Friday, 12 June 2020

Summer Berry Cake

Vanilla sponge cake layers filled with delicious summer berries!


I made this delightful cake for a little picnic as cake was hugely requested and berries were all that sprang to mind for any inspiration. A sort of Victoria sponge-esque cake seemed appropriate as it's one most can hop on board with but I've upped my game with it. I've put berries in the sponge, in the buttercream (which also has yummy coconut cream FYI) and more on top so it really is oozing with lots of berries! The beauty of this is that you can swap for other berries according to preference - blackberries, gooseberries whatever takes your fancy. The coconut buttercream really adds such a refreshing flavour and you could even stir through some desiccated coconut for extra nuttyness!


Check out my other cakes for more inspiration!

Victoria Sponge
Lemon Drizzle Cake
Pineapple Upside Down Cake



For the cake in the picture I reduced the quantities and made x2 6 inch cakes but the recipe below is for x2 8 inch cakes. 


Recipe

Prep: 20 minutes
Cook: 30 -40 minutes
Serves: 8-10


Ingredients

Cake
440g Self-raising flour
400g Caster sugar
470ml Soya milk + 1 tbsp Apple Cider Vinegar
1 tsp Vanilla extract
1 tsp Baking soda
160g Vegan butter
Pinch of salt

250g Mixed summer berries - fresh or frozen
Buttercream
3tbsp Raspberry jam
200g Coconut cream block
200g Vegan butter
600g Icing sugar
Mixed berries on top



Method

✿Preheat the oven to 180℃ and grease and line x2 8 inch cake tins with baking paper.
✿Make the cakes. Mix together the soya milk and ACV and let sit for a few minutes to make a 'buttermilk'. Melt the butter and leave to cool.
✿In a large bowl, mix together the flour, sugar, salt and baking powder. Then add in the wet ingredients and mix till all combined. Lastly, gently fold in the mixed berries.✿Pour batter evenly into cake tins and bake for 30-40 minutes until lightly golden and knife inserted comes out clean 
Make the buttercream. Melt the coconut cream block in the microwave and then leave to cool completely. Beat the butter with an electric whisk and then mix in the coconut cream. Gradually add the icing sugar and then mix in the raspberry jam. 
To assemble the cakes, you can pipe or spread a big dollop of buttercream onto one cake layer then top with the next. Spread or pipe more buttercream on top and then top with lots of berries! Enjoy!


Christina 
xx

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