Get excited because today is all about this delicious & magnificent cake art that will bring out your true colors and an instant hit with kids and adults alike! We are obsessed with this purple hue made with Suncore Foods® Lilac Taro Yam Powder and Suncore Foods® Purple Sweet Potato Powder to achieve the impressive mesmerizing color. Time to grab a fork and dive right in! Who's with us?
[ingredients]
Cake:
2 1/2 cups (300g) all purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) baking soda
1/4 tsp salt
Wet Ingredients:
3/4 cup dairy free butter melted
2/3 cup (130g) sugar of choice
1/2 cup (125g) dairy free yogurt
1 cup (250g) dairy free milk
2 tsp vanilla extract
Taro Yam Purple Sweet Potato Custard:
30g Suncore Foods® Lilac Taro Yam Powder dissolved in 30g water
20g Suncore Foods® Purple Sweet Potato Powder dissolved in 20g water
680g coconut milk
1/2 cup (100g) coconut sugar or sugar of choice
2 tsp agar agar powder
[/ingredients]
1. Make the Cake – In a mixing bowl, combine dry ingredients and set aside. In a medium bowl cream together butter and sugar, add yogurt and beat until smooth. Gently fold in dry the mixture, milk together with a spatula to incorporate. Transfer batter to prepared 8” cake pan. Tap gently against the counter to release air bubbles. Bake at 175 C for 25-30 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely. Divide the cake into 2 even layers. [/directions]
Click Here for Step-by-Step Directions ▼
2. Taro Yam Purple Sweet Potato Custard — Add coconut milk to a saucepan, bring up to a boil. Add agar powder and cook until dissolved, whisking constantly. Whisk in dissolved Suncore Foods® Lilac Taro Yam Powder & Suncore Foods® Purple Sweet Potato Powder mixture, continue to simmer for 1 minute. Divide mixture into 3 equal portions.
3. Pour the first portion of taro mixture into cake pan. Place a piece of the cake over the taro yam layer, place it in the freezer for 5 mins to set. Pour the second portion of taro yam mixture over the cake and repeat for the 2 layers. Transfer the cake to the fridge for at least 4 hours to set, or until it is firm enough to remove from the mold.
