Once upon a time in a land far, far away, we were all asked to stay home for a while. Hopefully, it won’t be long before that time was far, far away. However, being home meant it was the best time to bake a cake! With a little extra time and a whole bunch of flower magic, I created this soul-warming enchanted flower vanilla berry cake!
Not only is the cake absolutely delicious, gluten-free, and dairy-free, with hints of vanilla and acai berry, it makes a very beautiful spring-time cake. That’s in part to the edible flowers it’s topped with. I absolutely love edible flowers and how magical they make all desserts look.
What kind of edible flowers can I use on my vanilla berry cake?
You can use any edible flowers that call out to you, but do make sure to do your research to ensure that they are edible. Also, ensure that they are in a garden or area that is way from the street, and pesticides. Organic edible flowers are always best! If you are lucky enough, you can even find organic edible flowers at your local grocery stores, located next to the herbs in the fresh produce department!
The edible flowers we used on this cake, are borage, wild violets, and scented geraniums. Other flowers that would look lovely are lilacs, chamomile, and violas to name a few. You can even get creative with fresh herbs, such as mint.
How to add color to my cake naturally?
Part of the magic of this cake (or any cake for that matter), is the bright, vibrant colors. For this cake we used the Acai Berry Powder, to add a light & dreamy purple hue. However, you can use other superfood powders as well. I have used the other superfood colorings that work out wonderfully:
- Hibiscus Flower Powder for a pink/magenta hue.
- Maqui Berry for a naturally colored tart purple hue.
- Rosehip Powder for a light pink/red hue.
- Beet Root Powder for a deep red/purple hue.
- Spirulina Powder for a deep forest green hue.
- Matcha Powder for a light green hue.
- Barley Grass Powder for a light earthy green hue.
- Turmeric Powder for a naturally colored yellow hue.
- Passionflower Powder for a yellowish-green hue.
- Ashwagandha Root Powder for a neutral/nude hue.
- Cacao Powder for a chocolatey taste, and color.
A delicious cake that is gluten-free & dairy-free?
Sound too good to be true? This recipe is completely gluten-free & dairy-free and tastes absolutely amazing. I personally enjoy making grain and dairy-free desserts. Not only because they agree better with me personally, but because I also love to share my goodies with everyone. This cake is guaranteed to be a hit whether you live a dairy-free/gluten-free life style or not. Due to a lot of allergies and restrictions, why not make a cake that more of you can enjoy?
Can I make this cake sugar-free?
Of course! This recipe is 100% sugar-free and is only sweetened with a green leaf stevia powder. If you don’t have that on hand, you can also use raw monk fruit. Just be aware the ratios will be a little different than below since it only takes a small amount of stevia to sweeten the whole cake. If you are interested in doing raw monk fruit, start small with your sweetener ratio and add a little more until you reach the desired amount. You can also use maple syrup if preferred! Read the recipe notes below for the modifications.
So how are you going to make this cake? I love creating recipes that everyone can make and enjoy, but I also love seeing your creations! Comment below or tag me with a picture of your cake on Instagram (@mytinylagunakitchen).
This blog post is sponsored by Mountain Rose Herbs, all opinions are my own. Mountain Rose Herbs are organic, sustainable, high-quality herbs, adaptogens, spices, and botanical products. Making it easy for me to have a one-stop-shop. They have been my go-to source for herbs, adaptogens, oils, and household staples for our pantry for years now many years to come. Thank you for supporting the brands that help to support and keep the blog going.
Vanilla Bean Cake Base
- 8 cups of organic almond flour
- 8 organic eggs
- 1 cup of melted coconut oil
- 1 1/4 cup of coconut milk
- 4 teaspoons of baking soda
- 2-4 teaspoons of pink sea salt
- 1 teaspoon of vanilla bean powder
- 1 teaspoon of stevia
Acai Berry Cream Frosting
- Preheat oven to 350 degrees.
- Line your 3 baking pans with parchment or any cooking oil.
- Make the cake first by melting the coconut oil.
- In a large bowl crack the eggs, and whisk with a mixer or by hand.
- Stream in the melted coconut oil and whisk with a mixer.
- Add in coconut milk, sweetener, vanilla, baking soda, and salt & mix well.
- Add in the almond flour about 1 cup at a time.
- Divide the batter into your 3 baking pans. Bake until they spring back to the touch. about 30-35 minutes.
- When complete, flip the cakes out of the pans and let cool.
- Time to make the frosting while your cake is cooling.
- Using an electric hand mixer, whip the shortening and coconut oil until smooth and fluffy.
- Add in your sweetener of choice, and mix on low until well combined, and add in tapioca powder, vanilla powder, and sea salt. Mix until creamy.
- When adding in acai powder, divide 1-2 cups of the frosting and mix well until you reach your desired color.
- Now it's time to build the cake!
- On a cake stand or cutting board, place your first cake layer down, add frosting, and repeat until done! Add edible flowers on top!
- Modification options you can switch out coconut shortening for butter or ghee if you wish.
- If you want to use maple syrup instead of stevia, switch out the coconut milk for 2 cups of maple syrup and eliminate stevia.
- Depending on your stevia the measurements could range to be more or less. I recommend adding as you go to your taste buds.
- This recipe makes a very large cake, so feel free to half the measurements if you are making it for one. Or freeze the cake to save it for later use.
- I used 9.5-inch baking pans although feel free to use smaller for a smaller & taller cake.
- This recipe is slightly adapted by a recipe from CocoBakes.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 51gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 75mgSodium: 724mgCarbohydrates: 16gFiber: 6gSugar: 4gProtein: 12g