Happy Birthday With Vegan Vanilla Birthday Cake and Vanilla Buttercream Icing

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It was my baby's 3rd birthday yesterday! I can't believe how time flies when you're in love and having a blast! When I was a child, my mother loved to handmake a themed cake for us every year for our birthday. I loved this tradition as a child, and enjoyed getting to pick out my birthday theme. I would marvel at how my mom would turn a cake into something magical, and I vowed to carry that tradition on, with my own son. This year, he asked for a cars cake, and I didn't let him down!

Vegan doesn't taste like “vegan”

When I tell people that I like to bake dairy-free (both the kiddo and I have dairy issues), they ask me how on earth I get such delicious tasting treats without any dairy. Honestly, it all comes down to science and knowing your substitutions! It's really not hard to make a vegan cake that tastes amazing! You can even take this recipe and change it up in flavor by adding a little bit of cinnamon, cocoa powder, and more!

Vegan Vanilla Birthday Cake With “Buttercream” Frosting

This recipe makes enough batter for 2 round cakes which was JUST what my cars cake pan called for. This recipe will also work in cupcake pans or a 9×13 pan. The frosting can be colored for any design you may be doing or cocoa added to make chocolate frosting.

CAKE INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 3/4 cup non-dairy milk
  • 1 tablespoon pure vanilla extract
  • 1 cup canola oil
  • 1/4 cup apple cider vinegar

FROSTING INGREDIENTS

CAKE DIRECTIONS

  1. Pre-heat oven to 350 degrees. Grease the cake pan that you will be using (whether a mold, 2 round, or even a rectangle).
  2. In a large bowl, mix together all of your dry ingredients; flour, sugar, baking soda, and salt.
  3. In a smaller bowl, mix together all of the wet ingredients; non-dairy milk, canola oil, acv, and vanilla.
  4. Whisk the wet ingredients into the dry ingredients, until mixed just so. Do not over mix.
  5. Pour your cake batter into your greased pan(s) and bake in the oven or 26 to 30 minutes. (or until it passes the toothpick/knife test)
  6. Cool cake(s) in pan for ten minutes. Carefully plate cake and let it cool for an hour before decorating.

FROSTING DIRECTIONS

  1. Beat the shortening using your handhel mixer, until it is smooth and creamy.
  2. Beat in vanilla, powdered sugar, and non-dairy milk until you reach the consistency that you need for decorating.
  3. Frost your cake(s)!

 

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