Vegan Rainbow Cake
Brighten up any celebration with this show-stopping Vegan Rainbow Cake, a colorful and completely plant-based masterpiece that’s guaranteed to impress! Made with simple pantry staples like all-purpose flour, almond milk, and apple cider vinegar to create a moist and fluffy texture, this cake is layered with vibrant hues of red, orange, yellow, green, blue, and purple using vegan-friendly food coloring. Topped with a luscious, silky frosting made from vegan butter, powdered sugar, and a hint of vanilla, each slice is a delightful burst of flavor and color. Perfect for birthdays, parties, or any joyous occasion, this eye-catching dessert brings a playful touch to the table while catering to a vegan lifestyle. Whether you’re new to vegan baking or a seasoned pro, this easy-to-follow recipe ensures a stunning, delicious centerpiece for any event.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 cups Unsweetened almond milk
- 2 tablespoons Apple cider vinegar
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 6 colors Assorted food coloring (red, orange, yellow, green, blue, purple)
- 1.5 cups Vegan butter
- 5 cups Powdered sugar
- 1 tablespoon Almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and lightly grease six 8-inch round cake pans or bake in batches if you do not have enough pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, mix the almond milk and apple cider vinegar, and let it sit for a few minutes to curdle, forming a vegan buttermilk.
In a third bowl, combine the granulated sugar, vegetable oil, and vanilla extract. Stir in the vegan buttermilk mixture until well combined.
Gradually add the wet ingredients to the dry ingredients while stirring until a smooth batter forms. Be careful not to overmix.
Divide the batter evenly into six separate bowls. Add a few drops of different food colorings to each bowl to create red, orange, yellow, green, blue, and purple batters.
Pour each colored batter into the prepared cake pans, and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the vegan butter with an electric mixer until creamy. Gradually add the powdered sugar, then the almond milk and vanilla extract, and continue beating until smooth and fluffy.
Place the purple cake layer on a serving plate and spread a thin layer of frosting on top. Repeat this process with all the layers, following the color sequence of the rainbow: purple, blue, green, yellow, orange, red.
Once all layers are stacked, cover the entire cake with a thin layer of frosting to create a crumb coat. Chill the cake for 15 minutes.
Apply a final layer of frosting all over the cake, smoothing it out with a spatula.
Decorate with any additional vegan-friendly decorations if desired, and serve the cake at room temperature.
Nutrition Facts
Calories |
9563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.9 g | 619% | |
| Saturated Fat | 199.1 g | 996% | |
| Polyunsaturated Fat | 135.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8794 mg | 382% | |
| Total Carbohydrate | 1291.7 g | 470% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 990.3 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 928 mg | 71% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 622 mg | 13% | |
*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.
