Summer Berry Cake (Vegan)


Thoughts about LA on July 4th: 

My extremely noise-sensitive body has been suffering from lack of sleep since East LA started lighting up the sky in the month of April. When my apartment shakes at 11pm, I fret like a fearful dog - eyes wide, tail down. Meanwhile, I'm amazed by some dedicated citizens who walk up and down busy streets in glittered cowboy outfits and flag capes. I'm also slightly puzzled as to why the morning news thought 7am was a good time to recap videos of hot dog eating contests the following morning. 

When I was growing up, July 4th meant going to the lake or a baseball game with my family to watch fireworks artfully choreographed to "Proud To Be An American" (a song I once sung all across town with my 2nd grade class and still know all the words to). Nowadays, it means going to work in the morning, feasting with friends in the evening, playing Trivial Pursuit, and catching 4+ hours of a 365 degree view of war zone-like fireworks from my apartment balcony. 

Maybe it's just a combination of my small town upbringing & not spending the last year's 4th in the U.S., but this year I experienced a city-wide patriotic celebration unlike anything I've ever seen before. 

Ironically enough, I woke up in my American flag spandex shorts (unplanned) and veganized this raspberry almond cake originally posted by Laughing Spatula

Cheers to America for freedom and illegal fireworks
xoxo
-The scared puppy dog next-door




Summer Berry Cake (Vegan)
adapted from: laughing spatula
yield: 8 pieces

Ingredients:
- 1 flax egg (1 tablespoon flax meal + 3 tablespoons water)
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons coconut oil, melted
- 1 cup sugar
- 1/2 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/2 cup mixed berries (I used blueberries, blackberries, and raspberries)

- 1/2 cup powdered sugar
- 2 tablespoons almond milk
- 1/4 teaspoon vanilla extract
- 1/3 cup sliced almonds

Method:
  1. Preheat oven to 350 degrees. Spray a 9" cake pan with nonstick spray and line with a circle of parchment paper. 
  2. Make the flax egg by combining the flax meal and water together in a bowl. Stir well and set aside for 10 minutes.
  3. In a large bowl, combine the flour, baking powder, and salt. Set aside. 
  4. In a medium bowl, heat the coconut oil to melt. Then, whisk in the sugar, almond milk, vanilla extract, and flax egg. 
  5. Add the wet ingredients to the dry ingredients and mix well with an electric mixer or a spatula until a smooth batter forms. 
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick into the center comes out clean. 
  7. Cool the cake completely. Meanwhile, make the icing by whisking together the powdered sugar, almond milk, and vanilla. Then, toast the almonds in a pan over the stove or in the oven for 5 minutes or until lightly browned.
  8. Drizzle the cooled cake with the icing. Sprinkle toasted almonds on top while the icing is still fresh 
*Serve at room temperature & refrigerate leftovers for up to 5 days (though it will probably be devoured within 3 days tops). 


Check out these other rad 4th of July recipes!
Strawberry Celebration Waffles (Vegan)
Vanilla Pound Cake with Lime Coconut Cream

2 comments

  1. This looks fabulous-- will be baking this tonight!

    ReplyDelete
    Replies
    1. Yay! Please let me know how it turned out!!

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© A Little Baker
Maira Gall