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5 from 1 vote
Red Berries Vegan Cake with Coconut and Cashew frosting
Wet Ingredients:
  • 3/4 cup unsweetened applesauce
  • 5 Tbsp dates puree
  • 3/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 1 Tbsp lemon juice
  • 1/2 cup water
Dry Ingredients:
  • 2 1/2 cup flour
  • dash salt
  • 2 tsp baking soda
  • 1 cup fresh strawberries
  • 1 cup fresh raspberries
  • 1/4 cup coconut cream
  • 2 Tbsp coconut oil
  • 1/4 cup dates puree
  • 1/2 cup cashews (soaked overnight)
  • 2 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • dash salt
  • 1/2 cup fresh raspberries
  1. Preheat oven to 350F. 

  2. Mix all wet ingredients in a bowl. 

  3. Mix all dry ingredients in a big bowl.

  4. Slowly add to the dry ingredients all the wet ingredients and mix everything thoroughly. 

  5. Delicately fold in the fresh fruit chopped in tiny tiny pieces.

  6. Transfer the cake batter into the cake pan. Smooth out the batter and make sure it is distributed evenly.

  7. Bake in a pre-heated oven for 30 minutes, or until a skewer inserted down the center comes out dry. Remove from oven and let it cool down completely.

  8. For the frosting place all the ingredients in a blender and process until smooth.

  9. Frost the cake with a spatula or a small cheese knife and have fun with the decoration!! I used fresh fruit and a #1 cake top handmade with a cardboard and a lollypop stick.