Blender Vanilla Cake with Coconut-Raspberry Frosting

 

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I have never worked so hard on a recipe before and quite frankly, I hope I don’t have to for a while! Lots of frustration and tears shed, but I was SO determined to create the cake that Willow requested for her birthday. There came a point when I was close to throwing in the towel and just making someone else’s recipe, but I felt like I was getting closer to success and didn’t want to give up. After about 20 trials (not exaggerating), I finally got it and I finally got the frosting recipe the day before the big day…talk about a huge relief! Oddly enough, while the cake tasted really good, I felt it could be better, so I ran two more trials after Willow’s birthday and I’m SO glad that I did, because the cake turned out lighter, fluffier, and cut like a dream!

Now, if you don’t have a blender, you can either use a stand up mixer or just a simple mixing bowl + spoon/spatula. While it can be a bit of a pain to scrape out the final bit of batter, the blender does a great job of breaking up any clumps of flour or coconut butter.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

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Willow was SO quick to blow out the candles! She had such a great day with family and enjoyed listening to the Taylor Swift station on Pandora ALL. DAY. LONG.

As for the frosting, we ran several trials using a variety of bases (cashew, sweet potato, and aquafaba) – while I loved the idea of using sweet potato to keep it lower in fat, we could not get past the flavor and texture. Had we made chocolate frosting, I could see how that would work out better. Anyways….I saw SO many different frosting recipes using aquafaba, but every single one of them used either cane sugar, oil/butter, or both. I didn’t want any of those, so I went to work figuring out ways to keep it “healthier.” I did try using coconut sugar instead of maple syrup, but the color was off, along with the flavor.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

I swear that’s not mold in the center layer! Ha! I did a thin layer of coconut-blueberry frosting along with the coconut-raspberry.

OH! And if you’ve never frosted a cake before, I HIGHLY recommend watching some YouTube videos…especially if you choose to double this recipe and make a layer cake like I did for Willow’s birthday. I, however, did not learn these tricks until after putting this layer cake together. The lovely Cara over at caraschrock.com shares a birthday with Willow and we both made layer cakes for the first time. She’s the one who told me to check out YouTube videos next time! Ha!! Here’s one that I found really helpful:

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BLENDER VANILLA CAKE: 

Gluten-free, soy-free, oil-free, refined sugar-free, gum-free, vegan

Makes one 9-inch* round cake or 8 cupcakes

*I recommend a smaller cake pan if you’re looking for a taller cake. As you’ll see in pics below, my cake was rather short, but all I own is a 9″ cake pan. You may have to adjust baking times depending on size of cake pan. Also note that if you want to make a layer cake like the one I made for Willow’s birthday, you will NEED to double both the cake recipe and frosting recipe.

What you need:

  • 1/2 cup blanched almond flour
  • 1/2 cup sweet sorghum flour
  • 1/4 cup tapioca flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon psyllium husk powder
  • 1/4 teaspoon Himalayan salt
  • 6 Tablespoons pure maple syrup (room temperature)
  • 6 Tablespoons aquafaba (room temperature)*
  • 6 Tablespoons coconut butter (softened)
  • 6 Tablespoons warm water
  • 1 Tablespoon pure vanilla extract

*I use homemade rather than from canned chickpeas, but that’s just a personal preference. To do that, I cooked up a couple of cups of dried chickpeas and once the chickpeas were cooked, I removed them and let the liquid cook down a bit more (approximately 10-15 minutes) on low-med heat. Allow to cool before refrigerating in a glass jar.

How to:

  1. Preheat oven to 350°F and either lightly oil cake pans or line with parchment paper. If you’re making cupcakes, grab your cupcake liners + cupcake pan!
  2. Place your wet ingredients in the blender and mix until smooth and slightly fluffy; scrape down the sides as needed.
  3. Add your dry ingredients and blend again until well incorporated (no lumps).
  4. Pour the batter into your cake pan and smooth the top out as best as you can. I found that using wet fingers did the trick. It doesn’t have to be perfect because you’ll be frosting it!
  5. Bake for 20-25 minutes or until the center isn’t jiggly (clean toothpick test) and springs back to the touch. Edges should be slightly golden. Please note that my oven is horrendous (requires longer baking), so baking times will vary.
  6. Allow to sit in the pan for 25 minutes before removing, then allow to cool completely before slicing or frosting.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Blender Vanilla Layer Cake

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COCONUT-RASPBERRY FROSTING:

I achieved the fluffiness by using the same method I incorporate for my body butters…chilling the mixture before whipping gives it a nice, light texture!

What you need:

  • 1/3 cup Aquafaba (room temperature)
  • 3/4 cup pure maple syrup (room temperature)
  • 2/3 cup coconut butter (softened)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon apple cider vinegar
  • 2 teaspoons freeze dried raspberries, ground*

*you can use strawberries instead, but Willow requested raspberries. Since they are super seedy, I ground them into a powder (using a nut/spice grinder) and then used a sieve to filter out the seeds that didn’t get ground. I did not have to do this when using freeze dried strawberries.

**you can use any freeze dried fruit for color (blueberries, bananas, mango, etc.) or natural food coloring.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

This is how it looks after being blended…smooth + glossy.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

How to:

  1. Pour the Aquafaba into a high-speed blender and blend on high for 3-4 minutes.
  2. Add remaining ingredients and blend until smooth and glossy (see photos above).
  3. Transfer the mixture into a mixing bowl; place into the freezer for 15-20 minutes.
  4. Remove and using a stand-up mixer (or handheld) mix on high until fluffy. This will take anywhere from 5-10 minutes. If the frosting does not fluff up, place in the freezer to chill for a few more minutes.
  5. Once you’ve achieved the right texture, you’re ready to frost your cake/cupcakes! If your cake isn’t ready yet, store the frosting in the fridge…but remove 45-60 minutes before ready to frost – otherwise the frosting will be too firm to work with.
  6. Refrigerate the frosted cake and remove it 30-40 minutes before you’re planning to slice and serve it.

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

RECIPE: Blender Vanilla Cake with Coconut-Raspberry Frosting

Thanks for stopping by!

16 thoughts on “Blender Vanilla Cake with Coconut-Raspberry Frosting

  1. I’m so proud of you! This cake is beautiful and your directions are super simple to follow! I can’t even imagine making up a cake recipe! I feel like I’ve accomplished something when I substitute pecans for walnuts in a recipe! You go girl!

    Liked by 1 person

    • Awwww! Thank you so much, Diana! I have a new found appreciation for the cake makers out there! ha! I had no idea just how hard it was going to be…especially since we wanted it without oil and refined sugar. Hey, I feel the same way! Substitutions don’t always work out, but when they do, I do a happy dance! ❤

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    • Aww! Thank you, Jenn!! I can’t believe she’s four now…time goes by way too fast! I was so surprised with how well the frosting turned out! We really enjoyed it and I’m looking forward to trying different variations now that I know aquafaba works so well! ❤

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    • Awww! Thank you, Sophia!! She had such a great day and loved the cake…so that made me happy ❤ Wish you could have been here, too! The cake was pretty big and there were only seven of us so we had leftovers for a couple of days…not that I'm complaining about cake leftovers 😉

      Liked by 1 person

    • Thank you! Throwing it all in a blender makes it super easy! Awww! Your daughter sounds sweet…sounds like something my daughter would say! Hope you have a great weekend 🙂

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  2. The cake!!! 20 trials!?! Oh my goodness, that is some dedication. After about 5 I’m usually in tears, I can’t imagine! And you managed to make it not only GF but also without powdered sugar or oil or vegan butter 😮 Aquafaba + coconut butter, who knew?! I’ve only worked with coconut butter once before and it is tricky stuff, but this frosting looks so beautiful and creamy and light! Frosting is one of the hardest things to keep healthy. I’m so glad she loved it and had a wonderful b-day! I love T Swift and all, but there is a limit haha! That last pic with the one slice on a spatula = perfection ❤ That texture! Okay I'll quit gawking over this beauty now, but amazing recipe Mandy!

    Liked by 1 person

    • Right?! I usually give up after five or six trials….I went through so much flour and maple syrup! Haha! Josh is killing me with his birthday cake request, I’m definitely going to have to reach out for help on this one (he wants a Boston Cream Pie cake)! I’ve never even had Boston cream pie!
      Omg, I swear coconut butter is magical…kinda like aquafaba! We use coconut butter in a lot of our recipes so I had to give it a shot and you’re so right…it can be so tricky to work with. My first few trials of frosting looked horrendous because it curdled while whipping it up, which is where the Vitamix saved me!
      She really did have a great day and for a full week after her birthday, she kept insisting that it was still her birthday! Oh, I love Taylor Swift, too, but Natalie, it’s all we listen to. In fact, the cd that my mom gave her for Valentine’s Day is still in the cd player in the car…so almost three full months of non-stop Taylor Swift…it’s nuts! I’m anxious for a music change!
      Awww, thank you so much, friend! I really appreciate the kind words! Lots of love to you! ❤

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  3. What a beautiful cake!! I know I saw it on IG already, but I just had a chance to check out the actual recipe again and I need to give it ago! It sounds wonderful. And it cut so perfectly!! You can tell she loved it.

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    • Awww! Thank you, friend! I still think it’s amazing that our kiddos share a birthday! Willow really loved this cake, so that made me happy…and relieved 🙂

      Like

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