Lemon Raspberry Cake

Cake Batter Ingredients:

3 cups favorite gluten free wholegrain flour blend

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp grated lemon peel

1/2 cup vegan butter

1/2 cup truvia

1/2 cup honey

1/4 cup liquid egg white

2 eggs

1 cup flax milk mixed with 1 tbsp lemon juice (to make “buttermilk”)

1/3 cup lemon juice

Frosting Ingredients:

10 oz tub of Simple Mills Frosting

4 oz Toffuti cream cheese

1 tbsp lemon juice

Additions Ingredients:

Polaner Raspberry All Fruit

Fresh raspberries

Fresh mint leaves

Baking Instructions:

1. Preheat the oven to 350 degrees, and line two 9 inch round pans with parchment paper.
2. Combine together the flour, baking powder, baking soda, salt, and lemon peel. Set aside.
3. In a mixer, beat the vegan butter until smooth, scraping down from the sides as needed.
4. With the mixer on low speed, slowly add the truvia and honey until well blended.
5. Add the egg whites and eggs, one at a time, until well blended.
6. Alternate adding and mixing the flour mixture and buttermilk, beginning and ending with the flour mixture.
7. Blend in the lemon juice.
8. Divide the batter evenly between the two prepared pans, and bake for 20 to 25 minutes until the cakes are puffed and golden and a toothpick inserted in the center comes out clean.
9. Let the cake layers cool in the pan on wire cooling racks.
10. Make the frosting by mixing together the tub of frosting with the cream cheese and lemon juice until the frosting is light and airy.
11. When the cake layers are cool enough, place one layer on your cake plate and frost it with a layer of the frosting.
12. Using a spoon, drop small spoonfuls of the raspberry all fruit and carefully spread it over the frosting.
13. Place the second cake layer on top of the all fruit layer, and use the remaining frosting to completely cover the sides and top of the cake.
14. Arrange fresh raspberries on top of the cake, and chop and sprinkle the fresh mint leaves around the raspberries.