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Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I have loved my entire life.
Great recipe for Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF. I'm very pleased with this one! The raspberry sauce really ties the other flavours together well.
To get started with this recipe, we must prepare a few components. You can cook vickys lavender cake with lemon buttercream, gf df ef sf nf using 29 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Make ready Cake
- Make ready 480 ml light coconut milk or milk of choice
- Make ready 2 tsp apple cider vinegar
- Prepare 2 tbsp dried lavender flowers
- Take 300 grams granulated sugar
- Prepare 160 ml olive oil
- Prepare 4 tsp vanilla extract
- Make ready 240 grams cornstarch
- Take 140 grams white sorghum flour
- Prepare 1 1/2 tsp baking powder
- Get 1 tsp baking soda / bicarb
- Prepare 1 tsp salt
- Prepare 1/2 tsp xanthan gum
- Prepare Lavender Syrup
- Get 300 grams sugar
- Take 600 ml water
- Make ready 10 grams dried lavender flowers (1/3 cup)
- Take Raspberry Sauce
- Get 280 grams frozen raspberries
- Prepare 3 tbsp sugar
- Get 60 ml water
- Get 1 tsp cornstarch dissolved in 1tbsp water
- Prepare Lemon Buttercream
- Take 450 grams icing sugar / powdered sugar
- Prepare 340 grams dairy & soy-free spread / butter such as gold foil Stork
- Get 1 zest of 1 whole lemon
- Get 1/2 tsp vanilla extract
- Get 2 tbsp lemon juice
- Make ready light coconut milk
In a medium bowl, sift together flour, baking soda, baking powder, and salt together. You can have Vickys Best EVER Chocolate Cake w Secret Avocado! Here is how you cook it. Ingredients of Vickys Best EVER Chocolate Cake w Secret Avocado!
Steps to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- 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
So happy you are interested in making this cake. And you are correct I forgot to add it to the instructions, so sorry. I have updated the recipe in the post as well. See more ideas about Recipes, Dairy free recipes, Gluten free dairy free. You can use jam in the bases instead of crushed fruit but I find jam a bit too sweet for these combined with the iced tops.
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