Spooky Purple Velvet Cake

Spooky Purple Velvet Cake

We had specified a wind creating this grain-free colorise smooth dish! This time, we decided to bedevil discretion to the meander and not worry active smooth layers and perfect frosting--and what we ended up with is an implausibly moist, pleasing, whimsical homestyle cake-with a lot of icing!!

And these colorful color layers are so velvety with conscionable the reactionary assets of potable and they're complimented beautifully by the lethargic + excitable buttercream topping, I dare you to fitting tolerate one snack!


  • 2 1/2 cups almond flour (Bob's Red Mill)
  • 3/4 cup tapioca starch
  • 3/4 cup sugar
  • 2 tablespoons cocoa powder
  • 2 teaspoons baking powder (Hain brand is grain-free).
  • 3/4 teaspoon baking soda
  • 1 egg
  • 1/4 cup olive oil
  • 3/4 cup milk (or almond milk for dairy-free)
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons purple food coloring (see Tips section in post above for natural color option)


  • 4 1/2 cups powdered sugar (Wholesome! brand is grain-free).
  • 3/4 cup butter (Earth Balance Spread for dairy-free)
  • 3 tablespoons milk or almond milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, tapioca starch, sugar, cocoa powder, baking soda + baking powder.
  3. Add your egg, oil, milk, vanilla, apple cider vinegar + food coloring. Stir until you have a smooth batter.
  4. Pour batter into two well greased 8 inch cake pans-batter rises quite a bit. (See tips in post above for square cake, cupcake + 3 layer options.
  5. Bake at 350 degrees for 20-25 minutes. At 15 minutes in, cover pans with foil-this will steam the cake and it will be moist, springy and a touch soft to the touch when done.
  6. Let your layers cool in the pan for 30 minutes, then run a knife around the edges. Carefully flip layers onto a cooling rack and let them continue to cool.
  7. While your layers are cooling, blend your frosting together. Sift the powdered sugar into a large bowl and whisk in salt. Add softened butter, milk, vanilla and blend with hand mixer until smooth. (Add more powdered sugar for a stiffer frosting or a touch more milk to thin it out, depending on your preference).
  8. Spread frosting on your first layer then place your second overtop and frost the rest of the cake and decorate as desired. Sprinkle + icing tip options in the Tips section in post above. Serve and enjoy! Store in a cake saver or cover with foil. This cake stays pretty moist for a few days with just saran wrap.

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