3 cups Bob's Red Mill GF 1:1 Baking Flour (or sub regular all purpose or whole wheat pastry flour)
3 teaspoons Baking Powder
3⁄4 teaspoons fine sea salt
2 packages frozen dragonfruit puree* (~approx 7 ounces, divided)
4 fresh strawberries (diced)
1 cup avocado oil (or sub extra virgin olive oil)
1 1⁄2 teaspoon Vanilla Extract
3⁄4 cups unsweetened cashewmilk
4 cups organic powdered sugar (for the frosting)
1 cup Vegan Butter (I use the Earth Balance vegan buttery sticks)
1 teaspoon Vanilla Extract (for the frosting)
2 tablespoons cashewmilk (for the frosting)
1⁄2 tablespoon beet powder (for the frosting - optional)
Description
dragonfruit strawberry cake | pink ombre cake | naturally pink frosting | glutenfree strawberry cake
Ingredients
Notes
*I like buying the dragonfruit / pitaya smoothie packs from Whole Foods in the frozen fruit section. It looks like this.
Instructions
Yields 10 Servings
Nosh and Nourish