It was my flatmate, Kat’s birthday this weekend so I decided I would attempt to make a vegan birthday cake for her. I wanted to do the proper unhealthy kind, full of refined sugar and covered in icing. Not, some Deliciously Ella, gluten free, buckwheat flour, goji berry nonsense. After all it is your birthday, it only happens once a year so you can get away with eating junk as long as it is cruelty free.
The cake did end up being a bit of a fail, I didn’t grease the tins enough so it ended up being half a birthday cake… But it’s the thought that counts right? Plus, it tasted pretty amazing if I do say so myself. I basically followed my grandmother’s recipe for a classic cake mix and just replace the butter and eggs with vegan alternatives (it is in ounces sorry!)
For the Cake
- 6oz of vegan butter
- 6oz of caster sugar
- 6oz of self raising flour
- 3tsp of vanilla extract
- 3 shot glasses of almond milk (sorry about this measurement, it was the closest thing I could find to be the same quantity as an egg. It’s probably about 2 tablespoons per shot glass.)
- 2 tsp of baking powder
For the Icing
- 3oz of vegan butter
- 6oz of icing sugar
- 2tsp of vanilla extract
- A splash of almond milk
- Vegan food colouring. If you are using pink you need to look out for carmine or E120 which is ground up beetles (ewww). I used sugar flare which you can get in Lakeland.
- Sprinkles- again look for beeswax and carmine on the ingredients list.
For The Cake
- Preheat your oven to 180° and grease your tins! I would suggest using greaseproof paper, to prevent you from ending up with half a cake like me!
- Beat the vegan butter and caster sugar in a bowl until pale and creamy.
- Slowly add a shot of almond milk, vegan butter can curdle more easily than dairy butter.
- If you find that the mixture starts to curdle add a tablespoon of flour and beat again.
- Once all the almond milk is beaten in, add the vanilla extract and sift the flour and baking power into the wet mixture and fold in gently with a large metal spoon.
- Once all the mixture is combined, divide equally between two sandwich tins and bake in the oven until golden. This normally takes around half an hour but check after 20 minuets.
For the Icing
- While your cake is baking you can get started on the icing.
- Sift the icing sugar, and add the vegan butter, vanilla extract and food colouring into a bowl and beat.
- You shouldn’t need to add any almond milk or water, but if it does look crumbly add a little.
- Make sure you don’t add to much or the icing could get really runny. It should be thick and creamy and have a shiny glossy effect when you spread it over something.
- Take your cake out of the oven and leave to cool for at least two hours- preferably more.
- Ice the the top and the middle layers of the cake, scatter with sprinkles and add some candles and your ready to go.
- Now all that’s left is to drink lots of wine and party all night.