Mixed Berry and Vanilla Cake

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.

Prep Time30

Cook Time25

Assembly5

Total Time1

Makes 8 servings

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.

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