Fruit-Frosted Chocolate Layer Cake

  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 70 minutes
  • Yield: 6 1x



  • CAKE
  • 1 1/2 cup oat flour
  • 1 1/2 cup So Delicious Unsweetened Almond Milk
  • 1/2 cup coconut sugar
  • 1/2 cup cacao powder (or cocoa powder)
  • 1 1/2 tbsp baking powder
  • 12 pitted medjool dates
  • 1 tsp vanilla extract
  • 6 cups powdered sugar (store-bought or homemade)
  • 1/2 cup So Delicious Unsweetened Vanilla Cultured Coconut Milk
  • 1/2 cup freeze dried strawberries
  • 1/2 cup freeze dried blueberries
  • 1/2 cup freeze dried peaches/mangos/pineapple


  1. FOR THE CAKE: Preheat the oven to 325F.
  2. Blend the dates, cacao powder, coconut sugar, almond milk, and vanilla extract on high until smooth.
  3. In a large mixing bowl, lightly whisk together the oat flour and baking powder.
  4. Add the wet to the dry, and mix to combine.
  5. Divide the batter between two 6 inch round cake pans that are lined or lightly oiled.
  6. Bake for 25-27 minutes at 325F. The center should bounce back if lightly pressed when the cakes are done.
  7. Let the cakes cool completely. Slice each cake horizontally into two thin layers. Set aside.
  9. With a hand mixer, whip together the Cultured Coconut Milk and powdered sugar until smoothand lump-free. Adjust the amount of sugar and/or yogurt as necessary to achieve a stiff but spreadable consistency.
  10. Using 3 bowls, divide the frosting into 1/4, 1/4, and 1/2 (the 1/2 color will be the repeating color).
  11. Blend each of the freeze dried fruits separately in a VERY dry blender or coffee grinder until they become powder. Start with the yellow, then the red, then the purple (lightest to darkest), wiping out the blender with a dry paper towel in between each color.
  12. Add the fruit powders to the divided frostings, whisking each with the hand mixer to thoroughly blend the color in. You may not need all the powder, so adjust the colors to your liking.
  13. TO ASSEMBLE: On a plate or cake round, start with your first layer of cake. Gently spread on your repeating frosting color (I used yellow) with a spatula or dull knife. Be careful not to get crumbs in your frosting. Don’t spread the frosting all the way to the edge as the weight of the next layer will push it out further.
  14. Repeat with the remaining layers. Finish with a sprinkling of chocolate chips, sprinkles, or chocolate shavings.
  15. Serve immediately or refrigerate to prevent the frosting from smushing (very technical word) out the sides.