Summer In a Cake


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Summer In a Cake




  • 3 cups of flour
  • 2.5 tsp of baking powder
  • 2 tsp of baking soda
  • ½  cup of melted coconut oil
  • 1 cup of vegan milk of choice with 2 tsp of vinegar and 2 tablespoons of lemon juice
  • 1.5 cups of sugar
  • A dash of pink salt
  • 1 tsp of vanilla powder
  • 1 cup of lightly dusted raspberries or blueberries

Coconut chocolate frosting:

  • 2 cans of chilled coconut milk
  • 12 cups of icing sugar
  • ½  cup of cacao powder

Chia Raspberry Jam:

  • 2 cups of raspberries
  • 2 tbsp of chia seeds



  1. Preheat oven to 350F and grease and line three 8 or 9 inch cake rounds.
  2. Sift all your dry ingredients together.
  3. Add all your wet ingredients together.
  4. Fold your wet into dry and mix. Gently mix. Fold in your berries. Divide your batter in.

Coconut chocolate frosting:

  1. Two cans of chilled coconut cans and remove the cream.
  2. Combine 1-2 cups of icing sugar to taste.
  3. Add ½  cup of cacao powder.

Chia Raspberry Jam:

  1. Simmer two cups of raspberries until just soft and very liquidy.
  2. Remove from heat and add 2 T of chia seeds.


  1. After your cakes have cooled, start spreading each layer with chocolate frosting. Mix in some chia jam too. Stack them on top of one another and spread frosting on the sides. 
  2. Garnish your top with berries and flowers. Enjoy!


Find more of Sarah’s recipes on @sculptedkitchen.

Looking for more summer recipes? We have plenty: from blackberry pizza to smoothie pancakes. Click here to see them all.



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