Blueberry Vanilla Cake – Vegan & Gluten Free!

Blueberry Vanilla Cake

Vegan & Gluten Free!

 

With blueberry season coming to an end, I decided to was high time to create a delicious sweet treat based on blueberries, and I figured why not pair it with the delicious yet classic flavor of vanilla?! I hope you enjoy this classy, creamy vegan and gluten-free creation, Blueberry Vanilla Cake!

 

You’ll need:

1 cup coconut oil, melted

1 cup sugar

1 cup brown sugar

2 tbsp vanilla extract

1  tsp almond extract

1 cup pumpkin puree

3 cups gluten-free all purpose flour

1 ½ tsp xanthan gum

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 cup vanilla almond creamer

3/4 cup blueberries

caviar from 2 vanilla beans

 

Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and flouring with gluten-free flour.

 

In a medium bowl using an electric mixer, cream the coconut oil and sugars until light and fluffy.  Add in the pumpkin puree and extracts, then mix well until fully incorporated.

 

In a separate bowl, combine the dry ingredients.  Then, stir into the creamed mixture a little at a time, alternating with the creamer. Fold in the vanilla bean caviar and blueberries.

 

Pour batter into prepared pans. Bake for 30 – 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.

 

Lemon Cream Frosting

 

1 1/2 cups palm shortening

4 cups powdered sugar

2 tsp vanilla extract

1 tsp salt

1/2 cup fresh blueberries

 

In a medium bowl with an electric mixer, whip the palm shortening until creamed. Whip in one cup of powdered sugar and mix well. Then, whip in a second cup of sugar, followed by vanilla extract, salt, and blueberries. Then beat in the final two cups of powdered sugar.

 

Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the REMAINING frosting.

 

Enjoy the taste of springtime with this refreshing Blueberry Vanilla Cake!

blueberry vanilla cake vanilla bean fresh blueberries springtime


 

Blueberry Vanilla Cake – Vegan & Gluten Free!

Blueberry Vanilla Cake – Vegan & Gluten Free!

Ingredients

    Blueberry Vanilla Cake:
  • 1 cup coconut oil, melted
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla extract
  • 1 tsp almond extract
  • 1 cup pumpkin puree
  • 3 cups gluten-free all purpose flour
  • 1 ½ tsp xanthan gum
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 cup vanilla almond creamer
  • 3/4 cup blueberries
  • caviar from 2 vanilla beans
    Lemon Cream Frosting:
  • 1 1/2 cups palm shortening
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1/2 cup fresh blueberries

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Grease and flour two 9" round pans.
  2. In a medium bowl, use an electric mixer to cream the coconut oil and sugars until light and fluffy.
  3. Add in the pumpkin puree and extracts, then mix well.
  4. In a separate bowl, combine the dry ingredients.
  5. Stir into the creamed mixture a little at a time, alternating with the creamer.
  6. Fold in the vanilla bean caviar and blueberries.
  7. Pour batter into prepared pans. Bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool completely before frosting.
    For the Frosting:
  1. In a medium bowl with an electric mixer, whip the palm shortening until creamed.
  2. Whip in one cup of powdered sugar and mix well.
  3. Whip in a second cup of sugar, followed by vanilla extract, salt, and blueberries.
  4. Beat in the final two cups of powdered sugar.
  5. Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top. Finish frosting the top and sides of the cake with the remaining frosting.
http://delectablydifferentkitchen.com/2016/06/blueberry-vanilla-cake-vegan/

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