5 Amazing Vegan Birthday Cake Recipes For Your Kids

5 Amazing Vegan Birthday Cake Recipes For Your Kids

Vegan desserts are becoming increasingly popular, and vegan cakes are no exception. This means that many consumers are switching to vegan cakes, pastries, cupcakes, and biscuits, finding the health benefits delicious and complete.

They include no additional calories, sodium, or artificial flavours because they are 100% natural.

Vegan cakes are available online and in many health and vegetarian stores specializing in specialty foods like these.

A vegan cake is also suitable for you in other ways. Evidence shows that a vegan cake includes more nutritional fiber than a non-vegan cake. Another crucial factor to remember is that these cakes are high in antioxidants.

They're also high in vitamins and minerals like potassium and calcium. Many vegan desserts also contain a significant amount of fiber and protein.

All of this means that your diet will provide you with more nutrients, fewer calories, and more energy. A vegan cake has health benefits that go beyond merely eating better.

Many vegan dessert converts have discovered that they love eating them more frequently and are more willing to eat them regularly.

Because of their popularity, vegan cakes are often just as good as, if not better, regular cakes. It's simple to eat several at once because they're so filling.

They're even easier to add to your diet without guilt because they don't contain preservatives, colours, or sweeteners. As you can see, you can eat as much cake as you want and remain healthy and satisfied!

Now, I will share 5 amazing birthday cake recipes you can try on your kid's birthday!

1. Chocolate Vegan Birthday Cake

This luscious Chocolate Cake recipe is not only delicious but also vegan and sugar-free (with an unrefined sugar option also available). It's ideal for celebrations such as birthdays, parties, and holidays!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 10

Ingredients For The Cake

• Whole wheat flour: 2 cups
• Baking powder: 1 teaspoon
• Baking soda: 1 teaspoon
• Sea salt: ½ teaspoon
• Unsweetened cocoa powder: ½ cup
• Date paste: 1 cup
• Applesauce: ¾ cup
• Plant milk: 1¼ cup
• Vanilla: 2 teaspoons
• Apple cider vinegar: 1 tablespoon

Ingredients For The Frosting

• Cooked peeled sweet potato: 1 cup
• Almond butter: ½ cup
• Pitted Dates: ¾ cup
• Plant milk: ¼ cup
• Cocoa powder: ½ cup
• Sea salt: ¼ teaspoon
• Vanilla: 1 tablespoon

Method

1. Preheat the oven to 350°F and prepare the date paste.
2. Date paste is made by blending 1 cup of pitted dates with ¾ cup water in a blender or food processor until smooth. Please see the notes in the article above for more information. Once done, set aside the date paste, which will be added to the wet components soon.
3. Flour baking powder, soda, salt, and cocoa powder in a large mixing bowl. If you're not using date paste, here is the time to add the dried sugar.
4.  In a medium-sized mixing bowl, whisk together all wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste (if used).
5. Next, combine the wet and dry ingredients in a large mixing bowl and whisk well to combine.
6. Bake the cake batter for 30-35 minutes at 350°F in a silicone baking pan (or line a conventional pan with parchment paper to prevent sticking). Two 8″ round cake pans can be made using this recipe.
7. Because oven temperatures vary, remove the cake from the oven at about the 25-minute mark and check for doneness.
8. To do so, insert a toothpick into the highest center point. The cake is made when a toothpick inserted in the center comes out clean; if not, return it to the oven for another 5-10 minutes.
9. When the cake or cupcakes are done, remove them from the oven and lay them aside to cool.
10. The heart cupcake pans are also fantastic if you like cupcakes.

Frosting

1. Take the easy route and rapidly boil sweet potatoes by poking a few holes in them with a knife, putting them in a damp paper towel, and throwing them in the microwave for 5-6 minutes, depending on their size.
2. In a blender or food processor, combine all the frosting ingredients, including the cooked sweet potato, and blend until smooth.
3. Once the cake or cupcakes have cooled completely, ice them and serve!

2. Vanilla Vegan Birthday Cake

It's light and fluffy, with a soft, moist crumb and strong vanilla flavour. This cake will delight you, whether you dress it up with some beautiful buttercream work or keep it simple with a sprinkle of chocolate ganache.

This recipe is everything a vanilla cake should be, plus more! It's made even better by the fact that it's vegan.

Vegan cakes are made differently from their egg and dairy cousins, but the results are just as delicious!

Prep time: 15 minutes | Baking time: 38 minutes | Total time: 53 minutes | Servings: 2- 6″ cakes

Ingredients for one 8-inch cake or two 6-inch cakes

• Apple cider vinegar: 2 teaspoon
• Plant milk: 1 cup + 2 tablespoons
• All-purpose flour: ½ cups + 1 tablespoon
• Granulated sugar: ¾ cups + 1 tablespoon
• Baking powder: ½ teaspoon
• Baking soda: ½ teaspoon
• Salt: ¾ teaspoon
• Oil: ¼ cup + 2 tablespoons
• Vanilla extract: ½ tablespoon

Method

1. Preheat the oven to 350°F. Spray the baking pan with oil and then cover the bottom of the pan with a parchment paper circle.
2. In a mixing bowl, combine the plant milk and vinegar and set aside to clabber for 5-10 minutes.
3. Whisk the flour, sugar, baking powder, baking soda, and salt in a second mixing bowl until foamy.
4. Combine the oil and vanilla extract with the clabbered milk in a mixing bowl. Whisk in the wet ingredients until the batter is smooth.
5. Pour the batter into the pan that has been prepared (or divide it in half if baking 2 cakes). Bake for 36-38 minutes for the 8″ cakes and 31-33 minutes for the 6″ cakes.
6. When the edges of the cakes are golden and have been pushed away from the pan's sides, and a tester comes out clean or with one or two crumbs, the cakes are made.
7. Remove from the oven and set aside for 10 minutes to cool. Then, using a wire cooling rack, carefully turn the pan over to catch the cake. Remove the pan from the oven, then peel the parchment paper away. Return the cake to the right side and cool completely on a cooling rack.
8. Wrap the cooled cakes in plastic wrap and place them on a board. Place in the refrigerator or freeze in freezer-safe ziplock bags until ready to decorate.

3. Funfetti Vegan Birthday Cake

Every occasion calls for a special Vegan Funfetti Cake, and it's only suitable to make one! This is one of the best eggless and dairy-free layer cakes you'll ever make, with three layers of sprinkle-filled vanilla cake topped with vegan buttercream.

Prep time: 2 hours | Cook time: 35 minutes | Total time: 2 hours 35 minutes | Servings: 18

Ingredients For The Funfetti Cake

• Almond milk per cake layer: ¼ cup
• Sugar per cake layer: 2 cups
• Oil: 9 tablespoon
• Vanilla bean paste: 3 teaspoons
• Pastry flour per cake layer: ¼ cup
• Baking powder per cake layer: ½ teaspoon
• Rainbow sprinkles: ¼ cup per cake layer: ¾ cup

Ingredients For The Vanilla Buttercream Frosting

• Cold vegan butter: 2 cups
• Cold vegan shortening: 1 cup
• Powdered sugar: 3-4 cups
• Vanilla bean paste/extract: 3 teaspoons

Method For Baking The Cake

1. Preheat the oven to 350°F. Then, to prevent the cake from sticking, line each 9-inch pan with parchment paper on the bottom and gently grease the sides.
2. Make the funfetti cake batter next. Combine the wet ingredients in a large mixing bowl: almond milk, sugar, oil, and vanilla. To combine the ingredients, whisk them together. Then, sift in the pastry flour, baking powder, baking soda, and salt with a flour sifter. Whisk everything together until you have a nice cake batter.
3. When the oven is warmed, carefully add the rainbow sprinkles and stir them into the batter with a spatula. Overmixing will cause the colours to spread throughout the batter.
4. Pour the cake batter into each pan and bake at 350 degrees for 30-35 minutes, or until the tops are browned but the insides are still soft and fluffy. Insert a toothpick into the center of the cake to ensure no uncooked batter is left.
5. Remove the cakes from the oven and run a knife around the outside to ensure they aren't sticking to the pan.
6. Allow cooling in the pan for 5 minutes. Remove the cake from the oven and place it on a wire rack to cool completely before icing.
7. You can leave the cake to cool at room temperature or cover it in plastic wrap and chill it for 1 to 48 hours. I suggest wrapping the cake with plastic wrap.

Method For Making The Vegan Buttercream Frosting

1. Make the vegan icing after the cakes have cooled.
2. Cream the cold vegan butter, cold shortening, and vanilla in a large mixing bowl using a high-power electric mixer. After the butter has been creamed, reduce the speed to low and gradually add the powdered sugar, 12 cups at a time.
3. To avoid huge clumps in the frosting, sift the powdered sugar before adding it. To make a sweeter frosting. Cover it and place it in the fridge for 15-20 minutes to harden up the icing.

Method For The Frosting Layer Cake

1. First, line a cake turntable with parchment paper and place the first vegan cake on top. Use a cake spatula to spread about ⅓-½ cup vegan frosting on top evenly. It's okay if some of the frosting drips down the sides of the cake. Then, on top of that, place the next layer of cake.
2. Repeat until all three layers of cake have been piled and frosted. After that, apply a crumb coat of frosting.
3. Apply a light coating of frosting to the sides of the cake, making sure to use it to fill in the gaps between the layers.
4. Then, smooth it out with a cake scraper. It's okay if this layer isn't perfect because its job is to protect the rest of the layer.
5. Return the cake to the fridge after finishing the crumb coat and allowing it to sit for at least 30 minutes before applying the final layer of frosting. At this point, I like to put the remaining frosting in the fridge to stiffen up.
6. Remove the layer cake and icing from the fridge after 30 minutes. Set aside a quarter cup of frosting to colour and pipe as a top border.
7. Then, frost the cake with the remaining icing. Even the icing on the sides and top of the cake with a scraper.
8. Take a handful of sprinkles and press them onto the sides of the cake once it has been frosted. Sprinkles can also be sprinkled on top. However, this is optional.
9. Finally, combine the ¼ cup of frosting left aside with your preferred food colouring in a small bowl.
10. Fill a piping bag halfway with the frosting and pipe a multicoloured border around the top of the cake.
11. Return the cake to the refrigerator to harden up before serving. Enjoy by slicing into even slices.

4. Coconut Vegan Birthday Cake

This vegan coconut cake is the greatest I've ever had! This coconut cake is rich and fluffy, full of fresh coconut and vanilla, and topped with a dairy-free coconut cream cheese frosting that sets it different from the others!

Prep time: 15 minutes | Cook time: 27 minutes | Total time: 42 minutes | Servings: 16

Ingredients For The Cake

• Cake flour-powder: ¼ cup
• Granulated sugar or coconut sugar: ¼ cup
• Baking powder: 1 tablespoon
• Baking soda: ½ teaspoon
• Coconut cream: ½ cup
• Unsweetened applesauce, room temperature: ¾ cup
• Vanilla extract: 2 teaspoons
• Coconut extract: 1 teaspoon
• Coconut shreds, unsweetened: 1 cup

Ingredients For The Vegan Coconut Cream Cheese Frosting

• Vegan butter: 1 cup
• Vegan cream cheese: 1 cup
• Powdered sugar: 4 cups
• Coconut cream: 2 tablespoons
• Toasted coconut: 1 cup

Method

1. Preheat the oven to 350 degrees Fahrenheit and lightly grease three 6′′ or 8′′ cake pans with olive or coconut oil.
2. Melt the vegan butter or coconut oil in a small bowl and set aside to cool for 10 minutes. Remove from the equation.
3. Combine flour, sugar, baking powder, and baking soda in a large mixing basin.
4. Remove from the equation. Combine coconut cream, vegan butter or coconut oil, applesauce, vanilla, and coconut extract in a medium mixing bowl. Mix until everything is well blended.
5. Toss in the coconut flakes and mix well.
6. Pour the wet ingredients into the dry ingredients and whisk until no more clumps of batter remain.
7. Add a tablespoon or two different coconut creams if your cake batter appears to be a touch dry.
8. Pour the batter into the cake pans in an equal layer.

Method For The Vegan Coconut Cream Cheese Frosting

1. Bake for 22-24 minutes (for 6′′) or 27-30 minutes (for 8′′), or until a toothpick inserted in the center comes out clean.
2. Allow 10 minutes for the cakes to cool in the pan before transferring to a cooling rack to cool completely before icing.
3. Mix vegan butter and cream cheese for 2-3 minutes when frosting the cakes in a large mixing bowl or stand mixer.
4. One cup powdered sugar at a time, continue to beat until the mixture is a thick buttercream.
5. Continue to beat in the vanilla and 2-4 tablespoons of coconut cream or milk until the desired texture is achieved.
6. ⅛ cups coconut flakes should be added between each layer. Finish by frosting the rest of the cake and adding a cherry on top.

5. Red Velvet Vegan Birthday Cake

The ideal vegan cake recipe is this delicious red velvet cake with dairy-free cream cheese icing!

Vegan or not, this red velvet cake will be your favorite because of the right combination of chocolate and sweetness with a faint tang.

It's a lovely holiday cake for Thanksgiving and Christmas. Still, it's not just for those occasions: make this veganized vegetarian red velvet cake for Valentine's Day, a birthday, graduation, engagement party, weddings, and more!

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 20

Ingredients

• Unsweetened dairy-free milk, room temperature: 300 grams
• Apple cider vinegar: 1 tablespoon
• All-purpose flour: 375 grams
• Sugar or coconut sugar: 250 grams
• Cocoa powder: 2 tablespoons
• Baking powder: ½ teaspoon
• Baking soda: 1 teaspoon
• Sea salt: ¼ teaspoon
• Vegan butter, room temperature: 113 grams
• Unsweetened applesauce, room temperature: 250 grams
• Vanilla extract: 1 teaspoon
• Vegan red food colour: 2 tablespoons

Vegan Cream Cheese Frosting

• Vegan cream cheese softened: 1 cup
• Vegan butter softened: 1 cup
• Powdered sugar: 3 cups
• Vanilla extract: 1 teaspoon

Method

1. Preheat the oven to 350°F and grease three 6′′ or two 8′′ cake pans with olive or coconut oil. Place parchment paper on a baking sheet and put it aside.
2. Allow 5 minutes for the apple cider vinegar to curdle in unsweetened dairy-free milk.
3. Combine flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing basin. Remove from the equation.
4. Combine flour, cocoa powder, baking powder, baking soda, and sea salt in a large mixing basin. Remove from the equation.
5. It's a lovely holiday cake for Thanksgiving and Christmas. Still, it's not just for those occasions: make this veganized vegetarian red velvet cake for Valentine's Day, a birthday, graduation, engagement party, weddings, and more!
6. Mix on medium speed until everything is well incorporated. In two-by-two increments, add the flour mixture and vegan buttermilk, mixing until the flour is just incorporated into the wet components.
7. Using a spatula, evenly distribute the batter across the cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow 10 minutes for the cakes to cool in the pan before transferring to a cooling rack to cool completely before icing.

Vegan Cream Cheese Frosting

1. When the cakes are frosted, use a knife to level each layer.
2. In a large mixing bowl, combine vegan butter and vegan cream cheese.
3. Beat one cup of powdered sugar until a thick buttercream forms.
4. Continue to beat in the vanilla until the texture is to your liking.
5. The cake should be frosted before serving.

Conclusion

You can try these delicious vegan birthday cake recipes on any occasion hope your kids and family members will love them all very much.

I trust you enjoyed this article about the 5 Amazing Vegan Birthday Cake Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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