Custom cakes Perth

Lemon and Fennel Cake with White Chocolate and Cream Cheese Frosting

Lemon and Fennel Cake with White Chocolate and Cream Cheese Frosting - Gluten free, soy free and vegan

If you've never tried fennel in a cake this is a must bake! This recipe makes a double layer 8 inch cake.
Course: Dessert
Cuisine: Baking
Servings: 12 servings

Ingredients

For the Cake

  • 1 fennel bulb fronds removed and grated with the large side of the grater
  • 3 tbsp lemon juice
  • 1 zest from 1 lemon
  • 300 g GF flour I used Bob's Red Mill All Purpose Flour
  • 1 tsp xanthum gum
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 5 drops lemon extract
  • 130 ml rice milk or your non-dairy milk of choice
  • 120 ml maple syrup
  • 2 tbsp grapeseed oil you could use olive oil or coconut oil but I like grapeseed oil for its neutral taste.

For the Frosting

  • 4 tbsp tapioca flour
  • 200 ml almond milk
  • 100 g cacao butter melted
  • 130 g Noshing Naturally cream cheese
  • 120 ml maple syrup
  • 200 g nuttelex I use the coconut oil one
  • 1 tbsp vanilla extract
  • 10 drops lemon extract
  • 2 tsp fennel fronds chopped small

Instructions

For the Cake

  • Preheat oven to 180C and line 2 x 8 inch springform cake pans with baking paper and lightly grease.
  • Cut the stemsand fronds off the fennel. Reserve the fennel fronds for the frosting.
  • Grate fennel bulb on the larger side of your grater. Mix together with lemon juice and zest.
  • Add your extracts, milk, maple syrup and oil to a bowl and whisk to combine.
  • In a separate bowl, combine all dry ingredients.
  • Pour wet ingredients and fennel lemon mixture into dry ingredients and stir to combine.
  • Divide mixture evenly between cake pans and bake for approximately 17 - 20 minutes or until skewer comes out clean.
  • Place on cooling racks and leave in cake tin for 10 minutes to cool. Remove from tin and allow to cool completely before frosting.

For the Frosting

  • Add tapioca flour and milk to a small saucepan and whisk to combine. Heat over medium low heat while continually stirring until mixture comes to a boil and thickens. Set aside
  • In a stand mixer, or handheld mixer, beat together the cream cheese, nuttelex and flavour extracts until creamy.
  • Add tapioca mixture, melted cacao butter and maple syrup and beat together until thick and creamy.
  • Gently stir through chopped fennel fronds.
  • If needed, refrigerate until firm enough to pipe. I chilled mine for about 20 minutes before piping.
  • Decorate with extra fennel fronds and lemon slices.
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Noshing

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