Mini Vegan Vanilla cake with coffee & pb buttercream frosting (with a pink Beetroot powder twist💗), decorated with a lots of edible flowers🌸🌼🌸 Perfect for Spring's celebrations, but will also look pretty on your Easter table 🙌

Difficulty level: Easy
Time reguired: 1 hour+

Ingredients:

Cake:

• 260 gr of flour
• 100 gr of sugar
• 75 ml of coconut oil
• 220 ml of soy milk
• 1 tsp of vanilla extract
• 1 1/2 tbsp of baking powder
• 1 tbsp of apple cider vinegar 

Coffee buttercream frosting:

• 75 gr of vegan butter
• 360 gr of powdered sugar (sifted)
• 1 teaspoon vanilla extract
• 1 tbsp instant coffee
• 1 tbsp plant-based milk
• 2 tbsp peanut butter (smooth)
• Optional: 1 tsp coffee grounds
• 1 tsp of Beetroot Powder

Decorations:

• Edible flowers
• Strawberries

Directions:

1. Preheat oven to 180 C. Prepare baking dish.
2. In a bowl, combine milk, vinegar and oil. Stir.
3. In a separate bowl, mix flour, baking powder and sugar.
4. Add the milk mixture into the bowl with flour, mix all until well combined.
5. Transfer the batter into the baking dish. We have made three mini cakes and combined them into a small but tall cake. But you can use 20 cm baking dish and divide the cake later into two layers.
6. Bake around 45-50 mins. After that time, take off from the oven and cool completely.

Frosting:

1. Mix instant coffee with a tablespoon of milk.
2. In a bowl place butter, vanilla extract and coffee mixture. Using the electric mixer, mix until smooth (high speed).
3. Add peanut butter (+ coffee grounds), mix until combined.
4. Add powdered sugar gradually into the mixture.
5. To make a pink part, divide buttercream mixture into two parts and add a teaspoon of beetroot powder. Mix again until combined.

Layer your cake with frosting (you can add also your favorite fruits too). Decorate the cake with edible flowers & strawberries.

Recipe creator:   

@anna_breakfastideas