Vanilla Vegan Birthday Cake
User Reviews
5
Vanilla Vegan Birthday Cake
Description
The Vanilla Vegan Birthday Cake recipe creates a tender, moist cake from a blend of all-purpose flour and cornstarch for softness, leavened with baking powder and baking soda. Plant-based milk combined with lemon juice mimics buttermilk, adding acidity to activate the leaveners. Melted vegan butter and canola oil provide fat for richness and moistness. Cane sugar and vanilla extract contribute sweetness and flavor. The batter is mixed to just combine dry and wet ingredients to avoid overwork, then divided into three pans and baked until the cakes bounce back lightly when pressed or pass the toothpick test.
The vanilla frosting is made from room temperature vegan butter whipped with organic powdered sugar and vanilla extract to reach a fluffy texture. Almond extract is an optional addition to enhance flavor complexity. Non-dairy milk is used to adjust the frosting's consistency for spreading. The cake layers are stacked and frosted, and vegan sprinkles may be added using a cooling strategy to help them adhere to the frosting without mess or instability.
This cake fits vegan dietary preferences while offering the celebratory look and flavor typical of vanilla birthday cakes. It is suitable for birthdays or other special events where plant-based desserts are preferred.
Using a kitchen scale to measure flour ensures accuracy. Types of vanilla extract can affect flavor and color. Cooling the cake and frosting properly aids assembly and decoration stability. Sprinkles should be applied after the frosting firms slightly to prevent sliding or mess.
Ingredients
For the cake:
- 4 cups all-purpose flour see Note 1
- ¼ cup corn starch
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt fine sea salt
- 2 ¼ cups soy milk or almond milk, unsweetened
- ¼ cup lemon juice or 1 tablespoon white vinegar, fresh
- 6 tablespoons vegan butter I used original Earth Balance sticks, melted
- ½ cup canola oil flavorless oil such as
- 2 ½ cups organic cane sugar
- 2 ½ tablespoons vanilla extract real or clear/imitation; see Note 2
For the vanilla frosting (enough for a 3-layer cake):
- 1 ¼ cups vegan butter I used original salted Earth Balance (2 ½ sticks, sticks, room temperature
- 4 ½ cups powdered sugar organic
- ¾ to 1 teaspoon vanilla extract or clear vanilla
- ¼ teaspoon almond extract optional but does add nice flavor, optional
- up to 1 tablespoon non-dairy milk
Optional decoration:
- 7 ounces vegan sprinkles
Instructions
- A few hours before you plan to frost the cake, set the butter out to come to room temperature. Arrange two oven racks near the center of the oven. Preheat oven to 350 degrees F (176 C), and lightly oil three 8-inch cake pans. Place a circle of parchment paper in the bottom of each pan.
- Combine dry ingredients in a mixing bowl: flour, starch, baking powder, baking soda, salt. Then sift them into an extra large bowl.
- In a separate mixing bowl, combine the melted butter, oil, sugar, milk, lemon juice, and vanilla. Whisk for about 1 minute to dissolve the sugar. Pour wet ingredients into dry, and whisk just until there's no visible dry flour. Divide batter evenly among the 3 pans.
- Bake for 32 to 35 minutes (the cakes are thicker than most, so the bake time may seem longer than you're used to).
- To test for doneness, lightly press the center with your finger. If it bounces back even a little bit, the cakes are done. You can also insert a toothpick in the center; it should come out clean or with a few crumbs. Let the cakes cool in the pans for 10 minutes, then turn out onto racks to cool completely.
Make the Frosting:
- Using a handheld mixer or stand mixer with paddle attachment, cream the butter on low speed for 1 minute. Sift in half of the powdered sugar, and beat on low until smooth. Sift in the remaining sugar and mix again on low speed. Stop to scrape down the sides of the bowl as needed.
- Add the extract(s) and milk (only as needed for consistency), and beat on low until fluffy and smooth. If the frosting is too soft, chill in the fridge for 10 minutes.
- To frost the cake, cut 4 strips of parchment paper (about 2 ½ inches wide) and arrange on the cake stand in the shape of a box (this keeps the base of the cake neat and tidy). Place one cake layer so the edges are resting on the parchment strips, holding them in place. Spread the top with an even layer of frosting, about 1 cup. Place the second cake layer and repeat. Place the third cake layer, and frost the top and sides. Decorate as desired. See Note 3 below for sprinkle cake tips.
- Carefully slide the strips of parchment paper out from under the cake. For the best results, chill the frosted cake for 1 hour before slicing.
Notes
- Use a kitchen scale to measure flour for better accuracy in baking.
- Pure or clear vanilla extract can be used; clear vanilla gives a lighter color and slightly different flavor.
- Set vegan butter out a few hours before frosting to reach room temperature for easier whipping.
- Adjust sprinkle decoration by cooling the frosted cake in the fridge for 10 minutes before applying sprinkles to help them stick without mess.
- Test cake doneness by pressing the center lightly to see if it springs back or inserting a toothpick that comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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