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Vegan Birthday Cake
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4.85 from 13 votes

Vegan Birthday Cake

This light and fluffy sponge cake is perfect for a birthday or similar celebration! 
Prep Time15 minutes
Cook Time45 minutes
Decorating time45 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: British
Keyword: caster sugar, dairy free spread, icing sugar, oat milk, raspberry jam, self raising flour
Servings: 12 people
Calories: 688.71kcal
Author: Emma

Ingredients

For the sponge cake

  • 225 grams dairy free spread e.g. Flora dairy free
  • 300 grams caster sugar
  • 485 grams self raising flour
  • 1 tsp baking powder
  • 450 ml dairy free milk e.g. oat milk
  • 2 tsp vanilla paste

For the decoration

  • 6 tbsp raspberry jam
  • 250 grams dairy free spread e.g. Flora dairy free
  • 500 grams icing sugar
  • 25 ml dairy free milk e.g. oat milk
  • 0.5 tsp vanilla paste
  • sprinkles
  • lustre dust

Instructions

To bake the cake

  • Pre-heat your oven to 180C / 350F / gas mark 4
  • Line three 6 inch cake tins with grease proof paper and place to one side. 
  • Add the dairy free spread, caster sugar, flour, baking powder and vanilla paste into a large bowl.
  • Beat well using an electric whisk, adding the dairy-free milk slowly.
  • As soon as a smooth batter has formed, stop whisking and divide between the three cake tins. 
  • Place into the centre of your oven and cook for 45 minutes or until the edges of the cakes start coming away from the sides of the tins. (See notes)
  • Leave the cakes to cool in the tin for 5-10 minutes before transferring out on to a wire rack to cool completely.

To decorate

  • Beat together the dairy free spread and the icing sugar until smooth.
  • It needs to be smooth and soft enough to pipe.
  • Add a little milk if its not quite soft enough. 
  • Spread a little buttercream on a cake board or cake plate and place down the first layer of sponge cake.
  • Fill an icing bag with a quarter of the icing and carefully pipe a ring of buttercream around the top of the sponge cake layer.
  • Fill the middle of the buttercream ring with half of the raspberry jam.
  • Place the next sponge layer on top and press down gently.
  • Pip another ring of buttercream on top of the second sponge layer and fill with raspberry jam.
  • Top with the final layer of sponge cake and press down gently. 
  • Use any buttercream left in the piping bag to fill any gaps between the layers.
  • Using a spatula, start covering the sides of the cake with buttercream trapping in as many crumbs as possible. 
  • Spoon half of the icing on top of the cake and spread out over the sides of the cake.
  • Cover the top and sides of the cake with the remaining two thirds of buttercream and smooth out carefully.
  • Spread sprinkles around the base and top of the cake.
  • Place an open star nozzle into a second piping bag and fill with the remaining buttercream.
  • Pipe swirls on the top of the cake.
  • To finish, spray with gold lustre dust.

Notes

Is my cake cooked?

If you're unsure whether the cakes are cooked, insert a skewer into the centre of the cake. If it comes out clean and dry then they are done.

How long will my cake keep?

This cake is best stored in an air tight container and enjoyed within 3 days of baking.

Nutrition

Calories: 688.71kcal | Carbohydrates: 104.91g | Protein: 6.11g | Fat: 27.06g | Saturated Fat: 6.8g | Trans Fat: 0.17g | Sodium: 315.68mg | Potassium: 115.91mg | Fiber: 1.24g | Sugar: 72.36g | Vitamin A: 1668.06IU | Vitamin C: 3.73mg | Calcium: 83.48mg | Iron: 0.67mg