VEGAN GLUTEN-FREE BERRY CARAMEL CAKE
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • SPONGE CAKE
  • Wet ingredients
  • 1 cup sugar (I used unrefined dehydrated cane sugar, this one - Masajo Intiaanisokeri in Finnish)
  • 2 mashed medium size ripe bananas (a little bit less than 1 cup)
  • ⅓ cup melted coconut oil
  • 1,5 tbsp lemon juice (the juice of ½ small lemon)
  • ¼ tsp vanilla bean powder
  • 1 cup sparkling water
  • Dry ingredients
  • 1 cup gluten-free flour mix
  • 1 cup oat flour
  • 1,5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp good quality salt (e.g.Himalayan)
  • CAKE FILLING
  • ¼ cup organic apple juice (or sweet liquid of choice) to moisten the cake
  • Whipped coconut cream
  • 1 can coconut milk, chilled in the fridge overnight (only the creamy part used, about ½ cups) NOTE: Leave 2 tbsp coconut cream for the caramel frosting.
  • ¼ cup unsweetened plant-based yogurt (I used unsweetened oat yogurt)
  • 1 tbsp lemon juice
  • 2-3 tsp light agave syrup (or sweetener of choice to taste)
  • ⅛ tsp vanilla bean powder
  • Optional: 1 tsp Organic Burst Baobab powder
  • Strawberry chia jam
  • ½ cup chopped strawberries, fresh or frozen
  • 1 tbsp chia seeds
  • 3 tsp maple syrup (or sweetener of choice, to taste)
  • ⅛ tsp vanilla bean powder
  • Optional: ½ cup sliced fresh strawberries and/or raspberries
  • CAKE TOPPINGS
  • Whipped coconut cream
  • Same recipe as above:
  • 1 can coconut milk, chilled in the fridge overnight (only the creamy part used, about ½ cups) NOTE: Leave 2 tbsp coconut cream for the caramel frosting.
  • ¼ cup unsweetened plant-based yogurt (I used unsweetened oat yogurt)
  • 1 tbsp lemon juice
  • 2-3 tsp light agave syrup (or sweetener of choice to taste)
  • ⅛ tsp vanilla bean powder
  • Optional: 1 tsp Organic Burst Baobab powder
  • Caramel frosting
  • 4 tbsp nut butter (I used almond butter, but any nut butter will do!)
  • 4 tbsp coconut cream (from the cans used in the whipped cream filling and frosting)
  • 3 tsp maple syrup (or sweetener of choice, to taste)
  • Pinch of salt (if nut butter doesn't contain salt)
  • Caramelized nuts
  • ⅓ cup chopped nuts (I used pecans and cashews)
  • ½ tbsp coconut oil, room temperature
  • 2 tsp maple syrup
  • ⅛ tsp Ceylon cinnamon
  • ⅛ tsp vanilla bean powder
  • Pinch of salt
  • 1 cup of sliced strawberries and raspberries to decorate the cake.
Instructions
  1. Preparations: Chill 2 cans of coconut milk in the fridge overnight.
  2. Sponge cake: Preheat oven to 350 F / 175 C.
  3. Mix wet ingredients (EXCEPT SPARKLING WATER!) in a blender or food processor until smooth.
  4. Mix dry ingredients in a bowl.
  5. Combine dry ingredients to the wet ingredients and mix. Add the sparkling water gently when everything else is well blended.
  6. Pour the cake batter into an oven baking tray lined with parchment paper. Spread the batter evenly into every corner. Bake for 20 min. Let cake chill before cutting it into ice cream (or other shapes) and before moistening it with apple juice.
  7. Whipped coconut cream: NOTE: you might want to prepare whipped coconut cream for the filling and the frosting at the same time - just combine the two (same) recipes to get the correct amounts.
  8. Scoop out the creamy part from the chilled coconut milk cans. Add other ingredients and whisk with a hand mixer until fluffy and creamy. Taste and add more sweetener if needed.
  9. Strawberry chia jam: Add all ingredients into a saucepan and let simmer in low-medium heat for about 2-5 minutes (depending on weather you're using fresh or frozen berries). Put jam into a sealed container and let chill. Put in the fridge while you prepare the frosting.
  10. Caramel frosting: Add all ingredients to a blender or food processor and blend until smooth. Taste and add more sweetener (or salt) if needed.
  11. Caramelized nuts: Put coconut oil, maple syrup, cinnamon, vanilla and salt in a skillet and set heat to medium. Stir the ingredients for a few minutes and add chopped nuts. Coat the nuts with the coconut oil + syrup sauce and continue stirring for about 5 minutes until nuts turn golden brown. Remove from heat and let chill.
  12. Making the ice cream cone cake: Measure the cake to determine the size of the cones you can cut. My cake was about 13,5 x 11,5 inch (35 cm x 29 cm).
  13. Draw and cut an ice cream cone shaped figure from (parchment) paper. The size of the cone should be small enough to fit into the cake four times (if you're making two small cakes). My ice cream cone was 8 x 5 inch (the widest ice cream part was 5 inches), 20 cm x 13 cm.
  14. Cut the ice cream cone shapes with a sharp knife.
  15. Flip two of the ice cream cakes over so that the "spongy" part is up. These two parts will be the first layers of the cakes.
  16. Moisten the two cakes with apple juice. Use a spoon to distribute the liquid evenly to every part.
  17. Add strawberry jam on top of the moistened cake layers. Spread evenly.
  18. Spread whipped coconut cream on top of the jam. Optional: add sliced fresh berries on top of the cream.
  19. Put the second layer on top of the first one.
  20. Make the cone first by spreading the caramel frosting evenly all around the cone (to the sides as well). Add caramelized nuts - they will stick well to the frosting.
  21. Spread whipped cream evenly to the ice cream part and top with fresh berries.
  22. Enjoy and have fun eating this deliciousness!
Notes
Sponge cake recipe adapted from Kamomillankonditoria.com
Caramelized nuts recipe adapted from Ourbestbites.com


Cake: the cake tastes yummy right after baking, but it tastes even better after a few hours (in the fridge) so that the flavors have settled and the cake is more moist. Keep the cake covered well in the fridge (for up to 5 days).


When you make an ice cream cone shaped cake, there will be some cake leftover. You can use these extra cake pieces to make a cake in a jar or tiny layered cakes (see my Instagram image for inspiration).
If you want to make a simple cake, just cut the cake in half in equal sizes and fill according to the recipe (or however you like:)


Coconut cream: the amount of coconut cream in a can varies depending on the brand used. If you don't want to use all of the cream for the cake, you can always save it for puddings (check out my key lime pie chia pudding here) or for nice creams. The liquid part of the coconut milk can you can use up in smoothies.
Recipe by My Berry Forest at https://www.myberryforest.com/vegan-gluten-free-berry-caramel-cake/