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  Cake Recipes

Ultra Violet Vegan Cake

Ultra Violet Vegan Cake

A clean and organic cake that has all that from-scratch flavor with none of the yucky stuff? Sign us up! As your Junk-Free Bakery™, Foodstirs is always creating new and improved ways for you to include our organic, vegan and clean mixes into your kitchen. There is zero guilt with our delicious vegan mixes, thanks to no artificial colors, no artificial flavors as well as clean and non-GMO ingredients.

Whether you use our organic mixes on their own or in one of our vegan recipes (along with other good-for-you-ingredients like flax meal, yogurt and heart-healthy almond milk), you'll never give up great taste.

Our Ultra-Violet Vegan Cake uses two of our Simply Sweet Organic Vanilla Cake Mixes for the cake, creating a mouthwatering, delicious vanilla cake. Add fresh blackberries, some natural purple food dyes and some organic frosting for an eye-catching, delicious treat that your whole family will love.
Prep: 75 minutes
Bake: 25 minutes
Yields: 8 to 12 servings

Ingredients for Cake:

Two-count Foodstirs Organic Simply Sweet Vanilla Cake Mixes
6 tbsp flax meal
3/4 cup water
2 sticks Earth Balance, melted and cooled slightly
3/4 cup plain coconut yogurt
3/4 cup almond milk
Ingredients for Frosting:
4 Foodstirs Organic Vanilla Frosting Mixes
2 sticks Earth Balance, room temperature
½ to 3/4 cup water
Natural purple (or blue and red) food dye

For Blackberry Sauce:
2 cups fresh or frozen blackberries
1 cup water
1 cup cane sugar

Directions for Cake:

  • Preheat oven to 350° F
  • Spray four 8" round cake pans with nonstick cooking spray
  • In the bowl of a standing mixer, combine flax meal and water. Allow the mixture to thicken, about two minutes.
  • Use the mixer's paddle attachment on medium speed to add melted vegan butter, yogurt and almond milk
  • Add two Foodstirs Organic Simply Sweet Vanilla Cake Mix and blend until mixture is smooth, about a minute. Divide batter evenly between prepared pans.
  • Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean
  • Remove from oven; cool 15 minutes in cake pans before removing cakes

Directions for Frosting:

  • To make the frosting, blend the vegan butter in a large bowl using an electric blender on medium-high speed. Whip two to three minutes, until butter becomes light and fluffy.
  • With the blender on medium-low speed, slowly add dry frosting mix. Blend until frosting is completely incorporated into the whipped butter.
  • Add water, a few tablespoons at a time, until frosting is smooth and light. You may not need all of the water.
  • Divide frosting into four bowls
  • Use natural food dye to color each bowl of frosting to desired shade of purple

Directions for Blackberry Sauce:

  • Place blackberry sauce ingredients in a medium sized saucepan
  • Stir over medium-high heat
  • Bring to a boil and use the back of a spoon to break apart the blackberries into small pieces
  • Strain sauce to remove seeds
  • Cool to room temperature

Cake Assembly Directions:

  • Place one layer of the cake onto a large plate or cake platter
  • Top with the lightest shade of purple frosting
  • Repeat with remaining cake layers and frosting
  • Top with fresh blackberries, cooled blackberry sauce and powdered sugar
  • Serve immediately or chill until ready to serve