There are few things better in life than a slice of delicious cake. Classic birthday cake flavours and decorations being my absolute favourites, of course!
After having a slice of vegan sprinkles cake with vanilla buttercream at the York Vegan Festival, I was dying to make one at home myself.
Vegan Vanilla Sprinkles Cake
Ingredients:
For the cake:
480 mL of coconut milk
2 teaspoons of white whine vinegar
425 g of flour
480 g of caster sugar
3 1/2 teaspoons of baking powder
1 teaspoon of sodium bicarbonate
120 g of coconut oil (melted)
80 g of vegan sprinkles
For the frosting:
500 g of icing sugar
300 g of vegan butter
1 teaspoon almond extract
1 teaspoon vanilla extract
splash of coconut milk (if needed)
Instructions:
Preheat your oven to 180 C and grease two cake tins.
Sift together all your dry cake ingredients into a large bowl. In another bowl mix together all your wet ingredients. Add your wet ingredients to your dry ingredients and beat them together until everything is fully incorporated (but not over beaten).
Fold in your sprinkles.
Then divide your batter between your two cake tins and bake them for approximately 30 minutes or until the cake is golden. Set your cakes aside to cool.
Whilst your cakes are cooling, make your frosting. Whip together your sugar, butter and extracts until you have a light and fluffy mixture. If it’s a bit too dense add a tiny splash of coconut milk to loosen it.
Once your cakes are cooled, frost them and decorate with extra sprinkles. Then enjoy!
Honestly, this cake is so delicious that I could eat the whole thing myself. In fact, I could eat just the frosting!
If you enjoyed this post, you might also like:
Vegan Millionaire’s Shortbread
Vegan Rhubarb Crumble
Vegan Blueberry Muffins
Vegan Gluten-Free Chia Seed Lemon Cake
Vegan Chocolate Cake
Vegan Peanut butter Chocolate Lava Cake
Vegan Lemon and Blueberry Cake
Vegan Chocolate Beetroot Cake
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