Vegan 1 Bowl Vanilla Cake with Berries
4th of July is coming, cue all things red, white, and blue! While I love all the bbq style foods like grilled veggies and salads, I also love a fun festive dessert. In the warmer temperatures I’m craving desserts that are more fruit forward, versus chocolate. I know, but hear me out!
Fruit packs more water, which is what our bodies crave when the warmer temperatures hit. Also, fruit is a plenty during the summer meaning that it tastes better and bonus, the prices are the cheapest!
When thinking of the next best festive recipe I wanted to keep it simple, but add a lil red, white and blue twist
to it! Just like that, the 1 bowl vegan Vanilla Red, White and Blue Cake was born!
Truthfully, I used to dread making a layer cake. It’s tedious, time consuming, and requires a lot more icing. With a bowl sheet cake it’s nothing like that. It’s 1 bowl, no fuss. less icing, less mess, and packs the same aesthetic appeal and flavor as a traditional layer cake! Love a good 1 bowl cake? We’ve got tons!
What’s great about this cake? Everything! It’s quick, easy, contains minimal ingredients, light, fluffy, festive, topped with fresh fruit to capture the holiday, can easily be made in bulk for entertaining, can use coconut whip on top versus icing for a lighter cake, and it’s just so seamless!
If you’re searching for the perfect effortless 4th of July recipe, this is it!
Would rather make a parfait for serving? Click here
Why this recipe is great:
Quick
Easy
Just need 1 bowl
Features staple ingredients
Affordable
Perfect for the 4th!
Light and fluffy
You can easily make in bulk
Vegan 1 Bowl Vanilla Cake with Berries
- Total Time: 40 minutes
- Yield: 4-8 slices 1x
Ingredients
Scale
- 1 1/2 Cups All-purpose flour
- 3/4 Cup Sugar (You can always modify)
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp White vinegar
- 5 tbsp oil
- 1 Cup Water
- 1 1/2 tsp Pure vanilla extract
- 1 tub ready made icing
- 2 tbsp vegan cream cheese
- 1 cup fresh berries
Instructions
- Preheat oven to 350 degrees.
- Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
- Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar in one small depression and vanilla into the other, and the vegetable oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
- Pour water over the entire thing and mix until just combined. Don’t over mix.
- Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back. Let the cake cool.
- Combine icing and cream cheese in a standing mixer and whip until smooth. Top the cooled cake with icing and fresh berries.
- Prep Time: 10 mins
- Cook Time: 30 mins
