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Lauren Caris Cooks

Vegan recipes & lifestyle

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Vegan Vanilla and Berry Layer Cake

21st August 2017 Recipes

Who said going vegan meant kissing delicious, light, fluffy layer cakes goodbye? Well, not me… In fact, if no one told me this cake was vegan, I would probably never know.

Vegan Vanilla and Berry Layer Cake

This blog started as a non-vegan baking blog, and baking is something I’ve always continued to enjoy, so being able to make tasty vegan cakes, that I can share and enjoy with all my non vegan friends is something I cherish.

Vegan Vanilla and Berry Layer Cake

Is this cake healthy? No. Not even a little bit. This is sugar, vegan butter, flour, maple syrup..e and lots of other good stuff ;) But it’s also not meant for every day. It’s a treat, so enjoy it in moderation, but don’t be afraid of enjoying treats every now and again either.

Vegan Vanilla and Berry Layer Cake

Print Recipe
Vegan Vanilla and Berry Layer Cake Yum
Vegan Vanilla and Berry Layer Cake
Prep Time 45 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Cake Batter
  • 6 cups (800g) Plain All Purpose Flour
  • 3 tsp Baking Powder
  • 2 cups (440g) Caster Sugar
  • 4 tsp Vanilla Extract
  • 6 tbsp Maple Syrup
  • 3.5 cups (800ml) Almond milk
  • 1 cup (235ml) Sunflower Oil
Frosting and Filling
  • 1 cup (200g) Vegan Butter
  • 1.5 cups (220g) Powdered Sugar (icing sugar)
  • 1 cup Fresh Raspberries
Prep Time 45 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Cake Batter
  • 6 cups (800g) Plain All Purpose Flour
  • 3 tsp Baking Powder
  • 2 cups (440g) Caster Sugar
  • 4 tsp Vanilla Extract
  • 6 tbsp Maple Syrup
  • 3.5 cups (800ml) Almond milk
  • 1 cup (235ml) Sunflower Oil
Frosting and Filling
  • 1 cup (200g) Vegan Butter
  • 1.5 cups (220g) Powdered Sugar (icing sugar)
  • 1 cup Fresh Raspberries
Vegan Vanilla and Berry Layer Cake
Instructions
  1. Preheat the oven to 180°C. Grease and line four 9 inch round cake tins.
  2. In an electric mixer, mix together the caster sugar and sunflower oil until well combined. Add the maple syrup, vanilla extract and almond and mix well.
  3. Sift together the flour and baking powder, then add to the wet ingredients in 3 additions, mixing well between additions. Once all the flour is added, mix the batter until completely smooth.
  4. Separate evenly between the four cake tins and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Allow the cakes to cool in the cake tins for 20 minutes, then remove them and let them cool completely on a cooling rack.
  5. To make the filling and frosting, beat the vegan butter on a high speed in an electric mixer for a couple of minutes. Then add the powdered sugar in three separate additions, mixing gently to avoid a sugar cloud. Once the sugar is all combined, beat on a high speed for 3-4 minutes until pale and fluffy.
  6. Separate 1/3 of the frosting into a separate bowl for the outside, then add the fresh raspberries to the remaining 2/3, stirring them and squashing slightly with a fork so they release some juice.
  7. Layer the cakes with the raspberry filled frosting, then use the remaining 1/3 to cover the top and sides. Top the cake with some more fresh fruit if desired.
  8. If you choose to add flowers to the top of the cake for decoration, ensure they are food safe flowers.
Recipe Notes

Store the cake in the fridge for up to 3 days. Best eaten fresh, so find lots of friends to share it with!

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The Easy, Delicious, Vegan e-book is a vegan recipe book by Lauren Caris Cooks

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About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

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  1. Rivka Midvidy says

    17th April 2018 at 3:05 pm

    What natural sugar do I use? I assume you do not want me to use granulated sugar.
    Would love to hear back so I can make this for grandaughter birthday this weekend.
    Thank you.

    Reply
  2. skp says

    5th April 2018 at 4:26 am

    HI Lauren, I am wanting to bake this cake for my daughter’s birthday this weekend. Can I substitute for a different oil? Thank you, looks delicious.

    Reply
  3. Intisar Awan says

    20th March 2018 at 2:32 pm

    Hi Lauren,I’m making a gluten free version of this cake,do I simply substitute the all purpose for gluten free flour? Thanks x

    Reply
  4. Lauren Caris says

    12th February 2018 at 12:06 pm

    Sorry to hear that Ella, it’s hard to say what exactly could be causing that, I’ve made this several times and not had that problem. Could be that the ingredients are too cold, or the particular brand you’re using

    Reply
  5. Lauren Caris says

    12th February 2018 at 12:05 pm

    Awww thanks Erika!

    Reply
  6. Maria Hewett says

    8th September 2017 at 6:08 am

    This cake look amazing, Lauren!!! Holy moly! Kudos to you for getting such a wonderful texture on a vegan cake! That is a challenge to accomplish!

    Reply
    • Lauren Caris says

      2nd October 2017 at 7:28 pm

      Ahh thanks Maria! I have been loving experimenting with vegan baking recently!

      Reply
  7. Lili @ Travelling oven says

    22nd August 2017 at 12:12 pm

    Gorgeous cake, Lauren! Almost too pretty to eat but I wouldn’t say no to a slice or two! :-)

    Reply
    • Lauren Caris says

      25th August 2017 at 9:06 am

      Hehe thanks so much Lili! I’d happily share a slice with you! <3

      Reply
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