This dreamy, plant-powered cake is a celebration of magic. Infused with vibrant Matcha 🍵 and Butterfly Pea Flower, 🦋 it’s not just a treat for the taste buds—it’s a visual enchantment too. With a tender crumb sweetened naturally with date sugar + a creamy, colorful swirl of vegan frosting, this cake is the perfect compliment to the magic of spring! Topped with edible flowers and made entirely dairy-free, it’s the perfect centerpiece for a spring gathering, birthday, or anytime you’re craving something a little extra special! 🌸
Recipe:
Cake:
- 2 ½ cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1½ cups date sugar (or regular sugar for a lighter color)
- 1 cup oat milk
- 1 cup coconut milk (unsweetened)
- ⅔ cup coconut oil (melted) or your favorite oil
- 1½ tbsp matcha powder
- 2 tbsp apple cider vinegar
Icing:
- ½ cup coconut oil (melted) or vegan butter
- 8 ounces vegan cream cheese (softened)
- 1-2 cups date sugar (powdered) or powdered sugar (sifted)
- 2-3 tsp Anima Mundi Matcha Powder + more for moss
- 2-3 tsp Anima Mundi Butterfly Pea Flower Powder
- Splash of coconut milk (if needed)
Instructions:
- Preheat the oven to 350°F. Grease an 8x8” square pan and line with parchment. Sift the flour, baking soda, and salt into a mixing bowl. Add in the sugar, oat milk, coconut oil, matcha and vinegar.
- Mix with your mixer or by hand until evenly combined. Divide the batter evenly between your two prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely. While the cake cools you can begin working on the frosting.
- To a large mixing bowl add your oil and cream cheese. Add in a cup of sugar. Mix together until well combined (about 1 minute). If the icing is too loose you can add more sugar until desired consistency is achieved. If it becomes too stiff add coconut milk as needed. Divide the icing into three bowls. Add matcha to the first bowl and mix until desired color and taste is achieved. Add butterfly pea flower to the second bowl and mix until desired color and taste is achieved. Leave the last bowl white plain.
- Spread the pea flower frosting on the top half of the cake and the matcha on the bottom half. Take the plain white frosting and add it to the blue and swirl it to make clouds.
- Add edible flowers to the green bottom half. Enjoy!
