Vegan Lemon and Raspberry Cake

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 55 years 10 months 12 da

Zutaten

240ml of dairy-free milk

1 teaspoon of apple cider vinegar

210g of self raising flour

1/2 teaspoon of baking powder

1/2 teaspoon of bicarbonate of soda

200g of caster sugar

2 lemons (zest only)

60ml of sunflower oil

150g of fresh raspberries + 2 tablespoons of self raising flour

5 tablespoons of raspberry jam

340g of dairy-free butter

300g of icing sugar

2 teaspoons of lemon juice

1 lemon (zest only)

8-10 fresh raspberries (decoration)

1 lemon (zest only)

Anweisungen

Method (Cake)

Preheat oven 180°C fan and line two 8-inch loose base / spring-form cake tins with grease-proof paper.

Add the dairy-free milk and vinegar into a jug or bowl, whisk to combine. Set aside for 5-10 minutes to curdle. This makes a vegan buttermilk.

Sift the flour, baking powder and bicarbonate of soda into a mixing bowl. Stir to combine.

In a separate bowl, add in the sugar and lemon zest, rub together with your fingertips then add into the dry ingredients. Stir to combine.

Add the vegan buttermilk to the dry ingredients, along with the oil. Stir into a batter.

In a bowl add in the raspberries and coat them with the 2 tablespoons of flour. Make sure they are fully coated. Very gently stir them into the cake batter, DO NOT over-mix!

Evenly divide the batter into the cake tins. Tap on the worktop to remove any air bubbles.

Place the cakes into the middle of the oven and bake for 25-30 minutes or until a skewer or toothpick inserted into the middle of the cakes come out clean and they are springy to the touch.

Once baked, allow the cakes to cool in the tins for 10 minutes, then remove from the tins and place on a cooling rack to cool fully. I like to place the cakes in a sealed container overnight. This makes them even more moist.

Method (filling)

Prepare the jam by adding it into a piping bag, snip off the tip and set aside.

Method (buttercream)

In a large mixing bowl, add in the dairy-free butter and whip on high speed until pale. Use a stand mixer with a balloon whisk attachment, a electric hand mixer will work well too.

Sift in the icing sugar and add in the lemon juice and lemon zest. Whip on high speed for a couple of minutes to incorporate it. If your buttercream is too thick, add in a splash more lemon juice. If it’s too thin, add in a few more chunks of butter. Keep the mixture whipping on high until it comes back to a smooth consistency.

Place one of the cakes on a serving plate or cake stand. Transfer some of the buttercream into a piping bag with either the tip snipped off or with a round tip nozzle. Pipe a swirl of buttercream to the outside of the cake and another in the inside. Pipe the jam in between the buttercream (refer to video for reference).

Place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat. Place the cake into the the fridge to set for 10- 15 minutes.

Remove the cake from the fridge and apply a second coat, this time thicker. Use a cake scraper or spatula to get the sides of the cake smooth.

Using the back of a spoon or spatula, swipe some of the raspberry jam over the sides of the cake to create a fun effect (refer to video and photos for reference).

Transfer any left over buttercream into a piping bag fitted with a star-tip nozzle. Pipe a swirl of buttercream around the top edge of the cake. Top each swirl with a fresh raspberry.

Zest some fresh lemon to the top of the cake. Slice and enjoy!