Blueberry and Peach Egg less Cake

Blueberry and Peach Egg less Cake

Prep time: 

Cook time: 

Total time: 

Serves: 16

For Blueberry Cake:
  • 1 cup confectioners sugar
  • ½ cup canola or vegetable oil
  • 1 cup all-purpose flour
  • ⅓ cup ground freeze dried blueberry (fine powder)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • 12 to 15 drops of blue food color
For Peach Cake:
  • Same ingredients as blueberry cake except ground freeze dried blueberry and blue food color
  • ⅓ cup ground freeze dried peaches (fine powder)
  • 12 to 15 drops of yellow food color
For Icing:
  • ½ stick unsalted butter, at room temperature
  • 4 oz. cream cheese, at room temperature
  • 1 cup confectioners sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 12 to 15 drops of yellow food color
For decorating:
  • 1 to 1 ½ cups blue berries
  • 1 peach, thinly sliced
  • 1 tablespoon apricot jam with 1 teaspoon water
  1. Pre-heat oven to 350 degrees.
  2. Prepare 8 x 8 x 2 inch baking pan by spraying non-stick spray or baking spray.
  3. Make blueberry cake: Combine flour, ground freeze dried blueberry, baking powder, salt in a medium mixing bowl.
  4. In a measuring cup, whisk together buttermilk, vanilla and baking soda until well combine, 1 minute.
  5. In another medium mixing bowl whisk together sugar and oil until sugar is dissolves, 2 to 3 minutes. Add ⅓ of flour mixture and ⅓ of buttermilk mixture and whisk to combine with sugar and oil, 1 minute. Repeat the process for two more times. Stir the batter with spatula to combine everything.
  6. Repeat steps 3 to 5 for peach cake.
  7. First pour blueberry batter into baking pan and level it with offset spatula. Next pour peach batter and level it. Since the batters are thick, they remain separate. Bake the cake for 35 to 40 minutes or until toothpick inserted comes out clean. Let cake cool down in pan for 15 to 20 minutes. Invert cake on a cake stand and let it completely cool, at least 3 hours.
  8. Whisk together ingredients of icing in a stand mixture.
  9. Once cake is cool, ice the cake. On top of icing, on one triangle arrange blue berries and another triangle arrange peach slices. Warm apricot jam with water in a microwave for 30 seconds. Brush blueberries and peach slices with apricot glaze. Refrigerate cake for at least 2 hours before serving. Keep left over cake refrigerated and serve within 2 to 3 days.
You can also other freeze dried fruits to make this cake. To make fine powder of freeze dried fruit, use spice or coffee grinder.