Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF
Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF. I'm very pleased with this one! The raspberry sauce really ties the other flavours together well. It made a great dessert cake.

Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. 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:
  1. Prepare Cake
  2. Take light coconut milk or milk of choice
  3. Get apple cider vinegar
  4. Make ready dried lavender flowers
  5. Take granulated sugar
  6. Make ready olive oil
  7. Get vanilla extract
  8. Prepare cornstarch
  9. Get white sorghum flour
  10. Take baking powder
  11. Prepare baking soda / bicarb
  12. Get salt
  13. Prepare xanthan gum
  14. Get Lavender Syrup
  15. Get sugar
  16. Prepare water
  17. Get dried lavender flowers (1/3 cup)
  18. Take Raspberry Sauce
  19. Prepare frozen raspberries
  20. Get sugar
  21. Get water
  22. Take cornstarch dissolved in 1tbsp water
  23. Make ready Lemon Buttercream
  24. Make ready icing sugar / powdered sugar
  25. Take dairy & soy-free spread / butter such as gold foil Stork
  26. Make ready zest of 1 whole lemon
  27. Prepare vanilla extract
  28. Prepare lemon juice
  29. Make ready light coconut milk

Add in crushed lavender to milk and turn off the heat. In a large mixing bowl mix dry ingredients together: Cake flour, baking powder, baking soda, and salt Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF light coconut milk or milk of choice • apple cider vinegar • dried lavender flowers • granulated sugar • olive oil • vanilla extract • cornstarch • white sorghum flour Make the Cake Layers. Line with parchment paper and grease. In a medium bowl, sift together flour, baking soda, baking powder, and salt together.

Steps 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

Line with parchment paper and grease. In a medium bowl, sift together flour, baking soda, baking powder, and salt together. Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook Great recipe for Vickys Scottish Iced Pineapple Cream Tarts, GF DF EF SF NF. Lavender Buttercream Frosting with Lemon Over the past decade that's all changed. After researching the best lavenders for cooking, I purchased some gorgeous (unsprayed and organic) English lavender varieties in a garden center, planted them, and began trying them out in all kinds of dishes.

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