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Easy Hibiscus Cake with tart floral flavor and vibrant pink color.

Easy Hibiscus Cake

A simple yet elegant vegan cake infused with tart hibiscus flavor and a natural pink hue, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Cake, Dessert
Cuisine: American, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Hibiscus Syrup
  • 1 cup water To brew the hibiscus.
  • 1/2 cup dried hibiscus (or 4 to 6 hibiscus tea bags) For flavor.
  • 1/2 to 3/4 cup sugar Start with 1/2 cup and adjust according to taste.
  • 1 teaspoon lemon juice Optional, enhances tartness.
For the Cake
  • 1 1/2 cups all-purpose flour Main dry ingredient.
  • 3/4 cup sugar To sweeten the cake.
  • 1 teaspoon baking soda For leavening.
  • 1/2 teaspoon baking powder For additional lift.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup plant milk Oat or soy recommended for flavor.
  • 1/3 cup neutral oil Such as avocado or canola oil.
  • 2 tablespoons hibiscus syrup Plus more for brushing.
  • 1 tablespoon vinegar Apple cider or white vinegar.
  • 1 teaspoon vanilla Vanilla extract for flavor.

Method
 

Hibiscus Syrup Preparation
  1. Add water to a small pot and bring it to a gentle simmer.
  2. Add hibiscus and turn off the heat. Cover and steep for 10 to 12 minutes.
  3. Strain out the petals or remove tea bags. Put the liquid back in the pot.
  4. Add sugar and simmer for 3 to 5 minutes until the mixture is slightly thicker.
  5. Add lemon juice if using and cool completely.
Cake Preparation
  1. Heat oven to 350°F (175°C). Grease an 8-inch round pan and line the bottom with parchment if you have it.
  2. In a bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
  3. Add plant milk, oil, hibiscus syrup, vinegar, and vanilla. Stir until just mixed; small lumps are fine.
  4. Pour the batter into the prepared pan and bake for 28 to 35 minutes, or until a toothpick comes out mostly clean.
  5. Cool for 10 minutes, then turn out onto a rack. Brush the top with 2 to 3 tablespoons of syrup while it is still warm.
Quick Pink Glaze
  1. Mix 1 cup of powdered sugar with 2 to 3 tablespoons of hibiscus syrup. Spoon on top. Adjust color by adding plant milk for a lighter pink or more syrup for a bolder color.

Notes

Store covered at room temperature for 2 days or in the fridge for up to 5 days. The glaze sets better in the fridge. To freeze, wrap the cake without glaze and thaw at room temperature before glazing.