Vegan Gluten-Free Blackberry & Peach Cake

       I was shopping on New Year's Day at my local market, when I came across fresh blackberries and fresh peaches. Right then and there, I knew I just had to whip up something that combined those two ingredients. So to the kitchen I went! I figured while I was at it, why not take the recipe to the next level and make it vegan friendly as well as gluten-free? The result was this unique creation...

You'll need:

1 cup Nutiva coconut oil

2 cup sugar

1 tbsp vanilla extract

1 tsp strawberry extract

1/2 tsp orange extract

1 tsp nutmeg

1 cup pumpkin puree

3 cups Bob's Red Mill gluten-free all purpose flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1 cup pecans, chopped

3/4 cup ripe peaches, diced

1/3 cup fresh blackberries  

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and lining with a circle of parchment paper.

       In a measuring cup, mix the vinegar and coconut milk together, then set aside until needed.

       In a medium bowl using an electric mixer, cream the coconut oil until light and fluffy.  Add in the sugar and extracts, then continue whipping until fully creamed. Gradually add the pumpkin and continue mixing until combined.

 

       In a separate bowl, combine the dry ingredients.  Then stir those into the creamed mixture a little at a time, alternating with the coconut milk.

 

      Lastly, fold in the fruit and nuts.

       Pour batter into prepared pans then bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.

                      Blackberry Frosting

1 1/2 cup palm shortening

4 cups powdered sugar

1 tsp strawberry extract

1 tsp vanilla

1/2 cup fresh blackberries

       In a medium bowl with an electric mixer, cream palm shortening. Add in one cup of powdered sugar and extracts, then whip in another cup of powdered sugar. Next, whip in the blackberries, followed by the final cup of powdered sugar.  Mix until smooth.            

       To assemble the cake, spread a generous amount of cream over the top of one of the cakes. Stack the next cake on top of the cream filling, then finishing frosting the top and sides of the cake. Serve and enjoy!