This vegan Vanilla Buttercream Cake is perfect for those extra special occasions like Valentine’s Day and Mother’s Day! This dairy-free cake recipe from Pheeb’s Foods and Califia Farms is a must-try when you really want to pull out all the stops.
“Whether or not you are celebrating Valentine’s day, I think we all deserve some more cake in our lives! This cake is beautifully light and spongy with a delicious vanilla flavour thanks to the Califia Farms Unsweetened Vanilla Almond Milk that I used in the batter. It is also totally vegan so perfect for everyone! I made a chia seed jam to go in the middle but it would be just as delicious without this step too. Then have some fun decorating your creation!” – Pheeb’s Foods, nutritionist and food stylist/photographer from Adelaide.
3 cups of plain flour (408g)
2 tsp bicarb soda
1 tsp salt
1 cup raw sugar
¼ cup erythritol + stevia blend (such as natvia)
2 cups Califia Farms Unsweetened Vanilla Almond Milk
2 tbsp apple cider vinegar
2/3 cup avocado oil
200g vegan butter
300g icing sugar (can sub in some monk fruit icing sugar to reduce sugar content too)
1 tbsp Califia Farms Unsweetened Vanilla Almond Milk
1 tsp vanilla bean paste
1 cup frozen berries
2 tbsp chia seeds
Juice of half an orange
Berries, sprinkles flowers etc to decorate
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