Raspberry Rose water Cake

• total tid: 50 minutes

Ingredienser

RASPBERRY & ROSE LAYER CAKE 💗💗💗

For an 8inch cake (makes 10 slices)

DRY INGREDIENTS:

300g self-raising flour

150g almond flour

120g coconut sugar (or light brown sugar)

1 tsp baking powder

¼ tsp bicarb soda

Pinch of salt

Zest of ½ lemon

WET INGREDIENTS:

240 ml oat milk (unsweetened)

220 ml sunflower oil (or light olive oil)

2 tbsp unsweetened applesauce or plant-based yoghurt

2 tsp rose water

1 tbsp lemon’s juice

1 tsp vanilla extract

FROSTING:

200g vegan cream cheese

100g thick coconut cream (scoop from chilled can of coconut milk)

2-3 tbsp maple syrup (to taste)

1-2 tbsp raspberry puré (sieved with a spoon to remove seeds)

½ tsp rose water (optional)

1 tsp lemon’s juice

Optional toppings:

150g fresh raspberries

Handful of chopped pistachios

Instruktioner

Pre-heat the oven at 180C (160-170 with fan). Grease and line an 8-inch cake tin.

Mix the dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until combined.

Bake for around 50 minutes, or until a skewer comes out clean from the middle. Cover lightly with foil if the top starts browning. Cool in the tin.

Prepare the frosting by whipping cream cheese and coconut cream together in a bowl. Then, whisk in the remaining ingredients.

Once the cake is cooled, slice the sponge horizontally for two layers. Spread the frosting between layers and on the top. Decorate with raspberries and pistachios.