date: 2020-12-06T17:54:24.146Z image: https://img-global.cpcdn.com/recipes/5929081161908224/751x532cq70/vickys-lavender-cake-with-lemon-buttercream-gf-df-ef-sf-nf-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5929081161908224/751x532cq70/vickys-lavender-cake-with-lemon-buttercream-gf-df-ef-sf-nf-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5929081161908224/751x532cq70/vickys-lavender-cake-with-lemon-buttercream-gf-df-ef-sf-nf-recipe-main-photo.jpg author: Mark Freeman ratingvalue: 5 reviewcount: 12201 recipeingredient: - " Cake" - "480 ml light coconut milk or milk of choice" - "2 tsp apple cider vinegar" - "2 tbsp dried lavender flowers" - "300 grams granulated sugar" - "160 ml olive oil" - "4 tsp vanilla extract" - "240 grams cornstarch" - "140 grams white sorghum flour" - "1 1/2 tsp baking powder" - "1 tsp baking soda bicarb" - "1 tsp salt" - "1/2 tsp xanthan gum" - " Lavender Syrup" - "300 grams sugar" - "600 ml water" - "10 grams dried lavender flowers 13 cup" - " Raspberry Sauce" - "280 grams frozen raspberries" - "3 tbsp sugar" - "60 ml water" - "1 tsp cornstarch dissolved in 1tbsp water" - " Lemon Buttercream" - "450 grams icing sugar powdered sugar" - "340 grams dairy soyfree spread butter such as gold foil Stork" - "1 zest of 1 whole lemon" - "1/2 tsp vanilla extract" - "2 tbsp lemon juice" - " light coconut milk" recipeinstructions: - "Preheat the oven to gas 4 / 180C / 350°F and grease & line 2 x 8" round cake tins" - "Mix half of the milk with the vinegar and set aside" - "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" - "Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together" - "In another bowl mix together the flour, starch, baking powder, bicarb and salt" - "Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven" - "Bake for 30 minutes or until a toothpick tests done" - "Turn out onto a wire rack to cool" - "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" - "To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart" - "Stir in the cornstarch mixture, boil to thicken then strain and let cool" - "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" - "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" - "Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream" - "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" - "To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top" categories: - Recipe tags: - vickys - lavender - cake katakunci: vickys lavender cake nutrition: 181 calories recipecuisine: American preptime: "PT28M" cooktime: "PT54M" recipeyield: "3" recipecategory: Lunch ---  Hello everybody, it is Brad, welcome to our recipe site. Today, we're going to make a distinctive dish, vickys lavender cake with lemon buttercream, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is something which I've loved my whole life. They're fine and they look fantastic. These gluten free vanilla cake donuts are soft, moist and tender, and bake up in minutes. No-bake Lemon lavender cake with cashew cream (Vegan & GF). decided to make a lemon cake with them. paired lemon with This Lemon Blackberry Cake with lavender French buttercream is the perfect cake for summer! Every bite of this lavender cake is. Luscious layers of lavender cake with lemon curd and white chocolate buttercream. To get started with this particular recipe, we have to first prepare a few ingredients. You can have vickys lavender cake with lemon buttercream, gf df ef sf nf using 29 ingredients and 16 steps. Here is how you cook that. ##### The ingredients needed to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF: 1. Prepare Cake 1. Take 480 ml light coconut milk or milk of choice 1. Make ready 2 tsp apple cider vinegar 1. Make ready 2 tbsp dried lavender flowers 1. Get 300 grams granulated sugar 1. Take 160 ml olive oil 1. Prepare 4 tsp vanilla extract 1. Get 240 grams cornstarch 1. Make ready 140 grams white sorghum flour 1. Get 1 1/2 tsp baking powder 1. Get 1 tsp baking soda / bicarb 1. Make ready 1 tsp salt 1. Make ready 1/2 tsp xanthan gum 1. Take Lavender Syrup 1. Make ready 300 grams sugar 1. Make ready 600 ml water 1. Take 10 grams dried lavender flowers (1/3 cup) 1. Take Raspberry Sauce 1. Make ready 280 grams frozen raspberries 1. Prepare 3 tbsp sugar 1. Get 60 ml water 1. Get 1 tsp cornstarch dissolved in 1tbsp water 1. Prepare Lemon Buttercream 1. Get 450 grams icing sugar / powdered sugar 1. Take 340 grams dairy & soy-free spread / butter such as gold foil Stork 1. Prepare 1 zest of 1 whole lemon 1. Prepare 1/2 tsp vanilla extract 1. Take 2 tbsp lemon juice 1. Make ready light coconut milk This cake is allergy friendly. enjoy. Once infused, strain the lavender out of the cream, and set the cream aside. Slowly add the infused cream until you get a consistency you like. If the mixture gets too runny, add more powdered sugar. ##### 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 1. Mix half of the milk with the vinegar and set aside 1. 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 1. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together 1. In another bowl mix together the flour, starch, baking powder, bicarb and salt 1. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven 1. Bake for 30 minutes or until a toothpick tests done 1. Turn out onto a wire rack to cool 1. 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 1. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart 1. Stir in the cornstarch mixture, boil to thicken then strain and let cool 1. 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 1. 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 1. Brush the whole of the top surface and sides with half of the lavender syrup then add a layer of lemon buttercream 1. 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 1. To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top Slowly add the infused cream until you get a consistency you like. If the mixture gets too runny, add more powdered sugar. This lavender cake has a creamy lemon curd filling and a whipped American vanilla buttercream. Here, a simple butter and sour cream cake with a moist and dense crumb is lightly scented with dried culinary lavender. The Best Lavender Cake Recipes on Yummly So that is going to wrap this up with this exceptional food vickys lavender cake with lemon buttercream, gf df ef sf nf recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!