Vegan cake with summer fruits

Soy FreeMeal Type: Desserts & sweet treatsDairy freeVeganGluten freeSesame free

17 Aug

GLUTEN FREE II DAIRY FREE II SOY FREE II VEGAN II SESAME FREE

This is a stunning vegan summer cake, Its beautifully light, moist with a creamy fruity icing which works well with the sweetness of the berries.

Its also healthier than your average cake which would normally contains inflammatory ingredients,like margarine and refined sugar.

There are a few ingredients to this recipe however, this is a celebration cake and something you would make on special occasions. Or simply to make as a dessert when entertaining friends.

Notes on ingredients & substitutions

Haskapa berry powder

This was an amazing find when I visited the London free from allergy expo this year. Its a berry that’s tangy and sweet it has a unique taste. I think it tastes of all the berries combined with a remarkable blackberry and wild blue berry taste that comes through strongly. Its really delicious and can be bought directly from the website here. If you do not want to use this, try another freeze dried berry powder which are readily available online.

Yoghurt

The best type of yoghurt to use is a greek style one as they are much thicker and will coat a cake beautifully. My fave brands are koyo greek yoghurt see below, oatly greek yoghurt, coconut collaborative strawberry yoghurt ( if you didn’t want to use freeze dried fruit powder)

Brown rice, buckwheat & almond flour

All of these flours can be bought in either a supermarket or health food shop.. I have not tried this recipe using other flours however if you wanted to use a different flours take a look at this article on flour swaps. Gluten free cakes are usually made with a combination of flours due to their unique textures and properties. The almond flour I simply blitzed almonds in my nutri bullets, however you can buy this at most supermarkets

Sweetener

Great vegan sweeteners you could use instead of agave are, brown rice syrup, coconut blossom nectar, maple syrup.

Coconut whipping cream

I used this in addition to the greek yoghurt to make the icing. I bought this at a health food store, as its not readily available at the supermarket. However if you cannot get hold of any you can buy this online. OR just omit this from the icing and just use the greek yoghurt soley.

Applesauce

Applesauce is used in place of eggs to add moisture to the cake, Here’s how to make applesauce. You could substitute this for 1 mashed banana instead, or grate the cooking apple and use that in place of making the applesauce.

Flax ‘eggs’

A really good egg substitute ans is made by simply adding milled flaxseeds to water. take a look here at how to make it.

Jam

For ease of time I bought jam, however I would normally have made chia jam as its healthier. Here is one of my recipes incase you wanted to make it yourself.

Ingredients

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Tips

Be gentle when mixing the cake, too much vigorous beating or whisking will make the texture of the cake rubbery.

Here is a video showing you how to ice a cake so its really neat, I personally love imperfect looking cakes, without straight edges that look like the cake has been ironed lol. Its your call and your cake though.

When icing the cake with the yoghurt icing, be mindful that its not as stable as buttercream or other types of icing, so make sure the icing is straight from the fridge. Do NOT let it sit out at room temperature to soften as it will get really thin.

Storage and shelf life

This cake will keep in the fridge for 3 days.

Makes 1 cake - 2 hrs baking & decorating

Equipment

2 x 8’’ round baking tins

Step by Step

Oil & sweetener

Dry ingredients

Dry ingredients mixed

Thickened flax 'egg'

All the wet ingredients combined

Fold the dry with the wet ingredients

Cakes ready for baking

Baked cakes

yoghurt 'icing'

cake layer with icing & berries

Cake layer with jam and berries

Icing the cake

Ta daaaaaa!! Iced & ready to mingle

Recipe

Dry ingredients

1 cup or 130 g rice flour
1 or cup or 130 g buckwheat flour
2/3 cup or 100 g almond flour
2 tsp baking powder ( gluten free)
1 tsp baking soda/ bicarb of soda
1tbsp chia or linseeds
pinch salt

Wet ingredients

1/2 cup oil or 105 ml mild olive oil
1/2 cup or 105 g agave/ coconut blossom nectar/ maple
2 flax ‘eggs’ ( 2 tbsp milled flaxseeds mixed with 6 tbsp water)
1 cup or 105 ml plant based milk with 2 tsp lemon juice or ACV added
1 grated cooking apple or 2.5 tbsp apple sauce

Filling & ‘icing’

1 pot of plant based greek style yoghurt
juice & zest of 1 lemon
1 tbsp icing sugar * optional
1 mixed punnet of berries ( save some for the decoration)
1 & 1/2 tsp haskapa powder ( see notes)
1/2 jar of strawberry jam

Decoration

Bee pollen * omit if vegan
freeze dried raspberries
mint leaves
mixed berries
Other options to decorate the cake
cacao nibs
shredded coconut
chocolate shavings/chips
chopped nuts
edible flowers

Method

Start by preheating your oven to 160 degrees or gas mark 3
Line 2 x 8 ‘‘ baking tins with greaseproof paper
Add the lemon juice or ACV to the milk and set aside
Make the flax ‘egg’ by adding the water to the milled flaxseeds and leave for 10 minutes to thicken
Add your dry ingredients to a bowl and mix together, ensure that the flours are sifted.
Once the flaxseed mixture has thickened add to the wet ingredients along with the milk and acid mixture ( ACV or lemon juice)
Very gently mix the wet with the dry ingredients, using a gentle folding action. If you beat or whip this mixture the cooked cake will be rubbery and dense. The mixed cake should be light, fluffy and almost like it has been whipped like whipped cream.
Gently pour batter into 2 or 3 cake tins. If using 2 tins put more mixture in one as the thicker sponge you will slice again lengthways to create another cake layer.
Bake in the middle of the oven for 30-35 minutes or till a cocktail stick once inserted into the cake comes out dry ( without cake mixture sticking to it)
leave to cool completely, before icing and decorating. Whilst cooling mix the haskapa with the yoghurt and icing sugar if needed. ( plant based yoghurt is sweet so you may not need any extra sweetener).
When cake is cooled add jam to one cake layer and add fruit, then the next layer add the yoghurt icing and top with berries, then place the third cake layer on top and add the rest of the yoghurt icing to ice the cake top and sides.
Use the remaining berries and toppings to decorate the cake as you wish.
Pop the finished cake in the fridge and take out when ready to serve.

Variations

You could alternatively not use any freeze dried powder, and ice the cake plain and top with seasonal peaches instead, or any fruit of your preference.. Or any type of fruit you prefer. If your new to vegan baking take a look at my article on the best egg substitutes to use for baking here.

If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.

Don’t forget to sign up for my newsletter so you can receive my articles and recipes straight into your inbox, plus you receive my FREE gluten and dairy free swaps resource. Download it here.

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Hi there, I am Kam and I create delicious allergy friendly recipes for health conscious people like you, so you can find joy & happiness in food again.

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