This no-dairy Vanilla Fruit Cake is an ultimate summer cake, suitable for anyone who is lactose-intolerant. Fluffy vanilla sponge, filled with vanilla pudding buttercream frosting, bananas, and various fruits: berries, kiwi, pineapple … I must say this is one of my favourite cakes. Instead of regular milk, coconut milk is used, and it makes the vanilla frosting so nicely creamy that it just melts in your mouth. Amazing vanilla fruity experience!
A regular version (with milk and dairy products) of this cake can be found here.
Ingredients are prepared for a 26 cm cake which can be cut into 20 thin slices. The preparation time is around 2 hours, but keep in mind the pudding and sponge need to be cold, so add about 1 hour of cooling time.
- 6 eggs
- 170 g sugar
- 200 g flour
- 15 g baking powder
- 10 g vanilla sugar/tsp vanilla essence
- 1 l coconut milk
- 120 g vanilla pudding powder
- 3 tablespoons cornstarch or flour
- 9 tablespoons sugar
- 150 g of margarine/unsalted butter
- Apple juice to moisten the sponge
- Mixed fruits (kiwi, pineapple, various berries – strawberries, raspberries, blueberries – can also be frozen)
- 2 tablespoons sugar
- 4 bananas
- 250 ml sweet cream (plant-based) and fruit for decoration
Prepare a round baking tray with a diameter of 26 cm, line it with baking paper, and grease the edge. Preheat oven to 180° C. Whisk the eggs with the sugar. Add flour, baking powder, and vanilla sugar. Mix well, but carefully. I mix it a bit with a mixer at the beginning, then continue with a cooker or spoon to keep the biscuit nicely fluffy. Pour the mass into a baking dish and bake for 30-35 minutes
Boil coconut milk with sugar. Take some coconut milk to beat the puddings and cornstarch or flour in it. When it boils, add this mixture and bring to a boil. Let’s put it off. Prepare the margarine to make it soft for whipping.
Once the biscuit has cooled, cut it twice. Prepare the mixed fruit: cut it into smaller pieces and sprinkle with two tablespoons of sugar. Mix well and leave. If the pudding has cooled, beat the butter/margarine and add the pudding. Stir to form a smooth mixture.
Prepare the base for the cake (the tray on which we will serve it and the cake napkin). I place kitchen towels along the sides of the cake to keep the napkin nicely clean – as you can see in the picture.
Place the first layer of biscuit on top. Moisten the sponge with apple juice. Spread about a quarter of the cream. Peel two bananas, cut them into thin rings, and cover the entire surface.
Spread the second quarter of the cream on it.
We take the fruit we have prepared, drain the water that has dropped it and sprinkle half of it over the cake.
Cover with another biscuit and moisten it again. Repeat the process – cream, bananas, cream, fruit. Cover with the third biscuit and moisten it.
It’s time for the cake decoration.
Whip the sweet cream. Coat the whole cake. You can decorate it of your choice, below you have three suggestions. You can sprinkle cream in piles, garnish with sliced fruit…