Vegan Birthday Cake

This vegan birthday cake is a moist vanilla cake frosted generously with buttercream. With sprinkles on top, it’s the cake your party can’t go without.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 189kcal

Author Louisa

Equipment

Ingredients

2 cups super-fine almond flour
1 1/2 cups sweet white rice flour
3/4 cup potato starch
1 tbsp baking powder
1 tsp kosher salt
1 cup agave nectar
1 cup full-fat canned coconut milk
1/4 cup unsweetened almond milk
2 tbsp vanilla extract
1/2 cup vegan sprinkles (plus more for decorating)
1 batch vegan vanilla buttercream

Instructions

Preheat the oven to 350°F and line two 9-inch cake pans with silicone mats.
In a large bowl, sift together the almond flour, white rice flour, potato starch, baking powder, and salt.
In a separate bowl, whisk together the agave nectar, coconut milk, almond milk, vanilla extract, and almond extract.
Add the wet ingredients to the dry ingredients and mix well.
Stir in the sprinkles.
Divide the batter between the cake pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before removing from the pan.
Once completely cooled, gently flip the cakes out onto a cake stand. Spread one cup of frosting to the bottom layer, then sprinkle with a dash of sprinkles.
Place the other cake on top and repeat while also icing the sides of the cake.
Decorate the birthday cake with additional sprinkles, and you're done!

Notes

To avoid a lumpy batter and get a light, fluffy crumb, be sure to sift your dry ingredients first.
Your vegan vanilla cakes should be completely cooled before you frost them or the buttercream will melt.
Want to coat the sides of your frosted vanilla birthday cake in sprinkles? Press them on right after frosting, and place the cake stand on a baking sheet to catch the mess!

Nutrition