Lavender Raspberry Vegan Cake Food

LAVENDER RASPBERRY VEGAN CAKE

Steps:

• Base- for the base blend 2 cups of dates apricots cinnamon oats and peanuts, once mixture forms lay out at the bottom of your cake tin and place in fridge for 30 minutes
• Banana Lavender layer- Place banana, Cashews, Coconut water, and lavender leaves in blender and mix until it forms a past consistency you can add more lavender leaves if you desire, once all ingredients are blended pour onto of the base and put in the freezer for 1 hour
• Berry lavander layer- Mix bananas, berries and dates in blender until it forms a past and add some lavender for flavour once the mixture is ready pore into the cake tin and put cake in the freezer for about six hours
• Take cake out of the freezer and top with peanuts and lavender then enjoy!

RASPBERRY LAYER CAKE

Steps:

• Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
• Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
• For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
• Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.

RAW VEGAN CHOCOLATE AND RASPBERRY BIRTHDAY CAKE

Steps:

• Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
• Divide the mixture in two and form two balls. Place these balls in the fridge.
• Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
• Place one crust ball in your cake form and spread it evenly.
• Spread some chocolate cream on top (4-5 tbsp).
• Sprinkle the raspberries and press them gently into the chocolate cream.
• Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
• Put some parchment paper on a large plate.
• Turn the cake upside down and put it on the plate.
• Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
• Place in fridge for at least 2 hours before serving.

VEGAN RASPBERRY MOCHA CAKE

Steps:

• Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl.
• Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves.
• Mix the batter until it is smooth and creamy.
• Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean.
• Allow to cool before frosting.

RASPBERRY CAKES WITH LAVENDER

Steps:

• Line 12 muffin tins with paper cases.
• Mix eggs and sugar with electric mixer until very light and fluffy. Carefully fold in flour and baking powder with spatula. Mix in melted white chocolate just until combined.
• Divide the mixture among the paper cases and bake for about 20 minutes until the cakes are golden brown. Remove from the over, wait for 5 minutes to cool down and then set the cakes on a wire rack to cool down completely. Remove from the paper casings.
• While baking, make the raspberry sauce. Set the raspberries with syrup and starch into a small frying pan over a medium heat and cook for about 10 minutes until the sauce is jam-like. Let it cool down.
• To make the cream, beat the double cream with 2 tablespoons of lavender syrup and 1 tablespoon of sugar into soft peaks.
• Cut the cool cakes on halves. Spread the sauce over the bottom halves and add a tablespoon of cream. Cover with remaining halves.
• Just before serving, dust the cakes lightly with icing sugar.