Have you had a cake that’s so good that from the first bite, you’re already thinking about the second slice? I did … it is the Apricot Lavender Cake I recently made, that quickly became in the list of our family favorites.
This Apricot Lavender Cake features three layers of apricot cake, layers of apricot lavender jam, and all this goodness is covered in a layer of chocolate frosting. The lavender in the jam adds a faint floral note an unexpected and delightful addition. It’s light, delicious and so flavorful – such a big hit!
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the cake
- 1+ ½ cup oat flour
- 1+ ½ cup coconut flour
- 1 cup dried apricot
- ⅓ cup freshly squeezed orange juice
- 3 tablespoon coconut oil, melted
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon coconut nectar
- 1 teaspoon orange zest
- For the jam
- 5 apricot
- ¼ cup filtered water
- 2 tablespoon coconut nectar
- 1 tablespoon dried organic lavender
- 2 tablespoon white chia seeds
- 1 tablespoon psyllium husk
- For the frosting
- 3 cup cashew, soaked
- 3 tablespoon coconut oil,melted
- 2 tablespoon coconut nectar
- ¼ teaspoon pink himalayan salt
- 1 teaspoon vanilla bean paste
- ½ cup nut milk
- 3 tablespoon raw cacao powder
- For the cake - Add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed.
- The easiest way to shape the cake layers is to use a 6-inch in diameter by 3-inch deep round cake pan as a guide. So, divide the cake mixture in three, and press it into a parchment paper-lined pan. Make sure the sides are even and the top is leveled. Place the cakes in the freezer for overnight to set.
- For the jam - Place all ingredients (except the lavender flowers) into a high speed blender and blend until smooth. Stir through the dried lavender, then pour into a glass jar. Let sit in the refrigerator for overnight to set.
- For the frosting - Soak 3 cup of cashews for 6 hours or overnight. Rinse the soaked cashews under running water.
- Place the soaked cashews in a high-speed blender along with the coconut nectar, cacao powder, coconut oil, salt, vanilla, nut milk and blend until very smooth. Transfer the mixture into a bowl and place in the refrigerator for overnight to harden.
- To assemble - Scoop out a little solid coconut oil and rub the sides and bottom of the pan. Place the first cake layer on the bottom, spread a thin layer of frosting over cake layer (about 3 heaping tablespoon). Using the frosting, pipe a rim of frosting around the edge of the cake to hold in the apricot filling. Spread about ½ of the apricot lavender jam onto the frosting. Top with the second cake layer and repeat steps. Place the final cake layer on top of the filling. Place back in the freezer for a few hours (about 5 - 6 hours) to set. Once the cakes set carefully remove from the pan.
- The cake should be completely frozen! Start decorating with frozen cake by using a turntable cake stand. Spread a small dollop of frosting on your cake board, and put your cake on the board. Place the cake on the turntable, and scoop frosting on top. By using an offset spatula spin the cake on the turntable and spread the frosting outwards creating a flat and smooth top. Then add globs of frosting to the sides of the cake and using your offset spatula or the flat side of an icing comb gently scrape the frosting into a thin layer while turning the cake.
- Chill the cake in the refrigerator for 30 minutes, then repeat with another, thicker layer of frosting. Chill in the refrigerator for an hour or until ready to serve. Decorate with fresh apricots and enjoy!
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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