Okay so this cake is truly the perfect blog cake. It came at the spur of the moment for me when I realized I needed to bring dessert to my friends house, Emily, for a dinner date. It’s got layers of flavor including fruit, two kinds of chocolate, almond butter & coconut. I wanted to make an egg-free, “healthy” cake for me and my friend to enjoy and had to get real creative with what I had on hand. And so this cake was born!
This cake has just about everything in it that I had readily available in my apartment. Coconut, fresh strawberries, banana, dark & white chocolate, almond butter & maple to name a few! This cake recipe is vegan and basically guilt free.
Emmy Cake: yields 1-6″ baking round
- 1 cup all purpose flour
- 3/4 cup quick 1-minute oats
- 1 cup stevia
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. flax seeds
- 1/3 cup coconut oil, melted
- 1 cup oat milk
- 2 tsp. almond extract
- 1 tsp. white vinegar
- 1 tsp. strawberry compote (or another fruit jam you may have on hand)
- 3 large strawberries, cut into quarters
- 1 ripe banana
- 1/4 cup 60% dark chocolate chips
- 1/4 cup white chocolate
- Set oven to 350 degrees.
- Measure out all of the dry ingredients into a large mixing bowl, whisk to combine.
- Measure out all of the wet ingredients into a liquid measuring pitcher, and add to the dry ingredients. Mix to combine.
- Add the strawberry compote, cut strawberries and the banana. Using the whisk, mash the banana and the strawberries, blending them into the batter. There should be small chunks of strawberries left in the batter.
- Bake for about 50 minutes, covering the cake half way through baking. Cake is done when a toothpick inserted into the center of the cake comes out clean.
- Let cake cool completely before decorating.
Almond Butter Mascarpone Whipped Cream:
- 1/2 cup mascarpone
- 1/2 cup heavy cream
- 1-2 tbsp. maple syrup
- 2 tbsp. almond butter
- In a kitchen aid with the whip attachment, add the mascarpone and heavy cream. Turn mixer on high and whip for about 2 minutes, or until the mascarpone and cream have fully whipped together, forming peaks.
- Reduce the mixer to medium speed and slowly drizzle in the maple syrup. You can use 2 tbsp. of maple if you prefer a sweeter frosting, if not, I found 1 tbsp. was the perfect about of sweetness I was looking for.
- Add in the almond butter, and whip on high for 1 minute.
- Reserve frosting in fridge until you’re ready to use it.
Decorating the cake:
- Set the cake on your desired serving plate or stand. Using a serrated knife, cut off the very top of the cake, creating an even surface. Wipe away any excess crumbs off the plate.
- Add all of the frosting to the top of the cake. Using an offset spatula, spread the frosting along the top and sides of the cake in an even layer.
- Thinly slice strawberries and arrange them on the side and top of the cake. Alternating larger slices in-between smaller slices.
- Using about 1/2 cup of coconut flakes, either toasted or un-toasted, sprinkle them along the top and bottom edge of the cake.
- Garnish with shaved chocolate, take pictures, slice and enjoy!
There you have it! A totally delicious and unique cake filled with so many layered flavors for you and your loved ones to enjoy! Emily and I totally loved this cake for dessert after the amazing rice bowl she made us!
There’s something so amazing and simply beautiful about sharing meals with friends. It gives you a sense of connection and community, while nurturing yourself as well. Emily is a friend that I can talk to anything about, which in itself is extremely special. She always helps me work through the good & bad with lots of laughing, a warm home, two cute dogs & a yummy meal.
I hope this inspires you all to call a friend you miss dearly and who always has your back to schedule a dinner date. I also hope you’ve enjoyed this recipe! Let me know what you think of it in the comments, and share this recipe with a friend you know will love it. Or better yet, make this for a friend to show your gratitude for them. Cheers & happy baking!