The Best Vegan Birthday Cake In The World
Is today your birthday? Every day is somebody’s birthday. Birthdays are days when we celebrate somebody we love and let them know how glad we are that they were born.
- 2 Cups Unsweetened Almond Milk
- 2 Tsp. Apple Cider Vinegar
- 1¼ Cups Unsweetened Apple Sauce
- ⅔ Cup Melted Coconut Oil
- 2 Tsp. Pure Vanilla Extract
- 2 Cups + 2 Tbs.100% Whole Wheat Pastry Flour
- 1⅓ Cups Evaporated Cane Juice (Sugar)
- 1 Cup Unsweetened Coco Powder
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- ¼ Tsp. Salt
- 1 Cup Palm Shortening
- ⅓ Cup Unsweetened Coconut Milk
- ⅓ Cup + 1 Tbs. Powdered Sugar
- 4 Tsp. Coconut Flour
- 2-3 Tsp. Vanilla Extract
- ⅛ Tsp. Almond Extract
- 1 Pinch Sea Salt
- 2 Tbs. Melted Coconut Oil
- Preheat oven to 350 F and lightly spray 2 8-inch round cake pans with non-stick spray; Dust cake pans with coco powder, and set aside.
- Combine almond milk and vinegar in a mixing bowl and set it aside to activate for a few minutes. Add oil, vanilla extract, and apple sauce and beat. (Note if your mixture is cooler than room temperature – your mixture may become chunky – as coconut oil will clump when it cools – this is okay!)
- Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt in a separate bowl, and then slowly add dry ingredients to wet ingredients while slowly beating. Beat until mixture is creamy and pour-able.
- Divide batter evenly between two bake pans and bake for 25-30 minutes, or until a toothpick is inserted and comes out clean.
- Allow cake to cool completely before frosting – I put mine in the freezer before assembly for about 30 minutes.
- NOTE: Prepare frosting while cake is cooling.
- Put all ingredients except for coconut oil in a mixing bowl and beat until smooth.
- Add coconut oil and beat until smooth.
- Allow frosting to cool in refrigerator for about 30 minutes prior to using (optional – but will this make the frosting process easier).
- Tip: Frosting can be used to pipe as well.
Assembly – Optional!
- Using a serrated knife (or cake leveler) remove the dome off of each cake layer. – to create both flat top and bottom surfaces.
- Place your bottom cake layer on desired serving plate, and then add about a ¼ inch layer of frosting on top – covering the entire top surface.
- Add your next layer of cake on top, and then add ¼ inch layer of frosting on top (Repeat with your remaining layers – however add dowels before placing frosting on your top layer).
- If using 3 or more layers of cake – I recommend using dowels (or paper or bubble straws) to stabilize your cake. After you assemble all cake layers – insert your dowels, making a small circle (about 1½ inch in diameter) in the center of your cake with the dowels.
- Add about a ¼ inch or more of frosting to top layer and using acake icing spatula gently ice the sides of your cake. To get achieve a semi-naked cake look – use acake icing scraper to remove most of the icing from the sides of your cake. This is easiest when using a turnable cake stand, but you can rotate your serving plate in a circular motion as you scrape the sides of the cake.
- Top with sprinkles or your cake decorations of choice.