Ingredients:

  • 2 ½ cups (312g) All-purpose flour
  • 1 cup (120g) Spelt flour
  • 1 ½ cups (300g) Maple sugar
  • 1 tsp Baking soda
  • 1 tsp Sea salt
  • 2 tbsp (10g) Unsweetened Dutch-process cocoa powder
  • 1 cup (240ml) Avocado oil
  • 1 cup (240ml) Room temperature buttermilk
  • 2 Large eggs
  • ½ cup (120ml) Concentrated beet juice
  • 1 tbsp Vanilla bean paste
  • 1 tsp Apple cider vinegar
  • 16 oz (450g) Low-fat cream cheese, softened
  • 1 cup (245g) Plain Greek yogurt, strained
  • ½ cup (60g) Organic powdered sugar
  • 1 tsp Lemon zest
  • Fresh raspberries
  • Edible gold leaf
  • 1 tbsp Freeze-dried strawberry powder

Instructions:

  1. Prep pans. Grease two 8 inch pans and line the bottoms with parchment. Note: This is non negotiable for a clean release.
  2. Whisk dries. Combine the AP flour, spelt flour, maple sugar, baking soda, salt, and cocoa.
  3. Mix wets. In a separate bowl, whisk the avocado oil, eggs, buttermilk, beet juice, vanilla, and vinegar until the color is a uniform, vibrant pink.
  4. Combine. Gradually pour the wet ingredients into the dry. Whisk gently just until no large flour streaks remain.
  5. Divide batter. Pour the batter evenly between the two pans.
  6. Bake. Place in a 350°F oven for 35 minutes until a toothpick comes out with only a few moist crumbs.
  7. Cool. Let the cakes sit in the pans for 10 minutes before flipping onto a wire rack.
  8. Prepare frosting. Whip the softened cream cheese, Greek yogurt, powdered sugar, and lemon zest until smooth and airy.
  9. Frost. Once the cake is completely cold, stack the layers with a thick middle coating of frosting.
  10. Decorate. Dust with strawberry powder and top with raspberries and gold leaf.