Description
This Vegan Birthday Cake is a moist and delicious plant-based dessert perfect for celebrations. Made without eggs or dairy, it features a tender crumb thanks to plant-based ingredients and a luscious vegan buttercream frosting. Easy to prepare in just 45 minutes, this cake is suitable for vegans and those seeking a dairy-free treat.
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 the frosting together)
Decoration
- Decorative sprinkles
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and place the oven rack in the center position to ensure even baking.
- Prepare the Cake Pan: Spray one 6-inch cake pan with 2-inch sides with cooking spray. Line the bottom with a circle of parchment paper and spray again to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and fine salt thoroughly.
- Mix Wet Ingredients: In a large measuring cup, whisk together the milk alternative, vanilla extract, canola oil, and apple cider vinegar until combined.
- Combine Batter: Slowly pour the wet mixture into the bowl with the dry ingredients while whisking continuously. Whisk until the batter is mostly lump-free, taking care not to overmix to avoid a dense cake.
- Bake the Cake: Scrape the batter into the prepared cake pan and bake on the center rack in the oven for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Make the Frosting: While the cake cools, beat softened plant-based butter substitute with powdered sugar, vanilla extract, a pinch of salt, and a splash of milk alternative. Add more milk alternative as needed to reach a smooth, spreadable consistency.
- Assemble the Cake: Once cooled, slice the cake in half horizontally. Place the bottom half on a plate and spread 1/3 of the frosting evenly almost to the edges.
- Final Layer and Decoration: Place the second cake layer on top and frost with the remaining frosting. Optionally, pipe buttercream swirls using a piping bag fitted with an open star tip and sprinkle with decorative sprinkles.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- You can substitute the milk alternative with unsweetened versions depending on your preference.
- For a larger cake, double the recipe and use a larger pan.
- This cake is best enjoyed the day it’s made but can be stored covered in the refrigerator for up to 3 days.
- If your frosting is too thick, add milk alternative a few drops at a time to adjust consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
