Inspired by Linda Evans’ “Where’s the Vegan Dessert!” 

Great idea Linda!

If you're looking for a guilt-free, decadent dessert that’s packed with antioxidants, natural sweetness, and wholesome ingredients, this recipe is for you! With no eggs, no milk, and no added sugar, this vegan cake is a fruity designed that will satisfy your sweet tooth in the healthiest way.

Ingredients You’ll Need

For the Cake:

• 2 cups organic almond flour (or your preferred gluten-free flour)
• 1 cup organic unsweetened applesauce (egg substitute)
• 1/3 cup melted organic coconut oil or organic oat milk butter
• 1/2 cup organic maple syrup or organic agave nectar (optional, if you want extra sweetness)
• 1 tbsp organic vanilla extract
• 1 tsp organic baking powder
• 1/2 tsp organic baking soda
• 1/4 tsp organic sea salt

For the Fruit Icing:

• 1/2 cup organic mango 
• 1/2 cup organic pineapple chunks

For the Toppings:

• 1/2 cup organic blueberries
• 1/2 cup organic strawberries, sliced
• Organic coconut whip cream (homemade or store-bought)
• Optional: Sprinkle of crushed organic pecans or organic walnuts for added crunch

Instructions:

Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a cake pan with coconut oil or oat milk butter.
2. In a large mixing bowl, combine the almond flour, baking powder, baking soda, and sea salt.
3. In a separate bowl, whisk together the applesauce, melted coconut oil or Oat milk butter, vanilla extract, and maple syrup (if using).
4. Gradually add the wet mixture to the dry ingredients, stirring until a smooth batter forms.
5. Pour the batter into the cake pan and spread it evenly.

Bake the Cake

1. Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool completely before adding the icing and toppings.

Making the Fruit Icing

1. In a small bowl, mash the mango and pineapple together until smooth, or slightly blend together in blender
2. Once the cake is cool, spread the fruit icing evenly over the top.

Add the Toppings

1. Arrange the sliced strawberries, blueberries on top of the cake.
2. Generously add lots of organic coconut whip cream.
3. For extra flavor and texture, sprinkle with crushed walnuts or pecans.

Why You’ll Love This Dessert

*  Naturally Sweet: No refined sugar, just the sweetness from real fruit.
*  Packed with Antioxidants: Blueberries and strawberries are rich in vitamins and help fight free radicals.
*  Creamy & Crunchy: The coconut whip cream adds a velvety finish, while the walnuts or pecans provide a satisfying crunch.
*  Perfect for Any Occasion: Whether it’s a weekend treat or a party dessert, this cake is sure to impress.

Serving Tip:

For that extra indulgence serve slightly warmed with a scoop of vegan vanilla ice cream or serve chilled for a refreshing desert.

Share Your Thoughts!

Try this recipe or add your own twist? Let me know how it turned out!

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