Blackberry & Vanilla Layered Cake
Do you love layered cakes as much as we do? Why not try our Salted Date Caramel Banana Cake or our Raw Strawberry & Brownie Cheesecake
You're recreations are the best! Don't forget to tag me so that I can see all of them #LiviasKitchen
Prep: 20 minutes + 25 minutes
Cook: 25 minutes
Total: 1 hour & 10 minutes
- 130g cashew butter (1/2 cup)
250ml maple syrup (1 cup)
125ml almond milk (1/2 cup)
50g melted coconut oil (1/4 cup)
310g ground almonds (3 cups)
110g oat flour (1 cup)
2 tsp vanilla powder
A pinch of salt
- 2 tubs of Nush natural cream cheese
30ml maple syrup (2 tbsp)
15ml almond milk (1 tbsp)
1 tsp vanilla powder
- 200g blackberries
- 50g blackberries
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Mix the cashew butter and maple syrup until well combined. Add the almond milk, melted coconut oil and salt and whisk again until combined.
Add the ground almonds, oat flour and vanilla powder and mix.
Line 3 tins (7 inch/18 cm) and divide your cake mix evenly between the tins. Bake for 25 minutes until a stick comes out clean and leave to cool completely.
When the cakes are completely cool make your vanilla frosting. Whisk all of the ingredients in the bowl until fluffy.
Put one of the cake layers on a serving plate. Slice 200g of blackberries in half and place a half of them evenly in a circle on the base layer of the cake, leaving 1-2 cm on the edge of the cake plain. Place your second cake on top of the blackberries and repeat the same step again. Put the third cake layer on top and spread out the vanilla frosting all over the cake. Make sure to cover the empty space between the layers to seal in the blackberries. Optionally you can save some of the frosting and mash in some blackberries to create the effect you see in the pictures.
Finish the cake by putting some blackberries on top and enjoy!
Store in an air-tight container in the fridge for up to 3 days.