vegan yellow cake

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

Spongey and fluffy ​​Vegan Yellow Cake without any eggs! Covered in a rich vegan chocolate frosting, this is the ultimate birthday cake that looks, tastes, and feels just like the classic version.

Vegan Yellow Cake

cake flour

baking powder

salt

turmeric

sugar

soy milk

apple cider vinegar

vanilla extract

Recipe Vegan Chocolate Frosting

sprinkles,

Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.

In a large mixing bowl, whisk the flour, baking powder, salt, turmeric and sugar together until well combined.

To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won&#39;t be as soft. (You can also use a stand mixer with the whisk attachment.)

Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.

Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.

Bake the cake

Once the cakes are cooled, frost with chocolate frosting as desired. Pipe additional frosting on top and add colorful sprinkles, if desired.

Serve and enjoy! The cake will keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. It can also be frozen. Wrap or cover cut parts of the cake to avoid it drying out.

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The most viewed vegan yellow cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine