Print

Lilac Lemon {Mini} Cake

Yield 1 3-layer 4" cake or 8" cake

Lilacs don't have a strong flavor, but their beauty makes up for that, and means they can go with most everything from sweets to salads without overpowering the dish. So this simple lemon olive cake was begging to be adorned with these sweet smelling petals. I also threw some into the batter like confetti, although their pretty purple color faded when baked. This is a mini cake, but it's layered so basically it's the same amount as one 8" cake. If you want to make a full two layer cake just double the recipe.

Ingredients

Cake

Whipped Coconut Cream Frosting

Instructions

Prepare the Cake:

  1. Preheat oven to 350˚F. Grease and flour 3 mini (4") spring-form cake pans. Or you can make one 8" round cake instead.
  2. Sift dry ingredients together into a bowl. Whisk wet ingredients together in a measuring cup. Add wet mixture to dry mixture and stir until combined. Fold in a handful of fresh lilac flowers if you wish.
  3. Divide batter evenly between cake pans. Bake on middle rack for 20-25 minutes until cakes are golden brown and a toothpick comes out clean from the center of cake. If making an 8" cake bake for 25-30 minutes.

Prepare the Frosting;

  1. Whip coconut cream and sugar (and lemon zest optionally) into soft peaks.
  2. Spread whipped coconut cream between each layer of cake and on the top, placing lilac flowers on top of cream between each layer as well.
  3. For a "naked" cake look spread a thin layer of the cream around the sides of the cake, creating a crumb coat.
  4. Arrange fresh lilac flowers on the top of cake and around the base. Enjoy!

Notes

Double recipe to make a 2-layer 8" round cake.

Cake Decorating Tips: Put a dab of the frosting on the cake plate first to keep the cake in place. Put wax paper under the cake around the edges to catch dripping frosting from messing up the cake plate.

My method for homemade coconut cream can be found here. I've found that refrigerated So Delicious brand culinary coconut milk (full fat) becomes solid and the cream does not separate, it's like it's all cream, and it whips up nicely. You can also refrigerate full fat canned coconut milk and skim off the cream the following day.

Recipe by Fare Isle at https://fareisle.com/lilac-lemon-mini-cake-vegan/