Baking for a vegan birthday? Despite being egg-free, this cake has a wonderfully light texture and is finished off with a fragrant vanilla-packed ‘buttercream’ – and sprinkles, of course!

Prep:
30 min
Cook:
45 min
Serves:
12

Ingredients

Cake (2 layers)

  1. 2 ½ cups (375g) plain flour, sifted
  2. 1 ½ cups (330g) caster sugar
  3. 1 tsp salt
  4. 2 tsp baking soda
  5. 2/3 cup (160ml) vegetable oil
  6. 1 1/3 cup (330ml) non-dairy milk (e.g. soy milk)
  7. 2 tbsp (40ml) vinegar (white or apple cider)
  8. 6 tsp (30ml) Queen Vanilla Bean Paste

Vegan Buttercream

  1. 250g vegan spread (e.g. Nutellex)
  2. 2 tsp Queen Vanilla Bean Paste
  3. 2 tsp Queen Vanilla Essence
  4. 3 cups (450g) Icing sugar
  5. Queen Unicorn Confetti sprinkles

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease and line 2 x 20cm round cake tins.

  2. Step 2

    In a large bowl, sift together dry ingredients. Set aside.

  3. Step 3

    Mix wet ingredients together then add to dry ingredients. Stir until combined.

  4. Step 4

    Divide batter into prepared tins and bake for 40-45 minutes or until and inserted skewer comes out clean. Allow to cool in tin for 10 minutes before transferring to a wire rack to cool completely. Level with a serrated knife if required.

Method - Vegan Buttercream

  1. Step 1

    Place vegan butter, Vanilla Bean Paste and Vanilla Essence in the bowl of a stand mixer and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar. Start mixer on low to incorporate, before increasing to high and mixing for 2-3 minutes.

  2. Step 2

    Spread a layer of buttercream over first cake layer, then top with second layer. Neatly ice the outside of the cake, then put remaining buttercream into a piping bag fitted with an open star tip. Pipe swirls onto top of cake before finishing off with a sprinkle of Unicorn Confetti.

Comments & Reviews

Hi Sam, I have made these vegan vanilla cupcakes three times now, and I love them. The only problem is, when they come out of the oven, they are stuck to the paper cupcake liners. This has happened each time. I m following your recipe exactly. Do you have any idea what could be causing this?

Lady

Hi Lady, this is likely to be dependent on the cupcake liners.

Queen

hi ive always made this as my go to vanilla cake and cupcake recipe but now that its changed to a double layer cake recipe, have the measurements changed? i changed the cupcake size to 12 but im not familiar with 0.13 cups of apple cider vinegar. what was it prior to the change was it 2 tablespoons of apple cider vinegar? thanks

Wancharida

Hi Wancharida – The recipe hasn’t changed since it was published to the website, so I’m not sure what could be going wrong. Could you please send a screenshot of this issue to [email protected] – Thank you!

Queen Fine Foods