Vegan Gluten-Free Berry Caramel Sheet Cake with Oat Cream
A tender, moist sheet cake studded with fresh mixed berries and crowned with fluffy oat whipping cream and coconut caramel sauce. Perfect for summer gatherings or special occasions when you need to accommodate dietary restrictions without sacrificing flavor. The combination of oat and plain flour creates an ideal crumb, while chia seeds add moisture and binding. What makes this version special is the clever use of mashed banana and thick dairy-free yogurt for richness, plus the elegant caramel drizzle that caramelizes beautifully during baking.
Ingredients
- 5 ½ oz mixed fresh berries, strawberries, raspberries and blueberries
- ⅓ cups thick dairy-free yogurt, coconut variety
- 2 oz mashed banana or applesauceapplesauce1:1vegangf
interchangeable options
- ⅓ cups coconut or superfine sugar
- 2 tbsp maple syrup
- 4 tbsp smooth peanut butter
- 4 tbsp evaporated oat milk
- 1 tbsp lemon juice
- 1 tsp vanilla essence
- 1 tbsp ground chia or flaxseedground flaxseed1:1vegangf
binding alternatives
- 1 ¼ cups plain or GF all-purpose flour, sifted, divided (150g + 1 tsp)
- ¾ cups oat flour
- ½ tsp baking soda
- 1 pinch salt
- 2 tbsp coconut caramel sauce
- 1 ¼ cups oat whipping cream, chilled overnight
- ½ tsp vanilla essence, for cream
- fresh berries, for decoration
Instructions
- 1
Preheat oven and line square tin with parchment paper
- 2
Slice strawberries and toss all berries with flour, set aside
- 3
Whisk together yogurt, banana, sugar, syrup, peanut butter, oat milk, lemon juice, vanilla and ground chia until smooth
- 4
Add both flours, baking soda and salt, whisk to thick smooth batter
- 5
Fold in berries and pour into tin, smooth top and drizzle with caramel sauce
- 6
Bake until golden, risen and skewer comes out clean
- 7
Cool in tin then transfer to wire rack to cool completely
- 8
Beat chilled oat cream until light and fluffy, beat in vanilla
- 9
Spread whipped cream over cake, swirl more caramel sauce and decorate with fresh berries
Tips
Toss berries with flour before folding into batter to prevent sinking during baking.
Chill oat whipping cream overnight for best whipping results and stable peaks.
Cool cake completely before adding cream topping to prevent melting and sliding.
Good to Know
Keep in fridge in sealed container for 3-5 days
Can freeze unfrosted cake for 1 month wrapped well, defrost at room temperature before decorating
Slice into 9 squares, serve immediately or chilled
Common Mistakes
Toss berries with flour to avoid them sinking to bottom
Cool cake completely before adding cream to avoid melting
Chill oat cream overnight to ensure proper whipping
Substitutions
Vegan Options
binding alternatives
General Alternatives
FAQ
Can I use frozen berries instead of fresh?
Yes, but don't thaw them first. Toss frozen berries directly with flour and fold into batter to prevent excess moisture and color bleeding.
What if I don't have oat whipping cream?
You can substitute with any plant-based whipping cream or make your own by chilling a can of full-fat coconut milk overnight and whipping the solid cream layer.
How long will this cake keep without the cream topping?
The unfrosted cake keeps well covered at room temperature for 2-3 days or can be frozen for up to 1 month wrapped tightly in plastic wrap.