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Vegan Birthday Cake with Sprinkles and Vanilla Buttercream Recipe

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4.3 from 31 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 20 servings
  • Diet: Vegan

Description

This vibrant Vegan Birthday Cake is a delightful, allergen-friendly celebration treat perfect for any special occasion. Made with a blend of almond and rice flours, naturally sweetened with agave nectar, and enriched with creamy coconut and almond milk, this cake is moist, fluffy, and totally dairy-free. Topped with colorful vegan sprinkles and luscious vegan vanilla buttercream, it’s a festive and irresistible dessert everyone can enjoy.

Ingredients

Dry Ingredients

  • 2 cups super-fine almond flour
  • 1 1/2 cups sweet white rice flour
  • 3/4 cup potato starch
  • 1 tbsp baking powder
  • 1 tsp kosher salt

Wet Ingredients

  • 1 cup agave nectar
  • 1 cup full-fat canned coconut milk
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vanilla extract
  • 1/2 tsp almond extract

Mix-ins and Toppings

  • 1/2 cup vegan sprinkles (plus more for decorating)
  • 1 batch vegan vanilla buttercream

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and line two 9-inch cake pans with silicone mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, sift together the almond flour, white rice flour, potato starch, baking powder, and kosher salt to create a uniform dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk agave nectar, full-fat canned coconut milk, unsweetened almond milk, vanilla extract, and almond extract until smooth and well combined.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix thoroughly to form a smooth batter.
  5. Add Sprinkles: Gently fold in 1/2 cup of vegan sprinkles to the batter to add colorful bursts throughout the cake.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool Cakes: Allow the cakes to cool completely in the pans before removing to maintain their shape and texture.
  8. Assemble the Cake Layers: Once cooled, carefully flip the cakes onto a cake stand. Spread one cup of vegan vanilla buttercream evenly on the bottom layer, then sprinkle a dash of vegan sprinkles over the frosting.
  9. Stack and Frost: Place the second cake layer on top and repeat the frosting process, covering the entire cake including the sides.
  10. Decorate: Finish by decorating the cake with additional vegan sprinkles to enhance the festive look. Serve and enjoy your beautiful vegan birthday cake!

Notes

  • Ensure cakes are fully cooled before frosting to prevent melting the buttercream.
  • Silicone mats help remove cakes cleanly without breaking.
  • Use vegan-certified sprinkles and buttercream to maintain fully plant-based status.
  • Almond extract is optional but enhances the flavor complexity.
  • For gluten-free versions, verify that all flours and starches are certified gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, American

Find it online: https://aminabakes.com/vegan-birthday-cake-with-sprinkles-and-vanilla-buttercream-recipe/