Charli's Slow Bakes - Celebration Cake ~ Lemon And Raspberry (Vegan) Serves 8-10

Lemon sponge made using Lemon infused cold pressed Scottish rapeseed oil and spelt flour filled with a raspberry compote made with local raspberries from the garden and coconut blossom sugar. The cake is iced with a citrusy frosting and decorated with edible flowers.

Please note that as every cake is handmade and there may be slight variations in decoration and edible flowers and herbs depending on the season. I can however assure you that it will be always be beautiful!

The shelf life is a little shorter due to the fresh flowers, but if these are removed it will last 3-4 days if kept cool.