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Strawberry Lemon Cake with Blackberry Jam

Bianca Zapatka
  • 70 minutes
  • Serves 1

INGREDIENTS

400 g

blackberries

3

freeze dried strawberries (14g, freeze dried

1 tbsp

Lemon, zest

300 milliliters

non-dairy milk

1

melted vegan butter (80ml

13/16 cup

Lemon juice

1

sugar (50g

3 1/2 cups

All-purpose flour

1 tbsp

Baking powder

1 tsp

Baking soda

1 tbsp

Cornstarch

1 1/2 cups

Powdered sugar

1 tsp

Salt

1 1/2 cups

Sugar

1/2 tsp

Turmeric

1 tbsp

Vanilla extract

1/2 cup

Oil

225 g

unsalted butter, unsalted

225 g

cream cheese

3 tbsp

Water