Hi everyone! Posting on this lovely Friday (Thursday night, hehe) to make up for no extra post last week! Aaaand I brought cake! Totally makes up for it, right?! Baking cakes was a weekly occurrence in my house when I was 10 and uber Cake Boss obsessed. Even being so young, I made some pretty good cakes in my day 😉 . I no longer spend 100% of my free time making cakes, but when I do, I like to go alllll out. Of the profuse amount of cakes I’ve ever made, this one definitely makes my top 3. The tartness of the berries perfectly balances the sweet Valencia cake, it is seriously the best combo!! Tastes like a cake you would get from a supa dupa fancy bakery.. but NOPE you made it in your own kitchen. You Martha Stewart, you.
This cake is vegan (of course!) but also gluten free. Kind of by accident because I only had a tiny bit of flour in my pantry so I just wizzed up some oats in my vitamix and used it as oat flour. To make it bake correctly you need to use a bit more so the batter will seem on the thick side at first, but don’t worry, I promise it will bake perfectly! There’s some other ingredients you might find questionable, but just think of them as secret ingredients that will bring your cake to the next level (which they do!). Generous of me for sharing them with you, really.
Let me know if you guys try out this recipe, I would love to see pictures! Wishing you a splendid weekend, I will see you on Monday! ♡♡♡
vegan (gluten-free) berry valencia cake
Yield: 10-12 servings // Prep time: 1 hour // Cook time: 30-35 minutes
loosely adapted from Not Without Salt
- 3/4 cup liquid from canned beans (egg replacer)
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup vegan sour cream
- 3 cups oat flour *(specified gluten free)
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- zest from 3 valencia oranges
- 1 cup solid coconut oil
- 10 oz. frozen raspberries
- 1-2 tablespoons agave
- 2 tablespoons solid coconut oil
- 2 tablespoons nutivia (superfood shortening)
- 1.5-2 cups powdered sugar
- 2-4 tablespoons almond milk
for the cake:
Preheat oven to 350°F. Grease and line two 6-8 inch round cake pans (I used 6 inch) with coconut oil and parchment paper. Combine and whisk wet ingredients + orange zest together in small bowl. In a mixer fitted with a paddle attachment, combine dry ingredients. Add solid coconut oil and mix until mixture resembles sand. Slowly add wet ingredients and mix until combined. Scrape down the sides of the bowl and mix for final 20 seconds. Pour batter evenly between cake pans and bake for 30-35 minutes in preheated oven. Cool cakes completely before decorating.
for the filling:
Combine raspberry and agave in small/medium saucepan. Bring to simmer and continue cooking until slightly thickened, about 15 minutes.
for the frosting:
Beat coconut oil, Nutivia and vanilla together on high with whisk attachment on stand mixer. On low speed, add half of the powdered sugar followed by 1 tablespoon almond milk. Add the rest of the powdered sugar followed by additional almond milk, until it reaches desired consistency.
Level both cakes with a serrated knife. Pipe or spread a border of frosting around the edge of bottom layer. Fill center with raspberry filling. Place top layer and spread frosting evenly over the cake. I scraped off the excess frosting to create a “naked” cake, decorated with drips of nutmeg infused honey and fresh blackberries, which was delicious and beautiful!
*If you want to cover the cake entirely like a traditional cake I would suggest doubling the frosting recipe!