Want to enjoy seasonal fruit in a decadent way? This Mixed Berry and Vanilla cake recipe delivers just that. Light vanilla cake is paired with the most delicious mixed berry compote and topped with whipped coconut cream. It’s a moist, subtly sweet, and fresh dessert. This recipe is so simple, yet incredibly tasty and beautifully rustic.
With berry season approaching, it just makes sense that the highlight in this recipe would be the mixed berry compote. As a result, the whipped coconut cream and vanilla cake are on the less-sweet side to allow the main feature to shine. And shine it does because this cake is smothered in mixed berry compote. When you make this you may think, “Surely this is too much for this cake?” but trust me, pile it on and you won’t regret it. You’ll even wish you had more.
For this Vegan Mixed Berry and Vanilla Cake you'll need:
- Coconut milk – We just need the solids for this recipe, if too much liquid is used it won’t thicken into a whipped cream consistency! Canned is best, otherwise, you won’t be able to separate the solids and I recommend higher-fat milk or even a can of coconut cream for the best results.
- Vanilla extract
- Powdered sugar
- Cornstarch
- Unsweetened soy milk – Any unsweetened non-dairy milk should work, I just prefer soy.
- Apple cider vinegar – Could also sub for white vinegar.
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Avocado oil – Or any neutral oil.
- Granulated sugar
- Mixed berries – Choose what’s in season for the best flavor, I used equal parts raspberries, blackberries, and blueberries. You can use fresh or frozen fruit interchangeably for this recipe, making this mixed berry vanilla cake a perfect way to enjoy summer fruits all year!
- Agave
- Lemon juice – Fresh is best.
Notes:
Why is the coconut cream not whipping?
Coconut milk can be finicky, so I recommend chilling the can of coconut milk for at least a day before using. Some brands need more time to chill than others, so some trial and error can be involved. But if you stick with a higher-fat milk or coconut cream and chill the can before making this recipe everything should work out.
How big of a cake does this recipe make?
This recipe makes two 6-inch round cake layers but you could make one 9-inch round cake instead. If you make this in a 9-inch pan just bake for a little longer, about 35-40 minutes, instead.
How should you store cake?
Once cut, keep the cake covered or use a beeswax wrap over the exposed sides to prevent drying. It’s best eaten within 4 days of baking though and should be refrigerated.
Mixed Berry and Vanilla Cake
Ingredients
For the Coconut Cream:
- 1 chilled can of coconut milk *see notes
- 1½ tsp vanilla extract
- ⅛ c powdered sugar
- ½ tsp cornstarch
For the Vanilla Cake:
- 1 c unsweetened soy milk
- 1 tsp apple cider vinegar
- 1½ c all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ c avocado oil
- ⅓ c granulated sugar
- 1½ tbsp vanilla extract
For the Mixed Berry Compote:
- 1½ c mixed berries
- 3 tbsp agave
- 2 tsp lemon juice
- 1 tsp cornstarch
Instructions
First, make the Coconut Cream:
- Open your can of chilled coconut milk and remove the solids, leaving the milk behind to be used in another dish.
- Combine the coconut milk solids, vanilla, powdered sugar, and cornstarch in a medium bowl and whisk until smooth and fluffy, about 5 minutes.
- Place coconut cream in a container with a lid and keep in the refrigerator until ready to use.
To make the Vanilla Cake:
- Preheat your oven to 350℉ (180℃) and lightly oil two 6-inch cake pans.
- Combine the soy milk and apple cider vinegar in a small bowl, then set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the oil, sugar, vanilla, and milk mixture to the dry ingredients then whisk together until smooth, remembering to scrape the sides as needed.
- Divide the batter evenly between the two cake pans then bake each for 20-25 minutes, or until a knife inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes then gently remove from the pan and let finish cooling on a wire rack.
While the cake cools, make the Mixed Berry Compote:
- In a small saucepan, cook down the mixed berries and agave over medium heat until the juices are released and it starts to bubble slightly. Don't forget to stir frequently to prevent the fruit from burning.
- In a small bowl, whisk together the lemon juice and cornstarch then add to the saucepan. Cook for another 1-2 minutes then transfer to a jar or bowl and allow to cool completely in the refrigerator.
Once everything is cooled, assemble:
- On a serving plate, add one layer of cake then top the cake with a thin layer of the coconut cream. Make a wall around the outside of the cake with a bit more of the coconut cream, to contain the filling.
- Spoon about ⅓ of the mixed berry compote on top and gently spread, avoiding the edges of the cake.
- Add the second layer on top, making sure not to press too hard so the compote doesn't spill out of the sides. You can add more of the coconut cream to fill in the seams if you don't want the filling exposed.
- Add the remaining coconut cream to the top of the cake and then spoon the rest of the mixed berry compote on top, letting it drip down the sides for a more rustic look. Keep the cake cool, so the coconut cream doesn't lose its shape, and store in the refrigerator.