Lavender Lemon Blueberry Layers

 

It was my friend's birthday last week, and she is also obsessed with lavender / purple like I am.

At the same time, my agent was sending me photos of a blackberry lavender layer cake from a popular  instagram account they follow. I must say..the photos are exquisite and you definitely want to make something from their recipe gallery!

While the recipes look delicious, they are not vegan or gluten free for the most part.

I took it upon myself to re-create this amazing layer cake and I can proudly say it is 100% Vegan and Gluten-free...and might I add: 100000% delicious.

No animals were harmed here! :)

Here is the post that this recipe is inspired by: 

https://www.instagram.com/p/CQFYDeDMBXk/

I hope you can enjoy this berry lemon layer cake creation! You can always create muffins or a loaf as well by using the recipe too. You would just obviously need to adjust the time and effort spent to create. :)

Here is the recipe:

Cake:

• 1 tablespoon apple cider vinegar
• 1-2 tablespoon of fresh lemon juice
• 2 cups oat mylk 
• 2 cups brown sugar or cane sugar
• 3 cups (more or less) of gluten-free baking flour
• 2 teaspoons baking soda 
• 1 teaspoon sea salt (optional)
• ⅔ cups coconut oil or vegan butter melted
• 1 tablespoon vanilla extract
• Optional culinary lavender or extract

Berry Jam:

2 cups of blueberries and blackberries washed

1 cup chia seeds

1/2 cup maple syrup (or alternate sweetener) 

Whipped Frosting

• 3-3 1/2 cups powdered sugar
• 1 can of coconut cream (BE SURE to refrigerate this the night before, so it can harden the cream)
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk add more if needed

METHOD:

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. 

• Or if using a loaf pan to create multiple layers, adjust accordingly.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.


JAM:

Put all ingredients into a saucepan on the stove and simmer and heat until it comes to a gel/jam like texture. Set aside to cool.

Frosting:

Using electric beaters or a blender, place all ingredients together and whip until frothy and fluffy.

Placing the layers together:

Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.

Create a "purple" frosting by taking half of the whipped frosting and mixing the berry jam and it together. You can layer however you'd like!

Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.

Store in a cool spot or freeze!