cake from scratch how to

Recipe Thursday: Vegan Vanilla Birthday Cake

8:58 AMJaime Messina

Vegan birthday cake, vegan vanilla cake, vegan cake recipes, vegan dessert, vegan recipes, cake from scratch, how to,


This is one of those times where I am going to tell you to do as I say not as I do. I found this recipe over at Cake Merchant and I will start by saying that this cake was absolutely delicious. My entire family devoured it and had no idea it was completely vegan. That being said I made a few adjustments to fit my likes and also my time frame which made the appearance of the cake less than awesome. So all in all the recipe was on point but follow the directions below lol. I took shortcuts that led to my cake looking like it does above. If you don't take the shortcuts I am sure your cake will not only taste awesome but look awesome too! 

Ingredients:

For the cake

  • 1 1/2 cups non-dairy milk 
  • 2 teaspoons apple cider vinegar 
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/3 cup vegetable oil (I used coconut oil)
  • 1 Tablespoon pure vanilla extract 
  • 2 cups unbleached all-purpose flour (I used oat flour)
  • 3 Tablespoons cornstarch 
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder 
  • 3/4 teaspoon salt 
For the frosting 
  • 3/4 cup non-hydrogenated margarine (I used Earth Balance buttery sticks)
  • 3/4 cup non-hydrogenated shortening 
  •  3 1/2 cups powdered sugar 
  • 1 Tablespoon pure vanilla extract 
  • pinch of salt 
  • 1/4 cup non-dairy creamer 



Directions:

For the cake
  1. Pre-heat oven to 350 degrees F
  2. Grease and line 3 6-inch cake pans with parchment paper
  3. In a large bowl whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
  4. Add the sugar, oil, and vanilla extract and whisk together until the mixture becomes frothy.
  5. Sift together the flour, cornstarch, baking soda, baking powder, and salt. 
  6.  Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears. 
  7. Divide the batter evenly between the 3 pans and bake for 22-25 minutes, or until a toothpick can be inserted into the center and come out clean. 
  8. Cool the pans on wire racks for about 15 minutes then turn the pans onto wire racks and let cool completely before frosting. 
For the frosting
  1. With an electric mixer beat the butter and shortening together on medium-high speed for about 2-3 minutes until light and creamy. 
  2. Add the powdered sugar and beat on low to combine.
  3. Turn the mixer up to medium-high and beat for an additional 2 minutes.
  4.  Add the vanilla extract and salt and beat to combine. 
  5. Add the non-dairy milk in 1 Tablespoon at a time until the frosting reaches a spreadable consistency. 
To assemble the cake
  1. Place one layer of cake onto a 6-inch cake board.
  2. Place about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.
  3. Place the second on top of the first and do the same with the frosting.
  4. Place the third layer on top and put a large dollop of frosting on top of the cake.
  5. Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. Let the crumb coat set in the fridge for 30 minutes.
  6. Once the crumb coat has set, spread a thick layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles. 

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