Three Layer Cake – Food Pharmacy

Food Pharmacy, Recipes

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Three Layer Cake

Sometimes the trickiest part of learning to make healthier alternatives for popular foods is baking. Getting the texture and sweetness on point takes a bit of trial and error but once you find your favorite go-to recipes you’ll forget about the learning curve and be set with a new recipe box. This cake is one of those that will amour you with the ability to whip something up that is tasty and flexible for all sorts of occasions. 

It’s a lighter cake with a tender and moist crumb that can pair with just about any flavor combos you could imagine. It’s hard to believe that it is refined sugar free and vegan at the same time but it is, and it’s amazing!

We decorated ours for a surprise baby shower we threw for our co-worker Anna. When she came waddling in with her adorable little belly one morning we popped out with this cake and balloons shouting, Happy Baby Shower! 

Don’t be intimidated by the fact that it is a 3 layer cake, it’s just as easy as a one layer cake only you stack them up!


Three Layer Cake

  • By : Food Pharmacy
  • Servings : One 3 layer cake 1x


1 ⅓  cup plant-based milk

1 ½  teaspoon apple cider vinegar

⅓ cup apple sauce (we used unsweetened)

½  teaspoon vanilla

3 ¼ cups almond flour

1 cup potato starch

⅓ cup corn starch

1 ⅓  cup coconut sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 can of coconut cream (chilled overnight, for easier whipping)

2 cups frozen raspberries (thawed)


Preheat the oven to 175C/350F. Combine the milk and vinegar in a bowl and leave to sit for a few minutes. Combine all of the dry ingredients together in a separate bowl. Add the applesauce to the milk mixture and then begin combining the wet and dry ingredients together until combined but not over mixed. Grease three 6-inch spring forms with coconut oil and then pour the batter into the three forms (we also cut a round piece of parchment paper and placed in the bottom to prevent any sticking). Bake the cakes one by one for 35-40 minutes each (note: it is better to bake the cakes 1 minute longer than 1 minute too little because they will collapse slightly after you remove them from the oven).

Meanwhile whisk the coconut cream into your fluffy frosting. Then mash the thawed raspberries with a fork in a separate bowl. When the cakes are cooled and ready to decorate use a large dollop of coconut cream and a bit of the raspberry puree between each layer, then decorate the top as you please. 



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