Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF.
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Ingredients of Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF
- Prepare of Cake.
- It’s 480 ml of light coconut milk or milk of choice.
- Prepare 2 tsp of apple cider vinegar.
- You need 2 tbsp of dried lavender flowers.
- It’s 300 grams of granulated sugar.
- It’s 160 ml of olive oil.
- You need 4 tsp of vanilla extract.
- Prepare 240 grams of cornstarch.
- You need 140 grams of white sorghum flour.
- You need 1 1/2 tsp of baking powder.
- You need 1 tsp of baking soda / bicarb.
- You need 1 tsp of salt.
- You need 1/2 tsp of xanthan gum.
- Prepare of Lavender Syrup.
- It’s 300 grams of sugar.
- It’s 600 ml of water.
- Prepare 10 grams of dried lavender flowers (1/3 cup).
- You need of Raspberry Sauce.
- Prepare 280 grams of frozen raspberries.
- It’s 3 tbsp of sugar.
- Prepare 60 ml of water.
- Prepare 1 tsp of cornstarch dissolved in 1tbsp water.
- You need of Lemon Buttercream.
- It’s 450 grams of icing sugar / powdered sugar.
- You need 340 grams of dairy & soy-free spread / butter such as gold foil Stork.
- Prepare 1 of zest of 1 whole lemon.
- You need 1/2 tsp of vanilla extract.
- You need 2 tbsp of lemon juice.
- It’s of light coconut milk.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF instructions
- Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins.
- Mix half of the milk with the vinegar and set aside.
- Put the rest of the milk in a saucepan with the lavender. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining.
- Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together.
- In another bowl mix together the flour, starch, baking powder, bicarb and salt.
- Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven.
- Bake for 30 minutes or until a toothpick tests done.
- Turn out onto a wire rack to cool.
- Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan. Let simmer, stirring occasionally until thickened. Take off the heat, strain and let cool.
- To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart.
- Stir in the cornstarch mixture, boil to thicken then strain and let cool.
- For the buttercream, mix the butter & icing sugar together until light and fluffy. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency.
- When everything has cooled, set one of the cake layers onto a plate or cake board and use a cocktail stick to pierce the cake surface randomly.
- Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream.
- Put the 2nd cake layer on top, again pierce then brush a coating of lavender syrup on top and sides, then spread the rest of the buttercream over the top and sides of the assembled cake.
- To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top.