Blueberry Ebony Carrot Buttercream Vanilla Cake
We are absolutely obsessed with this dreamy Blueberry Ebony Carrot Buttercream Vanilla Cake! Perfect for any occasion!
Recipe Makes 3x6” Cakes
2 ½ cup all-purpose flour
¼ cup cornstarch
2 tsp baking powder
1 tsp baking soda
1½ cup sugar of choice
2 cup unsweetened oat milk
⅔ cup coconut oil
2 tsp white vinegar
2 tsp vanilla bean extract
¼ tsp salt
Blueberry Ebony Carrot Buttercream:
200g dairy free butter
3½ cups powdered sugar
¼ cup blackberry purée
1/3 tbsp Suncore Foods® Ebony Carrot Powder + 1 tbsp Suncore Foods® Indigo Blueberry Powder
1-2 tbsp freshly squeezed lemon juice
1. To make the cake, preheat the oven to 180C. Line 3 6” round cake pans with parchment and grease the sides.
2. In a stand mixer, mix the dry ingredients together. In a separate bowl, whisk together the coconut oil, milk, sugar, white vinegar and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing at low speed, mix until the batter just comes together.
3. Divide the batter evenly between the 3 pans and bake for 35 mins or until toothpick comes out clean. Let cool completely.
4. Make the frosting. In the stand mixer bowl with the paddle attachment. Whip butter on medium to high speed for about 1-2 mins. Stop the mixer and add the sifted powdered sugar, Suncore Foods® Ebony Carrot Powder and Suncore Foods® Indigo Blueberry Powder. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then add in blackberry purée, mix on high speed until smooth (if you’re looking for a thinner consistency, add more lemon juice).