Vegan Birthday Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups super-fine almond flour
02 -
1 1/2 cups sweet white rice flour
03 -
3/4 cup potato starch
04 -
1 tbsp baking powder
05 -
1 tsp kosher salt
→ Wet Ingredients
06 -
1 cup agave nectar
07 -
1 cup full-fat canned coconut milk
08 -
1/4 cup unsweetened almond milk
09 -
2 tbsp vanilla extract
→ Add-ins and Toppings
10 -
1/2 cup vegan sprinkles (plus more for decorating)
11 -
1 batch vegan vanilla buttercream
# Instructions:
01 -
Preheat the oven to 350°F and line two 9-inch cake pans with silicone mats.
02 -
In a large bowl, sift together the almond flour, white rice flour, potato starch, baking powder, and salt.
03 -
In a separate bowl, whisk together the agave nectar, coconut milk, almond milk, and vanilla extract.
04 -
Add the wet ingredients to the dry ingredients and mix well. Stir in the sprinkles.
05 -
Divide the batter evenly between the prepared cake pans.
06 -
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before removing from the pans.
07 -
Gently flip the cakes out onto a cake stand. Spread one cup of frosting onto the bottom layer, then sprinkle with a dash of sprinkles.
08 -
Place the second cake on top, frost the top and sides completely, and decorate with additional sprinkles as desired.
# Notes:
01 -
To avoid a lumpy batter and get a light, fluffy crumb, be sure to sift your dry ingredients first.
02 -
Ensure the cakes are completely cooled before frosting. Warm cakes will cause the buttercream to melt.
03 -
To coat the sides of the frosted cake in sprinkles, press them on immediately after frosting and use a baking sheet to catch excess.