Roasted berries add a rich and unique flavor to this gluten-free and vegan sheetcake.
2 eggs, room temperature
1 cup coconut sugar
½ cup vanilla coconut yogurt
¼ cup olive oil
1½ teaspoon vanilla extract
1½ cup gluten-free flour
1½ teaspoon baking powder
pinch of sea salt
¼ cup California Giant raspberries
¼ cup California Giant blackberries
¼ cup California Giant blueberries
Preheat the oven to 375F. Line a 9-inch pan with parchment paper.
To a blender add in the eggs and sugar. Blend for about 2 minutes on medium-high until the batter turns thick and pale. Add in the yogurt and olive oil, and blend for another 30 seconds. Add in the flour, baking powder, sea salt and blend for 30 seconds.
Pour half the batter into the parchment lined pan and spread evenly. Top with half of the berries. Pour the rest of the batter on top. Then top with the rest of the berries.
Cook for about 30-35 minutes, or until the top is golden brown. Let cool and sprinkle with powdered sugar and top with the whipped cream. Enjoy!