Vanilla Sponge Cake: 220g white flour 200g white sugar 1 tsp baking powder 1 tsp bicarbonate of soda 250ml dairy-free milk (I used soya) 80ml oil 2 tsp vanilla extract 1 tbsp apple cider vinegar pinch of salt
Vegan Buttercream: 100g vegan butter 200g icing sugar 1 tsp rose water 1 tsp vanilla extract 3 tsp 'Unicorn Superfoods' beetroot powder Method: Preheat your oven to 180 degrees celsius. Sift all of your dry ingredients in a bowl, mix thoroughly. Line a cake tin.
Combine all of your wet ingredients and mix.
Add your wet ingredients into your dry and mix gently to combine.
Add the mixture into your cake tin and place into the oven. Bake for 35 to 45 minutes or until a skewer can be inserted and comes out clean. When your cake is finished, remove from the oven and allow to cool. Once cooled, slice in half lengthways. Place the butter into a large chilled bowl and beat using a hand whisk until light and fluffy. Add your rose water and vanilla, then slowly start to add your icing sugar and whisk until incorporated. Spread some buttercream over the bottom layer of cake and place the other on top. Smother a thin layer of buttercream over the cake and scrape away the excess, place your cake into the freezer or fridge for 20 to 30 minutes.
In two separate bowls, place a couple of heaped tablespoons of buttercream in each one.
Mix one with 2 tsp beetroot powder to get a bright pink and in the other mix 1 tsp beetroot powder to get a lighter pink. Spread the bright pink buttercream around base of the cake working a third of the way up.
(Make sure it’s a thick layer, at this point it doesn’t need to be neat.) Repeat the last step with the other colours of buttercream, working your way up the cake with the lighter pink to white layer (spread the white layer over the top of the cake). Use a scraper or palate knife around the cake and smooth out the sides, this should achieve the ombre effect.
Even out the top of the cake so it’s flat, voila! x