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Butterfly Pea Flower Cake

Butterfly Pea Flower Cake: Brighten Your Day with This Delight!

Revel in the beauty and flavors of Butterfly Pea Flower Cake, a vibrant and gluten-free dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes & Cupcakes
Cuisine: Dessert, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour gluten-free flour can be used for gluten-free version
  • 1 cups granulated sugar brown sugar can enhance flavor
  • 1 cups coconut milk almond, soy, or oat milk are great alternatives
  • 0.5 cups vegetable oil melted coconut oil adds extra coconut flavor
  • 2 large eggs no substitutes recommended
  • 0.5 cups dried butterfly pea flowers can use butterfly pea flower powder (1-2 tsp)
  • 2 teaspoons baking powder ensure freshness for effectiveness
  • 1 teaspoon vanilla extract optional but enhances flavor
  • 0.5 teaspoon salt
  • 2 tablespoons fresh lemon juice freshly squeezed preferred
For Topping (optional)
  • 1 cup cream cheese frosting or coconut whipped cream as an alternative
  • fresh edible flowers for garnish, e.g., pansies or nasturtiums

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • spatula
  • Saucepan
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a greased 9-inch round cake pan dusted with flour.
  2. Boil 1/4 cup of water in a small saucepan, infuse with dried butterfly pea flowers for 5-10 minutes, strain, and cool.
  3. In a mixing bowl, whisk together 1.5 cups of flour, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
  4. In another bowl, mix the cooled butterfly pea tea with 1 cup of coconut milk, 0.5 cup of vegetable oil, 1 cup of sugar, 2 eggs, 1 teaspoon of vanilla, and 2 tablespoons of lemon juice.
  5. Fold the wet ingredients into the dry ingredients until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Frost with cream cheese frosting or coconut whipped cream, and garnish with fresh edible flowers.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

This cake is gluten-free adaptable. Store unfrosted cake at room temperature or frosted cake in the fridge.

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