Desserts & Sweet Treats
Comments 2

Vanilla Plantbased Naked Layer Cake

This cake recipe came up as a challenge first. I have always loved window-shopping bakeries and cake stores, browsing on social medias feeds just to find the most beautiful cake creations. But to my despair, all of them contained refined sugar, white flour or dairy. Since we are never better served but by ourselves, I decided to make one on my own! It took a while to find the right ingredients and proportions, and I am sure it could get even better, but it is already a real dream come true as far as I am concerned. The texture is light, nutty and crunchy, making it perfectly filling. The tangy raspberry filling brings it to a whole new level, with a fresh and summery tone that you cannot do anything but love. But the best part of this cake is the very sweet, creamy and guilt-free ganache/frosting – to think that it was not obtained with butter nor refined sugar is a real personal success!


I am writing this article to you as I sip my tea in my Californian living room, looking at all the families and people living their happiest life on the beach, on this Saturday afternoon. A peaceful moment, which I own and deserve. I have rarely been so grounded, more aligned with my goals and mission on this planet. Taking some alone time thousands of kilometres away from my home made me realise so much, I can’t even. But the one thing that comes in mind right now is gratefulness. And I hope that, right now, while reading this, you too may think about at least one thing you are grateful for, if not more!

Vanilla Plantbased Layer Cake with a Raspberry Jam Stuffing

Portions: 12 – 16 servings

Preparation time: 40 minutes

Cooking time: 25 minutes (180°C)


For the cake:

  • 400g of plan soy yogurt
  • 300ml of plant milk (almond, spelt or oat)
  • 80ml of olive oil/coconut/canola oil
  • 2 vanilla beans, sliced vertically and de-seeded
  • 300g of coconut blossom sugar or whole unrefined cane sugar
  • 200g of spelt flour
  • 2 tbsp of corn or tapioca starch
  • 1 tbsp of milled chia seeds (whole if you cannot grind them)
  • 200g of ground almonds
  • 125g of oat flour
  • 1 lemon, zest only
  • 1 tbsp of baking soda
  • 1/2 tsp of salt

For the filling:

  • 500g of raspberries
  • 3 tbsp of tapioca or cornstarch
  • 100g of honey
  • ½ lemon, juice only

For the frosting:

  • 225g of cashews, soaked and drained
  • 70g of coconut oil, melted
  • 4 tbsp of coconut cream (aka pureed coconut)
  • 4 tbsp of maple syrup
  • 4 – 5 tbsp of water
  • 2 tsp of apple cider vinegar
  • 1 tsp of vanilla powder
  • 4 – 5 drops of lavender essential oil or any you’d like (food grade – otherwise may be dangerous!)
  • Freeze dried raspberry powder

For decoration:

  • Freeze dried berries
  • Flowers
  • Nuts
  • Berries


(1) Start by making the filling. Mix the raspberries and the tapioca/corn starch in a saucepan and heat gently. Once brought to a gentle boil, add the tapioca/corn starch and let simmer for about five minutes. Add the honey and lemon juice, melt gently and remove from the heat. Place in a bowl and refrigerate until the cake’s done.

(2) Preheat the oven to 180°C and cover two baking tins (about ø 23cm) with parchment paper, or a good dose of coconut oil and some flour, your choice.

(3) Mix all the dry ingredients together: coconut blossom sugar, spelt flower, corn/tapioca starch, chia seeds, ground almonds, oat flour, baking soda and salt. Make a well in the middle and set aside.

(4) In another bowl, mix all the wet ingredients: yogurt, milk, olive oil, lemon zest and vanilla bean. Pour over the dry ingredients and mix until well combined.

(4) Pour the mixture into the two covered or floured round baking tins and place in the middle of your oven for 25 to 28 minutes. A knife inserted in the centre should come out just clean. If your oven is too small, cook one at a time while keeping the other in the fridge.

(5) Make the frosting. Mix your cashews in a high-speed blender until the just start to release their fats and that all chunks have disappeared. Add the coconut oil and cream, maple syrup, vanilla powder, apple cider vinegar, essential oil and raspberry powder. Slowly add some water just so that your frosting does not get too runny (be careful with this step). You want the frosting to be creamy and quite firm.

(6) Let the cakes cool at room temperature before taking them out of the tins with a knife and placing them on a parchment paper. Gently remove a fine layer on the top of one half (so that the jam may enter the cake and fit more nicely – just about half a centimetre). Cover this half with your jam (not too much, you’ll most likely have leftovers) and put the other half bottom side down onto the jam covered half.

(7) Place both the frosting and the cake in the fridge to firm up. Take the frosting out and mix it actively to warm it up a little (more easily spreadable). Then take the cake out and start spread the frosting on top and round with a spoon or a spatula. It will probably require you some time, maybe even leaving it to set in the fridge halfway through.

(8) Decorate with fresh flowers, berries and make it yours. Serve directly or keep in the fridge.


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