Raspberry, White Chocolate and Poppy seed Cake

Recipe by @vibrant.foodie, follow of Instagram for more recipes
Please adjust recipe ingredients to suit your dietary needs

 Cake Ingredients
130g gluten free plain flour
1 tbsp poppyseeds or more to liking
1/2 tsp baking powder
1/2 tsp baking Soda
1/4 tsp salt
100g monkfruit sugar
100g coconut yoghurt
60g vegan butter
150g oat milk
Zest of 1 lemon
Juice or half a lemon

Line a baking tray with baking paper. Set oven to 170c. Mix dry ingredients together and then fold in mixed wet ingredients. Pour batter and smooth onto baking tray. Bake for 20-25mins until it comes out clean. Once cooled, cut out cake and place into entremet ring as the base.

Raspberry Jelly Ingredients
200g raspberry purée
1/2 cup water
1/4 cup monk fruit sugar
1/2 tsp agar agar
Bring the raspberry, water, sugar and agar agar to boil for 3-4mins. Pour into a small flat tray with sides or silicon mould and transfer to fridge. Use the entremet ring to cut out the jelly once it has set and layer over cake.

White Chocolate Mousse Ingredients
70g coconut whipping cream
100g Sweet William White Chocolate
1/2 tsp vanilla paste
120g whipped and chilled coconut whipping cream
Bring 70g coconut whipping cream to a boil with agar agar until it is all incorporated, pour over vegan chocolate and mix until melted through. Once cooled to room temperature fold in the whipped cream. Pipe onto the jelly layer.