RASPBERRY & ROSE LAYER CAKE

RASPBERRY & ROSE LAYER CAKE

There is always a reason to celebrate, and why not do it with this raspberry rose cake, that will take the guests’ breath away. It’s light, moist and has 50% less sugar, twice as much protein and three times more fibre in one slice compared to a regular sponge cake. The most delicious way to enjoy good company and share it with the people you love.

makes 10 Slices
   
Prep Time: 30 min
Bake time: 35-40 minutes 
Chill Time: 40 minutes
     

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INGREDIENTS

DRY INGREDIENTS

• 300g self-raising flour

• 150g almond flour

• 120g coconut sugar (or light brown sugar)

• 1 tsp baking powder

• ¼ tsp bicarb soda

• Pinch of salt

• Zest of ½ lemon
  

  WET INGREDIENTS

• 240 ml oat milk (unsweetened)

• 220 ml sunflower oil (or light olive oil)

• 2 tbsp unsweetened applesauce or plant-based yoghurt

• 2 tsp rose water

• 1 tbsp lemon’s juice

• 1 tsp vanilla extract
  
  FROSTING

• 200g vegan cream cheese

• 100g thick coconut cream (scoop from chilled can of coconut milk)

• 2-3 tbsp maple syrup (to taste)

• 1-2 tbsp raspberry puré (sieved with a spoon to remove seeds)

• ½ tsp rose water (optional)

• 1 tsp lemon’s juice

  OPTIONAL TOPPINGS

• 150g fresh raspberries

• Handful of chopped pistachios

METHOD

1. Pre-heat the oven at 180C (160-170 with fan). Grease and line an 8-inch cake tin.

2. Mix the dry ingredients in a large bowl, including flours, sugar, baking powder and bicarb, salt and lemon zest.

3. In a separate bowl, mix the wet ingredients including the oat milk, oil, apple sauce, lemon juice, vanilla extract and rose water.

4. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until just combined.

5. Pour the batter into the lined baking tin and bake for around 45-50 minutes, or until a skewer comes out clean from the middle. Cover lightly with foil if the top browns too quickly, or if you need to keep it in longer to bake. Cool in the tin for 10 minutes, then transfer to a wire rack.

6. Prepare the frosting by whipping the cream cheese and coconut cream together in a bowl. Then, whisk in the maple syrup, raspberry pureé, rose water (optional) and lemon juice until light and fluffy. Chill for 30 minutes.

7. Once the cake is cooled, slice the sponge horizontally for two layers. Spread the frosting between layers and on the top. Add fresh raspberries and chopped pistachios around the edges for decoration. Enjoy!

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• NUTRITIONAL INFO

  Per slice with toppings (if you slice 10)

  • Calories: 395 kcal

  • Protein: ~6.8 g

  • Carbohydrates: ~33 g

  • Fibre: ~2.8 g

  • Fat: ~26.4 g

  • Saturated Fat: ~6.8 g

  • Monounsaturated Fat: ~13 g

  • Polyunsaturated Fat: ~6g
    

  • Iron: ~1.3 mg

  • Calcium: ~80 mg

  • Potassium: ~230 mg

  • Magnesium: ~58 mg

  • Folate: ~25 µg

  • Zinc: ~0.9 mg

  • Vitamin E: ~3.8g
    

  All values are an estimate.

These recipes are provided for inspiration. They are not prescriptive meal plans or serve as medical advice. We encourage you to listen to your body, honour your hunger and fullness, and adapt meals to suit your individual needs and preferences.