Berry Cake

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Layers of soft vanilla cake, juicy fresh berries and sweet vanilla buttercream make up this gorgeous Berry Cake. Best yet, it's gluten free, nut free, eggless and easily vegan!

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In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

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In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, white vinegar and the vanilla.

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Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

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Using a spatula, divide the batter equally between two greased and parchment lined 8 inch cake pans; smooth the tops with a butter knife.

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Bake the cakes until golden on top and slightly springy when carefully touched. Remove cakes from the oven and let them cool in the cake pans.

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Once the cakes have cooled completely, take them out of the pan and slice them in half horizontally to create 4 thinner layers of cake. If the tops of your cakes have domes, you can very carefully slice them off to make the tops flat

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Frost a layer of the cake. Take 1 cup of all the mixed berries and scatter them all over the top of the buttercream. Gently press them down so they stick.

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Repeat with all the layers. Decorate the top with frosting and a pile of berries. Keep refrigerated until ready to eat.

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Get the complete recipe via the link below.

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