As it’s coming up to Mothers Day, I wanted to make a fun cake for my Mum!
Her favourite animal is a flamingo so I’ve created this 3 tier funfetti cake with chocolate and vanilla buttercream topped with vegan sprinkles.
Preparation- 2 hours
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
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 melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Fold in the sprinkles.
Step 7- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 8- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- 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 and vanilla extract.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Stack the cakes and crumb coat using some of the buttercreams.
Step 3- Split the remaining buttercream into four bowls.
Step 4- Add a teaspoon of cocoa powder into one bowl and mix. Half a teaspoon of cocoa powder into the second bowl and mix.
Step 5- – Coat the bottom third of the cake with the darker brown buttercream. The middle part of the cake with the lighter brown buttercream and then the top part with the white buttercream. Leaving some for the pink buttercream and flamingo decoration.
Step 6- Using a cake scraper or pallet knife scrape around the cake to create an ombre effect.
Step 7- Take out a small amount of the buttercream for the legs, eye and beak and colour black.
Step 8- With the rest of the buttercream. separate and colour some with pink food colouring and leave some white. Fill the piping bag with an open star tip nozzle (Wilton 2D) with the pink and white buttercream. This will give a pink two-tone effect.
Step 9- Pipe the decorations around the top of the cake and the flamingo body.
Step 10- Put a small amount of pink buttercream in a piping bag with a small round tip nozzle and pipe the flamingo’s neck.
Step 11- Put the black buttercream in a piping bag with a small round tip nozzle and pipe the legs, eye and the beak.
Decorate the cake with vegan sprinkles and edible gold (optional).
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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