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Chocolate Cake with Pink Pitaya Frosting

Loving this chocolaty dessert is a piece of cake! Serve this Chocolate Cake with Pink Pitaya Frosting to your friends and family, they'll definitely be in for a tasty delight! This frosting is made using Suncore Foods®️ Pink Pitaya Supercolor Powder to create this gorgeous glaze. Who wants a slice?

Created by the wonderful Lenny. Check out her Instagram @vegamelon for more amazing recipes!

Ingredients

Chocolate cake (for a 3-cup cake pan)

Dry Ingredients:
1½ cups whole wheat flour, or use GF if needed
½ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
⅛ tsp sea salt (or Suncore Foods® Rose Salt)

Wet Ingredients:
¾ cup coconut sugar
¼ cup nut/seed butter
¼ cup coconut oil, or more nut butter
1 tsp vanilla extract
1 cup plant-based milk
2 large ripe bananas, mashed

For the Glaze:
¾ cup powdered sugar
½ cup plant-based yogurt
2 tsp Suncore Foods® Pink Pitaya Supercolor Powder, plus more as needed

Directions

1. CHOCOLATE CAKE – Preheat oven to 375F/190C and grease your cake pan. In a large bowl, whisk together the wet mixture: mashed bananas, sugar, nut/seed butter, oil, vanilla, and milk. Then, sift in all the dry ingredients. Fold the batter until combined and pour into the cake pan. Bake for 45-50 minutes, or until an inserted toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

2. GLAZE – Whisk together the sugar, yogurt, and pitaya powder in a bowl. If needed, add a splash of water to thin out the mixture. Drizzle the glaze over the cake as desired & enjoy!


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