Red Meat Allergy Friendly Vegan Berry Naked Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Red Meat Allergy Friendly Vegan Berry Naked Cake

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Ingredients

10 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
¾ cup organic cane sugar
½ cup vegan butter, softened
⅓ 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 350°F (175°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 — this is your vegan buttermilk.

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Red Meat Allergy Friendly Vegan Berry Naked Cake

Red Meat Allergy Friendly Vegan Berry Naked Cake | Fig App