Vickys Lavender & Lemon Cake with Raspberry Sauce

• 480 ml light coconut milk or milk of choice
• 2 tsp apple cider vinegar
• 2 tbsp dried lavender flowers
• 300 grams granulated sugar
• 160 ml olive oil
• 4 tsp vanilla extract
• 240 grams cornstarch
• 140 grams white sorghum flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda / bicarb
• 1 tsp salt
• 1/2 tsp xanthan gum
• 300 grams sugar
• 600 ml water
• 10 grams dried lavender flowers (1/3 cup)
• 280 grams frozen raspberries
• 3 tbsp sugar
• 60 ml water
• 1 tsp cornstarch dissolved in 1tbsp water
• 450 grams icing sugar / powdered sugar
• 340 grams dairy & soy-free spread / butter such as gold foil Stork
• 1 zest of 1 whole lemon
• 1/2 tsp vanilla extract
• 2 tbsp lemon juice

1. Preheat the oven to gas 4 / 180C / 350F and grease & line 2 x 8" round cake tins
2. Mix half of the milk with the vinegar and set aside
3. Put the rest of the milk in a saucepan with the lavender.
4. Boil it then take it off the heat and let it stand for 5 minutes to infuse the flavour before straining
5. Put the sugar, oil, vanilla, vinegar milk and the lavender milk into a bowl and mix together
6. In another bowl mix together the flour, starch, baking powder, bicarb and salt
7. Stir the wet ingredients into the dry until just combined then split between the 2 tins and put straight into the oven
8. Bake for 30 minutes or until a toothpick tests done
9. Turn out onto a wire rack to cool
10. Meanwhile make the lavender syrup by bringing all the syrup ingredients to the boil in a saucepan.
11. Let simmer, stirring occasionally until thickened.
12. Take off the heat, strain and let cool
13. To make the raspberry sauce, boil the berries, sugar and water until the berries are soft and falling apart
14. Stir in the cornstarch mixture, boil to thicken then strain and let cool
15. For the buttercream, mix the butter & icing sugar together until light and fluffy.
16. Add the vanilla, zest and lemon juice, adding more juice or some rice milk to achieve a good spreading consistency
17. When everything has cooled, set one of the cake layers onto a plate or cake board
18. Brush the whole of the top surface with half of the lavender syrup then add a layer of lemon buttercream
19. Put the 2nd cake layer on top, again brush a coating of lavender syrup on top then spread the rest of the buttercream over the top and sides of the assembled cake
20. To serve, pour some of the raspberry sauce on a plate and sit a slice of cake on top

light coconut milk, apple cider vinegar, lavender flowers, sugar, olive oil, vanilla, cornstarch, white sorghum flour, baking powder, baking soda bicarb, salt, xanthan gum, sugar, water, lavender flowers, frozen raspberries, sugar, water, cornstarch, icing sugar, soyfree spread butter, vanilla, lemon juice

Taken from cookpad.com/us/recipes/366088-vickys-lavender-lemon-cake-with-raspberry-sauce (may not work)