I made this cake for a dinner party at a friend´s house. I was planning on bringing something a bit heavier and chocolatey, but the weather was amazing so I decided I could not turn up without a fresh and delicious summer cake. This recipe was spot on! It is refreshing and sweet, but still has that tangy feeling from the lemon and the berries. The coconut layer in the middle is such a nice surprise for the taste buds, and the frosting is soo creamy.
It was an amazing evening. We had sushi as the main dish. We also had lots of sides as well, so we ended up calling it more like a sushi tapas kind of evening. We were sat outside in the sunset and had some really nice conversations. To top off the dinner we finished with this luscious lemon cake.
I was actually the only vegan there. In fact, one of the guys told me it was the best cake he had ever had. There was no doubt that everyone liked it. The compliments flew across the table, and by the time we finished the meal there was only one slice left of the whole cake! You know, of courtesy they always leave that last piece of food, hahah..
Not only is this cake vegan and wheat-free, but it was also suitable for my friend who has IBS! I made the cake with her in mind and made sure to ask her what ingredients she would be okay with, as there are lots of ingredients she can not have. I also do not handle white wheat that well myself, and it is not very nutritious either, so I was happy to use spelt instead.
I am not a big fan of palm oil and I avoid it wherever I can, which is why I used dairy-free butter without it for this recipe. However, it is okay if you can not get your hands on it, the frosting will still taste nice. The butter I used has a slightly salty taste, which definitely goes well with the sweetness of the cake and the berries. It was very soft and easy to spread on the cake. Just beware that the harder or softer the butter is you might have to use more or less of the rest of the ingredients to make the frosting.
For the cake:
- 360 ml rice milk
- Juice of half a lemon (Use the other half in the frosting)
- Zest of one lemon
- 230 grams sugar
- 110 ml cup sunflower oil
- One vanilla pod
- 2 1/2 tbsp tapioca starch
- 250 grams spelt flour
- 3/4 tsp bicarbonate of soda
- 15-25 fresh or frozen raspberries
For the middle layer:
- One can of refrigerated full-fat coconut milk *
- Juice from 3 tbsp thawed blueberries OR 1 tsp acai, maqui or beetroot powder
For the buttercream frosting:
- 150 grams dairy-free butter*
- 1 tsp vanilla extract
- 300 grams icing sugar
- Juice of half a lemon
- Desiccated coconut
- Berries of your own choice. I used raspberries and blueberries
- Preheat oven to 180C / 350F.
- Mix lemon juice, zest and rice milk in a bowl and set aside for a few minutes.
- Grease or cover the bottom of two round cake tins with parchment paper.
- Mix sugar, oil and seeds from the vanilla pod into the milk-mixture.
- Mix in dry ingredients, a small amount at the time.
- Divide the batter into two batches and pour into the cake tins. Put raspberries in whatever pattern you wish in one of them. Cover them with batter.
- Bake for approximately 30 minutes or until they are golden on top.
- Take out of the oven and let cool a little while before transferring them to a wire rack. Let cool completely before decorating.
- When the cakes have cooled, open the chilled coconut milk and scoop out the thick cream. Leave the coconut water for a later occasion. Mix in the juice from the thawed blueberries or the superfood-powder with a hand-mixer. The coconut cream should get the consistency of whipped cream.
- Place the cake with the raspberries on your serving plate and spread coconut whip on top. Coconut is a quite dominant flavour, so use as much or little as you fancy.
- Place the second cake on top of the first one.
- Put butter, lemon juice and vanilla extract in a bowl. Mix in the icing sugar a bit at the time. Depending on the butter you are using you might have to add a bit more icing sugar or liquid.
- Cover the cake with frosting. Dollop on the middle and then use a spatula to spread out. Later on you can use a knife on the sides to make the frosting more even.
- Decorate however you wish, and put in the fridge to rest a bit before serving.
* I used dairy-free butter from Berit Nordstrand. Butter normally has a saltier flavour and is softer than margarine.