4th of July Parfait Dessert (Vegan)
Kayla Castle • June 30, 2021
Kick off 4th of July weekend with this delicious treat! With layers of vanilla vegan cake, coconut cream, strawberries and blueberries. This refined flour free, refined sugar free, dairy free and gluten free is a great healthy treat. It tastes even better the next day, the flavors get to marinate and kick into full gear!
**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.
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"Your health and wellbeing should be your #1 priority, nothing else is more important" ~ Robert Cheeke
