Add a pop of natural color to your baking with this Butterfly Swirl Cake! Made with butterfly pea flower powder, this cake is not only beautiful but also full of natural ingredients. The vibrant blue swirls in every slice are created without artificial dyes, and the cake itself is light, fluffy, and flavorful. Perfect for any occasion, this stunning cake is sure to impress both in looks and taste.
To make this recipe vegan friendly, check out the ingredient substitutions at the bottom of this page.
Butterfly Swirl Cake with Butterfly Pea Flower Powder
- Prep: 35 mins
- Cook: 20 mins
- Total: 55 mins
- Yield: 1 cake
Dry Ingredients
- 10 oz flour
- 2.5 oz brown sugar
- 2 tsp baking powder
- 4 tsp Ancient Choice Butterfly Pea Flower Powder
Wet Ingredients
- 3.5 Tbsp coconut oil
- 2 eggs
- 5 oz milk
- Vanilla extract (to taste)
Preparation
Step 1 - Get Ready
Pre-heat your oven to 350° F / 180° C.
In a bowl, add flour, sugar, and baking powder and mix well. In another bowl, thoroughly whisk together melted coconut oil, eggs, vanilla, and milk until creamy.
Step 2 - Color The Batter
Mix the two bowls and divide the batter into three parts.
In one bowl of batter, add 1 tsp of Butterfly Pea Flower Powder and mix well.
In another bowl, add 3 tsp of butterfly pea flower powder and mix well. Leave the last bowl of batter plain.
Step 3 - Create The Swirl Effect
In a greased baking pan (or lined with parchment paper) add the three batters, alternating between the different types one spoon at a time.
With the help of a chopstick or the tip of a knife, create the blue swirls of butterfly pea flower batter.
Step 4 - Bake & Enjoy
Bake for 20 - 25 minutes. Allow the Butterfly Swirl Cake to cool for 10 - 15 minutes before removing it from the pan and slicing.
And there you have it! The best color is natural color and that's where butterfly pea flower powder really shines.
You can enjoy this cake knowing it's full of natural ingredients and boosted with anthocyanins.
Recipe designed and photographed by Sweet Sensitive Free.
To make this cake vegan and gluten free, make the following substitutions.
Flour: 7 oz gluten free brown rice flour + gluten free starch
Eggs: 4.5 oz of vegan yogurt
Milk: 5 oz plant based milk
