First of all thank you Amy for featuring my birthday cake on your blog!
I became a vegan at the start of this year and I am passionate about health and fitness, I try to eat wholefood every day and limit processed food and sugar.
I bought a book by Chloe Cascarelli, a vegan chef who is well known in the UK for her successful winning of a popular television show “Cupcake wars.” Her book “Vegan Desserts by Chloe” is amazing and has several of dif
ferent sweet treats for everyone, not just vegans.
I decided to take on the mixed berry shortcake as my birthday cake; I should let you in on a secret that this was risky as I have never made a full cake from scratch never mind a vegan cake! I also set myself a challenge to make a cake that was sugar and gluten free. With my track record of failed attempts looming in the background I went at it … for about 3 hours!
Not only was I nervous about this cake and how it would turn out, taste, look, but also what all my family would think of it too (they are not too big on the idea of desserts being healthy). I will tell you this, not only was this cake vegan, gluten free, and free from added sugar, it was delicious and a huge hit with all my family! My gran even snuck an extra piece home in her purse.
Vegan Mixed Berry Shortcake
- 400 grams plain white gluten and wheat free flour
- 2 tsp baking soda
- 30 tsp of stevia or xylitol
- ¼ tsp xanthum gum
- 360 ml almond milk
- 200 grams of coconut oil melted
- 2 tbsp vanilla extract
Filling and topping
Homemade Berry Jam
- 400 grams of fresh or frozen berries
- Juice of 1 lemon
- 2 tins full fat coconut milk refrigerated over night
- Mix all your dry ingredients in one bowl and mix all your wet together in a separate bowl
- Transfer wet mixture into dry and whilst together until just combined nicely
- Separate the mixture into two 9 inch cake tins and bake in the oven for 35-40 minutes at 175 degrees
- Whilst this cooks make your jam filling by placing your mixed berries and lemon juice in a saucepan and simmering until all melted down together, you will need to stir continuously for about 15 minutes
- Set the jam aside once its ready and prepare your coconut cream
- The coconut cream requires the hard part of the coconut milk which forms overnight in the fridge. This is probably only about half of each can DO NOT USE THE WET MILK UNDERNEATH this will ruin your cream, even just a little moisture will affect your whipped cream consistency.
- Using this hard milk hand whisk it with a tsp or two of stevia/xylitol. It will become creamy and peak a little, keep in a sealed container overnight in the fridge to increase fluffiness
- To assemble the cake, WAIT UNTIL THE SPONGE COOLS and layer one cake with the jam and half of your cream mixture. Put the other cake on top and top with the rest of the cream and some fresh berries.
- Hope you enjoy! I know I sure did!