Glowing plants

Vegan Flower Cake with Pitaya Vanilla Frosting​

This Vegan Flower Cake with Pitaya Vanilla Frosting is the perfect cake to celebrate life’s girly moments! A bridal shower, baby shower or a simple Sunday afternoon with your best girlfriends; this cake will be a delightful surprise to tantalize the tastebuds. The sweet vanilla frosting marries the fluffy interior to create a balanced taste that I’m sure will keep you coming back for more. Top with your favorite edible flowers to beautify and set the scene for a great day!

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Vegan Flower Cake with Pitaya Vanilla Frosting​
Vegan Flower Cake with Pitaya Vanilla Frosting​
Vegan Flower Cake with Pitaya Vanilla Frosting​

Vegan Flower Cake with Pitaya Vanilla Frosting​​

Emily Kate Johnston
The fluffy interior pairs perfectly with the sweet vanilla frosting to create a balanced taste that is sure to leave you wanting more. Top with your favorite edible flowers to set the scene for a great event.
Prep Time 20 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 4
Calories 290 kcal

Equipment

  • Oven
  • Baking Pan
  • Electric Mixer

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 I used @earthbalance vegan buttery sticks
  • 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  chill the cans prior
  • 3 cups powdered sugar
  • 1/4  cup pink pitaya powder
  • 2 tsp vanilla extract
  • 1 tsp himalayan sea salt or regular salt

Instructions
 

Cake

  • 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.
  • Beat in the sour cream, followed by about 1/2 of the flour mixture. 
  • 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.⠀

Frosting

  • 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.
Keyword aquafaba, baking powder, baking soda, cake flour, cane sugar, coconut cream, edible flower, flaxseed eggs, flower cake, himalayan sea salt, keto powdered sugar, pink pitaya powder, pitaya, plant butter, plant-milk, vanilla extract⁠, vanilla frosting, vegan, vegan sour cream

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