Vegan Birthday Cake

5 from 2 votes

This Vegan Birthday Cake is the classic combination of moist and tender yellow cake that is slathered in vegan chocolate buttercream frosting.

Prep Time40

Cook Time30

Cooling Time1

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Servings

Calories: 539kcal

Author: Megan Calipari

Cost: $5

Equipment

2 8 Inch Round Cake Pans
1 Large Mixing Bowl
1 Whisk
1 Handmixer or Stand Mixer with Paddle Attachment
1 Large Plate, Cake Stand or Cake Board and Turntable
1 Offset Spatula
Measuring Cups and Spoons

Ingredients

2 ⅔ Cup All-Purpose Flour
1 tablespoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Kosher Salt
1 ½ Cups Sugar
1 ½ Cups Non-Dairy Milk
9 tablespoon Vegan Butter, melted
1 tablespoon White Vinegar or apple cider vinegar
1 tablespoon Vanilla Extract
¼ teaspoon Turmeric

For the Vegan Chocolate Frosting

16 tablespoon Vegan Butter, room temperature
½ Cup Vegetable Shortening, room temperature
1 Cup Dutch Processed Cocoa Powder, sifted
5 Cups Powdered Sugar, sifted
¼ Cup Non-Dairy Milk
2 teaspoon Vanilla Extract

Instructions

To Make the Cake Layers

Preheat oven to 350* F. Grease two 8-inch round cake pans and insert a parchment circle into the bottom of each pan.
In a medium bowl, combine flour, baking powder, baking soda and salt. Whisk to combine and set aside.
2 ⅔ Cup All-Purpose Flour, 1 tablespoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
In a large bowl, combine sugar, non-dairy milk, melted vegan butter, vinegar, vanilla and turmeric. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.
1 ½ Cups Sugar, 1 ½ Cups Non-Dairy Milk, 9 tablespoon Vegan Butter, melted, 1 tablespoon White Vinegar, 1 tablespoon Vanilla Extract, ¼ teaspoon Turmeric
Divide the batter between two prepared 8-inch round cake pans. If you have a kitchen scale, it will be 20 ounces per pan. Use the pack of a spatula to smooth the cake batter out evenly.
Bake the cakes in a 350*F oven for 26-29 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely before proceeding.

Make the Chocolate Frosting

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the vegan butter and vegetable shortening until completely smooth and creamy. Add the cocoa powder and mix on low until combined.
16 tablespoon Vegan Butter, room temperature, ½ Cup Vegetable Shortening, room temperature, 1 Cup Dutch Processed Cocoa Powder, sifted
Add the powdered sugar and mix on low until combined. Then add the non-dairy milk and vanilla and mix until smooth and fluffy.
5 Cups Powdered Sugar, sifted, ¼ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract

Stack and Frost the Cake

Place a cake layer upside down onto a cake plate, cake stand or cake board. Scoop about 1 cup of chocolate frosting onto the layer and use an offset spatula to spread it evenly to the edge of the cake layer.
Top with the remaining cake layer, upside down again. Then, frost the exterior of the cake using the same offset spatula. Once the cake is frosted, decorate as desired. I did a star-tip border and sprinkled it with rainbow sprinkles. Serve!

Notes

The cake batter will not look very yellow. The turmeric will bloom and give off more color as it bakes. Resist the urge to add more. You do not want a cake that tastes like turmeric!

Be sure that the cake layers are completely cool before stacking and frosting them. To speed this process along, turn the cakes out of their pans and onto a parchment-lined baking sheet. Then, stick the baking sheet into the refrigerator or freezer.

Nutrition