Vegan Cake Recipe With Summer Fruits ( Gluten-Free)
GLUTEN FREE II DAIRY FREE II SOY FREE II VEGAN II SESAME FREE II FISH FREE II EGG FREE II SHELLFISH FREE II NIGHTSHADE FREE
This stunning summer vegan cake recipe is beautifully light and moist, with a creamy, fruity icing that perfectly complements the sweetness of the berries.
It is also healthier than your average cake, which typically contains inflammatory ingredients like margarine and refined sugar.
This cake would be lovely for special occasions or as a delicious dessert when entertaining friends.
Notes on ingredients & substitutions
I used a delicious freeze-dried berry powder for the icing. I found it at a free-from allergy show at the Excel in London. The haskap berry is an edible blueberry, native to northern hemisphere countries including Canada, Japan, and Russia. Haskaps are oval to rectangular in shape, often likened to elongated blueberries.
The taste of Haskapa super berry powder is unique; it has a tart and sweet flavour, and to me, it tastes like all the berries in one mouthful with explosions of wild blueberries and blackberries. It has a stunning deep purple colour, similar to that of wild blueberries and blackberries. It has a high vitamin C content and higher antioxidant levels than blueberries. Take a look here for more info on this superfood.
Use haskapa powder in smoothies or desserts, the haskapa berry boasts high levels of vitamin C and higher levels of antioxidants than blueberries. Take a look here.
To receive 20% off your first order, enter my code KAMS20 at the checkout!
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
You can purchase all of these flours at either a supermarket or a health food shop. I haven’t tried this recipe with other types of flour. Gluten-free cakes are typically made with a combination of flours due to their unique textures and properties. For almond flour, I made my own by blending almonds in my NutriBullet, but you can also find it at most supermarkets.
Sweetener
Great vegan sweeteners to use as alternatives to agave include brown rice syrup, coconut blossom nectar, and 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 obtain any, you can purchase this online. Alternatively, you can omit this from the icing and use the Greek yoghurt solely.
Applesauce
Applesauce is used in place of eggs to add moisture to the cake. Here’s how to make applesauce. You can substitute this for 1 mashed banana, or grate a cooking apple and use it in place of 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
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 it’s really neat, I personally love imperfect looking cakes, without straight edges that look like the cake has been ironed lol. It's your call and your cake, though.
When icing the cake with the yoghurt icing, keep in mind that it is not as stable as buttercream or other types of icing. Be sure to use the icing straight from the fridge; do not let it sit out at room temperature to soften, as it will become thin and runny, and is likely to slide off the cake.
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
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.
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