Vegan Lemon & Blueberry Cake
Vegan Lemon & Blueberry Cake
Serves: 8-10
Prep time: 1 hour 20 min
Chill time: 25 minutes
Ingredients
Cake
- 125g coconut oil, softened
- ½ cup coconut cream
- 1 teaspoon vanilla extract
- ½ cup Raw Earth
- 1 tsp lemon zest
- 1 ¾ cups wholemeal spelt flour
- 4 tsp baking powder
- 1 ½ cups coconut milk
Coconut Cream
- 1 cup raw cashews
- ¾ cup coconut cream
- 2 tablespoons lemon juice
- 250g blueberries
- 1 teaspoon lemon zest
Method
- Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined.
- Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined.
- Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand in the tins for 10 minutes before removing to a wire rack to cool.
- To make the cashew cream, soak the cashews in hot water for 1 hour. Drain and rinse thoroughly. Blend together with the coconut cream and lemon juice. Place in the fridge for 1 hour until thickened.
- Slather the top of one of the cakes with the thickened cream, sprinkle with half of the blueberries and then place the other cake on top, bottom side facing up. Coat with remaining cream and decorate with remaining blueberries and lemon zest. You can also sprinkle over extra Raw Earth.
