ULTIMATE Vegan Party Cake! Soft funfetti cakes with vegan cream cheese frosting, filled with lots of sprinkles and strawberries for pleasure and taste!

If you follow me for some time, you might notice I'm a big fan of the cake. A layer cake that is tall, epic, beautiful, without the right clothes.
Why is this cake so special that you might ask?

# 2- color!
# 3 - VERY FREAKING is delicious and every bite is like a childhood memory that melts on your tongue.

This type of cake requires a number of special equipment items - namely acetate sheets and 6 spring pans.

However, if you just want to make an amazingly delicious Vegan Funfetti Cake, simply bake the cake in a 9 × 13 pan, cut the icing in half, and cover the cake with frosting, cake crumbs, and freeze-dried strawberries. (And rainbow sprinkles, because- YUM!)

For Birthday Crumb Cake

  • ½ cup (100 grams) granulated sugar
  • 1½ tablespoons of pink sugar
  • ¾ cup (90 grams) cake flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of halal salt
  • 2 tablespoons of rainbow sprinkles
  • ¼ cup (40 grams) of grapeseed oil
  • 1 tablespoon of clear vanilla extract

For Birthday Cakes

  • 4 tbsp (55 grams) vegan butter, at room temperature
  • ⅓ cup (60 grams) coconut butter or vegetables
  • 1¼ cup (250 grams) granulated sugar
  • 3 tablespoons (50 grams) pink sugar
  • 3 flax "eggs" or other vegan egg substitutes
  • ½ cup (110 grams) non-milk milk
  • 1 teaspoon white vinegar
  • ⅓ cup (65 grams) of grapeseed oil
  • 2 teaspoons clear vanilla extract
  • 2 cups (245 grams) cake flour
  • 1½ teaspoons of baking powder
  • ¾ teaspoon of halal salt
  • ¼ cup (50 grams) + 2 tablespoons of rainbow sprinkles, divided

For Birthday Cake Frosting

  • 8 tablespoons (115 grams) of vegan butter, at room temperature
  • ¼ cup (50 grams) coconut butter or vegetables
  • 2 ounces (55 grams) vegan cream cheese
  • 1 tablespoon of glucose (optional)
  • 1 tablespoon of corn syrup (optional)
  • 1 tablespoon of clear vanilla extract
  • 1¼ cup (200 grams) powdered sugar
  • ½ teaspoon of halal salt
  • Baking powder tongs
  • 1 teaspoon white vinegar

For Birthday Cake Soak and Assembly

  • ¼ cup (55 grams) non-milk milk
  • 1 teaspoon of clear vanilla extract
  • ⅔ glass of freeze-dried strawberries (1/2 crushed)


  1. Make a Crumb Birthday Cake- Preheat the oven to 300 degrees F. Align the baking sheet with parchment paper or Silpat.
  2. Combine sugar, flour, baking powder, salt and sprinkles in a mixer bowl equipped with a paddle attachment. Mix at low speed until combined well. Add oil and vanilla and stir at low speed until small groups form.
  3. Spread the cluster on the prepared sheet pan. Bake for 20 minutes, mash the group once or twice while baking. Crumbs must be slightly moist to the touch; they will dry out and harden when they are cold. Allow the crumbs to cool completely in the pan before use. Birthday cake crumbs can be stored in an airtight container at room temperature for 1 week, or in a refrigerator or freezer for up to 1 month.
  4. Make a Birthday Cake - Preheat the oven to 350 degrees F. Spray a quarter sheet pan with non-stick spray and align with baking paper, or with Silpat.
  5. In a small bowl, mix non-milk milk with vinegar. Let stand for 5 minutes to make vegan "buttermilk". Then, in a measuring cup, combine vegan buttermilk, grapeseed oil, and vanilla extract.
  6. In a medium bowl, stir in the flour, baking powder, salt, and ¼ cup sprinkles.
  7. Mix vegan butter, shortening, and sugar in a mixer stand bowl equipped with paddle pad and cream together over medium heat for 2 to 3 minutes. Scrape the sides of the bowl, add the "egg" flax, and stir over medium heat for 2 to 3 minutes. Rub the sides of the bowl once more.
  8. At low speed, gradually pour the buttermilk mixture. Increase the mixer speed to medium-high and shake for 4 to 6 minutes, until the mixture is almost doubled and completely homogeneous (don't rush this step!). Then stop the mixer and scrape the sides of the bowl.
  9. At low speed, gradually add the flour mixture and stir until the mixture is combined about 45 to 60 seconds. Rub the sides of the bowl and add the final mixture with a rubber spatula.
  10. Spread the cake mixture in layers evenly on the prepared skillet. Sprinkle 2 tablespoons of the sprinkles of the rainbow evenly over the mixture. Bake the cake for 30 to 35 minutes; when you gently pierce the tip of the cake with your finger, the cake should rise slightly, and the center should no longer shake. Place the pan on a wire rack until it is completely cold. Refrigerated cookies can be stored in the refrigerator, wrapped in plastic wrap, for up to 5 days.
  11. Making Frosting Birthday Cakes - In a small bowl, shake together glucose, corn syrup, and vanilla extract.
  12. Mix vegan butter, shortening and vegan cheese cream in a stand mixer bowl equipped with the paddle attachment and cream together over medium heat for 2 to 3 minutes, until the mixture is smooth and fluffy. Scrape the sides of the bowl.
  13. With the mixer at its lowest speed, flow in the glucose mixture. Increase the mixer to medium-high speed and shake for 2 to 3 minutes, until the mixture is smooth and shiny. Scrape the sides of the bowl.
  14. Add powdered sugar, salt, baking powder, and lemon juice, and mix at low speed just to put it in the mixture. Increase the speed to medium-high and shake for 2 to 3 minutes, until the freezing is really smooth. Use immediate freezing, or store in an airtight container in the refrigerator for up to 1 week. (Bring to room temperature before using it in a recipe.)
  15. Assemble Birthday Layer Cake - Place a piece of parchment or Silpat on the table. Turn the cake over it and remove the parchment or Silpat from the bottom of the cake. Use the cake ring to remove 2 circles from the cake. These are your top 2 layers of cake. The remaining "leftover" cakes will come together to make the bottom layer of the cake.
  16. Layer 1, Bottom: Clean the cake ring and place it in the middle of a baking sheet lined with clean parchment or Silpat. Use 1 acetate strip to coat the inside of the cake ring.
  17. Place the rest of the cake in the ring and use the back of your hand to bring the leftovers together to make a flat layer.
  18. In a small bowl, shake with non-milk milk and vanilla extract to soak the birthday cake. Using a cake brush, brush half of the soak on top of the cake.
  19. Using the back of a spoon, apply one-fifth of the frosting in a layer evenly on top of the cake.
  20. Sprinkle one-third of the crumb birthday cake evenly over the frozen layer. use the back of your hand to gently press it to the frozen layer.
  21. Use the back of a spoon to spread a fifth of the freezing as wide as possible on the crumbs.
  22. Layer 2, The Middle: With your index finger, gently slip the second acetate strip between the cake ring and ¼ inch above the first acetate strip, so you have a clear acetate ring as high as 5 to 6 inches. Arrange one round of cake (which is less perfect than both) above the freeze, brush with the remaining soak, and repeat the process for Layer 1 (one-fifth of the freeze, one-third of the crumb, and one-fifth of the freeze).
  23. Layer 3, The Top: Nestle remaining round cake into the freezing. Cover the top of the cake with the last fifth of freezing. Decorate the ice sheet with the rest of the birthday crumbs.
  24. Transfer the pan to the freezer and freeze for at least 12 hours to arrange the cake and filling. (The cake will be stored in the refrigerator for up to 2 weeks.)
  25. At least 3 hours before you are ready to serve the cake, pull the baking sheet from the freezer and, using your fingers and thumb, remove the cake from the cake ring. Gently remove the acetate and transfer the cake to a cake plate or holder. Let it thaw in the refrigerator for at least 3 hours before slicing and serving. (You can store cookies, wrapped in plastic, in the refrigerator for up to 5 days.)


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