How To Serve Vegan Cake Recipe Birthday Quick

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Forget dry, crumbly vegan cakes of the past! This recipe delivers a moist, flavorful masterpiece that’s perfect for celebrating any birthday, vegan or not. Packed with simple ingredients and easy-to-follow steps, it’s guaranteed to become your go-to birthday cake recipe.

This guide goes beyond just a recipe – it’s a comprehensive resource for all your vegan birthday cake needs. We’ll cover everything from gathering ingredients to troubleshooting common baking issues, along with delicious frosting options and decorating tips.

Vegan birthday cake
Vegan birthday cake

Whether you’re a seasoned baker or just starting out, this guide will equip you with the knowledge and confidence to bake a stunning and delicious vegan birthday cake.


For the Cake:

1 ¾ cups all-purpose flour

  • 1 ½ cups granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • ½ cup vegan yogurt (plain or flavored)
  • 1 cup non-dairy milk (almond, soy, oat)
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar

  • For the Vegan Buttercream Frosting (Optional):

    1 cup vegan butter, softened

  • 3 cups powdered sugar
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

  • Directions:

    1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

    2. Whisk the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

    3. Combine the wet ingredients: In a separate bowl, whisk together the applesauce, vegan yogurt, non-dairy milk, canola oil, vanilla extract, and apple cider vinegar. Make sure everything is well combined and smooth.

    4. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix!

    5. Divide batter evenly between prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    6. Let the cakes cool completely on a wire rack before frosting.

    While the cakes cool, you can prepare the frosting (optional).

    7. Cream the vegan butter in a large bowl with an electric mixer until light and fluffy.

    8. Gradually add the powdered sugar, one cup at a time, and mix on low speed until incorporated.

    9. Add the non-dairy milk, vanilla extract, and salt, and beat on medium speed until smooth and creamy. Adjust the amount of non-dairy milk for a thicker or thinner frosting consistency.

    10. Once the cakes are cool, frost the top of one cake layer. Place the second cake layer on top and frost the entire cake, including the sides.

    11. Get creative with decorations! You can use fresh fruit, vegan chocolate shavings, sprinkles, or piped designs with leftover frosting.

    Nutrition Facts (per slice, without frosting):

    Calories: 350

  • Fat: 10g
  • Saturated Fat: 2g
  • Carbohydrates: 55g
  • Sugar: 30g
  • Protein: 4g

  • Note: This is just an estimate, and the actual nutritional content will vary depending on the specific brands of ingredients you use.


    This vegan birthday cake is a delicious and satisfying alternative to traditional cakes. It’s moist, flavorful, and easy to customize to your liking. With a little practice, you’ll be baking stunning vegan birthday cakes that everyone will love!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of flour?

    Yes, you can substitute the all-purpose flour with another gluten-free flour blend like a 1:1 gluten-free baking flour. However, the texture of the cake may be slightly different.

    2. What can I use instead of applesauce?

    Mashed banana or pumpkin puree can be used as a substitute for applesauce. Use the same amount (1 cup) as the recipe calls for.

    3. How can I make this cake nut-free?

    If you have a nut allergy, use sunflower seed butter instead of peanut butter in the frosting recipe. You can also use oat milk or another nut-free milk alternative.

    4. My cake is dry. What went wrong?