Vanilla Cake with Blueberry Frosting
A vegan treat from whole foodie, Tereza Poljanic

Ingredients
1½ cups Chantal Organics Wholemeal Flour
¾ cup coconut sugar
1 tsp Chantal Organics Baking Soda
½ tsp Chantal Organics Sea Salt Fine
½ cup melted Chantal Organics Coconut Oil
1 cup almond milk (we love Isola Bio)
1 tbsp vanilla
1 tbsp lemon juice
Blueberries, for topping
- For the blueberry frosting
1 cup cashews, soaked for at least 2 hours
1 tsp vanilla
¼ cup melted Chantal Organics Coconut Oil
4 tbsp almond milk (we love Isola Bio)
2 tbsp Chantal Organics Rice Syrup
1 tsp lemon juice
Zest of 1 lemon
1 handful of blueberries
A pinch salt
instructions
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Step 1.
Preheat the oven to 180 degrees Celsius and line a 20cm cake tin.
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Step 2.
In a bowl, whisk together flour, coconut sugar, baking soda, and sea salt. Add coconut oil, almond milk, and vanilla extract and whisk until combined.
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Step 3.
Add lemon juice and stir a few times with a wooden spoon, just enough to combine. The pour mixture into the prepared pan.
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Step 4.
Bake for about 25-30min, or until the cake turns lightly golden.
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Step 5.
Remove from the oven and let sit for 10-15 minutes. Remove cake from the pan and leave to cool on a cooling rack.
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For the blueberry frosting:
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Step 1.
Drain cashews and rinse well. Blend all the ingredients in a high-speed blender until completely smooth. Refrigerate for at least one hour before using.
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Step 2.
Decorate the vanilla cake with the frosting and a couple of blueberries .
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