Vanilla cake, sugar cream sauce

1 cup Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil coconut flour

1/2 cup Cuisine Soleil oatmeal

2tbsp. baking powder

1/2 tbsp baking soda

1 pinch of salt

3 eggs

1 cup brown sugar

1/4 cup oil

30ml vanilla

3/4 cup plant-based milk or cow's milk

1 cup 35% lactose-free whipping cream (or Becel plant-based whipping cream)

2 cups lightly pressed brown sugar

1. Mix together the all-purpose flour, coconut flour, oat flour, baking powder, baking soda and salt.

2. In another bowl, combine the brown sugar, eggs, vanilla, oil and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture.

4. Mix until well combined.

5. Pour into a 9" springform pan previously oiled and floured.

Bake for 45 minutes at 350F.

1. Add the cream and brown sugar to a pot.

2. Gently bring to a boil.

3. Remove from heat after 2 minutes of boiling.