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