Blueberry Cake with Purple Sweet Potato Buttercream
Ingredients
Cake dry
- 2 1/2 cups cake flour
- 1/4 cup powdered sugar
- 1/2 cup sugar of choice
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp pink salt
Cake wet
- 1/2 cup dairy free yogurt
- 1 cup soy milk
- 3/4 cup coconut oil or vegetable oil
- 1/2 tbsp vanilla extract
Buttercream
- 150g dairy free butter
- 50g vegetable shortening
- 2 to 2 1/2 cups powdered sugar
- 1/2 -1 tsp purple sweet potato powder
- 1 tsp vanilla bean extract
- 1/4 tsp pink salt
- 1/2 to 1 tbsp of cold soy milk (for thinner consistency)
Blueberry filling
- 150g blueberries
- 4 tbsp sugar of choice
- 1/4 cup water
Preparation
Preheat your oven to 170°C. Prepare the baking pan and set aside.
In a mixing bowl, combine dry ingredients. In a medium bowl, mix together wet ingredients.
Gently fold the mixture with a spatula to incorporate.
Slowly pour the batter into the prepared pan. Tap gently against the counter to release air bubbles.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. Divide the cake into 2 even layers.
Blueberry filling
Add the berries, water and sugar into a saucepan, cook on medium heat. Mash the berries as they begin to heat up. Continue to cook the mixture until it reaches a saucy thick consistency. Remove from heat and set aside.
Buttercream
Whip butter and vegetable shortening in the stand mixer bowl with the paddle attachment on medium for about 2 minutes. Stop mixer and add the sifted powdered sugar, dissolved sweet potato powder and salt. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in vanilla and milk if needed, mix on medium until smooth.
Assembly
Spread the blueberry filling between the two cake layers.
Frost the cake with the purple sweet potato buttercream.
