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Classic dairy-free and vegetarian layer cake with plant-based filling made of coconut cream and delicious Arctic Flavors 100% natural wild lingonberry powder. Toppings: cherries, blueberries, raspberries, strawberries, mint. One of the best cake fillings for a vanilla cake. Wild berry powders available in Arctic Flavors online shop.

Pretty layer cake with lingonberry cream filling [recipe]

This classic layer cake is easy to make and so pretty. It’s perfect for summer celebrations, birthdays, romantic dates, and other special occasions.

If you’re looking for yummy cake filling ideas, try making a plant-based filling by mixing coconut cream with some wild berry powders. For this cake, we used wild lingonberry powder which gives a beautiful light pink color to the filling and it boosts your cake with antioxidants. We think this is one of the healthiest cake fillings for a vanilla cake. You can also try our wild blueberry powder for a beautiful purple filling, or our wild sea buckthorn powder for a delicate orange color.

This recipe is made as a mini cake, with a cake pan of 5 inches (13 cm) in diameter. If you do it in a regular-sized (9 inch / 23 cm) round cake pan, just triple the ingredient amounts.

Vegetarian, dairy-free

Pretty layer cake with lingonberry cream filling

2 servings

Preparation time:   5 minutes
Total time:                5 minutes

Ingredients

Cake
2 eggs
1/3 cup (80mL) sugar
1/3 cup (80mL) white flour
1/2 teaspoon baking powder

Lingonberry cream filling
1 cup (240mL) coconut milk or heavy cream
2 tablespoons confectioners’ sugar
2 tablespoons Arctic Flavors lingonberry powder
1/4 vanilla extract (optional)

Toppings
Fresh fruit, such as cherries, strawberries, raspberries, blueberries
Mint

Preparation

  1. Turn on the oven to 175 C / 350 F. If you are using a springform cake pan, add a parchment paper sheet at the bottom. Oil a cake pan with canola oil or butter. Dust the cake pan with plain breadcrumbs or flour.
  2. Beat the eggs and sugar into a foam. Mix the flour and baking powder. Slowly add them in the egg-sugar foam, mixing until smooth.
  3. Pour the cake mix into the pan.
  4. Bake in the oven for 25-40 minutes, depending on the cake size and the oven. You can try if the cake is ready by inserting a toothpick into the center of the cake. If it comes out clean, with no streaks of batter. A few small crumbs are OK.
  5. Meanwhile, mix the sugar, lingonberry powder, vanilla extract (if using) with the heavy cream or the hard part of coconut milk (instructions in our recipe easy oat muffins with wild blueberry topping). Foam until a thick cream forms.
  6. Once the cake has cooled, cut it carefully into 3 equal layers. Add filling in between layers and at the top of the cake. Finish with favorite toppings.

Classic dairy-free sponge cake with easy and delicious filling made of coconut milk and Arctic Flavors 100% natural wild lingonberry powder. Easy and delicious filling between cake layers. Wild berry powders available in Arctic Flavors online shop.

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Hope you enjoyed this classic layer cake recipe with a yummy lingonberry cream filling between the cake layers. If you have any questions or comments, please reach out to us on our social media channels:

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Thanks for reading!

xx

Arctic Flavors

3 thoughts on “Pretty layer cake with lingonberry cream filling [recipe]

  1. […] for salads, smoothies, yogurt, desserts. Visit some of our lingonberry powder-based recipes: Layer cake with lingonberry cream filling, Homemade vegan lingonberry coconut ice cream without ice cream […]

  2. […] for turning creams and cake fillings into beautifully colored berry versions. Try for example our classic layer cake recipe with lingonberry cream filling – you can swap the lingonberry powder to blueberry […]

  3. […] for salads, smoothies, yogurt, desserts. Visit some of our lingonberry powder-based recipes: Layer cake with lingonberry cream filling, Homemade vegan lingonberry coconut ice cream without ice cream […]

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