Eosinophilic Esophagitis Friendly Vegan Berry Naked Cake
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.9(14)
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Learn more āIngredients
10 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 Ā½ tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp salt
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- Ā¾ cup organic cane sugar
- Ā½ cup vegan butter, softened
- ā cup unsweetened applesauce
- 2 tsp vanilla extract
For the coconut cream frosting
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 3 tbsp organic powdered sugar
- 1 tsp vanilla extract
For assembly
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
For serving
- fresh mint leaves (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
Stir together the plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled ā this is your vegan buttermilk.
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