**Note: Place 2 cans of full fat coconut milk in fridge the day before making this recipe.
Vegan Vanilla Cake
• 1 cup + 1 tablespoon almond flour
• 1 cup oat flour
• ½ cup coconut sugar
• 3 tablespoons coconut oil, melted
• 3 tablespoons plant sterol, melted
• ¼ cup maple syrup
• 2 teaspoon baking powder
• 1 tablespoon apple cider vinegar
• ½ cup unsweetened almond milk
Method
1. Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
2. In a large bowl mix together the almond flour, oat flour, baking powder and coconut sugar. Create a well and add the rest of ingrdents in center of well. Mix till throughly combined
3. Pour batter into baking pan and bake for 30-33 minutes, till passes toothpick test.
4. Let cool while you prep the coconut cream and fruits
Fruits
• Strawberries, stems removed and chopped
• Blueberries
Coconut cream
• 2-cans of full fat coconut milk that was in refrigerator
• 2 tablespoons coconut sugar
Method
1. Do not shake cans. Open gently with can opener. Using a spoon scoop of the coconut fat (solid white color on top) below will be coconut water. Can save coconut water for a smoothie!
2. In a small bowl whisk together, the coconut fat and sugar. Set aside
Parfait Assembly
You will need small containers or mason jars. Cut the cooled cake into 1-inch chunks. Layer ingredients in the following order; first with cake, then with coconut cream and top with fruit. Lastly top with additional coconut cream.