Rainbow sprinkles and juicy strawberries combine to make the ultimate birthday cake in this recipe Orchid + Sweet Tea: A Plant-Forward Recipe with Jamaican Flavor and Southern Charm Serve the cookbook with vanilla ice cream and watch your guests dig in.
do you want:
For the cake:
Vegan butter, for greasing pans
1½ cups flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles
For the Strawberry Buttercream:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted, divided
2 tablespoons strawberry preserves
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
â…› teaspoon salt
1 cup vegan rainbow sprinkles for topping
Slice or halve strawberries, for topping
what do you do:
- For the cake, preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with vegan butter, then line with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. In a small bowl, combine milk and apple cider vinegar and let sit for one minute.
- In a stand mixer fitted with a whisk attachment, beat the milk and vinegar mixture with the vegetable oil and vanilla extract until combined and slightly frothy. Turn off the mixer and change the attachment to the pedal.
- With the mixer running on low speed, add the dry ingredients and mix until well combined and smooth, 3 to 4 minutes. Fold in the sprinkles.
- Pour the batter evenly into the prepared pan. Place on the top rack of the oven and bake for 30 to 35 minutes, or until a knife inserted into the center of the cake comes out clean. Remove from oven and let cool for at least 30 minutes.
- Carefully invert the cakes, allowing the cakes to slide out, and then place on a cooling rack to cool completely before frosting.
- For the buttercream frosting, in a stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Turn the mixer to low and add 2 cups powdered sugar, strawberry preserves, almond milk, and vanilla extract; Continue mixing until well combined. Add the remaining powdered sugar and salt and mix again for 1 minute before increasing the speed to medium-high and mixing until smooth.
- Place one cake layer on a plate. Spread frosting evenly over top. Place the second layer on top and frost the top and sides of the layer cake evenly. Sprinkle with strawberries and top with sprinkles before serving.
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