Vegan Funfetti Birthday Cake With Strawberry Buttercream

Rainbow sprinkles and juicy strawberries mix to make the last word birthday cake on this recipe from the Orchids + Candy Tea: Plant-Ahead Recipes with Jamaican Taste & Southern Attraction cookbook. Serve with vanilla ice cream and watch your friends dig in. 

What you want:

For the cake: 
Vegan butter, for greasing pans
1½ cups flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon 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
⅛ teaspoon salt

1 cup vegan rainbow sprinkles, for topping
Sliced or halved strawberries, for topping

What you do:

  1. For the cake, preheat oven to 350 levels. Evenly grease two 9-inch spherical cake pans with vegan butter, then line with parchment paper.
  2. In a big bowl, whisk flour, sugar, baking powder, baking soda, and salt. Put aside. In a small bowl, mix milk and apple cider vinegar and let sit for one minute. 
  3. In a stand mixer fitted with whisk attachment, beat milk and vinegar combination with vegetable oil and vanilla extract till mixed and barely foamy. Flip off mixer and alter attachment to paddle.
  4. With mixer operating on low velocity, add dry components and proceed to combine till nicely included and easy, 3 to 4 minutes. Fold in sprinkles.
  5. Pour batter evenly into ready pans. Place on high rack of oven and bake for 30 to 35 minutes, or till a knife inserted in middle of cake comes out clear. Take away from oven and let cool for at the least half-hour. 
  6. Fastidiously flip truffles the other way up, permitting truffles to slip out, after which place on a cooling rack to chill utterly earlier than frosting. 
  7. For the buttercream frosting, in a stand mixer fitted with paddle attachment, beat butter on excessive velocity till easy and creamy, about 2 minutes. Flip mixer to low and add 2 cups of powdered sugar, strawberry preserves, almond milk, and vanilla extract; proceed mixing till nicely mixed. Add remaining powdered sugar and salt and blend once more for 1 minute earlier than growing velocity to medium-high and mixing till easy. 
  8. Place one cake layer on a plate. Unfold frosting evenly over high. Place second layer on high and frost evenly on high and sides of layer cake. Sprinkle with sprinkles and high with strawberries earlier than serving.
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