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Blog - organic cake

Vegan Birthday Cake

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Last week I got a direct message on Instagram from a Mom. It went something like this: 

Hi Mimi, I love the photos you post, everything looks amazing! I was wondering if you have a recipe for a dairy free cake that would be suitable for my daughter's 3rd birthday party. She's lactose intolerant so I'm used to baking from scratch, but haven't found anything good for a kid's birthday party. It would be great if you can help! 

So, today is Mother's Day and I know that lots of Moms would go to crazy lengths for their kids. Not to say that messaging me and asking for a recipe was crazy, but it was definitely thoughtful. This Mom knows we make vegan desserts, and she loves our style. So she went for what she thought would make her daughter's birthday the best. And, I love people that aren't afraid to ask for things - a note to the ones that are, that is how you get them! So, in honor of Mother's Day and Moms everywhere I'm sharing the recipe for a Vegan Birthday Cake for Vicki, the Mom who messaged me on Instagram. Vicki, I hope you make this cake for your daughter's birthday and she loves it! Please tag us in photos so we can see!

Vegan Birthday Cake | Makes: 4 Layer 6” Cake

Cake:

  • 1 ½ sticks (170 g.) vegan butter, softened (find my favorite kind here)
  • 255 g. organic sugar
  • ¾ tsp. organic ground vanilla bean
  • 1 ½ cups organic coconut milk
  • 64 g. organic Dutch cocoa
  • 191 g. all natural cake flour
  • ¾ tsp. sea salt
  • ¾ tsp. baking powder

Frosting:

  • 2 ½ sticks (283 g.) vegan butter, softened
  • 567 g. organic powdered sugar
  • 1 tsp. organic ground vanilla bean
  • 1-2 tsp. water

Garnish:

Method:

Preheat oven to 350 degrees.

In the bowl of your stand mixer fitted with paddle attachment, cream the vegan butter, sugar and vanilla bean.

In a separate bowl, sift the cocoa and cake flour, then whisk in baking powder and sea salt.

Add in the coconut milk and cake flour mixture at the same time, mix until combined. Scrape down the side of the mixing bowl and mix again until the batter is completely combined.

Put parchment paper rounds in the bottom of four 6” cake pans.

Measure the batter evenly into each cake plan, about 241 g. each.

Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, remove it from the cake pans.

In a clean mixing bowl fitted with paddle attachment, start the frosting. Add vegan butter, powdered sugar, and vanilla bean. Mix on low until combined then speed up mixer to high for 1 minute or until light and fluffy.

Place the first layer of your cake on a cake stand or cake spinner.

Place a generous amount of frosting on the first layer and spread the frosting evenly. Top with the second cake layer and repeat this process.

Frost the outside of the cake and garnish with rainbow sprinkles.

Eat cake!

Store cake in a cake dome.

Baker’s Note: To make this cake gluten free, substitute the cake flour for an all natural gluten free flour blend. 

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