"Vegan raspberry cake. Two layers of perfectly moist biscuit with banana-raspberry cream in the middle. Topped with cashew and coconut butter icing. Heaven! Thank you @kleksiite for your biscuit baking powers."
Vegan Raspberry Cake With Cashew And Coconut Butter Icing
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RECIPE:
Ingredients for the sponge:
400g self-raising flour, plus extra for dusting
1 1/4 tsp bicarbonate of soda
250g caster sugar
115ml sunflower oil
400ml dairy-free milk (I used soy milk)
3 tbsp maple syrup
2 tsp vanilla extract
Ingredients for the cashew frosting:
1 cup raw cashews, covered in water and soaked overnight (24 hours is even better)
1/2 cup coconut oil, melted
3 tbsp of maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
1/8 tsp sea salt
Filling:
2 ripe bananas
handful of raspberries
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm (9 inch) loose-bottomed cake tins.
Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 minutes until thick and creamy.
Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
While the sponge is cooling, make the frosting. Drain and rinse cashews. Place in a high-speed blender or food processor, along with remaining frosting ingredients. Purée on high until smooth and creamy. Transfer to a shallow bowl and freeze for 30 minutes.
Take frosting out of the freezer and whip with a whisk. Cover and refrigerate until ready to frost the cake.
Make the filling. Blend together bananas and raspberries.
When the sponge has cooled, carefully cut it horizontally in two layers. Pour the banana and raspberry filling in the middle of these two layers and spread evenly. Then cover the top and the sides of the cake with the cashew frosting. Decorate with fresh or frozen raspberries.
Ingredients for the sponge:
400g self-raising flour, plus extra for dusting
1 1/4 tsp bicarbonate of soda
250g caster sugar
115ml sunflower oil
400ml dairy-free milk (I used soy milk)
3 tbsp maple syrup
2 tsp vanilla extract
Ingredients for the cashew frosting:
1 cup raw cashews, covered in water and soaked overnight (24 hours is even better)
1/2 cup coconut oil, melted
3 tbsp of maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
1/8 tsp sea salt
Filling:
2 ripe bananas
handful of raspberries
Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm (9 inch) loose-bottomed cake tins.
Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 minutes until thick and creamy.
Spoon the mixture into the prepared cake tins and bake for 35–45 minutes until risen and cooked through. Remove from the oven and leave to cool for 15 minutes in the tin, then remove and leave to cool completely on a wire rack.
While the sponge is cooling, make the frosting. Drain and rinse cashews. Place in a high-speed blender or food processor, along with remaining frosting ingredients. Purée on high until smooth and creamy. Transfer to a shallow bowl and freeze for 30 minutes.
Take frosting out of the freezer and whip with a whisk. Cover and refrigerate until ready to frost the cake.
Make the filling. Blend together bananas and raspberries.
When the sponge has cooled, carefully cut it horizontally in two layers. Pour the banana and raspberry filling in the middle of these two layers and spread evenly. Then cover the top and the sides of the cake with the cashew frosting. Decorate with fresh or frozen raspberries.