Vanilla Almond Pomegranate Cake with Coconut Oil Buttercream

A vegan Vanilla Almond Cake with Pomegranate and a creamy Coconut Oil Buttercream Frosting.

For the Cake:
1 1/2 cups unbleached flour
1/2 cup almond flour
2 tbsp corn starch, arrowroot powder, or potato starch
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups unsweetened soy or almond milk
1 tsp vanilla
1 tsp almond extract
1/3 cup grapeseed oil
2 tsp lemon juice or apple cider vinegar

For the Pomegranate Syrup:
1/2 cup water
1/2 cup pomegranate juice
1 cup organic cane sugar

For the Coconut Oil Buttercream:
1 cup coconut oil, room temperature
3-5 tbsp coconut cream (from the top of a can of chilled coconut milk)
4-5 cups sifted organic confectioner’s sugar
1-3 tbsp pomegranate juice
1 tsp vanilla extract

View the full recipe at Emmylou’s Kitchen →