the frosting, and fresh berries on top, you could practically eat this cake for breakfast!
For the cake:
- Two cups of oat flour
- One cup of coconut sugar
- Two tsp. of baking powder
- One tsp. of baking soda
- 1/2 of a tsp. of pink Himalayan salt
- One and 1/3 of a cup of almond milk (or any plant-based milk)
- Two tsp. of lemon juice
- Two and a half tsp. of vanilla
- 1/2 of a cup of applesauce
For the frosting:
- Two BPA-free cans of full-fat coconut milk, chilled overnight*
- Three tbsp. of maple syrup (or to taste)
- Two tsp. of vanilla (or to taste)
- Two cups of strawberries
- One cup of blueberries
How to make:
- Preheat your oven to 350 degrees Fahrenheit, and line a rectangular cake pan with parchment paper.
- Place a large bowl into your freezer to chill while you make the cake.
- In a small bowl, mix the almond milk and lemon juice together, then set them aside.
- In a large bowl, mix together the dry ingredients.
- Mix the wet ingredients into the dry ingredients.
- Pour the batter into the baking pan, then place it into the oven.
- Bake the cake for 30 minutes.
- Take the large bowl out of the freezer to make the frosting.
- Open the chilled cans of coconut and scoop out the cream into the bowl. Do not add the water from the can.
- Mix the coconut in the bowl with a hand mixer until it is smooth and creamy.
- Mix the maple syrup and vanilla into the coconut cream.
- Cover the frosting, then place it into the refrigerator until it is time to frost the cake.
- Take the cake out of the oven and allow it to cool completely.
- Slice the strawberries.
- Frost the cake and decorate with the berries.
*The frosting will only work with a chilled can of coconut milk to ensure that the cream and the water are separated. Simply place the cans of coconut milk in the refrigerator the night before you make the frosting, or place the cans of coconut milk in the freezer for two hours prior to making the frosting.