Vegan Birthday Cake

Celebrate someone’s special day with the best vegan birthday cake ever! Featuring layers of moist, tender yellow cake layered between sheets of vanilla frosting, it’s my favorite vegan cake recipe! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 35

Total Time 40

Servings servings

Calories 225kcal

Author Arman Liew

Ingredients

3 cups all purpose flour gluten free, if needed
2 cups sugar * See notes
1 teaspoon salt
2 teaspoon baking soda
2 teaspoon white vinegar
2 teaspoon vanilla extract
1/2 cup + 2 tablespoons oil canola, vegetables, etc.
2 cups water can use a plant based milk
1/2 cup vegan sprinkles Optional

Vegan buttercream frosting

1/2 cup vegan butter softened
8 ounces vegan cream cheese softened
4 cups powdered sugar

Instructions

Preheat the oven to 180C/350F. Line the bottoms of two 8-inch pans with parchment paper and set aside.
In a large mixing bowl, add your flour, sugar, baking soda, salt, and mix well. Add your vinegar, vanilla, and oil, then your water (or milk), and mix until fully incorporated. If using sprinkles, fold them through at the end.
Evenly distribute the batter amongst two the two cake pans. Bake the cakes for 35-40 minutes, or until a skewer comes out just clean.
Let the cakes cool in the pan for 20 minutes, before transferring to a rack to cool completely.
Once cool, frost and layer the cakes. To make the frosting, add the vegan butter and vegan cream cheese to a mixing bowl and beat until fluffy and no lumps remain. Slowly fold through the powdered sugar until completely combined.

Video

Notes

* White sugar, brown sugar, coconut sugar, or a sugar free substitute, like monk fruit sweetener or allulose can be used.

TO STORE: Leftover cake must be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: You can freeze leftover birthday cake. Place in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.

Nutrition