Vegan Home Cooking with Gillian – The Best Summer Cake

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I have been craving cake this summer but I’ve been holding off for two reasons: I don’t have air conditioning in my apartment so the oven is off-limits, and cake is usually so heavy compared to other summer desserts I love to make. BUT sometimes you just can’t kick the craving and you have to eat some cake. I decided to make a really moist vanilla cake with cream cheese frosting and fresh berries. It was definitely worth turning on the oven for.

What you need:


2 Tablespoons white vinegar

3 cups organic vegan milk

4 1/4 cups organic vegan flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 1/4 cups vegan cane sugar

1 cup oil (your choice)

2 1/2 teaspoon organic pure vanilla extract

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1 tub cream cheese

3 tbsp sour cream

2 sticks butter

3 cups powdered sugar

2 tbsp milk

splash of vanilla

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1/2 Cup strawberries (sliced)

1/2 Cup blueberries (whole)

1 Tbsp Sugar

1/4 tsp lemon juice

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How to:


Combine sliced strawberries and whole blueberries in a bowl with the sugar and lemon juice. Allow to sit while the cake cooks to extract the juices. (I love using the leftover juice in the bowl to make berry lemonade!)

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Place the vinegar and vegan milk in a measuring cup, stir well and set aside. The mixture will curdle which will help keep the cake moist.

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.

In another mixing bowl whisk together the milk mixture, oil, and extract. Add the dry ingredients to the wet and mix both until smooth using a hand-held or stand mixer, stopping to scrape down as needed.

Divide the batter in half and fill each cake pan.

Bake for 40 to 45 minutes, until a toothpick (or knife) inserted in the middle of the cakes come out clean.

Let the cakes cool before frosting.

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Whipped Vanilla Cream Cheese Frosting

In the bowl whip vegan butter, vanilla extract, and cream cheese for 3 minutes on medium speed (I used my Kitchen Aid). The mixture will become very pale & creamy. Add in sour cream and additional ingredients and whip on low for 1 minute switching to medium speed and continuing for 3 minutes.


Line the edges of a cake stand (or in my case, a plate on top of a bowl…) with wax paper to help with easy cleanup. Trim the cakes to make sure they are the same size before starting to frost them to ensure they are stable and the frosting won’t slide. Start by frosting the top of the first layer and then layering with fresh berries, stack the second layer on and continue to frost. Once the sides & top of the cake are frosted layer remaining berries on top. Let the frosting set up a bit more in the fridge and enjoy!

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