There is no doubt about it. We love Sweet Laurel and their perfectly delicious treats. We know the feeling is mutual because they use our UNSALTED Almond Butter in most of their real baked goods. This is a true case of women supporting women and their amazing products ;)
One of our fave cake recipes is their Classic Vanilla Cake. This cake is dairy-free, grain-free, and unbelievably delicious! We like to double it to make a double-layer cake for a party, and add a bit of our Raspberry Artisan Jam between the layers as an additional filling.
Prepare your 8-inch pan by cutting a circular round of parchment paper to fit the base of your pan. Place the circular parchment round inside the cake pan, then grease the sides of the pan with melted coconut oil.
Place eggs*, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed, then pour into prepared pan.
Bake about 25 minutes (or 35 minutes, if using egg replacement), until toothpick inserted comes out clean. Allow to cool, then flip cake out of pan onto a cake plate.
Step 5 - For the egg replacement
Place the freshly ground chia and flax seeds in a bowl, then add water. Allow the mixture to sit for 10 minutes, then add to the batter. This cake will need to bake for 10 additional minutes.
Step 6 - For the coconut whipped cream
Place can of coconut milk in refrigerator the night before you make your cake.
Before you plan to serve your cake, open the can of refrigerated coconut milk. The fat will have risen to the top of the can, with the liquid at the bottom; scoop out only the solids to your mixing bowl, then add the maple syrup and vanilla extract. Whisk together, then refrigerate whipped cream to keep it firm until you are ready to top your cake.
To frost your cake, place cooled cake on serving plate and top with raspberry jam, followed by prepared coconut whipped cream, then followed by organic seasonal berries.