Vegan Berry Rose Layer Cake

That sounded like a heavenly combo to me! I’m really loving rosewater lately and I always love vanilla cake and berries in the summer! I used whole wheat pastry flour in this because it’s what I have on hand and prefer, but you could also use regular all purpose flour or even a gluten free all purpose baking flour instead (like Bob’s Red Mill all purpose baking flour which I have used with good results) if you wanted it gluten free. I scented the batter with rosewater and vanilla and it smelled amazing while baking!

A delicious cake needs a delicious frosting so I whipped up a classic buttercream with powdered berries (freeze dried strawberries blended up into fine powder), which are wonderful for coloring frostings as well as flavoring them without adding excess moisture.  I used both raspberries and strawberries. This frosting was so luscious and crave worthy!  For the filling I used a mixture of raspberry and strawberry jam as well!  Once it was all put together I could not wait to try it!

The cake was so heavenly!  Layers of soft, white vanilla and rose scented cake with sweet tart jammy berry filing and rich and creamy berry rose buttercream!  It was the perfect birthday cake!  Everyone I shared a piece with loved it too!  If you are in the mood for some delicious cake, definitely give this Vegan Berry Rose Layer Cake a try!

Vegan Berry Rose Layer Cake

Makes one 2 layer 6 inch cake

Ingredients:

Cake:

• 1 1/2 cups all purpose flour
• 3/4 cup plus 2 Tbsp granulated sugar
• 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
• 1/2 tsp sea salt
• 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
• 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
• 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
• 1 1/2 tsp pure vanilla extract
• 1 Tbsp rosewater

Frosting:

• 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
• 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
• 1 tsp pure vanilla extract
• 2 tsp rosewater
• 2 Tbsp strawberry powder
• 4 cups powdered sugar

Filling:

• 1/3 cup raspberry  and strawberry jam mixed together

Instructions:

1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
3. Add the flax eggs, avocado oil, oat milk, vanilla and rosewater and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
7. To make the frosting, beat the butter with the milk, vanilla, rosewater and strawberry powder until fluffy.
8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the raspberry jam into the center and spread out evenly inside the piped line.
10. Place the next cake layer on top.
11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
12. Serve the cake and enjoy!