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0 from 9 votes

Vegan Birthday Cake

A beautiful free-from birthday cake topped with vanilla frosting and unicorn sprinkles. Perfect for any occasion!

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs
Servings: 30
Calories: 250 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

For the sponge cakes:
  • 8 Tablespoons ground flax seeds
  • 1 Cup cold water (250ml)
  • 1 + ½ Cups + 3 Tablespoons vegan butter (400g)
  • 1 + ½ Cups caster sugar (350g)
  • 2 Teaspoons vanilla extract or essence
  • 3 Cups self-raising flour (400g)
  • 3 Teaspoons baking powder
  • 10 Tablespoons plant-based milk of choice (150ml)
For the vanilla frosting:
  • 4 Cups powdered sugar (500g)
  • ¼ Cup vegan butter (60g)
  • 2 Teaspoons vanilla extract or essence
  • 4 Tablespoons plant-based milk of choice
To fill and top:
  • 6 Tablespoons strawberry jam
  • ½ Cup Vegan sprinkles (I used Dr Oetker Unicorn Confetti)

Instructions

For the vanilla frosting:
To assemble the cake:

Notes

  • *This cake can be frozen (fully iced) an airtight container. Leave at room temperature for 2-3 hours to thaw.
  • *Recipe adapted from Vegan Victoria Sponge Cake recipe.