I started to create this recipe in my head a few weeks ago and it began with a vision of bright pink pomegranate icing. I also happened to be going to a vegan dinner party and the idea of bringing a pink cake covered in pomegranate jewels sounded ultra festive.
In retrospect, it was a horrible idea to start building a cake recipe based on pink icing. Especially since the cake had to be vegan (it also started out as a gluten free endeavor but that quickly failed). After three tries, I finally got the vegan version right (sort of).
My friends were happy (vegan and non-vegan alike), but I kept dreaming of a moist, medium crumbed cake that didn’t have a distinguished vegan chew. Don’t get me wrong, the recipe below is GOOD for a vegan cake without lots of weird, hydrogenated oils. It’s just that if you’re not vegan, it doesn’t quite compare to a cake made with butter, eggs, sour cream, buttermilk or fill in the blank with a dairy product of your choice.
So this recipe includes not one but TWO cakes. And I’ll be fully transparent, the real star of this pomegranate cake is the icing and those little crunchy, juicy pink pearls on top. There is something so satisfying to me about a pink icing that uses ZERO food coloring and also doesn’t have that bitter food coloring taste (or any cancer causing chemicals).