Vanilla Cake with Blueberry Frosting

by Tereza Poljanic

​A vegan treat from whole foodie Tereza Poljanic.



  • 1½ cups Chantal wholemeal flour
  • ¾ cup coconut sugar
  • 1 tsp Chantal baking soda
  • ½ tsp Chantal fine sea salt
  • ½ cup melted Chantal coconut oil
  • 1 cup almond milk
  • 1 tbsp vanilla essence
  • 1 tbsp lemon juice
  • Blueberries, for topping


  • 1 cup cashews (pre-soaked for at least 2 hours)
  • 1 tsp Chantal vanilla essence
  • ¼ cup melted Chantal coconut oil
  • 4 tbsp almond milk
  • 2 tbsp Chantal honey (or use Chantal brown rice malt syrup for a truly vegan option)
  • 1 tsp lemon juice
  • Zest of 1 lemon
  • 1 handful of blueberries
  • A pinch of salt



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

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.

3. Add lemon juice and stir a few times with a wooden spoon, just enough to combine. The pour mixture into the prepared pan.

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

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.


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.

2. Decorate the vanilla cake with the frosting, a handful of fresh blueberries and a sprinkle of Chantal raw beetroot powder.

Serving Suggestions

​Serve with a dollop of coconut yogurt.

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