Anniversary cake - Raspberry Vanilla Cake

Makes one 6-inch cake

 

Equipment: two 6-inch cake pans, a cake spreader and a pastry bag

 

Anniversary cake - Raspberry Vanilla Cake Ingredients:

 

Anniversary cake - Raspberry Vanilla Cake:

 

1 1/2 cups whole wheat pastry flour

3/4 cup plus 2 Tbsp maple sugar or granulated sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp ground golden flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp avocado oil

1/2 cup coconut milk or other plant-based milk

1 1/2 tsp pure vanilla extract

 

 

Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

3-4 Tbsp coconut milk or other plant-based milk (add 3 then if needed add another if frosting comes out too stiff)

1 tsp pure vanilla extract

1/2 cup freeze-dried raspberries, blended in a blender until they are fine powder

4 cups powdered sugar

 

 

Filling:

 

1/3 cup raspberry jam

 

 

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line two 6-inch round cake pans with parchment paper.

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Incorporate the flax eggs, avocado oil, milk, and vanilla, and use an electric mixer to beat for approximately one minute (or slightly longer if whisking by hand).

Pour the cake batter into each of the pans that have been prepared, dividing it equally.

When a toothpick put in the centre of the cake comes out practically clean with a few damp crumbs, it means the cake is done in the centre. Bake the cakes for 25 to 30 minutes.

After taking the cakes out of the oven and allowing them to cool for twenty minutes, cut along the edges of the cakes, place a plate on top, flip it over, and tap it to release the cakes from the pans.  After removing them from the pans, let them cool fully.

Beat together the butter, milk, and vanilla until frothy to make the frosting.

 

Incorporate the powdered sugar one cup at a time, followed by the raspberry powder, and beat until thoroughly combined, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk).

 

When it's time to freeze, Layer one cake layer onto a plate, cover it with a layer of frosting about 1/4 inch thick, and then pipe a barrier of frosting around the edge of the cake to keep the filling from seeping out (enough to make the frosting thicker than the filling).

 

Spread the jam equally to the barrier frosting by spooning it into the centre.  Top with the following layer of cake.

Evenly spread the remaining frosting over the cake's top and sides. Next, put the remaining frosting in a pastry bag and use it to decorate the top in two different colours (I coloured half of mine with extra berry powder).  I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top!

 

After serving, savour the cake!

Cake can be kept for up to a week in the refrigerator covered or in a container. 

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