Vegan

birthday cake

INGREDIENTS

– 2 cups super-fine almond flour – 1 1/2 cups sweet white rice flour – 3/4 cup potato starch – 1 Tablespoon baking powder – 1 teaspoon kosher salt – 1 cup agave nectar – 1 cup full-fat canned coconut milk – 1/4 cup unsweetened almond milk (or additional coconut milk) – 2 Tablespoons vanilla extract – 1/2 cup vegan naturally dyed sprinkles (plus more for decorating) – 1 batch Vegan Vanilla Buttercream

STEP 1

Sift almond flour, white rice flour, potato starch, baking powder, and salt in a large bowl.

STEP 2

Whisk agave nectar, coconut milk, almond milk, vanilla extract, and almond extract in a separate bowl.

STEP 3

Combine wet and dry ingredients, mix well, and stir in sprinkles.

STEP 4

Divide batter between pans and bake at 350°F for 30 minutes or until a toothpick comes out clean.

STEP 5

Frost bottom layer, sprinkle with sprinkles, add top layer, and frost sides.

STEP 6

Top with additional sprinkles and serve or refrigerate for 3-5 days.

Tips for Making  Vegan Birthday Cake:

This vegan birthday cake and my Vegan Buttercream Frosting are the perfect base for your creative ideas. Try adding fresh berries or nuts to the top of the cake.

RECOMMENDED:

RECOMMENDED:

Vegan Pumpkin Bread

Vegan Carrot Cake Cookie

VEGAN BANANA PANCAKES