Rainbow sprinkles and juicy strawberries mix to make the final word birthday cake on this recipe from the Orchids + Candy Tea: Plant-Ahead Recipes with Jamaican Taste & Southern Appeal cookbook. Serve with vanilla ice cream and watch your friends dig in.
What you want:
For the cake:
Vegan butter, for greasing pans
1½ cups flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles
For the strawberry buttercream:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted, divided
2 tablespoons strawberry preserves
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup vegan rainbow sprinkles, for topping
Sliced or halved strawberries, for topping
What you do:
- For the cake, preheat oven to 350 levels. Flippantly grease two 9-inch spherical cake pans with vegan butter, then line with parchment paper.
- In a big bowl, whisk flour, sugar, baking powder, baking soda, and salt. Put aside. In a small bowl, mix milk and apple cider vinegar and let sit for one minute.
- In a stand mixer fitted with whisk attachment, beat milk and vinegar combination with vegetable oil and vanilla extract till mixed and barely foamy. Flip off mixer and alter attachment to paddle.
- With mixer operating on low pace, add dry substances and proceed to combine till effectively included and clean, 3 to 4 minutes. Fold in sprinkles.
- Pour batter evenly into ready pans. Place on prime rack of oven and bake for 30 to 35 minutes, or till a knife inserted in heart of cake comes out clear. Take away from oven and let cool for not less than half-hour.
- Rigorously flip desserts the other way up, permitting desserts to slip out, after which place on a cooling rack to chill fully earlier than frosting.
- For the buttercream frosting, in a stand mixer fitted with paddle attachment, beat butter on excessive pace till clean and creamy, about 2 minutes. Flip mixer to low and add 2 cups of powdered sugar, strawberry preserves, almond milk, and vanilla extract; proceed mixing till effectively mixed. Add remaining powdered sugar and salt and blend once more for 1 minute earlier than growing pace to medium-high and mixing till clean.
- Place one cake layer on a plate. Unfold frosting evenly over prime. Place second layer on prime and frost evenly on prime and sides of layer cake. Sprinkle with sprinkles and prime with strawberries earlier than serving.
For extra recipes like this, take a look at:
Right here at VegNews, we stay and breathe the vegan life-style, and solely advocate merchandise we really feel make our lives superb. Often, articles could embrace procuring hyperlinks the place we’d earn a small fee. By no means does this impact the editorial integrity of VegNews.
