Online cake delivery - Cakeblogin Strawberry Rosewater Cake

 

Online cake delivery - Cakeblogin

  
Strawberry Rosewater Cake

 

Makes one 2 layer 6-inch cake

Ingredients:

Cake:

•             1 1/2 cups all-purpose flour

•             3/4 cup plus 2 Tbsp granulated sugar

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

•             1/2 tsp sea salt

•             2 flax eggs (2 Tbsp golden ground 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 or other neutral oil

•             1/2 cup plant-based milk (I used Oatly but you can use what you prefer)

•             1 1/2 tsp pure vanilla extract

•             1 Tbsp rosewater

 

Frosting:

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

•             2-3 Tbsp plant-based milk (I used Oatly, but you can use what you prefer), 

add 3 then if needed add another if the frosting comes out too stiff

•             1 tsp pure vanilla extract

•             1 Tbsp rosewater

•             4 cups powdered sugar

•             vegan food coloring (optional)

 

Filling:

•             1/3 cup strawberry jam

 

Instructions:

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

2. Place the flour, sugar, baking powder, and sea salt in a big bowl and mix them together with a whisk.

3. Add the flax eggs, avocado oil, oat milk, vanilla, and rosewater. Beat for approximately a minute (or three minutes if whisking by hand) using an electric mixer.

4. Evenly divide the cake batter between the two prepared pans and pour it into them.

5. After placing the cakes in the oven, bake them for about thirty minutes, or until a toothpick inserted in the centre comes out practically clean with a few wet crumbs, indicating that the cakes are done in the centre.

6. Take out of the oven and allow to cool for twenty minutes. Then, cut along the edges of the cakes and invert and tap the plate to release them from the pans.  After removing them from the pans, let them cool fully.

 

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

8. Gradually add one cup of powdered sugar and beat until thoroughly combined, light, and fluffy 

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