I had my cake…

18 Mar

…and I ate it too!

Wow sometimes I amaze myself… I’m queen cliche!

March is a fun month! It’s filled with spring break from college and tons of birthdays!!!  We’re celebrating my Nana’s birthday (March 6), my mom’s birthday (March 27), my dad’s birthday (March 21), my sister’s birthday (March 14) and mine (March 18)!  Yay!!  Since we were going to Olive Garden and I assumed I’d be disappointed, I made a vegan birthday cake that everyone would love!  And I say assumed because I found an amazing dish that I have never tried before and was extremely satisfied (Capellini Pomodoro!).

For the cake I followed the Red Velvet Cake recipe from The Vegan Table.

Velvet Birthday Cake

Serves 10-12

3 1/2 cups all-purpose flour

1 1/2 cups vegan sugar (fell far off that no-sugar wagon… I’ll get back on… soon)

2 tsp. baking soda

1/2 tsp. salt

2 tsp. cocoa powder

2 cups unsweetened original almond milk

2/3 cups vegetable oil

3 Tbsp. water

2 Tbsp. white distilled vinegar

2 tsp. vanilla extract

Buttercream Frosting (recipe follows)


Preheat the oven to 350 F and oil two 8-inch round cake pans.

In a large bowl, combine the flour, sugar, baking soda, salt and cocoa powder with a whisk, making sure to mix well.  In a separate medium bowl, combine the almond milk, vegetable oil, water, vinegar, and vanilla.  Make a well in the middle of the dry mixture and slowly pour in the wet ingredients.  With a wooden spoon, mix completely.

Pour the cake batter into the prepared cake pans, being sure to divide evenly.  Place the pans in the preheated oven and bake for 15 minutes, turn the pans, and bake for an additional 18-20 minutes, or until the cake pulls away from the sides and a toothpick inserted into the center comes out clean.

Place the cakes onto cooling racks and let rest for about 10 minutes.  Run a sharp knife around the edges to release the cake.  Invert the cakes onto plates then re-invert onto the cooling racks.  Let them cool completely before frosting.

Buttercream Frosting

Yields enough to cover an 8-inch double layer cake

1/2 + 1/3 cup Earth Balance butter, at room temperature

5 1/2 cups confectioners’ sugar

2 1/2 tsp. vanilla extract

4 Tbsp. unsweetened original almond milk

1/4 – 1/2 tsp. turmeric powder (for a yellow color)


Cream the butter in the bowl of a stand mixture, or in a bowl with hand beaters, until fluffy and light colored.  Add the sugar, slowly, while the still beating, until thickened; add the vanilla.  Slowly, by the tablespoon, add the almond milk.  Depending on your dryness, you may need more or less almond milk, so use your judgement.  Keep the beaters going and add turmeric powder until the frosting becomes a pale yellow.

To Frost the cake:

  • Make sure the cakes are completely cooled; with a sharp bread knife trim the tops of the cakes off, starting at the lowest part, until the tops are flat.
  • Place one cake onto a plate (optional: add small pieces of parchment around the bottom to the plate does not become covered with frosting; I personally like the handmade look of a messy frosting (: ); scoop about 1/3 of the frosting onto the cake and spread over the top.
  • Place the next cake layer on top; scoop the next 1/3 frosting onto the cake and begin smoothing towards the edges gently; continue with the next 1/3 cup frosting making sure to work your way down the sides and fill holes!  Frosting is like caulk!!
  • Decorate with toppings like strawberries, blueberries, colored sprinkles, nuts or edible flower pedals.  ENJOY!

Look what Julie made!! So cute!!!

Spring is here!


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