Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I’ve loved my whole 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 can achieve that.
The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:
- Prepare Cake
- Prepare light coconut milk or milk of choice
- Prepare apple cider vinegar
- Prepare dried lavender flowers
- Prepare granulated sugar
- Prepare olive oil
- Make ready vanilla extract
- Prepare cornstarch
- Prepare white sorghum flour
- Get baking powder
- Get baking soda / bicarb
- Get salt
- Make ready xanthan gum
- Get Lavender Syrup
- Prepare sugar
- Get water
- Make ready dried lavender flowers (1/3 cup)
- Prepare Raspberry Sauce
- Get frozen raspberries
- Make ready sugar
- Make ready water
- Make ready cornstarch dissolved in 1tbsp water
- Make ready Lemon Buttercream
- Prepare icing sugar / powdered sugar
- Get dairy & soy-free spread / butter such as gold foil Stork
- Take zest of 1 whole lemon
- Get vanilla extract
- Make ready lemon juice
- Take light coconut milk
Instructions 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 that’s going to wrap this up with this exceptional food vickys lavender cake with lemon buttercream, gf df ef sf nf recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
