Ingredients
Scale
- 300 grams unsweetened dairy free milk
- 2 tsp apple cider vinegar
- 460 grams organic flour
- 2 tsp baking powder
- 1 tsp baking soda
- 250 grams granulated sugar
- 170 grams salted vegan butter
- 190 grams unsweetened applesauce
- 2 tsp vanilla extract
- Juice from 1 lemon + 1 tsp lemon zest
- 130 grams strawberry jam
- 1–2 tsp pitaya food coloring powder + 1 tsp beet powder
- 200 grams unsweetened dairy free milk
- 310 grams all-purpose flour or gluten-free 1:1 baking flour
- 165 grams granulated sugar
- 114 grams salted vegan butter
- 130 grams unsweetened applesauce
- 2 tsp vanilla extract
- 1 1/4 tsp almond extract
- 3 tsp Blue Butterfly Pea Flower Powder
- 1 cup vegan butter
- 1 cup vegan cream cheese
- 4 cups powdered sugar
- 2 tablespoons fresh parsley
Instructions
- Preheat the oven to 350°F (175°C). Prepare seven 8-inch cake pans with parchment paper.
- Combine dairy-free milk and apple cider vinegar for vegan buttermilk; let sit.
- For each cake layer (white, red, blue), cream together the vegan butter and sugar; add wet ingredients followed by dry ingredients.
- Bake each cake layer for 27-30 minutes until a toothpick comes out clean. Let cool completely.
- Prepare frosting by creaming vegan butter and cream cheese; gradually add powdered sugar.
- Assemble layers (red on bottom) with frosting in between each layer. Chill before serving.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 22g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg