Chocolate Red Dragon Fruit Buttercream Frosting Cake


1 1/2 cups (375ml) unsweetened plant-based milk, at room temperature

1 tbsp. apple cider vinegar

2 3/4 cups (330g) cake flour

1 1/2 tsp baking soda

1 tsp sea salt

1 cup (125g) unsweetened cocoa powder

1/2 cup (112g) vegan butter, softened at room temperature

3/4 cup +2 tbsp. (168g) organic cane sugar

1/2 cup loosely packed (96g) organic brown sugar

2 tsp pure vanilla extract

1 teaspoon coffee powder

6 ounces (170g) 65-80% dark chocolate chunks, or vegan chocolate

Red Dragon Fruit Buttercream Frosting

1/2 cup (112g) vegan butter, softened at room temperature

2 cups (240g) organic powdered sugar, sifted

1/2 tsp vanilla extract

Pinch of salt

2 tbsp. Red Dragon Fruit Powder

1-2 tbsp. unsweetened plant-based milk


1. Preheat oven to 350F. Make three parchment paper rounds for three 6-inch round cake pans and line each pan and lightly grease the sides to prevent sticking.

Alternatively, you can use two 8inch round pans.

2. Combine the plant-based milk and apple cider vinegar, stir, and set aside to curdle.

3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift the mixture together, so its extra find and there are no clumps

4.In a large bowl, add the softened vegan butter, cane sugar, and brown sugar. Using an electric mixer, beat on medium speed until light and fluffy, about three minutes. Add in the vanilla extract and coffee powder and beat to combine.

5. Switch the mixer to low speed and add in the milk-vinegar mixture until combined. Gradually add half of the dry ingredients and mix on low speed until well combined, about 1 minute, scraping the sides as needed with a spatula. Switch to a wooden spoon and stir in the remaining dry ingredients. The batter will be very thick at this point.

6. Carefully pour the boiling water, continuing to mix with a wooden spoon until well combined. Fold in the dark chocolate chunks.

7. Divide the batter equally in the prepared pans and bake the cakes for 25 minutes until the center is set. If you are using two 8-inch pans, you'll want to bake them a bit longer, 30-40 minutes.

8.Allow the cakes to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before inverting.

9. While the cake is cooling, make the Red Dragon Fruit Frosting. With an electric mixture on medium speed, beat the softened vegan butter until fluffy, about 1 minute. Slowly add the powdered sugar in 1/2 cup increments, mixing on low speed until well combined and fluffy, scraping down the sides as needed.

Add the vanilla, salt and Red Dragon Fruit powder, and beat until smooth. If the frosting is too thick, add the plant-based milk, a tablespoon at a time, until you reached the desired consistency.

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