Pink Cake

1: Preheat the oven to 350°F. Line two small 6 inch cake pans with parchment paper.

2: In a large bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.

3: In the bowl of a stand mixer, cream the butter until broken up and very smooth. Add the white sugar and cream together on high for 2 minutes. Scrape down the bowl as needed.

4: Add the apple sauce, yogurt, and vanilla extract, and mix on medium speed to combine.

5: Add the flour mixture to the wet mixture and mix until it just comes together. Add in the oat milk and mix to combine. Don’t overmix.

6: Evenly divide the batter into the two cake pans and bake for 30-45 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, then let cool completely on a wire rack.

7: In the bowl of a stand mixer, mix the butter until smooth. Add in the icing sugar and mix on medium-high until very smooth. Add in the beet brine and mix until bright pink. Adjust the consistency if needed.

8: Ice the cake and decorate as desired. Slice it up and enjoy!