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!
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories: 705kcalCarbohydrates: 119gProtein: 6gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 462mgPotassium: 231mgFiber: 7gSugar: 87gVitamin A: 1318IUVitamin C: 1mgCalcium: 70mgIron: 3mg
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