Breads & Baked Goods, Desserts
Lemon & Thyme Layer Cake
Recipe by Charlotte Roberts
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- 300g caster sugar/coconut sugar
- 4 whole eggs
- 162g coconut oil
- 120g Greek yoghurt
- 2 zest from lemons
- A pinch fresh chopped thyme
- 1 tsp baking powder
- A pinch salt
- A dash vanilla extract
- 1/3 tsp bicarb
For the frosting
- 4 tbsp vegan butter
- 290g icing sugar
- 3-4 blackberries - mashed
Utensils
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Step 1
Preheat your oven to 180c and line two 20cm loose bottom cake tins with baking paper.
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Step 2
In your Ninja Kitchen food processor, cream together the coconut oil and sugar until light and fluffy. Then, add your eggs one at a time, blending in between.
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Step 3
Combine all of your dry ingredients in a large mixing bowl and fold through the wet mixture.
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Step 4
Divide your cake batter between the two tins and place into the oven to bake for 35 minutes. Allow your cakes to cool slightly, then carefully remove the tins and transfer to a wire wrack to cool completely.
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Step 5
Meanwhile, beat the vegan butter until light and fluffy, then gradually mix in the icing sugar. Once fully incorporated and you’re left with a silky smooth buttercream. Stir in the blackberries to add a beautiful purple hue.
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Step 6
Spread frosting over one of your cakes and carefully place the other on top. Finish with an extra layer of frosting and fresh berries to garnish!
