Vegan Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate birthdays in style with this Vegan Classic Birthday Cake with Vanilla Buttercream Icing — a plant-based twist on a timeless favorite! This stunning two-layered cake boasts a soft and moist crumb, thanks to the pairing of almond milk and apple cider vinegar that mimics buttermilk, ensuring a fluffy texture without any dairy or eggs. The sweet, creamy vanilla buttercream icing, made with vegan butter and powdered sugar, elevates this dessert into pure indulgence. Perfect for vegans and non-vegans alike, this cake is versatile, easy to make, and an absolute centerpiece for any celebration. Whether you're hosting a party or treating yourself, this cruelty-free creation ensures everyone can enjoy the classic birthday experience guilt-free.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 3.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 0.5 cup canola oil
- 1 cup vegan butter
- 4 cups powdered sugar
- 2 tablespoons unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to curdle and create a vegan buttermilk.
Add the curdled almond milk mixture, vanilla extract, and canola oil to the dry ingredients. Stir until just combined; do not overmix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
While the cakes are cooling, prepare the vanilla buttercream icing.
In a large bowl, beat the vegan butter with an electric mixer until creamy.
Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
Add the almond milk and vanilla extract. Beat until the icing is smooth and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a thick layer of icing on top.
Place the second cake layer on top and spread icing over the top and sides of the cake.
Decorate as desired and serve. Enjoy your vegan birthday cake!
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 65.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
