125g (4 ounces) vegan butter, softened
¾ cup (165g) castor (superfine) sugar
3 vegan eggs
½ cup (75g) plain (all-purpose) (gluten-free) optional
¼ cup (35g) self-raising gluten free flour) optional
½ cup cup (60g) ground almonds (optional)
1/3 cup(80g) sour vegan cream
150g (4 ½ ounces) fresh raspberries
2 ½ cups (400g) icing (confectioners’s) sugar
2 tablespoons lemon juice
1 ½ tablespoons boiling water, approximately
1.Preheat oven to 180°c/350°F. Grease a 20 cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in vegan egg power little at a time. Stir in sifted flours, ground almonds, sour cream and raspberries. Spread mixture into pan.
3.Bake cake about 40 minutes. Stand in pan 10 minuets; transfer to a wire rack to cool. Using a serrated knife, trim and discard edges of cooled cake.
Cut cake into 32 squares.
4. Making icing
5.Place cake squares on wire rack over a baking-lined tray; spread or drizzle icing over squares. Until set.