Vegan Vanilla Birthday Cake

Vegan Vanilla Birthday Cake

I was never the baking “type”. I always hated how the powders and sugars get all over my appliances, kitchen counters, my clothes and then having to clean so many dishes and tools when I’m all done. It always just overwhelmed me. Until about 6 years ago when I was asked to make a cake for a bachelorette party, I went all out. I made a cake from scratch and the icing from scratch. I layered it in fondant and created a unique “sexy” cake. It turned out so well and I actually had so much fun creating it. I have always had that creative mind so I guess the designing of the cake just came natural. I surprised myself and I think others. Ha.

Then, I had my second son who made it harder to complete a cake from start to finish. I still was able to make them but it started to take longer. So I was kind of put off. Then a couple years later I had my youngest son, who basically made me think it was impossible to make cakes anymore. Having 2 toddlers, 22 months apart doesn’t make baking come easy. Now baking cakes just takes more time because I have to stop and start and stop again to tend to the little ones. I guess I’ll just make cakes a few times a year until they are no longer as clingy and curious as to what I’m doing.

I do have to make my Hubbz and boys cakes though so this year I made my oldest a simple basketball, since well he’s a little obsessed with it.


Preheat your oven to 350F. Spray your cake pans with coconut oil and set them aside until ready to use.

To begin, add 1 cup plant-based milk to a mixing bowl along with 1 tablespoon white vinegar {or apple cider vinegar}. Mix it then set it aside to curdle the milk.

Once the milk is curdled, add in ⅓ cup melted coconut oil as well as 2 teaspoons vanilla extract. Mix all the ingredients and set it aside.

Then, in a large mixing bowl add in your all-purpose flour {be sure to sift the flour}, coconut sugar, baking soda, sea salt and whisk to combine everything. Be sure to distribute the ingredients evenly throughout the mixture.

Now, add the wet ingredients into the dry ingredients. Whisk everything together. Try to remove as many lumps as possible.

Transfer to your cake pans. I’m making a basketball cake, so I will be using a sports ball cake pan.  Do not fill all the way to the top about 2/3 full or less in each pan.

I also wanted to make 2 small individual cakes for my little ones. So I didn’t completely fill any of the cake pans.

Dont forget to lick your spatula and bowl clean because you’re Vegan and you can do that! 

Next, place your cake pans in the oven. Bake the cakes for 28-30 minutes. The cake will be done when a toothpick inserted comes out clean.

While your cake is baking, you can start to make your vegan icing. I decided to make a vanilla icing but you could also make it chocolate with one added ingredient.

For that recipe go here to my Vegan Vanilla and Chocolate Frosting

By now, your cake should be done. Remove the pans from the oven. Let the cakes cool about 5-10 minutes in the pans. Then remove the cakes and let them completely cool on a wire rack.

TIP: If you wrap your cake pans with some cake wraps, your cakes will be evenly cooked and shouldn’t have any crispy edges. I didn’t use any because I gave them to someone to borrow and never got them back. I’ve been meaning to purchase new ones but, it’s slipped my mind.

These were my mini cakes for my 2 and 4 year old boys. They turned out so cute and were the perfect size for them. 

Now, you can have fun frosting your cakes with your choice of frosting and becoming as creative as you like. You can top with sprinkles, non-dairy chocolate chips, cover in fondant or just serve as is.

Below is the finished result of the basketball cake I made for my oldest son.


Print Recipe
Vegan Vanilla Birthday Cake
A non-dairy and cruelty-free Vanilla cake. Perfect for any birthday or holiday!
Course Dessert
Prep Time 15 minutes
Cook Time 28-30 minutes
Servings
7” round cakes
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 28-30 minutes
Servings
7” round cakes
Ingredients
Instructions
  1. Preheat your oven to 350F. Spray your cake pans with coconut oil and set them aside until ready to use.
  2. To begin, add 1 cup plant-based milk to a mixing bowl along with 1 tablespoon white vinegar {or apple cider vinegar}. Mix it then set it aside to curdle the milk.
  3. Once the milk is curdled, add in ⅓ cup melted coconut oil as well as 2 teaspoons vanilla extract. Mix all the ingredients and set it aside.
  4. Then, in a large mixing bowl add in your all-purpose flour {be sure to sift the flour}, coconut sugar, baking soda, sea salt and whisk to combine everything. Be sure to distribute the ingredients evenly throughout the mixture.
  5. Now, add the wet ingredients into the dry ingredients. Whisk everything together. Try to remove as many lumps as possible.
  6. Transfer to your cake pans. I’m making a basketball cake, so I will be using a sports ball cake pan. Do not fill all the way to the top about 2/3 full or less in each pan.
  7. Next, place your cake pans in the oven. Bake the cakes for 28-30 minutes. The cake will be done when a toothpick inserted comes out clean.
  8. While your cake is baking, you can start to make your vegan icing. I decided to make a vanilla icing but you could also make it chocolate with one added ingredient. For that recipe go here to my Vegan Vanilla and Chocolate Frosting
  9. By now, your cake should be done. Remove the pans from the oven. Let the cakes cool about 5-10 minutes in the pans. Then remove the cakes and let them completely cool on a wire rack. TIP: If you wrap your cake pans with some cake wraps, your cakes will be evenly cooked and shouldn’t have any crispy edges.
  10. Now, you can have fun frosting your cakes with your choice of frosting and becoming as creative as you like. You can top with sprinkles, non-dairy chocolate chips, cover in fondant or just serve as is.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Share this Recipe

Related Posts

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, […]

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

There were years I spent some holidays with my dads side of the family. My dad was 100% Greek and my grandparents {my Yia-Yia and Papou-RIP to both} were the exact picture of how Greek grandparents would act. My Yia-Yia and Papou used to live up […]