Lemon Raspberry Cake with Buttercream Frosting (GF)
2 cups blanched almond flour (not almond meal)
1/4 cup all-purpose gluten free flour blend
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup honey
1/2 tsp vanilla
2 eggs (slightly beaten)
zest of one lemon
about 1 cup raspberries (I thawed frozen ones, then strained out the excess juices)
Preheat oven to 350°F. Grease a 9-inch round springform cake pan and place a piece of parchment paper on the bottom (I traced it first so the paper would properly fit). Sift together both flours then add remaining dry ingredients and lemon zest in a large bowl. Mix together honey, vanilla, and eggs, then add to the dry ingredients, stirring until combined. Lastly, fold in the raspberries until evenly distributed.
Pour the batter into the pan and bake for about 30-35 minutes. Let it cool before attempting to frost!
1 cup Spectrum organic vegan shortening
1/4 organic butter
approx. 4 cups sifted powdered sugar
1 tsp vanilla
3 tbsp vanilla almond milk
Beat together shortening and butter until fluffy then slowly add sugar, vanilla, and almond milk. If it’s too thick, add a bit more almond milk. Refrigerate any extra in an airtight container for up to a week.
To Decorate Cake:
1 cake stand
1 cake (see recipe above)
buttercream frosting (see recipe above)
large heart shaped cookie cutter
red sparkling sugar (I used this one)
Step 1: Place the cake on the stand, then tuck strips of parchment paper all around the bottom of the cake to help keep it clean while you frost.
Step 2: Drop a large spoonful of frosting in the middle of the cake, then spread it towards the edges. I found it easiest to start with the top, working my way out, then frost the sides. I don’t really think there’s a “right” way to frost a cake- I mean, it’s a cake, not brain surgery. Do whatever looks good and makes sense to you.
Step 3: Put the cookie cutter in the middle, then carefully fill it with sparkling sugar.
Step 4: Remove the cookie cutter and parchment paper… and voilà!