Lemon cake wtih lavender frosting - a special gift to my special girls
This Saturday a double birthday party for two of my besties was forming shape. So I had to be prepared. It's just that I like to surpize my dear ones with something home-made and preferably vegan. I always hope it won't take too long and that I will be able to relax when the cake is left alone in the fridge. Rarely this is the case. I should have opted for a raw cake - so much more trouble-less, but I guess next time it shall be.
I had in mind a lemon flavour - so clearly shaped in my head and yet I didn't know exactly what will follow. In my kitchen most of the things happen as by their own wish. This cake didn't turn out quite the way I wanted it to so I will give you some amendments instead of the not so perfect original.
This Saturday a double birthday party for two of my besties was forming shape. So I had to be prepared. It's just that I like to surpize my dear ones with something home-made and preferably vegan. I always hope it won't take too long and that I will be able to relax when the cake is left alone in the fridge. Rarely this is the case. I should have opted for a raw cake - so much more trouble-less, but I guess next time it shall be.
I had in mind a lemon flavour - so clearly shaped in my head and yet I didn't know exactly what will follow. In my kitchen most of the things happen as by their own wish. This cake didn't turn out quite the way I wanted it to so I will give you some amendments instead of the not so perfect original.
For the dough: 3 cups of wholegrain flour 1 tsp baking powder and 1/2 tsp baking soda vanilla sugar 1 banana 2 lemons 3-4 dates 1/2 cup unrefined sugar (muscovado) about 0.5 ltr cashew milk 1/4 cup cocoa butter 2 tbsp ground flax seeds (soaked) | For the creme: 300 gr blended cashews (pulp from the milk) zest from two lemons 2-3 tbsp of honey 1-2 tbsp tahini | For the frosting: 100 gr white chocolate chips 1 tbsp cocoa butter 1-2 tbsp lavender 1 tbsp tahini |