Red Beet Earl Grey Pound Cake with Pink Cashew Frosting
It's Friday! Enjoy a slice of this delightful Eat Me, Pink Me Red Beet Earl Grey Pound Cake with Dreamy Pink Cashew Frosting! We are in love with the dreamy colors and flavors from our Suncore Foods® Red Beet Supercolor Powder. A bite of this amazingly soft and delicious pound cake can brighten up your weekend ahead, while topping it off with a rich and luscious creamy pink cashew frosting! A perfect breakfast, snack and flavorful heavenly cake that no one can resist a slice!
For the pound cake:
1 1/2 cups (190g) white spelt or all purpose flour
1/2 cup (80g) moscovado sugar or coconut sugar
1/2 cup (80g) light brown sugar
1 1/2 tsp ground cinnamon
1 teaspoon baking soda
1/2 teaspoon Suncore Foods® Rose Salt
1/3 cup (65g) coconut oil, melted, room temp
1/3 cup (80ml) black tea, room temp
1 teaspoon vanilla bean paste
1 teaspoon white vinegar
1 cup (240ml) almond milk
1/4 cup (40g) dark chocolate, chopped
For the frosting:
3/4 cup (110g) cashews, soaked overnight
1/2 cup (140g) coconut cream from a can
1/4 cup (130g) raw cacao butter, gently melted, at room temp
3 tbsp rice syrup
1 tsp Suncore Foods® Red Beet Supercolor Powder
Pinch Suncore Foods® Rose Salt
1. Add all the ingredients for the first layer to a high speed blender and blend until smooth.
2. Transfer to jars.
3. Blend the ingredients for the second layer and pour over the first layer.