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Butterfly Pea Flower Cake

Butterfly Pea Flower Cake

Butterfly Pea Flower Cake is a stunning treat that combines vibrant colors, floral flavors, and creamy textures, perfect for impressing your guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 cup Granulated Sugar Adjust quantity to taste if desired.
  • 1 cup Coconut Milk Other plant-based milks can be used.
  • 1/2 cup Vegetable Oil Do not substitute with butter.
  • 3 large Eggs
  • 1/2 cup Dried Butterfly Pea Flowers Steep in boiling water.
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt
  • 1 tablespoon Lemon Juice
  • 1/4 cup Water Used for steeping the butterfly pea flowers.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and sprinkling flour.
  2. Boil 1/4 cup of water, then steep the dried butterfly pea flowers for 5-10 minutes. Strain and let cool.
  3. In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  4. In another bowl, mix the cooled butterfly pea tea, 1 cup coconut milk, 1/2 cup oil, 1 cup sugar, 3 eggs, 1 teaspoon vanilla, and 1 tablespoon lemon juice.
  5. Combine the wet and dry ingredients, folding gently with a spatula until just combined.
  6. Pour the batter into the cake pan and smooth the top.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Frost the cake with cream cheese frosting or whipped cream, adding optional decorations.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 36gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

For best results, cool the butterfly pea tea before adding to the batter. Avoid overmixing to maintain a light texture. Check the cake at 25 minutes for doneness.

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