Who says vegan food has to be boring? With this vegan birthday cake, you won’t miss out on any indulging during a big celebration. This vegan yellow cake is moist, full of flavor, and stands up perfectly to thick buttercream frosting. The subtle banana undertone gives the cake a unique sweetness and rounded flavor. You don’t have to be vegan to enjoy it – everyone loves it!
Ingredients
For the Cake:
– 3 cups (375 g) all-purpose flour
– 1 tbsp baking powder
– ¼ tsp salt
– ¾ cup (170 g) vegan butter at room temperature
– 1¾ cups (354 g) granulated sugar
– 1 cup (240 ml) unsweetened almond milk
– ¼ cup (60 ml) canola oil
– 2 tsp vanilla extract
– 1½ tsp apple cider vinegar
– 2 ripe mashed bananas (about 200 g)
Instructions
1. Preheat the oven to 350F (175C) and line two 8-inch round cake pans with parchment paper. Set aside.
2. In a medium bowl, sift the flour and baking powder. Add the salt and whisk until evenly mixed. Set aside.
3. In a stand mixer, beat the vegan butter with the sugar on medium-high speed for 3 minutes. Add the almond milk, canola oil, vanilla, and apple cider vinegar and mix until evenly combined.
4. Reduce the mixer speed to low. Gradually add the flour mixture and mashed banana and mix until just combined. Scrape the sides if necessary.
5. Divide the batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes. Remove from the pans and place on cooling racks to cool completely before frosting.
Chocolate Ganache
For the Chocolate Ganache:
– 1 cup (150g) semi-sweet/dark chocolate chips
– ¾ cup (180ml) heavy cream
Instructions
1. In a medium bowl, add the chocolate chips.
2. Pour the heavy cream in a small saucepan over medium-high heat and bring the cream to a boil. Once boiling, immediately remove from heat. Pour the hot cream over the chocolate chips and let it sit for 1-2 minutes to melt the chocolate.
3. Using a rubber spatula, slowly stir the mixture until creamy and evenly combined. Let the ganache cool to room temperature before using.
Once the cake and ganache are cooled down, it’s time to assemble the cake. Sandwitch the two cake layers with a thick layer of ganache, and spread more over the top and sides. Decorate the cake with more ganache, sprinkles, and frosting if desired.
Frequently Asked Questions
Q. How do I store my vegan yellow birthday cake?
A. The vegan yellow cake should be wrapped or stored in an airtight container in the refrigerator for up to a week.
Q. Can I freeze this cake?
A. Yes, you can! Wrap the cake tightly in plastic wrap and store in the freezer for up to two months.
Q. Is this cake suitable for vegans?
A. Absolutely! This vegan yellow cake is egg and dairy free, so all vegans can enjoy it.
Video Tutorial
To make things simpler, you may want to consider getting a vegan cake mix. This Betty Crocker Super Moist Cake Mix is vegan friendly, requires no additional ingredients, and is available in several delicious flavors.
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