Vegan Yellow Cake Recipe
This Vegan Yellow Cake Recipe is moist and fluffy without any eggs or dairy, with a rich chocolate frosting and covered in sprinkles. Perfect for any celebration!
Equipment
- 1 7” round springform cake pan // This type of cake pan can easily open up the sides without having to flip the cake upside down to remove it
Ingredients
For the Cake
- 1 cup all purpose flour
- ¾ cup white sugar
- ¼ cup vegan butter softened to room temperature
- ½ cup oat milk
- ½ tsp pink salt
- 1 tsp baking powder
- ½ tsp vanilla extract
- pinch yellow food coloring
For the Buttermilk in the Cake
- 7½ tbsp oat milk at room temperature
- ½ tbsp apple cider vinegar
For the Chocolate Frosting
- 2½ tbsp vegan butter softened to room temperature
- 7 tbsp powdered xylitol sieved
- 1½ tbsp cocoa powder sieved
- ⅜ tbsp oat milk at room temperature
- Pinch pink salt
- ⅛ tsp vanilla extract
For the Topping
- ¼ cup vegan rainbow sprinkles optional // vegan sprinkles brands listed in the post
Instructions
For the Cake
- Preheat the oven to 350 degrees F.
- Make the buttermilk first. To do this, mix the buttermilk ingredients together and set aside for 15 minutes. You will only need 6 tablespoons from this.
- In a large bowl, cream together the sugar and the butter until fluffy.
- Add in the buttermilk, half of it at a time and beat between each addition.
- In a separate bowl, mix together the remaining dry ingredients.
- Add in the flour mixture alternately with the ½ cup oat milk into the butter and sugar mixture until just combined, then stir in vanilla.
- Lightly grease the cake pan with some neutral oil or vegan butter, then pour the cake batter in.
- Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool on a heat-proof surface.
For the Frosting
- Beat the butter for two minutes, until creamy. Add in the rest of the ingredients while beating on low speed, then continue beating for another minute on high speed. Do not over-whip it.
- If the frosting is too thin, add in half a tablespoon more of powdered sugar. If it's too thick, add in a splash of oat milk.
- Set aside when done.
To Assemble
- Once the cake has cooled down (this usually takes 2 hours), remove the cake from the springform pan.
- Frost the top of the cake with the chocolate frosting.
- Sprinkle the sprinkles all over the top of the cake.
- Serve! To store, keep it in an airtight container at room temperature.
Notes
Storage
- Store in an airtight container at room temperature for up to three days.