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BLACKBERRY CREME FRAICHE LAYER CAKE

 

NICECREAM BOWLS

If you don't cut the cake in pieces and just eat the whole cake, then you only had one piece 🍰



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

  •  180ml plant milk
  • 4.5tbsp lemon juice
  • 320g agave syrup (or maple)
  • 220g apple sauce or coconut oil
  • 360g gluten free plain white  flour* or spelt flour
  • 3 tsp baking powder
  • Pinch of salt
  • Pinch of cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

TOPPINGS

  • Blackberry chia jam
  • Creme fraiche @oatly

      METHOD

      • Whisk together the first 4 ingredients and set aside for 10 minutes
      • Preheat then oven to 176C
      • Stir in all remaining ingredients in a large bowl and poor in the wet mixture to form a batter
      • Pour into a baking tray about 2/3 full to allow the cake to rise (I used 2 8 inch trays and sliced one of them in half) and bake for approx 25 minutes until a toothpick inserted into the centre of a cake comes out clean
      • For the creme fraiche - mix 200g of creme fraiche with 3 tbsp of agave syrup a slightly sweet creamy taste
      • For the blackberry chia jam - heat 200g of blackberries and 4-5 tbsp agave syrup (or maple / syrup) and use a fork to crush until softened. Add in 4 tbsp of chia seeds and leave for 5-10 minutes to thicken
      • Once cooked, Spread jam and creme fraiche between the layers, and only Creme fraiche on the top layer

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