Vegan Vanilla Layer Cake with Raspberry Jam

rainbowplantlife.com

Denise.Bory

½ cup (1 stick / 112g) vegan butter, softened at room temperature

1 ¼ cups + 2 tablespoons (330 mL) unsweetened plant-based milk (I used this oat milk)

1 tablespoon (15 mL) lemon juice

½ cup (120 mL) aquafaba (the liquid from a can of chickpeas)

3 ½ cups (420g) all-purpose flour

½ teaspoon baking soda

2 teaspoon baking powder

½ teaspoon fine sea salt

½ cup (112g) sunflower oil, or melted coconut oil*

1 ¼ cups (240g) organic cane sugar

1 tablespoon pure vanilla extract

2 tablespoons freshly squeezed orange juice (optional)**

1 tablespoon orange zest (optional)

2 cups (240g) fresh raspberries***

1 batch Raspberry Jam (recipe below)

1 batch Tangy Buttercream Frosting (recipe below)

Directions at rainbowplantlife.com

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