INGREDIENTS
1 1/2 cups
1-to-1 Gluten-free Flour *
1 cup
sugar
1 tsp
baking soda
1/2 tsp
salt
3/4 cup
coconut milk (or dairy-free milk of choice)
1/2 cup
canola oil (can also use coconut oil, melted)
2 tbsp
white vinegar
1 tsp
vanilla extract
1 1/2 cups
mixed berries (I used frozen strawberries, blueberries and raspberries)
1 tsp
lemon juice
3 tbsp
water
3/4
cup sugar
3 tbsp
cornstarch
1
(8-ounce) cream cheese, softened to room temperature
1/2
cup unsalted butter, softened to room temperature
1/4 cup
vegetable shortening
3
cups powdered sugar
1
teaspoon pure vanilla extract