This cake is like warmth and joy and all things summer embodied. The batter itself is chock full of nectarine, and the frosting is basically just coconut cream that got kissed by agave and vanilla. As a result, it manages to be dense and cake-like, but still fresh and not too sweet. I recommend eating it outdoors, with people you like, at the dusky end of a day. And add some fireflies for good measure.
This was adapted from About that Food.
Created by merrittmakesvegan on July 30, 2016
This delightfully summery cake is also not at all hard to make, but looks all impressive. It's better assembled a little imperfectly, so you don't need cooking show cake skills to pull this one off. You can replace the oat milk with another nondairy option, but really it does lend a great flavor so it's worth getting if you can.
- Prep Time: 1h
- Cook Time: 40m
- Total Time: 1h 30m
- Serves: 10
- Yield: 1 9" cake
for the cakes:
- 3 9" circular cake pans
- 2 1/2 cups of oat milk (or almond if you can't find oat)
- 4 teaspoons apple cider vinegar
- 5 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon vanilla extract
- 2 teaspoons lemon zest (from two lemons)
- 2 cups shredded underripe nectarine (from about 6 nectarines)
- 2/3 cup liquid coconut oil
- 2 cups white cane sugar
for the frosting:
- 6 cans of coconut milk refrigerated overnight
- 3 tablespoons agave nectar
- drizzle of oat milk
- 3 cups fresh summery fruit (berries, nectarine, figs, peaches, etc.)
- Preheat the oven to 350F.
- Grease the cake pans and line the bottom with circle cuts of parchment (really, do this part, it'll save you heartache).
- In a medium bowl whisk together the milk and apple cider vinegar and set aside.
- Shred the nectarines using a grater. I highly recommend using harder nectarines, a little less ripe than what you'd eat. They're tarter and ripe ones quickly turn to nectarine flavored applesauce when you grate them. Which isn't a half bad idea BTW. Also, I used half yellow and half white nectarines, and I really think the white in particular give the cake an amazing flavor.
- Into the bowl of a stand mixer, fitted with a whisk attachment, add the flour, baking powder and soda, and lightly mix to combine.
- Then add the coconut oil, lemon zest, vanilla and the sugar to the milk and apple cider vinegar. Mix with a whisk to combine.
- Add the shredded nectarines and the liquid ingredients into the bowl with the dry ingredients. Mix everything until well combined.
- Next evenly divide the batter into the three lined, greased cake pans.
- Bake the layers for 30-40 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes before turning gently out onto a cooling rack. Let cool completely.
- Next make the frosting. Open the refrigerated cans of coconut milk and scrape out the hard part from the top of the cans. Make sure to not get any of the liquid (though does anyone know what to do with this?! Is there some other brilliant use? Please do tell). Add to a clean bowl of a stand mixer, fitted with a whisk attachment. Put in the agave and vanilla and mix until smooth and fluffy (not long). If you need, you can add a little oat milk to smooth it out, or more agave to taste.
- OK, time to assemble. Make sure the cakes are completely cool so that they don't melt the frosting. Place the base layer on a plate or a cake stand and spread out one third of the frosting. Place the next layer on top. Repeat these steps with the remaining ingredients. Pile fruit on top with abandon.