BLACKBERRY CREME FRAICHE LAYER CAKE

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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