-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 250ml | plant milk (1 cup) @rudehealth |
| 160g | almond butter (1/2 cup) @pipandnut |
| 260g | agave syrup (1 cup) @bionaorganic |
| 70g | coconut oil (1/4 cup) @vitacocoeu |
| 85g | coconut sugar (1/2 cup) @lucybeecoconut |
| 380g | ground almonds (4 cups) @sainsburys |
| 260g | buckwheat flour (2 cups 2 tbsp) @daylesfordfarm |
TOPPINGS
| Raspberry chia jam | |
| Cream cheese @koko |
This cake recipe is my favorite yet! It's moist on the inside, with a sweet and tangy cream cheese, jam filling sandwiched in between. I used my 1 bowl layer cake recipe and layered it with a delicious cream cheese frosting and raspberry jam
METHOD
- Preheat then oven to 180C and Melt the coconut oil, almond butter and heat the milk.
- Mix together the first 4 ingredients
- Stir in all remaining ingredients into the wet mixture to form a batter
- Pour into a baking tray (I used 3 8 inch trays ) and baked for approx 18 minutes until a toothpick inserted into the centre of a cake comes out clean
- For the icing - mix 150g of vegan cream cheese with 7 tbsp of powdered sugar, or 4 tbsp of agave. Powdered sugar works better to achieve a fluffy frosting consistency. I used @zusto but you can also use erythritol (found in @hollandandbarrett @totalsweet @amazon). This is a natural, unrefined powdered sugar!
- For the raspberry chia jam - heat 200g of raspberries and 4-5 tbsp agave syrup (or maple / syrup) and use a fork to crush until softened. Add in 4 tbsp of chia seeds and leave for 5-10 minutes to thicken
- Once the cake is baked and cooked, Spread jam and cream cheese frosting between the layers, and only cream cheese frosting on the top layer