Category Archives: Vegan

Vegan Almond Birthday Cake

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I received my first vegan cake order, for a very special event…A WEDDING! I tested out several different vegan cake recipes, and found that this one was my favorite. It’s straight forward, doesn’t include any scary ingredients, and most importantly, it tastes great!

Vegan Almond Cake Batter:

  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon distilled white vinegar
  • 1 cup almond milk

Vegan Almond Buttercream:

  • 3/4 cup vegetable shortening
  • 1/4 cup margerine
  • 4 cups powdered sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 Tablespoons almond milk, room temperature

Preheat oven to 350°F. Prepare three 6-inch cake pans by lining them with parchment paper and greasing the bottom and sides of the pan.

Whisk together flour, sugar, baking soda, and salt. Add vegetable oil, almond milk, and extracts; whisk until no lumps are left, and batter is smooth. Stir in the vinegar, and  pour 1/3 of the batter into each pan. Bake about 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. Let these cool for ten to fifteen minutes in the pan, then invert to remove from pan, and cool on a wire rack.

While the cakes cool, prepare the frosting. Beat the shortening and margarine together until well combined and fluffy. Add the powdered sugar in three installments, mixing between additions to ensure powdered sugar is fully incorporated. Mix in the extract and almond milk, and beat for another 5 to 7 minutes until fluffy. If desired, color with gel food coloring. I colored mine purple 🙂

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To assembly the cake, frost the top of each layer with 1/5 of the frosting, and stack layers on top of each other. Apply a thin crumb coat of frosting, and place the cake in the fridge for about 10 minutes. Once the frosting has firmed up, cover the cake with the remaining frosting. I used a large closed star tip to pipe a boarder around the top edge of the cake, and covered the top with sprinkles.

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