4th of July Cake Plant-Based Vegan Cake Recipe.
1 ½ cups All Purpose Flour
1 cup Unsweetened Almond Milk
1 ¾ tsp Baking Powder
2 tsp Vanilla Extract
½ cup Vegan Butter
1 cup Cane Sugar
2 cans Unsweetened Full Coconut Milk (place in the fridge one day prior to make the frosting)
2 tbsp Cane Sugar
How To Make
Preheat the oven to 350. Lightly grease the baking pan with coconut oil. Chill a bowl that you will be using for the frosting.
In a large bowl add in flour, sugar,baking powder and mix together.
Then add in the vanilla extract, egg replacements, vegan butter, almond milk and mix together well.
Then transfer the mixture to the baking pan. Spread mixture around evenly.
Place in the oven and bake for 30 minutes.
Remove coconut cans from the fridge. Scoop out the coconut and place in a large bowl, leaving all the water behind.
Blend with a hand mixer for one minute adding the cane sugar halfway through.
After 30 minutes remove the cake from the oven and let it sit for a while before adding the frosting
In the meantime slice up the strawberries in thin slices.
When the cake is cool enough add the frosting to the top of the cake, spreading it evenly.
Then place the blueberries and the strawberries on top of the cake.
Up to 4 days in the fridge
Products used in this recipe