Are you organizing a birthday party? Make this Vegan Funfetti Cake

If you love baking, you’ll love making this vibrant and impressive vegan funfetti cake from Crow Moon Kitchen.

This cake may seem complex to make, but it is actually surprisingly simple. To make it, you start by mixing the dry ingredients. Add a simple combination of flour and baking powder, with a mixture of non-dairy milk, oil and vanilla extract. Once the dough is smooth, you incorporate the colored sprinkles. Then pour the dough into a buttered cake mold. Then bake until golden brown and a toothpick inserted in the center comes out clean. The result is a beautiful and fun cake that is sure to impress your guests.

Read more: 15 Vegan Dessert Ideas

The vegan funfetti cake frosting is just as easy to make. Using vegan butter, powdered sugar and a little vegetable milk, you prepare a creamy and smooth frosting. Next, add food coloring of your choice and cover the cake with colorful handmade flowers. You can choose to be as creative as you want or use this recipe as a guide. The color palette makes this cake a great choice for birthdays, holidays, or any occasion that calls for a little fun and sweetness.

Read more: 15 Vegan Picnic Recipes

Vegan funfetti cake

This recipe has three steps: the cake, the blue icing and the flower icing. You can skip the flowers and still create a cute funfetti cake. However, the challenge of creating your own piped flowers can be just as rewarding as enjoying a delicious cake.

Duration1 hour

Cooking time40 minutes

Preparation time20 minutes

Servings12 large slices

Ingredients

For the cake
  • 3 cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon cooking bowl
  • ½ teaspoon salt
  • 1½ cups vegan butter, room temperature
  • 1Âľ cups Powdered sugar
  • 1ÂĽ cups soft and silky tofu
  • 1½ cups unsweetened vegetable milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon light vanilla can use standard vanilla extract
For the icing
  • 1½ cups vegan butter, room temperature
  • A pinch of salt
  • 5-6 cups Powdered sugar
  • 5 tablespoon coconut cream
  • 1 tablespoon light vanilla
  • Gel food coloring of your choice
Special adaptation of vegan buttercream
  • â…” cups water
  • 4 tablespoon meringue powder
  • 12 cups Powdered sugar
  • 1ÂĽ cups vegetable fat
  • Âľ teaspoon salt
  • ½ teaspoon almond extract
  • ½ teaspoon clear vanilla extract

Instructions

For the cake

  • Preheat oven to 350°F.

  • Spray or oil the inside of the two 9-inch pans. Line the bottom with a cut-out circle of parchment paper. Spray or oil the parchment paper.

  • In a blender, blend the milk, tofu and apple cider vinegar until the tofu is fully incorporated. Put aside. (You can also whisk the tofu into the milk, but you need to make sure there are no lumps of any kind.)

  • Whisk together flour, baking powder, baking soda and salt. Put aside. You can pass the dry ingredients through a sieve or fine-mesh sieve; however, if you whisk well, you can skip this step.

  • Using a hand mixer or stand mixer, beat the butter and sugar until completely incorporated. Scrape the sides as needed to ensure all the butter and sugar have been incorporated.

  • Add the milk and tofu mixture to the sugar and butter, mix well. Add the vanilla.

  • Pour the wet mixture into the dry mixture and stir in the dry mixture until the dough is smooth but not overworked.

  • Fold in the sprinkles until they are evenly distributed.

  • Divide the batter between the two prepared cake pans. Bake for 40 minutes on the middle rack. An inserted toothpick or toothpick should come out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.

  • To remove the cake from the pan, it is always best to run a knife or toothpick around the inside edge of the pan to remove any sticking. It also helps to spray a light coating of oil on the racks so that the cake releases better when transferring to the cake stand or preparing in the freezer.

  • Allow the cake layers to cool completely to room temperature before frosting.

To make the icing

  • In a large bowl, whisk together the room temperature butter and coconut cream. Add the vanilla and a pinch of salt. Stir in powdered sugar 1 cup at a time.

  • At 5 cups, the frosting will be very smooth and easy to work with, but potentially too wet. Add sugar 1/2 cup at a time until you reach your desired consistency. You don’t have to worry about overmixing the frosting.

  • If you’re using coloring, it’s best to use gel food coloring rather than liquid because the gel is stronger and doesn’t add liquid that might offset your consistency. A little bit of gel goes a long way, so just start by dipping a toothpick into the container, rather than pouring it in.

How to frost the cake

  • You can choose to prepare the cake layers the day before, wrap them in Saran Wrap, then freeze them. A frozen cake is much easier to frost because it is less crumbly. If you remove the layers in the morning, frost the cake, then serve at least 4 hours later it will have had time to thaw.

  • The only trick to freezing layers is to wrap them, then place the individual layers on baking sheets to freeze. You want them to freeze flat.

  • For the frosting, place 2 to 3 tablespoons of frosting in the center of your cake stand, then place the first layer with the flat side down. This dollop of frosting helps “stick” the cake to the base.

  • Pour about 3 cups of frosting over the layer and spread it into an even layer, but allow it to hang over the edge about half an inch.

  • Pour frosting about a quarter-inch high and 1 inch wide onto the outermost edge of the layer, but do not spread it.

  • Place the next layer on top of the frosted layer, but turn it over so the flat bottom is the top of the cake. This way you won’t need to cut the cake flat.

  • Use an icing spatula and begin piping and spreading an even layer on the outside of the cake. Try not to dig into the cake to create crumbs, though. This first layer can be quite thin, it’s called the crumb layer, because you’ll be adding a little more.

  • Pour 2 cups of frosting on top of the cake and spread it evenly over the top. Spread it out so that it hangs over the edge about half an inch.

  • Use the remaining frosting to cover the sides of the cake and add more on top if necessary.

  • To achieve a smoother look, pour boiling water into a bowl or drinking glass, then insert your metal icing spatula into the water and use the hot knife to smooth the icing.

Special adaptation of vegan buttercream

  • This buttercream uses meringue powder to add firmness and stability, which is necessary for making flowers. You can make regular buttercream, but it won’t have the defined edges or shape. This frosting recipe can be cut in half or quarters depending on how you will use it.

  • You can use it just for the flowers or you can use the whole recipe to frost the cake and some decorations. The advantage of this recipe over a standard buttercream is that the icing will harden a bit, which is ideal for piped flowers.

  • Mix the water and meringue powder and whisk until a peak forms. Stir in salt and extracts. Stir in 4 cups of sugar then alternate between shortening and sugar.

  • Store the icing in an airtight container as it will harden in contact with air.

  • If you are using this icing for piped flowers, place your flowers on small squares of parchment paper then leave to dry overnight. They won’t become hard, but they will be firm to the touch, making assembling the cake much easier.

Piping can seem intimidating and complex, but if you get yourself a bag of icing, a coupler, a flower nail, and the Wilton #104 tip, you can create a variety of flowers.
You can search for flower piping tutorials online if you want to learn something new.

This recipe has been republished with permission from Crow Moon Kitchen. See the original recipe here.

Read more: 15 Protein-Rich Vegan Lunch Ideas

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