Go Back
–+ servings
Vegan Birthday Cake

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, vegan
Servings 12 slices
Calories 290 kcal

Equipment

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.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 150mgPotassium: 70mgFiber: 1gSugar: 24gCalcium: 80mgIron: 1.2mg
Keyword Dairy-Free Cake, easy vegan dessert, Eggless Cake, Plant-Based Cake, Vegan Birthday Cake
Tried this recipe?Let us know how it was!