Vanilla Berry Cake

I’m pleased to say that this month I’ve teamed up with Perkier and International Animal Rescue for their ‘Cakes for Apes’ campaign to help raise awareness and money for the critically endangered Orangutans in West Borneo.

There are only 100,000 left in the wild… But in the 10 years IAR have been going they have helped to rescue over 250 Orangutans and will continue to do so with our help – especially alongside the ‘palm oil free’ movement which Perkier is firmly behind.

The ‘Cakes for Apes’ campaign is encouraging all of us to make cakes and sell them to help raise money for this important cause, and in support of the campaign I’ve made this delightful vegan-friendly layered cake with a vanilla cream and berries – so let’s get baking and show our support!

Vanilla Berry Cake

Ingredients:

For the cake –

  • 120g almond or cashew butter
  • 250ml maple syrup
  • 150ml almond milk
  • 50ml melted coconut oil
  • 200g oat flour
  • 150g ground almonds
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the cream cheese –

  • 400g dairy-free soft/cream cheese
  • 3 tablespoons maple syrup
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract

For the berry jam –

  • 250g frozen mixed berries
  • 4 tablespoons maple syrup
  • 4 tablespoons chia seeds

To decorate –

  • 2 x Perkier Goji & Cranberry Bars, chopped
  • Freeze-dried berries

Get making!

  1. First make the cakes: Preheat the oven to 170C and grease and line 2 x 20cm cake tins.
  2. Whisk the nut butter, maple syrup, milk and coconut oil until smooth. Mix together the flour, ground almonds and baking powder in a bowl then pour in the wet ingredients and mix to combine.
  3. Divide between the two tins and smooth out evenly. Bake for 25 minutes until risen and golden then leave to cool.
  4. Next make the cream cheese by beating together all the ingredients and chill in the fridge until needed.
  5. Make the berry jam by placing the berries in a pan with the maple syrup and simmer for 10 minutes. Mash up, stir in the chia seeds and set aside for 20 minutes until thickened.
  6. When ready to serve, spread each cake with soft cheese to cover. Spread one of the cakes with the berry jam on top of the soft cheese and spoon a generous few spoonfuls in the middle of the other. Place this one on top of the other cake.
  7. Decorate with freeze-dried berries and chopped up Perkier bar – now serve and enjoy!