Vegan, quick & easy.
Recipe in collab with Baking Time Club!
Did someone say cake?!
This is no ordinary cake, it’s a delicious and light coloured, speckled cake with vanilla and almond buttercream, topped off with vegan sprinkles.
The sprinkles I am obsessed with using are from Baking Time Club!
Baking Time Club is my number 1 shop for baking essentials!
It’s is an online store (and Etsy) shop and they sell adorable vegan sprinkles! Yay!
It’s an amazing shop for bakers and foodie lovers alike. They also sell cookie cutters, rolling pins, napkins, candles, cake toppers etc.
Their sprinkles are:
Made from Natural Ingredients and Colourings.
Gluten Free ☺ Vegan ☺ Dairy Free ☺
Twinkle pink are are stunning mix of light/baby pink and gold stars, pearls and strands. Perfect for scattering over cakes and cupcakes to give a pretty and girly decorative touch.
I also included the Frosted Berries sprinkles to this cake. I love the bright reds and dusky purples, they’re super pretty!
In the photos:
This bright, colourful yet elegant cake is perfect for Birthday’s, special occasions etc.
It’s a cake both adults and kids will love!
Preparation- 30 minutes
Baking time- Approximately 28-30 minutes
Ingredients for the cake
-480ml of almond milk (I use unsweetened)
-2 teaspoons of apple cider vinegar
-425g of self-raising flour
-480g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-80g of vegan sprinkles (I use Baking Time Club)
Ingredients for the frosting
-400g of dairy-free butter (I use Tomor)
-650g of icing sugar
-1 teaspoons of vanilla bean paste (or vanilla extract)
-1 teaspoon of almond extract
-Dairy-free-free milk (if needed)
-Vegan sprinkles (Baking time club)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line 5 8inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
Step 4- Add the coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Fold in the sprinkles. Don’t over mix or the colours will bleed into the batter!!
Step 6- Pour equal amounts of batter into the lined cake tins.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar, vanilla and almond extract.
Add in a splash of dairy-free milk if too thick.
Step 2- Stack and fill the cakes with buttercream, then crumb coat the whole cake and pop into the fridge to set.
This will take around an hour.
Step 3- Once the crumb coat is set, apply another coat of buttercream and level until smooth. I use a cake scraper and large pallet knife.
Watch this amazing video on how to perfectly crumb coat a cake.
Step 4- Press sprinkles to the bottom sides of the cake and top of the cake with some high swirls and sprinkle on sprinkles then pop back into the fridge to set.
Serve fresh or store in a sealed container, the buttercream will firm up at room temperature.
Best eaten within a few days of making!
Discover Baking Time Club
Make sure you follow me on my social media
My Instagram- https://www.instagram.com/thelittleblogofvegan/
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3
All of my social media links are in the side bar…come and say Hi 🙂
Share and follow me for more yummy posts to come!