Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Birthday Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 46 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This vegan birthday cake is a moist, fluffy, and delightful treat made without any animal products. Perfect for celebrations, it features a simple yet flavorful vanilla cake paired with a creamy plant-based buttercream frosting. The recipe is easy to follow and yields a beautifully layered cake adorned with decorative sprinkles, ideal for those seeking a delicious and compassionate dessert option.

Ingredients

Cake

  • 3/4 cup all-purpose flour
  • 7 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/3 cup milk alternative (soy, almond, or coconut)
  • 2 teaspoons vanilla extract
  • 1/4 cup canola oil
  • 2 teaspoons apple cider vinegar

Frosting

  • 1 stick plant-based butter substitute (softened)
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Splash of milk alternative, to bring it together

Decoration

  • Decorative sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and place an oven rack in the center position to ensure even baking.
  2. Prepare Cake Pan: Spray a 6-inch cake pan with 2-inch sides with cooking spray. Cut a circle of parchment paper to line the bottom of the pan, then spray again to prevent sticking.
  3. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, and fine salt until well combined.
  4. Mix Wet Ingredients: In a large measuring cup, whisk together the milk alternative, vanilla extract, canola oil, and apple cider vinegar until fully incorporated.
  5. Combine Mixtures: Slowly pour the wet mixture into the dry ingredients while whisking gently. Continue whisking until the batter is mostly lump-free, taking care not to overmix to avoid a dense cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan, smoothing the top. Bake on the center rack for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Prepare Frosting: While the cake cools, beat together the softened plant-based butter substitute with powdered sugar, vanilla extract, a pinch of salt, and a splash of milk alternative. Add more milk alternative if needed to achieve a smooth, spreadable consistency.
  8. Assemble Cake: Once the cake has completely cooled, slice it horizontally into two layers. Place the bottom layer on a serving plate and evenly spread about one-third of the frosting over it, reaching nearly to the edges.
  9. Top and Decorate: Place the second cake layer on top and cover it with the remaining frosting. Optionally, pipe decorative buttercream swirls using a piping bag fitted with an open star tip and finish with sprinkles for celebration flair.

Notes

  • Ensure the plant-based butter substitute is softened to room temperature for easy frosting preparation.
  • Use any preferred milk alternative such as soy, almond, or coconut based on taste and allergy preferences.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Find it online: https://ivysrecipes.com/vegan-birthday-cake-recipe/