Ingredients
Cake
180 grams Almond Flour
1.5 cups of Apple Sauce
4 oz Ghee
1 teaspoon Baking Powder
1/2 Oat Milk (or any milk you prefer)
1/2 teaspoon Vanilla Extract
4 tablespoons of Monk Fruit Sweetener (or sweetener of your choice)
Butter cream frosting
2 sticks of Vegan Butter
3 cups of powdered Monk Fruit Sweetener
1 teaspoon of Vanilla Extract
2 tablespoons of Oat Milk
3 spoons of Raspberry Puree (fresh or frozen raspberries, corn starch, sweetener and water cooked. It does not have to be smooth.)
10 oz of crushed Q-Snaps
Topping
20 oz crushed Coconut Q-Snaps
20 oz chopped and whole Raspberries
10 oz chopped and whole Blackberries
Instructions
Pre-heat oven to 350ºF.
Butter the bottom and sides of 2 cake pans. Add parchment paper.
The Cake
Cream ghee and sweetener together until light and fluffy.
Add the oat milk and vanilla extract.
Mix in apple sauce.
Mix in the flour, baking powder and salt.
Divide the mixture into the 2 cake pans.
Bake for 20 minutes and let it rest for 10 minutes.
The Butter Cream Frosting
Beat the vegan butter until light and fluffy.
Blend in the sugar.
Add vanilla extract and 1 spoon of oat milk.
Stir in the raspberry puree till the mixture turns pink.
Time to assemble the Cake
Trim the top of both cakes with a sharp knife.
Pipe or scoop the butter cream on top of one cake.
Gently place the other cake on top of the cake with butter cream.
Top with Q-Snaps, raspberries and blackberries.
Chill for 2 hours and enjoy!