Vegan Flower Cake with Pitaya Vanilla Frosting
Ingredients
- 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⠀
- 2 flaxseed eggs⠀
- 4 tbsp aquafaba ⠀
- 3/4 cup plant-milk, room temperature (i used soy)⠀
- 1 cup unsalted plant butter (softened to room temperature)⠀
- 5 tbsp coconut cream (chill the cans prior)
- 3 cups powdered sugar ⠀
- 1/4 cup pink pitaya powder (i used @unicornsuperfoods ?)⠀
- 2 tsp vanilla extract ⠀
- 1 tsp himalayan sea salt (or regular 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 & 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 an 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 ⠀
Enjoy