Today, our youngest daughter turned five. She is very specific when it comes to her requests, and it almost always involves the colour pink. When I asked her what type of cake she wanted for her birthday, the reply was “I want a vanilla cake with princess pink frosting and those flowers you can eat”. She was referring to the edible flowers which I used to decorate her sister’s birthday cake only two weeks ago. Hers was also a vanilla cake, but it had blueberry frosting.
So, off I went to deliver this request. Vanilla cake, easy peasy. Princess pink frosting? That was easy too.
This cake is vegan, but not gluten free. And whilst the icing is refined sugar free, the cake is not. You can use coconut sugar but sugar is sugar so if you’re avoiding sugar, then maybe skip to the previous recipe. But if however, you like to indulge in a bit of cake every now and then, read on.
The vanilla cake is easy and you can find the recipe for mine here.
This recipe makes a beautifully moist vanilla cake and it’s really nice with any type of frosting, or just on it’s own. You can make it gluten free by replacing the flour with gluten free flour. I haven’t yet tried it with the vanilla cake but I have done so with the chocolate version and it turned out ok, only not as moist.
Princess Pink Frosting
makes approximately 1 cup of frosting.
1 cup of raw cashews, soaked for at least 1 hour and rinsed well
1/4 cup unsweetened almond milk
1 TBS vanilla extract
1/4 cup of maple syrup (This is a guesstimate as I actually didn’t measure this out so you might want to taste test and adjust accordingly)
2 TBS freshly squeezed beetroot juice
Place all ingredients in a powerful blender and blend until super smooth.
Wait until the cake is completely cooled before attempting to frost.
Peas, love and mungbeans