Vegan Yellow Cake with Chocolate Frosting
This vegan yellow cake with chocolate frosting is perfect for any occasion! It's a family-friendly and kid-friendly vegan cake that everyone will want a slice of!
Ingredients
Vegan Yellow Cake
- 1 ½ cup unsweetened almond or oat milk
- ½ cup melted vegan butter
- 1 ¼ cup sugar or ½ to ⅔ cup purecane sugar-free substitute
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 3 teaspoon vanilla extract
- 2 ⅔ cup regular or gluten-free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- vegan sprinkles from fancy sprinkles
Vegan Chocolate Buttercream Frosting
- 3 cup powdered sugar
- 4 tablespoon softened vegan butter
- 4 tablespoon unsweetened almond or oat milk
- 4 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- note: if making a two layer cake you may need to double this
Instructions
Vegan Yellow Cake with Chocolate Frosting
- Preheat oven to 375
- In a large mixing bowl, use a fork or whisk to mix the almond milk, melted vegan butter, sugar, baking powder, baking soda, and vanilla extract together. Mix in the flour until well combined, be careful not to over mix. Note: If you're making a two layer cake, you will need to double the cake batter ingredients to make double the amount.
Loaf or Single-Layer Cake Baking Instructions
- Pour the batter into a greased metal loaf pan or round metal cake pan. For the loaf- bake for 45-50 minutes or until golden on top. For the single layer round, you will only need to bake for about 30 minutes. Test the center with a toothpick to make sure it comes out clean. Be careful not to over-bake.
- Depending on how hot your oven is, your cake may brown more quickly on the top. Check the cake when it’s baked halfway. If it is browning more quickly, simply place a layer of parchment paper or foil over the top and continue to bake until completely risen.
Two-Layer Round Cake Baking Instructions
- For a two layer yellow cake, prepare two round 8-10 inch round cake pans with non stick spray and pour half the batter into each pan. Bake for about 20 minutes until golden on top.
Vegan Chocolate Buttercream Frosting
- In a large bowl, use an electric hand mixer to mix the powdered sugar, softened vegan butter, almond milk, cocoa powder, and vanilla. Add a splash more almond milk for a thinner icing consistency. Add more cocoa powder for a more intense chocolate flavor.
- For a 2 layer cake, you will need to double the icing. For the loaf cake, you might only use half of the icing - it stores well in the freezer for up to 30 days!
- Allow the cake to cool and spread the frosting over the cake to serve. For a two layer cake, spread about ¼ of the icing over one of the cake rounds, place the other cake round on top and then frost the entire stack with the remaining icing. Option to top with rainbow sprinkles!
Nutrition
Serving: 1
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