Wild blueberry and lemon layer cake
Vegan, refined sugar-free, dairy- free, soy-free
Ingredients
Ingredients for the cake
- 240 ml almond milk
- 80 ml lemon juice
- 2 tsp organic lemon zest
- 60 grams unsweetened applesauce
- 1/2 tsp vanilla bean paste
- 50 grams sunflower seed oil
- 280 grams all purpose flour
- 2 tsp baking powder
- 1 pinch salt
- 75 grams light brown sugar
Ingredients for the lemon frosting
- 250 grams cashews, soaked
- 125 ml almond milk
- 100 grams coconut cream (solid part of one can)
- 3 tbsp agave syrup
- 4 tbsp lemon juice
- 1 tsp vanilla bean paste
- 2 tbsp melted coconut oil
- 1/4 tsp turmeric powder
Instructions
Make the frosting
- Make the frosting to allow it to set whilst making the cake
- Soak the cashews for at least 4 hours (better overnight.)
- Drain and rinse the cashews and place them in a food processor together with the other ingredients.
- Blend until completely smooth.
- Store in a sealed container in the refrigerator for up to 4 days
Make the cake
- Preheat the oven to 175 C| 350F
- Grease and flour one 16 cm
- In a small bowl, add milk and lemon juice. Stir well and set aside for ten minutes to make buttermilk.
- In a medium bowl sift together flour, light brown sugar, baking powder, salt and lemon zest.
- Add the applesauce, buttermilk, oil, and vanilla. Whisk to combine but don’t over mix.
- Pour the batter into the prepared mold and bake for 35-40 minutes or until a toothpick comes out clean
- Let cool down completely and cut horizontally into 3 layers.
Assemble the cake
- Place the first cake layer on a plate.
- With a piping bag, pipe a circle of lemon frosting on the outer part of the cake.
- Spread 3 tbsp of the blueberry jam in the center.
- Add the second cake layer and proceed in the same way.
- Lightly frost the outside with remaining lemon frosting.