YIELD: 8-10
VEGAN VANILLA BIRTHDAY CAKE
PREP TIME: 45 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR 35 MINUTES
Celebrate any special occasion with this perfectly fluffy and moist cake without having to use eggs or dairy!
INGREDIENTS:
CAKE RECIPE
2 1/4 cup all purpose flour
1 1/2 cup organic cane sugar
3/4 tsp baking soda
pinch of salt
1 1/2 cup room temperature water
3/4 cup coconut oil, melted
1 tbsp vanilla extract
3 tbsp lemon juice
VANILLA BUTTERCREAM (STANDARD)
1/2 cup vegan butter, room temperature
1/2 cup vegan shortening, room temperature
4 cups organic powdered sugar
1 tsp vanilla extract
1/4 cup almond milk
CHOCOLATE BUTTERCREAM
1/2 cup vegan butter, room temperature
1/2 cup vegan shortening, room temperature
4 cups organic powdered sugar
1/2 cup cocoa or cacao powder
1 tsp vanilla extract
1/4 cup almond milk
1/4 cup raspberry fruit spread (for the filling)
For the Blue and Green Buttercream use the standard recipe, split it in half using two separate bowls. Add 1 drop of blue coloring to one bowl and 1 drop of green coloring to the other bowl. The Filling of the cake is with the Chocolate Buttercream and you’ll need 1/4 cup raspberry fruit spread.
DIRECTIONS:
VEGAN VANILLA CAKE
Preheat oven to 350F and generously grease three, 6″ cake pans using coconut oil cooking spray.
In a large bowl sift together all dry ingredients: flour, sugar, baking soda, and salt.
In another bowl whisk together all wet ingredients: water, coconut oil, vanilla extract, and lemon juice.
Add wet ingredients to dry ingredients and whisk together until well incorporated. Don’t over mix.
Pour batter into prepared pans and bake for 45-50 minutes or until tooth pick inserted comes out clean.
VANILLA BUTTERCREAM
(These steps are the same for each flavor)
Place vegan butter and shortening in a stand mixer and cream together until nice and fluffy.
Add in powdered sugar one cup at a time.
Once all the sugar has been added turn on high speed and mix for 3 minutes.
Add in vanilla extract and almond milk and continue to mix on high for 5 minutes until all the sugar has dissolved. You may need to scrape down the sides a few times.
For the Chocolate butter cream, add in the cocoa powder after the powdered sugar. (Chocolate buttercream is for the filling only)
For the Blue and Green Buttercream use the standard recipe (vanilla), split it in half using two separate bowls. Add 1 drop of blue coloring to one bowl and 1 drop of green coloring to the other bowl.
Place each butter cream in a separate bowl from one another.
Fill 3 piping bags (fitted with a plain round tip) up with buttercream, one with vanilla, one blue, one green.
Put a dollop of buttercream in the center of your cake stand or spinner. Place your first vanilla layer cake down and make sure it won’t move or go anywhere while you’re assembling and frosting.
Pipe vanilla buttercream around the edge of the cake, creating a dam for the chocolate buttercream and raspberry filling.
Scoop in chocolate buttercream and smear it evenly in the center of your cake. Top that with half of the raspberry fruit spread. Follow this same process for the second layer but turn the cake upside down so that the top is now the bottom. Do this for the very top layer as well. Flip the cake to where the bottom is the top, leaving you with a very smooth, even surface.
Once you have your cake stacked, dirty ice it or give it a good crumb coat using the vanilla buttercream. You may need to make extra vanilla buttercream. This will hold in any excess crumbs. Place it in the freezer for 20 minutes or up to an hour before you start to add the ombre decorative layer of frosting.
Once set, we begin to frost the cake. Place a generous amount of vanilla buttercream at the top of the cake. Using an off-set spatula, smooth out the buttercream at the top of the cake, letting it hang over the sides or edge of the cake.
Next, take your blue, green, and white buttercream and pipe rings of icing around the cake going up to just about the middle of the cake, almost to the top, leaving the top white.
Once all the cake is covered with rings of colorful icing begin to smooth out the frosting using an off-set spatula held perpendicular to your cake stand or spinner or turntable. Remove any excess frosting as you go cleaning the spatula as you go. This does not have to be perfect.
Lastly, take your icing smoother and continue to even out the icing. Hold it parallel to the cake and gently turn the spinner as you go letting the icing smoother catch any excess buttercream. If there are any small holes you can go back and dab those in with preferred colors.
Carefully smooth out the top with an off-set spatula.
Using the palms of your hand pat the sprinkles on the sides of the cake. You can use any color you’d like. For the sides I used yellow and blue. For the top I used blue, pink, and yellow. It’s what I had. For extra flare pipe trims around the bottom and top of the cake but this is optional.
Place cake in freezer for 20 minutes. Once set and fully decorated transfer to the fridge.
Use any decorations you love like flags, flowers, and candles. When ready to cut the cake you can heat up a knife under hot water, wipe it dry and that will give you nice clean cuts. Enjoy!!!
You can use a regular 8″ or 9″ round or square cake pan. Time may need to be adjusted so just check it at 35 minute mark.
You an sub coconut oil for organic, non gmo canola oil.
You can use any fruit spread of choice, strawberry, blueberry, etc.
Kindra Simmons 