CREAM CHEESE FROSTING & RASPBERRY JAM LAYER CAKE

CREAM CHEESE FROSTING & RASPBERRY JAM LAYER CAKE

 

CREAM CHEESE FROSTING & RASPBERRY JAM LAYER CAKE

This cake recipe is my favorite yet! It's moist on the inside, with a sweet and tangy cream cheese, jam filling sandwiched in between. I used my 1 bowl layer cake recipe and layered it with a delicious cream cheese frosting and raspberry jam



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

 



INGREDIENTS


TOPPINGS

  • Raspberry chia jam
  • Cream cheese @koko

      METHOD

      • Preheat then oven to 180C and Melt the coconut oil, almond butter and heat the milk.
      • Mix together the first 4 ingredients  
      • Stir in all remaining ingredients into the wet mixture to form a batter
      • Pour into a baking tray (I used 3 8 inch trays ) and baked for approx 18 minutes until a toothpick inserted into the centre of a cake comes out clean
      • For the icing - mix 150g of vegan cream cheese with 7 tbsp of powdered sugar, or 4 tbsp of agave. Powdered sugar works better to achieve a fluffy frosting consistency. I used @zusto but you can also use erythritol (found in @hollandandbarrett @totalsweet @amazon). This is a natural, unrefined powdered sugar!
      • For the raspberry chia jam - heat 200g of raspberries 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 the cake is baked and cooked, Spread jam and cream cheese frosting between the layers, and only cream cheese frosting on the top layer


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