CLOUD CAKE // SUMMER FRIDAYS
Yield: One 6 inch cake, with 2 layers
Bake Time: 25-30 minutes
Chocolate Cake Ingredients:
2 cups almond flour
1/4 cup cacao powder
1 teaspoon baking soda
1 teaspoon pink salt
1 tablespoon vanilla extract
3/4 cup 100% maple syrup (or 1/2 cup Lakanto Monk Fruit Sweetener + 3/4 water for keto option)
2 organic eggs**
**See pg. 34 of your Sweet Laurel Cookbook for how to make this cake vegan by swapping these out regular eggs for flax eggs.
Cloud Frosting Ingredients:
2 cans of coconut milk (refrigerated for at least 24 hrs)
1 tablespoon Butterfly Pea Flowers loose leaf tea
Preheat your oven to 350 and then prepare you pans by lining with parchment paper. You can use two 6 inch pans or one 8 inch pan. Grease the sides of the pan with coconut oil.
In a bowl, mix your almond flour, cacao powder, baking soda and pink salt. Then add in your eggs, maple syrup and vanilla extract.
Place your cake pans in the oven and bake for 25 – 30 minutes.
After baking, pop your cakes out and allow them to cool completely. Next, prepare your frosting!
To make your cloud frosting:
From your 2 cans of coconut milk, scoop out the thick cream, and reserve the liquid at the bottom in case you need it while stirring. (Make sure these cans have been refrigerated for at least 24 hrs prior to using.)
Make your all natural blue food coloring! Place a tablespoon of the loose leaf Butterfly Pea Flowers in a cup of boiling water. Steep then strain, and add a few tablespoons to half of the coconut whipped cream. Reserve the non- dyed coconut whipped cream for the other half for the clouds!
Build your cake:
Spoon some of the white coconut whipped cream between the two cake layers. On the top layer, dollop blue and white coconut whipped cream. Smooth out the whole top layer, making cloud effect, and then smooth over again, adding swoop. Be sure to watch our ‘Cloud Cake’ highlight reel on Instagram for more coverage of the frosting of the Cloud Cake.
Voila! Your very own Cloud Cake!