Vegan Flower Cake with Pitaya Vanilla Frosting
Ingredients
Cake
- 2 & 1/2 cups sifted cake flour
- 1 & 1/2 cups unrefined cane sugar
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 2 flaxseed eggs
- 4 tbsp aquafaba
- 1/4 cup vegan sour cream, room temperature
- 3/4 cup plant-milk, room temperature
Frosting
- 1 cup unsalted plant butter, softened to room temperature
- 5 tbsp coconut cream
- 3 cups powdered sugar
- 1/4 cup pink pitaya powder
- 2 tsp vanilla extract
- 1 tsp himalayan sea salt
Preparation
Preheat the oven to 350F degrees. Grease a 9 by 5 inch pan
In a medium-sized bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer with paddle attachment, beat the butter and sugar together until fluffy.
Add in the vanilla extract, flaxseed eggs and aquafaba. Continue beating until combined. Scrape down the sides of the bowl as needed.
Then beat in the sour cream, followed by about 1/2 of the flour mixture.
Next, mix in the milk followed by the remaining flour mixture. Pour the batter into your greased pan.
Bake for 35-40 minutes until a wooden toothpick comes out clean. Set aside to cool.
Using a stand mixer or handheld fitted with the paddle attachment, beat butter over medium speed until creamy.
Add the powdered sugar, pitaya powder, chilled coconut cream, sea salt, and vanilla. Beat on low until incorporated.
Increase speed to high and beat for a full minute until fluffy. Spread on cooled cake and decorate with edible flowers
