Are you a looking to make a birthday cake for someone who is following a plant-based diet? You’ve come to the right place! Our friend Sarah (@bake.works) is here to share with us how to make a vegan birthday cake, including the replacement ingredients you’ll need and the steps to follow!
Whether you’ve been vegan for years, or are just dipping your toe in the plant-based pond, it’s easy to make a delicious cake that you (and your guests) are sure to enjoy.
Vegan Birthday Cake Ingredients:
Got a beloved birthday cake recipe you love? It’s easier than you might think to make it suitable for a vegan diet! Here are the main replacements you’ll want to consider.
- Where you would usually use dairy milk, switch it out for a plant-based milk (e.g. almond milk, soy milk, oat milk). The same goes for butter – replace with a plant-based spread.
- Where you would usually use eggs, use Apple Cider Vinegar. Visit our vegan ingredients post to learn more about egg replacements!
How Sarah made her vegan chocolate cake:
- Grease and flour two 6” cake tins and line with parchment paper.
- Pre-heat oven to 350°F/180°C.
- In a small bowl, combine plant based milk and apple cider vinegar and stir to combine. Set aside.
- Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl and combine.
- Add milk, oil, coffee and vanilla. Mix with a whisk until everything is just combined.
- Pour the batter equally into the cake pans and bake for 30-35 minutes.
- Remove the tins from the oven and allow to cool completely in the cake tins before transferring them onto a cooling rack.
Vegan Vanilla Buttercream Ingredients:
- Vegan Butter
- Icing Sugar
To make chocolate buttercream, add cocoa powder.
- Add vegan butter to the bowl of a stand mixer and beat for a few minutes until light and fluffy.
- Add powdered sugar, vanilla extract, salt and plant-based milk.
- Mix on a low speed and increase speed gradually until the ingredients are combined and you have a smooth cream.
- If needed, add more icing sugar for a thicker consistency or more milk for a looser consistency, one tablespoon at a time.
Thanks so much to Sarah – this cake is so beautiful! Be sure to check out her other creations over on instagram.
We hope that you’re feeling inspired to go and make your own vegan chocolate cake now! If you do, as always, we’d love to see it – share it with us on Instagram using #cakedecfamous so we never miss a post!