Indigo Velveteen Cake

♫ Listening to: Dance the Way I Feel by Ou Est Le Swimming Pool ♫

This recipe makes two mini 4-inch cakes (or 12 cupcakes).

Indigo Velveteen Cake Ingredients

• ½ cup coconut milk (canned or packaged)
• 1 tablespoon apple cider vinegar
• 10 oz blueberries (around 1 cup when blended)
• 2 teaspoons vanilla extract
• 1 cup sugar
• ⅓ cup sunflower oil (or sub any veggie oil)
• 1 ¼ cups flour
• 5 tablespoons cocoa powder
• ½ tablespoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Indigo Velveteen Cake Directions

Preheat the oven to 350°.

Mix the coconut milk and vinegar and let sit.

Blend the blueberries with the oil on high.

Add the sugar and vanilla to the coconut milk mixture and mix well.

Add the blended blueberries and oil to the coconut milk mixture and mix well. Let sit.

Whisk the dry ingredients together (flour, baking powder, baking soda, salt, and 5 tablespoons of cocoa powder in a medium sized bowl.

Sift the flour mixture into the wet ingredients and mix until there’s no visible powder. It should be a dark violet-indigo color.

Fill the lightly oiled mini cake pans just over halfway until all the batter is used up. It should fill 5 mini 4” cake pans (or 12 cupcakes). I use the mini springform pans by Wilton. Place the pans on a baking sheet to make them easier to remove from the oven.

Bake at 350º for 34 minutes (or 20 minutes for cupcakes).

Lemon Cream Cheese Icing Ingredients

• 1 8oz package vegan cream cheese (I like Kite Hill)
• ¼ package silken tofu (blended)
• ¼ cup vegan butter or margarine (I like the organic whipped earth balance)*
• 2 teaspoons vanilla
• 2-3 cups powdered sugar (to taste)
• juice and zest from half of a lemon
• soymilk powder (optional for consistency)
• a few fresh blueberries for garnish

Lemon Cream Cheese Icing Directions

Beat the margarine, cream cheese, blended silken tofu, lemon, and vanilla extract together.

Sift in the powdered sugar, a cup at a time.

Build the cake, gluing together the layers with icing.

Pour over cooled cakes using an offset spatula to help spread it around.

Here’s another variation my stepmom made using blackberry puree instead of lemon in the icing, and making them in baby bundt cake pans.

If you like mini cakes, you might also like my hummingbird cake.