Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. 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.

To get started with this recipe, we must prepare a few ingredients. 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:
  1. Take Cake
  2. Get 480 ml light coconut milk or milk of choice
  3. Prepare 2 tsp apple cider vinegar
  4. Make ready 2 tbsp dried lavender flowers
  5. Make ready 300 grams granulated sugar
  6. Prepare 160 ml olive oil
  7. Make ready 4 tsp vanilla extract
  8. Get 240 grams cornstarch
  9. Take 140 grams white sorghum flour
  10. Make ready 1 1/2 tsp baking powder
  11. Take 1 tsp baking soda / bicarb
  12. Get 1 tsp salt
  13. Prepare 1/2 tsp xanthan gum
  14. Make ready Lavender Syrup
  15. Take 300 grams sugar
  16. Take 600 ml water
  17. Get 10 grams dried lavender flowers (1/3 cup)
  18. Make ready Raspberry Sauce
  19. Take 280 grams frozen raspberries
  20. Get 3 tbsp sugar
  21. Get 60 ml water
  22. Get 1 tsp cornstarch dissolved in 1tbsp water
  23. Get Lemon Buttercream
  24. Take 450 grams icing sugar / powdered sugar
  25. Make ready 340 grams dairy & soy-free spread / butter such as gold foil Stork
  26. Make ready 1 zest of 1 whole lemon
  27. Prepare 1/2 tsp vanilla extract
  28. Take 2 tbsp lemon juice
  29. Prepare light coconut milk
Instructions to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
  2. Mix half of the milk with the vinegar and set aside
  3. 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
  4. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
  5. In another bowl mix together the flour, starch, baking powder, bicarb and salt
  6. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
  7. Bake for 30 minutes or until a toothpick tests done
  8. Turn out onto a wire rack to cool
  9. 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
  10. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
  11. Stir in the cornstarch mixture, boil to thicken then strain and let cool
  12. 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
  13. 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
  14. Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
  15. 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
  16. To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top

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