Vegan Birthday Cake
This Vegan Birthday Cake is a soft, fluffy, and perfectly sweet treat made with plant-based ingredients. Topped with dairy-free frosting and colorful sprinkles, it's the ultimate celebration cake!
Equipment
- Mixing bowls
- Whisk
- Electric mixer
- 8-Inch Cake Pans
- Oven
- Spatula
- Cake Turntable
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup neutral oil such as canola or melted coconut oil
- 1 tbsp vanilla extract
- 1 tsp almond extract optional, for cake batter flavor
- 1 cup unsweetened almond milk or any plant-based milk
- 1 tbsp apple cider vinegar
- 1/4 cup rainbow sprinkles vegan-friendly
- 1 1/2 cups vegan buttercream frosting for decoration
- 2 tbsp rainbow sprinkles for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a small bowl, mix the almond milk and apple cider vinegar. Let sit for 5 minutes to create a vegan buttermilk.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the oil, vanilla extract, almond extract (if using), and the prepared vegan buttermilk. Stir until just combined.
- Gently fold in the rainbow sprinkles without overmixing.
- Divide the batter evenly between the cake pans and smooth the tops with a spatula.
- Bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost the cake with vegan buttercream and decorate with extra sprinkles.
- Chill for 20 minutes before slicing and serving.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Customization: Add lemon zest, coconut flakes, or chocolate chips for extra flavor.
- Freezing Tip: Freeze unfrosted cake layers for up to 2 months and thaw before decorating.