Strawberry Dragon Fruit Cake~ purple batter
 
Prep time
Bake time
Total time
 
Makes 10 cupcakes or 3-7" layers
Serves: serves 10
Ingredients
  • For the Cake:
  • All Purpose Flour 2 cup (250g)
  • Cake Flour 1 cup (120g) *see notes above
  • Strawberry Fruit Powder 4 Tablespoons
  • Pink Pitaya Powder 2 Tablespoons
  • Baking Powder 4 teaspoons
  • Salt 1 teaspoon
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ⅔ cup (160ml)
  • Plant Milk *I use soy milk 2 cups (480ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • 1 Recipe Your Favorite Buttercream * I am using ABC
  • Pink Pitaya Powder 4 teaspoons + 4 teaspoons hot water
Instructions
  1. Preheat the oven to 350°F
  2. Grease and parchment paper your cake pan(s)
  3. In a large mixing bowl combine the oil, vanilla & plant milk together in a large mixing bowl and whisk smooth
  4. Sift together the flours, sugar, strawberry fruit powder, pink pitaya powder, salt & baking powder and then add to the liquids in the bowl.
  5. Whisk vigorously until smooth, about 40 strokes
  6. Pour into the prepared pans and bake for 25-30 minutes for the 7" layers (shorter for cupcakes~ check at 18minutes) or until a toothpick inserted in the center comes out clean.
  7. Cool in the cake pans, then flip onto a cooling rack to cool to cold
  8. Prepare your favorite buttercream recipe and then separate it in half.
  9. Half will be white for the filling
  10. Adding poppy seeds to represent the seeds of a dragon fruit is completely optional
  11. The other half of the buttercream for the icing will get the pink pitaya powder paste ~ simply reconstituted pitaya powder with the hot water, add to the buttercream when completely cold
  12. **Save out a couple tablespoons of the pitaya paste for the watercolor effect decoration
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/dragon-fruit-cake/