Here’s a vegan birthday cake recipe that’s a real dessert lover’s dream. Enjoy a fluffy, light vanilla layer cake with an amazingly rich chocolate frosting – that’s the way to celebrate a birthday!
When dairy and eggs are out, it can be tough to make a cake with the perfect texture and flavor. I know when we eliminated those allergens, I was worried about finding the right recipe to make an amazing birthday cake.
This vegan birthday cake is just right for a special celebration. The vanilla cake is super light, moist, and tender, and the rich chocolate buttercream frosting is fudgy and smooth.
We have had several birthdays recently, and a double layer cake is always a big hit over here. It’s pretty simple to make a layer cake, even without eggs or dairy.
This vanilla cake rises nicely and holds up well to frosting. You’ll want to follow my tips to make sure the layers come out of the pan neatly and intact.
If you don’t love chocolate, try frosting this cake with my dairy free vanilla buttercream.
- vegan buttery spread
- organic cane sugar
- vanilla extract
- baking powder
- powdered sugar
- unsweetened cocoa powder
- vegan buttery spread
- non-dairy milk or water
- You can use canola oil or coconut oil in the cake instead of vegan buttery spread if you prefer.
- You can use all-purpose flour or white spelt flour. I have not tried this with a gluten free flour.
- I have not tried this cake with a sugar substitute, so I don’t know how that would work out.
Tips for Success
I made this layer cake using 8 inch round pans. If you use 9 inch round pans, the baking time will be a little less.
Make sure you place a round piece of parchment in the bottom of each pan, and grease and flour the sides and bottom of the pan so that the cake can be released easily.
There are lots of ways you can vary this cake recipe! Try topping it with sprinkles, chocolate chips, or toasted coconut flakes.
You could place strawberries or raspberries on top of the cake.
Try adding some rainbow sprinkles or dairy free mini chocolate chips to the batter if you like!
More Vegan Cake Recipes
- Gluten Free Vegan Carrot Cake
- Egg Free Chocolate Cake with Chocolate Frosting
- Chocolate Gingerbread Bundt Cake
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Vegan Birthday Cake with Best Chocolate Frosting.
This double layer vanilla cake is super light and delicious. A rich chocolate icing on top is the perfect finishing touch. You'll love serving this decadent cake for your next celebration!
For the cake:
- 1 cup vegan buttery spread melted
- 2 cups organic cane sugar
- 4 teaspoons vanilla
- 3 cups white spelt flour sifted
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 2 teaspoons white vinegar
- 1 ¾ cup cold water
For the frosting:
- ½ cup vegan buttery spread softened
- 4 cups powdered sugar
- ⅔ cup unsweetened cocoa powder
- ¼ cup non-dairy milk or water
Make the cake:
Preheat oven to 350 degrees F. Cut two circles from parchment paper so that they fit in the bottom of two 8 inch round pans.
Lightly grease the bottom of the pans, then press the parchment circles inside. Grease the paper and the sides of the pan as well. Take a small amount of flour and lightly dust the pans. It's important that you do this so the cakes do not stick to the pan.
Put the melted vegan buttery spread, sugar, and vanilla extract in a mixing bowl, and mix on medium speed to combine.
Add the half the flour, baking powder, salt, water, and vinegar, and mix on low speed to combine. Stop the mixer and add the remaining flour and then mix on low, scraping down the sides as needed.
Divide the batter evenly between the two pans.
Bake at 350 degrees F for about 35-38 minutes, until the top is golden, and a toothpick inserted in the center comes out clean.
Let the cake layers cool in the pans for about 45 minutes, then loosen the edges with a knife and flip the pan over onto a tray a cooling rack. Let them cool completely before frosting.
Make the frosting:
Place the vegan buttery spread and about a ½ cup of the powered sugar in a mixing bowl. Beat on medium speed until smooth. Add 2 Tablespoons of non-dairy milk or water, and the cocoa powder, and mix until smooth.
Alternate adding the powdered sugar a cup at a time and a tablespoon of liquid to the frosting. You want the frosting to be thick but spreadable. It may take a little more liquid or powdered sugar to get the consistency you want.
Frost the cake:
Place one layer on a cake stand or plate. Take about a ½ cup of frosting or more if you like and frost the top of this layer. I like to use an offset spatula for frosting cakes.
Gently place the other cake layer on top of the first layer. Put more frosting on top, and use the spatula to frost the top and sides of the cake.
Cover the leftover cake with plastic wrap or a cake dome to keep it fresh.
You can use non-dairy milk or water in the frosting, either one will work well.
If you use 9 inch cake pans, the baking time will be reduced slightly. Keep an eye on the cake layers and test them with a toothpick to see if they are done.
Cake recipe adapted from VegWeb.
This cake is so delicious! The frosting is my favorite!
Hello, do you think I could use cake flour in this recipe? ^-^
I haven’t tried that, but I think it would work.
Can we use coconut cream. To maje frisyingvas we do t get vegan butter where I. Live?
I haven’t tried coconut cream in frosting, but if you normally use that and it works, that would be fine!
Is there a specific allergy friends cocoa powder that you use?
I use Hershey’s Unsweetened Cocoa Powder. But you should always call the company if you have any specific questions about your allergy needs.
yes always call the company, as there may be cross-contamination on the line, were they mill the product. just because it is not noted on the lable doesnt always meen it (the allergn is not present.
great receipe. thanks .
Jessica Levinson (@jlevinsonrd)
just made this for my father in law’s birthday last night. i used a mix of all purpose and whole wheat flour b/c i couldn’t find the spelt flour. came out so good – i was really proud of myself since i rarely (basically never) bake! Great recipe I will make again!
Yay! I’m so glad that it turned out well! Thanks for letting me know, Jessica!
I notice you use almond milk in most of your recipes. Do you know how the recipes would come out if we subbed rice milk or coconut milk?
Any non dairy milk should work pretty well. I don’t use almond milk any more actually, because my son now has a nut allergy. I like to use the SO Delicious unsweetened coconut milk found in the refrigerator case.
Thanks for your reply Kelly!