Gluten Free Vegan Serves 14

• 1 Cup Coconut Oil
• 3/4 Cup Vanilla Cashew Yogurt
• 1 Cup Vegan Cream Cheese
• 2 Cups Coconut Sugar
• 1 Tbsp Pure Vanilla
• 3 Cups Coconut Flour
• 3/4 Cup Almond Flour
• 1 Cup Full Fat Coconut Milk
• Tsp of Each Baking Soda, Baking Powder, Sea Salt

Filling

• 6 Cups Fresh Peaches
• 1/2 Cup Packed Brown Sugar
• 2 Tbsp Bourbon
• 1/3 Cup Raspberry Chia Jam

Buttercream

• 3 Cups Vegan Butter
• 4 ounces Vegan Cream Cheese
• 3 Cups Powdered Brown Sugar
• 2 tsp Pure Vanilla

Directions:

Preheat the oven to 350. Treat 2 (8 inches) pans with a non-stick option of choice. In a large bowl combine oil, 1 cup of cream cheese, yogurt, sugar, vanilla, and coconut milk. Once mixed add flour, baking soda, powder, and salt. Mix until just combined. Pour batter into pans and bake for 30-35 minutes or until the toothpick comes out clean. Let cool for 5 minutes before transferring them to the wire rack to cool completely.

Make the filling by adding peaches, sugar, and jam to a pot and bringing it to a boil. Mash peaches and cook for 5-8 minutes or until reduced by 1/3. Add bourbon and cook for 1 more minute. Remove from heat and let cool. For Buttercream combine all ingredients into a mixer and blend until light and fluffy. To assemble cut cakes in half and alternate as follows. One layer cake, pipe buttercream around edges, add filling to middle and repeat. Once done decorate with more frosting and fresh fruit. Enjoy!