This is one of those ultra special once in a while cakes that you just gotta go the whole way out. I mean blue lotus buttercream!? Have you ever heard of such a thing. We're delighted to partner with Sarah of @sculptedkitchen who mage this magnificence.
Some amazing facts about cacao powder:
✨It contains 40 times more anti-oxidants than blueberries
✨Fights off free radicals
✨Firms and rejuvenates skins
✨Fights premature wrinkling
✨Cacao is the highest plant based source of iron, magnesium and calcium
✨It contains 40 times more anti-oxidants than blueberries
✨Fights off free radicals
✨Firms and rejuvenates skins
✨Fights premature wrinkling
✨Cacao is the highest plant based source of iron, magnesium and calcium
INGREDIENTS
- 1 cup unsweetened oat milk (or any plant based milk would do)
- 1 cup coffee, warm
- 1/2 cup of coconut oil, melted
- 2 Tablespoons of apple cider vinegar or lemon juice
- 2 cups of all purpose flour
- 2 cups of sugar (yep, it’s a once in a while kind of cake!)
- 3/4 cup of Anima Mundi heirloom cacao powder
- 1 tsp of baking soda
- 1/2 tsp of baking powder
METHOD:
- I made this cake two times to make a three layer 8 inch round cake
- Preheat oven to 350F. Prepare your pans with a parchment bottom and greased sides with a spray.
- Prepare your buttermilk by combining the lemon juice or vinegar in your milk. Leave aside.
- Sift all your dry ingredients in one bowl.
- Add your wet ingredients in a separate bowl, including the buttermilk you left aside.
- Pour your wet ingredients carefully into the dry.
- Stir until combined and mixed well.
- Pour into your two or three prepared pans.
- Depending on how much inches your cake is, cooking time will vary from 25 mins to 45 minutes. Ensure it’s cooked by placing a toothpick in the centre and seeing if it comes out clean.
- Cool on a wire wrack and prepare your frosting.
BLUE LOTUS BUTTERCREAM FROSTING
- 1 cup vegetable shortening, room temperature (you could use coconut cream and it will taste like coconut cream rather than buttercream. Make sure you’re only scooping up the cream part that’s solid)
- 1/4 cup vegan butte
- 3 1/2 cups off powdered sugar
- 3/4 cup of Anima Mundi heirloom cacao powder
- 2 tablespoons of Anima Mundi blue lotus tea
- 2 tablespoons of oat milk.
METHOD:
- Prepare your @animamundiherbals blue lotus tea by steeping a tablespoon of leaves in a cup of hot water. Sieve when ready to use.
- In a large bowl, combine your vegetable shortening with vegan butter and mix until smooth and fluffy.
- Slowly add your powdered sugar and blend until mixed.
- Blend your cacao powder and oat milk until you get your desired consistency. Add more milk if needed.
Enjoy!
Sarah
