Vegan Vanilla Cake with Buttercream Frosting
Ingredients
Lilac syrup
- 1/2 cup water
- 1/4 cup sugar
- 1 cup lilac flowers
Vanilla cake
- 1 cup plant-based milk
- 1/4 cup dairy-free sour cream
- 2/3 cup coconut oil
- 2 tsp vanilla powder
- 2.5 cups flour
- 1.5 cups sugar
- 4 tsp baking powder
- 12 tablespoons dairy-free butter
- Pinch of salt
- 1 tablespoon lilac syrup
Buttercream frosting
- 2/3 cup dairy-free butter
- 4 cups icing sugar
- 1/4 cup blended wild blueberries
- 1 tablespoon lilac syrup
- 2 tablespoons berry powder
Preparation
Lilac syrup
Boil 1/2 cup of water, add 1/4 cup of sugar, and let 1 cup of lilac flowers steep in it for an hour or two.
Cake
Preheat oven to 350F.
Mix the milk, sour cream, and coconut oil.
In a separate bowl, add all the dry ingredients and mix in the butter.
Slowly add the wet ingredients to the dry mixture.
Pour the batter into a cake pan.
Bake in the preheated oven until a toothpick inserted comes out clean.
Frosting
Use a hand mixer to blend the dairy-free butter, icing sugar, blended wild blueberries, lilac syrup, and berry powder until fluffy.
Tips
For a whiter cake, use refined sugar instead of coconut sugar.
