Step-by-Step Guide to Make Award-winning Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF estimated approx 35 mins.

To begin with this recipe, we have to first 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 that.

I'm very pleased with this one! The raspberry sauce really ties the other flavours together well. It made a great dessert cake. Thanks to my hubby for assembly and photographs after I stupidly burnt myself making the syrup! Ended up at A&E for hours to bring you this recipe lol

Ingredients and spices that need to be Take to make Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF:

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

Steps to make 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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So that's going to wrap it up with this special food Recipe of Perfect Vickys Lavender Cake with Lemon Buttercream, GF DF EF SF NF. Thanks so much for your time. I am sure you will make this at home. There's 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, friends and colleague. Thanks again for reading. Go on get cooking!