Instructions

Preheat the oven to 175C/350F. Combine the milk and vinegar in a bowl and leave to sit for a few minutes. Combine all of the dry ingredients together in a separate bowl. Add the applesauce to the milk mixture and then begin combining the wet and dry ingredients together until combined but not over mixed. Grease three 6-inch spring forms with coconut oil and then pour the batter into the three forms (we also cut a round piece of parchment paper and placed in the bottom to prevent any sticking). Bake the cakes one by one for 35-40 minutes each (note: it is better to bake the cakes 1 minute longer than 1 minute too little because they will collapse slightly after you remove them from the oven).

Meanwhile whisk the coconut cream into your fluffy frosting. Then mash the thawed raspberries with a fork in a separate bowl. When the cakes are cooled and ready to decorate use a large dollop of coconut cream and a bit of the raspberry puree between each layer, then decorate the top as you please.