vegan birthday cake

Makes one frosted 9” diameter 29&quot; circumference two layer cake with chocolate icing filling.  Serves:  22 pieces that are each 1 1/4 inch wide.Rectangle Option: 9&quot; x 13&quot; rectangle cake (not layered) - cook 5-10 min longer, until a toothpick inserted in the middle, to the bottom comes out clean.

Tall Vegan Aqua Faba Chocolate Zucchini Layer Cake with Vegan Frosting Filling - Whole Wheat, No Oil

non-dairy milk

aquafaba*

brown sugar (Or other dry sweetener.)

Tablespoon vanilla extract

zucchini

whole wheat flour

cocoa powder (unsweetened, the better

baking powder (Ensure is well mixed throughout the dry ingredients.)

salt

chocolate chips (heaping, dairy free)

icing sugar

Preheat oven to 350° F (175° C).  Lightly spray two 9” round cake pans.

In a large bowl, whisk together the non-dairy milk, aquafaba, brown sugar and vanilla.

Shred zucchini (or other squash substitute) in a food processor or with a grater.

Stir in the shredded zucchini.  I used a spiralizer to make 2 cups of zucchini, which I then quickly chopped into small pieces, and then a small food processor to make the other 2 cups.  I wanted some zucchini wetter and some more dry. &nbsp;You could food process all the zucchini instead.

In a separate bowl, mix the whole wheat flour, cocoa powder, baking soda and salt and then add to the zucchini mixture, stirring until completely combined.

Pour evenly into the two cake pans.

Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.

The cakes should rise nicely, the top might feel a bit tough, but the frosting softens it up.

Let cool completely. Run a knife around the pans and turn upside down onto a cooling rack or towel.

Cake

While cake is cooling, make the frosting by putting the chocolate chips and non-dairy milk in a microwave safe glass bowl and microwaving in 15 second increments until chocolate is gooey but not a liquid.  Add the icing sugar 1 cup at a time.

Stir frosting with a fork or whisk until it is completely smooth.Add additional non-dairy milk one tablespoon at a time if required to reach smooth and desired spreading consistency.

Once cake has cooled, generously spread warm frosting on the bottom layer to get a nice thick middle layer of icing. I put the first cake upside down and the 2nd right side up so the two flat bottoms meet in the middle. &nbsp;Place the 2nd layer of chocolate cake on the 1st and spread the chocolate frosting over the top and sides.

The frosting spreads easily when it is warm, and then cools and stays in place. &nbsp;Microwave for 10 seconds if it becomes too thick to spread. &nbsp;This picture is from the next day... after sitting on the counter under a cake lid. &nbsp; Frosting is still holding up well!

Frosting Instructions

This is the ultimate vegan birthday cake recipe!! Made with a secretly eggless yellow cake and topped with a decadent dairy free chocolate buttercream, this vegan birthday cake tastes just like the classic yellow cake mix! Make it gluten free as needed!

Best Ever Vegan Birthday Cake (Vegan Yellow Cake!)

(300 mL) vegan buttermilk, room temperature

(460 g) organic all purpose flour flour

tsp baking powder

tsp baking soda

turmeric powder or liquid vegan yellow food coloring

(250 g) organic granulated sugar

(170 g) salted vegan butter (I recommend Miyoko’s

(190 g) unsweetened applesauce, room temperature

tbsp vanilla extract

vegan chocolate buttercream frosting

Prep: 

Preheat the oven to 350 F. Grease three 8&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside.

Whisk: 

In a medium bowl, whisk together the flour, baking powder, baking soda, and turmeric.

Make the batter: 

In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the dairy free milk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Be careful not to over mix.

Bake: 

Divide the batter between the cake pans evenly, and bake for 25-27 minutes, or until the toothpick comes out clean. Be careful not to over bake.

Cool: 

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your chocolate buttercream.

Prepare the chocolate buttercream

make the chocolate buttercream according to the directions in the post. You should yield about 6 cups of frosting.

Assemble the cake

on a cake stand or a cake turntable, spoon about 3/4 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!

Storage

store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.

https://www.youtube.com/watch?v=xecn9vBJ2No

Hello friends! Today we're baking an AMAZING vegan birthday cake that literally tastes like a classic yellow cake (you know the one from the mix? Yeah that one!) This vegan yellow cake is incredibly easy, and the dairy free chocolate buttercream is heavenly!

No one will know that this birthday cake is entirely eggless, dairy free, nut free, and can be gluten free!

FULL RECIPE: https://thebananadiaries.com/vegan-birthday-cake/

TIME STAMPS:

00:15 Dry ingredients prep
00:28 Vegan Yellow Cake Batter
02:49 Vegan Dairy Free Chocolate Buttercream
03:17 How to assemble a layer cake
03:47 Slice & serve!

Lots of love,
Britt

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AMAZING Vegan Birthday Cake | Vegan Yellow Cake with Chocolate Buttercream

You won't believe how amazing this vegan funfetti cake is!! Super moist, tender, and "buttery" sweet, full of rainbow sprinkles, and secretly vegan, eggless, and dairy free with a gluten free option! Absolutely no one will know this funfetti cake is vegan!

The ULTIMATE Vegan Funfetti Cake

(450 g) all purpose flour

(250 g) granulated sugar

(170 g) salted vegan butter, room temperature

vanilla extract

vegan sprinkles

More sprinkles to decorate

Preheat the oven to 350 F. Grease three 6&#8243;  or 8&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside. You can also use 8&#8243; if desired. Just be aware that the cakes will bake differently (if you&#8217;re doing two 8&#8243; cakes, it will bake longer, if you&#8217;re doing three, it will bake quicker). Measure out all ingredients. 

Make the vegan buttermilk: 

Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time.

In a medium bowl, whisk together the flour, baking powder, and baking soda (add in 1/8 tsp salt if you&#8217;re using unsalted vegan butter). In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Remove the bowl from the stand mixer (if using a stand mixer) and fold in the sprinkles just until they are evenly distributed throughout the batter.

Divide the batter between the cake pans evenly, and bake for 27-30 minutes, or until the toothpick comes out clean.

Prepare the buttercream

 make the vegan buttercream according to the directions in the post. 

 on a cake stand or a cake turntable, spoon about 1/3-1/2 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!

 store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.

This actually tasted like funfetti cake and it was so easy to make. I used oat milk instead of coconut milk because I don't like the coconut taste. Worked amazingly. Will be making again!!

We loved this recipe. Made if for my boyfriend's birthday, and his entire family didn't believe me when I said it was vegan. I can't wait for my birthday now!! I want this cake again!!!

This cake has such nice flavour. I was pleasantly surprised. It’s the first vegan cake that I’ve made and it was delicious. I also made it gluten free. Turned out really well!

This cake was DELICIOUS! I made it for my son's 12th birthday and we all gobbled it up. Even as leftovers it was super moist and delicious. I will definitely be making this again!

I just finished baking these.  They came out gorgeous.
I used gluten free pastry flour.

I made them into cupcakes - my daughter's request, her birthday is tomorrow.
So happy the cupcakes didn't fall.
Super fluffy, nice and puffy!

Thank you for the wonderful recipe.

This decadent Vegan Birthday Cake is perfect for any special occassion. Made with ingredients you can find in your pantry, this dessert is easy and simple. Finish it off with a homemade vegan buttercream frosting, and you have one perfect treat.

Vegan Birthday Cake

flour

almond milk

vegan unsalted butter (room temp)

sugar

applesauce

tsp vinegar

unsalted vegan butter (room temp)

tbsp coconut milk

Preheat

Preheat the oven to 350°F and grease two 6-inch round cake pans.

Mix Wet

In a large bowl, cream together the sugar and butter. Add the applesauce and vanilla, and mix well.

Mix Dry

In a large bowl, combine the flour, baking soda, and salt. Mix well.

Add in the milk and vinegar. Mix well again.

Combine

Add the wet ingredients to the dry ingredients and use a hand mixer to combine them.

Prep Pans

Soak two baking strips in water for a minute or two, then shake free of excess water and place around the cake pans. Place pans on a baking sheet, then divide the batter evenly between the two pans.

Bake

Spread batter evenly and bake for about 40 minutes or until a toothpick comes out clean.

Cool Cakes

Set the cakes aside to cool and make the frosting.

Vegan Cake

Mix Slowly

In a large bowl, use a hand mixer to cream together the butter, vanilla, and milk. Add the powdered sugar in a cup at a time and mix it thoroughly into the batter.

Hand Mix

Hand mix the frosting after adding the last cup of powdered sugar.

Vegan Buttercream Frosting

First Layer

Once the cakes are completely cool, remove the first one from the pan, set it on a cake board, and put a thick layer of frosting on the top.

Frost Cake

Place the second cake on top of the first cake, then frost the entire cake. Use a frosting smoother for the best-looking frosting job.

Add Sprinkles

Using your hand, press the sprinkles of your choosing up around the edge of the cake starting at the bottom.

Serve

Assembly

This Chocolate Vegan Birthday Cake is the most easy, healthy one bowl chocolate cake you will ever make. If you are after a quick vegan gluten free cake for your next birthday party, that&#039;s the recipe you want to try.

Soy Milk (or non-dairy milk of choice)

Maple Syrup

Vanilla Extract

Melted Coconut Oil (or any vegetable oil)

Almond Butter

Unsweetened Apple Sauce

Apple Cider Vinegar

Unsweetened Cocoa Powder (scooped, slightly packed, level up)

Old-Fashioned Rolled Oats (or quick oats)

Baking Powder

Baking Soda

Salt

This recipe makes one 9-inch cake layer. Repeat the recipe for a two-layer cake.

Line a 9-inch round cake pan with parchment paper at the bottom. Grease the bottom and side of the pan with coconut oil. Set it aside.

Place all the ingredients in the jug of a high-speed blender, follow the order listed in the recipe card above, making sure you don&#39;t put melted coconut oil in contact with cold milk, or the oil will solidify and form lumps.

Blend on high speed for about 20-25 seconds, or until it forms a consistent chocolate batter. You may have to stop the blender and scrape down the sides of the bowl or use the blender stick to help the batter mix well together. Stop when the batter is smooth and consistent. It will always look slightly grainy but you shouldn&#39;t see big pieces of oats ever.

Transfer the batter to the prepared pan and rest in the cake pan while preheating the oven.

Preheat the oven to 350°F (180°C).

Bake for 25-35 minutes or until the top is set and crackles and a pick inserted in the center of the cake comes out with a little crumb on it. This means the cake is still moist in the center. Don&#39;t over-bake, or the cake will be dry.

Cool the cake down immediately on a cooling rack. Wait for a few hours before frosting.

Frost the birthday cake using my vegan protein frosting or vegan chocolate buttercream recipe. If you are making a two-layer cake, double the frosting recipe as well.

Frosting

Store up to 4 days in a sealed container in the fridge or freeze and thaw 4 hours before at room temperature.

A deliciously simple vegan birthday cake made from vegan vanilla cake, vanilla buttercream and sprinkles!

300 g caster sugar (aka superfine sugar)

vegetable shortening (must be

tsp vanilla extract (or vanilla bean paste)

300 g cake flour (see notes in blog post above)

cornstarch (aka corn flour)

tsp fine sea salt

120 ml plant milk (must be

tbsp coloured sprinkles (for topping)

Preheat the oven to 170 °C (fan/convection). Line the bottom of two 20cm/8 inch cake tins with baking parchment and grease the sides. Set aside.

If you haven&#39;t already, make the vanilla buttercream frosting and set aside in a medium bowl covered with film wrap.

In the bowl of a stand mixer fitted with the whisk attachment, add the caster sugar, vegetable shortening and vanilla extract. Cream together on high speed for at least 3 minutes or until pale and fluffy. Alternatively use an electric whisk.

In a medium bowl, sieve together the cake flour, cornstarch, baking powder, baking soda and fine sea salt.

In a measuring jug, whisk together the vegan yoghurt and plant milk until smooth.

If using a stand mixer, replace the whisk attachment with the paddle/beater attachment and switch to medium speed. Add half of the vegan yoghurt mixture and beat until combined. Add half of the flour mixture and beat again until combined. Repeat with the remaining yoghurt mixture followed by the remaining flour mixture, until you have a smooth, thick batter.

Divide the batter evenly between the two cake pans (I recommend using kitchen scales for this) and smooth the surface with a spatula. Place both cake pans in the oven to bake for 25 minutes.

Remove the cakes. A skewer to the centre should come out clean - if not, place back in the oven for a further 5 minutes. Allow the cakes to cool in their tin for 5 minutes before carefully removing from the tin and leaving to cool fully on a wire cooling rack.

Frost the cakes with the vanilla buttercream (you may not need to use all of the buttercream and there will be plenty left for decorating the top) then sprinkle with the coloured sprinkles before serving.

A delicious vanilla cake with sprinkles stirred into the batter to make spots of bright color throughout. Perfect for a vegan birthday cake! Deliciously moist and sweet, this rainbow cake is perfect for a birthday party.

Vegan Confetti Cake

all-purpose flour

white sugar

baking powder

plant-based milk ((such as soy

light oil ((such as canola or vegetable))

aquafaba ((the liquid

cream of tartar

vegan sprinkles ((plus more for decoration))

vegan butter

vegetable shortening

Aquafaba

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

sprinkle

Preheat oven to 350F (180C). Lightly grease two 8" baking pans and line the bottoms of the pans with a circle of parchment paper.

In a large bowl, whisk together the all-purpose flour, white sugar, baking powder, and salt. Now add the plant-based milk, light oil, and vanilla extract and stir to combine. It will make for a very thick batter, almost like cookie dough.

In another large bowl, use a stand mixer or hand beater to combine the aquafaba&nbsp;and cream of tartar until it forms stiff peaks. This will take about 3 to 6 minutes.&nbsp;

Now fold the aquafaba&nbsp;into the batter. The batter is thick and it will take a bit of time to combine the two, so be patient. When the batter is combined you can lastly add the sprinkles. Depending on the kind of sprinkles you have they may bleed, so working quickly, scatter the sprinkles over the surface of the batter and then quickly give it 2 to 4 stirs to combine.&nbsp;It’s ok if the sprinkles aren’t mixed in perfectly, they will do their thing in the oven, it’s more important that they don’t bleed.

Divide the batter evenly among the two pans. Bake for 35 to 42 minutes until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

To make the vegan confetti cakes:

In a large bowl, use a stand mixer or hand beater to mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract until fluffy. Add 1 - 4 tablespoons of plant-based milk as needed to reach desired frosting consistency.

To make the vegan vanilla frosting:

This vegan vanilla cake is light and fluffy, but also rich-tasting. It's a crowd-pleasing cake that's perfect for birthday parties and gatherings!

Vegan Vanilla Cake

vegan butter sticks

vegan granulated sugar

aquafaba

white vinegar

tbsp. baking powder

Preheat oven and prepare pans

Preheat your oven to 350°F (180°C). Then prepare your pans by greasing them with a mixture that’s equal parts (by volume) vegetable shortening, sunflower or vegetable oil, and flour.* (I used 1 1/2 tbsp. of each to grease 3 six-inch pans.)

Cream butter and sugar

In a stand mixer using the paddle attachment, cream together your vegan butter and sugar on medium speed for about 3-4 minutes, until well-combined and fluffy. You can do this by hand, but you may need to cream the butter and sugar for a few minutes longer.

Add wet ingredients

Add in your aquafaba, vanilla, and vinegar and mix until well-combined.

Sift dry ingredients

In a separate bowl, sift your flour, salt, and baking powder together. Whisk it together to make sure it’s well-mixed.

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