Vegan Summer Fruit Cake
Ingredients
Cake
- 2 cups all-purpose flour (240 g)
- 1 cup sugar (200 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dairy-free milk
- 1 tbsp apple cider vinegar
- 1/2 cup vegan yogurt
- 1/2 cup neutral oil
- 1 tbsp vanilla extract or vanilla bean paste
Soak
- 1/2 cup canned coconut milk
- 1/4 cup sweetened condensed coconut milk
Frosting
- 1 cup vegan heavy whipping cream
- 4 oz Violife cream cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla bean paste or vanilla extract
- pinch of salt
Berry topping
- strawberries
- blueberries
- raspberries
- blackberries
- 1/2 tbsp sugar
Preparation
In a large bowl, whisk together all of the wet ingredients, followed by the dry ingredients and mix until well combined.
Line a baking dish with parchment paper and grease lightly with oil. Pour the batter in and bake at 350F for 50-55 minutes, until a toothpick comes out clean.
When the cake is done baking, allow it to cool for 10-15 minutes. Then poke holes all over the top of the cake.
Whisk together the coconut milk and sweetened condensed milk and pour the mixture over the cake. Refrigerate for at least an hour to allow the liquid to moisten the cake.
To create the frosting, use a stand mixer to beat the heavy cream until it forms stiff peaks. Add the Violife cream cheese, powdered sugar, and vanilla and whisk them into the frosting.
Finally, wash and slice the fruit, add it to a bowl, and drizzle a little bit of sugar on top. Use your hands to mix together the sugar and fruit.
Once the cake has fully cooled, add the frosting on top followed by the berries. Slice and enjoy.
