I’ve been dying to share this recipe with you all summer, but due to a hectic freelance schedule, obligatory summer events, book work and house stuff, I didn’t get around to final testing until now. But for this, the wait was worth it.

Ice cream season isn’t over just yet even though Toronto’s weather lately might say otherwise—we somehow went from 30+ C to low 20s in a matter of a week. Go figure. It might still be hot where you live though, so ice cream for everyone, I say!

It was a visit to Sweet Ritual back in May where I experienced my first taste of lemon poppy seed ice cream. It was a scorcher of a day and Lisa and I were enjoying our last day in Texas before jetting back home. We decided to make a quick stop for ice cream, and boy am I ever glad we did.

I have not stopped thinking about that ice cream since.

The bright, refreshing flavour of lemon is most definitely a summertime favourite so turning it into ice cream made perfect sense, but I had never even considered the idea until I saw it at Sweet Ritual. Fresh lemon, lemon zest and poppy seeds are used to make this ice cream taste just like a lemon poppy seed muffin. Seriously, it was like heaven—creamy and sweet with that signature citrus tang.

Of course, as any good food blogger would do when she experiences a food epiphany, I had to recreate it as soon as I got home. For this recipe, I used a blend of full-fat coconut milk and cashew milk, some lemon extract (Simply Organic brand of lemon extract is one of my new favourite discoveries; it should be fairly easy to find at Whole Foods or online) to allow the flavour to shine through the frozen blend and, rather than dumping in heaps of sugar, I decided to give xylitol a go. And guess what? It worked out fabulously. It’s light and luscious and totally satisfying.

Now I don’t have to travel to Texas to get my lemon ice cream fix.

Enjoy!

Lemon poppy seed ice cream

Yield: about 4 cups

Ingredients:

• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup unsweetened nondairy milk (I like cashew)
• ½ cup xylitol (or use cane sugar, if desired)
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 2 tablespoons melted coconut oil
• 2 teaspoons lemon extract (I used Simply Organic brand)
• ½ teaspoon xanthan gum (optional but recommended)
• 1 tablespoon poppy seeds

Directions:

1. Using a blender, blend together the coconut milk, nondairy milk, xylitol, lemon zest, lemon juice, coconut oil and lemon extract until smooth. Add the xanthan gum and blend briefly on low speed to incorporate.
2. Transfer the liquid mixture to a shallow bowl and stir in the poppy seeds. Refrigerate until thoroughly chilled, about 2 to 3 hours.
3. Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. If you’re after a soft serve treat, serve as soon as the process is finished. Otherwise, transfer the ice cream to an airtight container, place a piece of parchment paper on the surface and press down lightly (this avoids ice crystals from forming on the surface) before sealing the lid. Store in the freezer. Allow to sit out at room temp for about 10 minutes before serving.

I consider myself a dip girl.

There isn’t a week that goes by when I’m not peeling carrots or slicing cucumber to use only as a vehicle for scooping up salsa, homemade bean dip or, when in a pinch, my favorite store-bought hummus. These dips add the right amount of pizzaz when spooned on top of salad bowls or spread across lunch wraps, too. With my love of all things dippy, let’s just say my food processor has had it’s fair share of work over the years.

But let’s be real. One can only eat so much bean dip, which is why I decided to change things up a bit with this roasted red pepper dip. It’s a super simple recipe that can be made in mere minutes in your food processor. I took the easy way out and used jarred roasted red peppers, but feel free to roast your own if you’ve got the time and inclination. The coconut milk adds just the right amount of creaminess without being overly coconutty, and the lime juice and cilantro add a Mexican twist.

I think this dip will be making an appearance during Canada Day celebrations on July 1st. Speaking of which, I have a fantastic giveaway for you! Thanks to the kind folks at Que Pasa, you have the chance to win a Canada Day themed basket filled with vegan and organic products! It includes Que Pasa O’Canada limited edition tortilla chips, Que Pasa salsas and product vouchers!

If you’d like to win this amazing giveaway, be sure to enter using the widget below! I will choose a random winner on Monday, June 30. This giveaway is open to Canadian and US residents only.

a Rafflecopter giveaway
Just so you know, I only offer giveaways and product mentions from companies I love. Que Pasa is owned by Nature’s Path (known for its breakfast food products). It is an independent company based in BC and is devoted to using certified organic, fair-trade, non-GMO ingredients. It offers an excellent selection of vegan products (all Que Pasa products are vegan) that are all made in Canada. I was offered samples to try before deciding on this giveaway.

Now grab some chips and dig in to this delicious dip!

Roasted red pepper dip

Yield: 1 1/4 cups

Ingredients:

• 1 cup roasted red peppers
• 1/2 cup coconut milk
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 garlic clove
• 1/4 tsp each salt and pepper

Directions:

1. Place peppers, coconut milk, cilantro, lime juice, cumin, garlic, salt and pepper in a food processor. Pulse until very smooth. Chill for at least 1 hour before serving. Adjust seasoning to taste.

Recipe republished with permission from Que Pasa

We’re almost through the season of Frappuccinos Fridays, and I hope you’ve been enjoying all of the tasty flavours we’ve veganized. As part of the theme, Lisa and I have indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème, Double Chocolate Chip, Cinnamon Dolce and Toffee Coffee.

Today I’m sharing a flavour I’d imagine is a pretty standard favourite, since vanilla lends a wonderfully creamy taste to anything it teams up with—and coffee is certainly no exception. With this version, I think the spicy fragrance of vanilla bean and vanilla extract enhances the full-bodied richness of the strong, dark-roast coffee. Top if off with a mountain of coconut whipped cream and you’ll let out a sigh of satisfaction after every succulent slurp.  Enjoy!

Vanilla Bean frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup non-dairy milk
• 2 Medjool dates, pitted
• 1/2 tsp pure vanilla extract
• seeds from 1 vanilla bean
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and serve!

You know life is too busy when you realize it’s almost the end of August and you’ve only been to a farmers’ market once. The friendly smiles from local farmers and their hauls of freshly harvested produce is always worth the trek across the Danforth and down Pottery Road to Brick Works, my favourite of Toronto’s long list of seasonal and year-round markets.

I realize the local strawberry season is almost over, but this super simple dessert was enough to satisfy an entire summer’s worth of these precious red jewels. This recipe makes just enough for two or three small portions, so you might want to double the recipe if making dessert for a crowd (or you want to enjoy leftovers).

This is the first time I’ve roasted strawberries and it definitely won’t be the last. Letting them spend some time in the oven allows them to become tender and intensifies their flavour, since some of the water inside the berries evaporates, leaving the sweetness of the berries to become more concentrated.

Roasting strawberries is a quick and easy process that you can do by simply slicing up your berries and popping them into the oven. I like to toss them with balsamic vinegar and a little bit of coconut sugar, too. Of course, what better way to serve them than with a big dollop of whipped cream!

Oh, summer, how I’ll miss you.

Roasted balsamic strawberries

Yield: 2 to 3 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tbsp agave nectar or other sweetener
• seeds of 1 vanilla bean

For the balsamic strawberries:

• 2.5 cups chopped strawberries
• 1 tbsp coconut sugar
• 1 tsp balsamic vinegar

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses, like in smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the roasted strawberries, preheat the oven to 400F. Place the chopped strawberries in a pan (I used an 8-inch round cake pan) and stir in the coconut sugar and vinegar until the strawberries are all coated.
4. Roast for 10 minutes, or until the strawberries are soft but not mushy. Remove from the oven and allow to cool. Serve in small bowls topped with coconut whipped cream. This is best served immediately but can also be made ahead and refrigerated until ready to serve.

Happy Frappuccino Friday once again! I’ve been really enjoying these end-0f-the-week treats, and I hope you have been too. So far, we’ve indulged in Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée, Green Tea Cream, Chai Crème and Double Chocolate Chip. That’s quite a list!

Today, I bring you another one of my favourite flavours: Cinnamon Dolce. This sweet and creamy beverage is a simple blend of bold, dark-roasted coffee, coconut milk and ice, but the flavour is heightened with ground cinnamon and Medjool dates, then it’s topped with heavenly coconut whipped cream and a sprinkle of cinnamon.

It is such a warming flavour on this cooler summer morning. And sipping it in this particular mug makes me feel so Game of Thrones. Enjoy!

Cinnamon Dolce frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino:

• 1/2 cup strong coffee, chilled
• 1/2 cup full-fat coconut milk (canned)
• 2 Medjool dates, pitted
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend together all ingredients in a high-speed blender until smooth and frothy. Pour into a tall glass, top with coconut whipped cream and a pinch of cinnamon and serve!

We’re now more than halfway through the season of frosty frappuccinos! So far, as part of our Frappuccino Fridays theme, Lisa and I have shared Java Chip, Hazelnut, Peppermint Mocha, Caramel Brulée and Green Tea Cream.

Today, I’ve created one of my all-time favourite flavours: Chai. There’s just something about that aromatic concoction of black tea infused with the exotic flavours of cardamom, cinnamon and black pepper that I love, but unfortunately Starbucks uses Tazo chai latte concentrate in their frappuccinos, which contains honey. So, if you want to enjoy the sweet and spicy taste of a chai frappuccino this summer, I recommend trying out this icy take on the traditional beverage. It’s spicy, sweet and milky—just like the Stabucks wallahs make it, only simpler and better.

To make this version, I simply steeped chai spice black tea bags in almond milk and then blended it with ice, dates and cinnamon (because I’m in love with cinnamon) to create that sweet, frothy goodness. You can use your favourite chia tea blend, but the spicier the better (I used Stash brand) Then, pour it into a tall glass—or a tea cup for the traditional experience–and top with coconut whipped cream and a dash of cinnamon.

Enjoy!

Chai Crème frappuccino

Yield: 1 serving

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1 cup almond milk
• 2 chai spice black tea bags
• 3 Medjool dates, pitted
• 1/4 tsp ground cinnamon
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, pour the almond milk into a small saucepan and bring to a boil over medium heat. Add the teabags, cover the pan and remove from heat. Allow to steep for about 15 minutes, and then remove the tea bags (be sure to squeeze out excess liquid).
4. Using a high-speed blender, blend the almond milk mixture, dates, cinnamon and ice cubes together until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a sprinkle of cinnamon.

Welcome to week 4 of Frappuccino Fridays! In the last three weeks, we’ve sipped on incredible flavours like Java Chip, Caramel Brulée and Peppermint Mocha. With this kind of menu, I’m thinking Lisa and I could rival any Starbucks in town.

Today’s blended beverage combines cold coffee and ice with a mix of hazelnut sources (hazelnut milk, butter and extract) to create a frosty-cold hazelnut heaven. Starbucks’ traditional version also includes a hazelnut drizzle, but I opted for crunchy hazelnuts on top of a bed of fluffy coconut whipped cream instead.

For this drink, I made my own hazelnut butter: simply toast a cup of raw hazelnuts at 350F for 8 to 10 minutes. Wrap them in a clean kitchen towel and rub, rub rub your nuts together (hehe) until the skins come off (you don’t have to be too meticulous about this; some skin remaining is okay). Then use a food processor to process them until they turn into a smooth butter, about 10 minutes or so. Super simple and super delicious. But feel free to use storebought (100% hazelnuts) variety instead if you want.

Enjoy!

Hazelnut frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup hazelnut or almond milk
• 2 tbsp hazelnut butter (homemade or storebought)
• 2 Medjool dates, pitted
• 1/4 tsp pure hazelnut extract
• 3 ice cubes
• chopped hazelnuts (for garnish)

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
4. To serve, pour the frappuccino in a tall glass and top with coconut whipped cream and chopped hazelnuts.

Welcome to the second installment of Frappuccino Fridays! If you haven’t yet heard, I’ve teamed up with my culinary soul sister, Lisa, for this new series, which will feature our own veganized versions of Starbucks frappuccinos. We’ll be posting a new homemade frappuccino recipe every Friday all summer long!

Lisa and I will be alternating back and forth each week, so be sure to check back as we recreate all those tempting items on the Starbucks menu. Think Peppermint Mocha, Cinnamon Dolce, Chai Crème and Pumpkin Spice—minus the unidentifiable ingredients and chemical sweeteners.

Last Friday, Lisa shared her version of the Java Chip. Today, I bring you Caramel Brulée. This delectable treat is Starbucks’ most popular blended beverage, and it’s not hard to see why. This frappuccino flavour is bold but easy-drinking. The homemade caramel sauce and sweet Medjool dates lend a distinct buttery sweetness, and the fluffy swirl of coconut whipped cream adds just the right touch of decadence. This drink most definitely shouts “indulge yourself.” Enjoy!

Caramel Brulée frappuccino

Yield: 1 to 2 servings

Ingredients:

For the coconut whipped cream:

• 1 (13.5oz) can full-fat coconut milk, refrigerated overnight
• 2 to 3 tsp agave nectar or other sweetener
• seeds from 1 vanilla bean

For the caramel sauce:

• 1/2 cup raw macadamia nuts
• 3 tbsp pure maple syrup
• 3 tbsp agave nectar
• pinch of sea salt
• 1/2 tsp cocoa powder (optional, for colour)

For the frappuccino base:

• 1/2 cup strong coffee, chilled
• 1/2 cup almond milk
• 3 tbsp caramel sauce
• 2 Medjool dates
• 3 ice cubes

Directions:

1. To make the coconut whipped cream, scoop the cream from the top of the can of coconut milk, reserving the water at the bottom of the can for other uses.
2. Using a hand mixer or stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy. Add sweetener and vanilla seeds and continue to whip until incorporated. Refrigerate until ready to use. (This can be made a day ahead, if desired.)
3. To make the caramel sauce, blend all ingredients in a high-speed blender until smooth.
4. To make the frappuccino, blend all ingredients in a high-speed blender until smooth and frothy.
5. To serve, pour the frappuccino in a tall glass, top with coconut whipped cream and a drizzle of remaining caramel sauce.

Although she may not know it, my stepmother Lisa is the most responsible for my love of cooking and baking and, ultimately, my endless appreciation for the culinary craft. Growing up, she taught me that food is not just nourishment; it is about celebration, community and love, and it enables us to feed our bodies as well as our spirits.

My mother Catherine, on the other hand, inspired me to pick up a camera when I was 14 and start shooting—anything—and to see the beauty in the little things around me and capture them within the frame. She gave me the courage to pursue this passion way back in high school and it created a whole new confidence in me.

The combination of influences has made me who I am today, and I’m incredibly grateful to have both of them in my life.

Mother’s Day was meant for people like Lisa and Catherine—people who give themselves willingly and selflessly to help those around them. Mothers come in all shapes and forms, but when it comes down to it, it is the nurturing, compassion, love and caring that makes someone a mother.

Since I won’t be able to see either of my mothers this Sunday, I decided to bring them a virtual Mother’s Day brunch right here on ADC. Because brunch is the quintessential Mother’s Day tradition, right? And as you can see, I opted to make pancakes.

Although pancakes are a rare treasure in my household, after discovering this little recipe using buckwheat flour and dates, I think I might proclaim every Sunday morning Pancake Day.

These pancakes are just like the thick, fluffy kind you’d be served in a restaurant. I’ve never been to a restaurant that takes it to this level though—with four layers of thick, gluten-free and vegan pancakes, coconut whipped cream and sliced strawberries. It’s like eating dessert for breakfast, but in a healthy way! I’d serve these with maple syrup for an extra sweet treat.

Three tips for making the perfect pancake:

1. These pancakes require you to blend the dates with the other liquid ingredients before mixing in the flour. Try to get the dates fully blended and smooth. If you don’t own a high-speed blender, try soaking your dates so they are super soft before blending.

2. Be sure to use a well-oiled skillet so the pancakes don’t stick to the pan, especially if you’re using a cast iron skillet. I found re-applying oil after each batch helped too.

3. Preheating your skillet is essential to a successful pancake. After your batter is ready, allow it to sit while you preheat the skillet. You know the skillet is hot enough when you drop a tiny bit of water on it and it sizzles.

Before you know it, you’ll have incredibly delicious pancakes that you can feel good about eating…or serving to your mom on Mother’s Day. Enjoy!

Gluten-free strawberry shortcake pancakes

Yield: 8 pancakes

Ingredients:

• 1 1/2 cups buckwheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp ground cinnamon
• 1/8 tsp grated nutmeg
• 2 cups non-dairy milk
• 1 cup pitted Medjool dates
• 2 tbsp fresh lemon juice

Coconut whipped cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Layers and garnish:

• 2 cups fresh strawberries, sliced

Directions:

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.

Pancakes:

1. To make the pancakes, whisk together the buckwheat flour, baking powder, salt, cinnamon and nutmeg in a large bowl.
2. In a high-speed blender, blend the almond milk, dates and lemon juice until well combined and smooth. Pour this mixture into the bowl with the dry ingredients and stir until a thick batter is formed.
3. Preheat an oiled skillet over medium heat. Scoop 1/3 cup of batter onto the skillet and smooth out with the back of a spoon. Cook until the bottom is lightly browned, then carefully flip over to cook the other side. Repeat with remaining batter.
4. To assemble, place a pancake on a clean plate, place a layer of sliced strawberries and then spread or pipe the coconut whipped cream on top. Repeat with as many layers as you want (one or two per person is probably enough). Serve immediately.

Recipe adapted from this one.

It turns out my kale and quinoa tabbouleh salad really did get me back on track. Of course, it’s no coincidence that my week of super healthy eating (except for that slice of birthday cake that was put in front of me last weekend…oops!) offered the immune-boosting power to fight off the painful, phlegmy, energy-zapping cold that was. Now I feel fantastic, the sun is shining, and I’m ready to get on with life.

And baking, of course.

Enter today’s creation: a gluten-free fudge cake topped with coconut whipped cream and berries. Because fresh berries in my local grocery store are the true sign of summer and that’s reason enough for me to celebrate. Don’t you think?

This actually started out as a quest to perfect a gluten-free brownie, but after three unsatisfactory trials I switched things up a bit and instead came up with this cake-like brownie—in other words, something I’m going to call a fudge cake. It’s dense and moist like a brownie but has a cake-like crumb. And you won’t even be able to tell it’s gluten-free.

I topped the cake with a super easy coconut whipped cream, made simply of the cream from the top of a can of coconut milk, a couple of teaspoons of sweetener and the seeds of a vanilla bean. No wonder this stuff is so popular. Unlike traditional whipped cream or frosting, this stuff has just enough sweet without being overbearing. It also makes a perfect addition to my Sunshine in Jar and Dark Chocolate Mousse Cups.

Be sure to use full-fat coconut milk (I like Native Forest brand) and refrigerate it for at least 24 hours. That way the cream separates from the liquid and it whips up nice and thick. You can find a good tutorial on how to make it here. I’ve never flipped the can over like Angela demonstrates in the tutorial; I prefer to scoop the cream from the top of the can instead. But do whatever works for you.

Oh, and make sure to enjoy this after consuming a big bowl of greens. We need to stay healthy for summer, right?

Gluten-free fudge cake with coconut cream and berries

Yield: 8-inch cake

Ingredients:

• 2/3 cup chickpea flour
• 1/2 cup cocoa powder
• 2 tbsp tapioca starch
• 2 tsp baking powder
• 1/8 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup pure maple syrup
• 1/2 cup unsweetened applesauce
• 1/2 cup + 1 tbsp hot water
• 1/4 cup melted coconut oil
• 1 tbsp pure vanilla extract

Coconut cream:

• 1 can (13.5oz) full-fat coconut milk, refrigerated overnight
• 2-3 tsp agave nectar or other sweetener
• Seeds of one vanilla bean

Directions:

1. Preheat the oven to 325F and line an 8x8-inch square cake pan with parchment paper so it's hanging over the sides.
2. In a medium bowl, sift the chickpea flour, cocoa powder, tapioca starch, baking powder, baking soda and salt. Whisk together.
3. In another bowl, whisk together the maple syrup, applesauce, water, coconut oil and vanilla.
4. Add the dry ingredients to the wet ingredients and gently whisk until combined and smooth.
5. Pour the batter into the prepared pan and gently tap the pan on the counter to even it out. Bake at 325F for 30 minutes, or until the cake springs back when touched. You can also test with a toothpick--it should come out fairly clean few crumbs. It's important not to over bake this cake. The texture should be soft and fudgy.
6. Remove the cake from the oven and allow to cool. To serve, cut the cake into squares, top with coconut cream and fresh berries and enjoy!

Coconut cream:

1. Scoop the cream from the top of the can, reserving the coconut water at the bottom of the can for other uses, like smoothies.
2. Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream until smooth and fluffy, about one minute. Add sweetener and vanilla seeds and whip until incorporated. Cover and refrigerate until ready to use.