Rainbow Flower Cake
A rainbow of buttercream flowers crown this Eggless Chocolate Cake with Peanut Butter Frosting. Just when you thought you’d seen every style of rainbow cake out there, dozens of flowers spanning the entire color spectrum help give a fresh take on the rainbow cake.
Servings: 16
Ingredients
Eggless Chocolate Cake
- 420 g all-purpose flour
- 450 g granulated sugar
- 52 g unsweetened cocoa powder
- 2 ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 180 ml melted coconut oil
- 2 tablespoon + 1 teaspoon distilled white vinegar
- 2 teaspoon pure vanilla extract
- 540 ml hot coffee
Whipped Vanilla Buttercream
- 340 g unsalted butter softened
- 625 to 750 g powdered sugar
- 2 to 4 tablespoon milk
- 2 teaspoon vanilla extract
Peanut Butter Buttercream Filling
- 480 ml Whipped Vanilla Buttercream
- 120 ml smooth peanut butter
- 1 pinch salt if desired
Instructions
Eggless Chocolate Cake
- Pre-heat the oven to 350 degrees. Grease and flour four 8-inch cake pans* and set aside.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon. Create a well in the centre of the dry mixture and pour in the coconut oil, vinegar, and vanilla. Stir to combine.
- White whisking, carefully stream in the hot coffee. Mix until fully combined, making sure to scrape the bottom of the bowl.
- Evenly divide the batter among the prepared pans. Baked for 22 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 15 minutes before removing the cakes from their pans.
- *This cake was tested in four, 8-inch pans. You may bake in either two or three 8 or 9-inch pans if that is what you have and adjust the bake time accordingly. Do not fill the pans more than ⅔ of the way. Once cooled, cut the layers in half horizontally with a long serrated knife, if desired.
Whipped Vanilla Buttercream
- For this design, you will need to make two batches - one for the flowers and one for the filling/frosting
- Beat butter at medium-low speed of electric mixer until smooth and creamy (1 to 3 minutes.)
- Gradually add all but 1 cup (125 g) powdered sugar, 2 tablespoons of milk, and vanilla extract with mixer at low speed, scraping bowl occasionally. Mix until blended.
- Beat at medium-high speed 3 to 5 minutes, until buttercream is light and airy and nearly white. If needed, add the additional powered sugar or milk until desired consistency is achieved.
- For piping, the buttercream should be slightly thicker than the consistency of toothpaste - stiff enough to hold its shape but soft enough that it won’t cramp your hand when piping.
Peanut Butter Buttercream Filling
- Mix the ingredients together until combined.
- Adjust the salt according to taste or omit completely, if desired.
- Choose a no-stir peanut butter like Jiff or Skippy, not the natural kind.