"Vegan fresh and delicious cake with berries and edible flowers"
Triple Layer Blueberry Cake
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- Recipe Card
Prep time: 30mins
Cook time: 45mins
Serves or Makes: 20
Recipe Card
ingredients
For the Blueberry Cake
- 2 sticks vegan butter
- 3 cups sugar
- 1 vanilla bean
- 3 cups almond milk
- 2 cups blueberries, mashed
- 1 cup apple sauce
- 1/2 cup almond butter
- 1 teaspoon vinegar
- 4 cups flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Method
To Make the Blueberry Cake
Step 1
Preheat oven to 350ºF. Line 3 9-inch round cake pans with parchment paper.
Step 2
Cream vegan butter, sugar and vanilla until fluffy.
Step 3
Whisk together the almond milk, blueberries, applesauce, almond butter and vinegar. In another bowl mix flour, baking powder, baking soda and salt. Add wet ingredient mix alternating with dry ingredient mix to creamed butter and sugar mixture, combine well but avoid over mixing.
Step 4
Divide the batter between the prepared pans. Bake for 40-50 min until golden on top . Let them cool completely before decorating.
ingredients
For the Blueberry Frosting
- 2 cups vegan shortening
- 4 cups powdered sugar
- 2 teaspoons pitaya powder
- 2 teaspoons blue spirulina powder
- 2 teaspoons blueberry powder
- 1 tablespoons vanilla paste
- 1 pinch salt
To Make the Blueberry Frosting
Step 1
In a stand mixer cream the shortening until light and fluffy. Add the powdered sugar and powders until reach desired color. Then add vanilla paste and salt.
Step 2
Spread frosting on top of one cake, then stack next layer on top and repeat. Cover with frosting and decorate with edible flowers and berries.