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30 • minutes
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1 • cake
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Not too hard!

Vanilla Cake with Blueberry Frosting

5/5 (1)


  • tick1½ cups Chantal Organics Wholemeal Flour
  • tick¾ cup coconut sugar
  • tick1 tsp Chantal Organics Baking Soda
  • tick½ tsp Chantal Organics Sea Salt Fine
  • tick½ cup melted Chantal Organics Coconut Oil
  • tick1 cup almond milk (we love Isola Bio)
  • tick1 tbsp vanilla
  • tick1 tbsp lemon juice
  • tickBlueberries, for topping
  • For the blueberry frosting
  • tick1 cup cashews, soaked for at least 2 hours
  • tick1 tsp vanilla
  • tick¼ cup melted Chantal Organics Coconut Oil
  • tick4 tbsp almond milk (we love Isola Bio)
  • tick2 tbsp Chantal Organics Rice Syrup
  • tick1 tsp lemon juice
  • tickZest of 1 lemon
  • tick1 handful of blueberries
  • tickA pinch salt


  • Step 1.

    Preheat the oven to 180 degrees Celsius and line a 20cm cake tin.

  • 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.

  • 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.

  • Step 4.

    Bake for about 25-30min, or until the cake turns lightly golden.

  • 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.

  • For the blueberry frosting:

  • 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.

  • Step 2.

    Decorate the vanilla cake with the frosting and a couple of blueberries .

Chantal Organics Products used

Virgin Coconut Oil
Wholemeal Flour
Rice Syrup

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