Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin 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 cook it.

The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:

1. Get Cake
2. Make ready 480 ml light coconut milk or milk of choice
3. Get 2 tsp apple cider vinegar
4. Take 2 tbsp dried lavender flowers
5. Prepare 300 grams granulated sugar
6. Take 160 ml olive oil
7. Take 4 tsp vanilla extract
8. Make ready 240 grams cornstarch
9. Make ready 140 grams white sorghum flour
10. Take 1 1/2 tsp baking powder
11. Get 1 tsp baking soda / bicarb
12. Prepare 1 tsp salt
13. Get 1/2 tsp xanthan gum
14. Take Lavender Syrup
15. Make ready 300 grams sugar
16. Take 600 ml water
17. Get 10 grams dried lavender flowers (1/3 cup)
18. Make ready Raspberry Sauce
19. Prepare 280 grams frozen raspberries
20. Take 3 tbsp sugar
21. Take 60 ml water
22. Prepare 1 tsp cornstarch dissolved in 1tbsp water
23. Take Lemon Buttercream
24. Get 450 grams icing sugar / powdered sugar
25. Get 340 grams dairy & soy-free spread / butter such as gold foil Stork
26. Make ready 1 zest of 1 whole lemon
27. Prepare 1/2 tsp vanilla extract
28. Take 2 tbsp lemon juice
29. Make ready light coconut milk

Instructions to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins
2. Mix half of the milk with the vinegar and set aside
3. 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
4. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
5. In another bowl mix together the flour, starch, baking powder, bicarb and salt
6. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
7. Bake for 30 minutes or until a toothpick tests done
8. Turn out onto a wire rack to cool
9. 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
10. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
11. Stir in the cornstarch mixture, boil to thicken then strain and let cool
12. 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
13. 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
14. Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream
15. 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
16. To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top

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