Ultimate Vanilla Birthday Cake

I absolutely adore eating birthday cake, however as most pre-made birthday cakes are made with egg, butter and sometimes milk they are definitely NOT suitable for vegans! Therefore my only solution to ensure that I can continue to eat any birthday cake that I choose, is to make the birthday cake for everyone I know (plus you then get the brownie points of being a good friend). 

This cake is not only perfect for a birthday but for any occasion as it is light and fluffy without being dry, as you're using yogurt as a replacement. You could top this cake with vanilla frosting (as pictured above), chocolate frosting, whipped cream and strawberries, royal icing or whatever else you desire! As always my recipes are base recipes and are to be adapted and adjusted to your personal preference! 

[ Yields one large cake ]

What You Need ;

2 tsp vanilla extract

1 tsp bicarb of soda

1 1/2 tsp baking powder 

2 tsp cider vinegar

150g vegan butter

300g caster sugar

350g plain flour

500g vanilla soya yogurt

(if using plain yogurt, add extra tsp of vanilla)

Preheat the oven to 170 degrees celsius

Beat together the sugar, butter (once melted and cooled) and vanilla extract with an electric whisk until combined

Mix the cider vinegar and yogurt together before adding to the bowl

Add the flour, bicarb and baking powder to the bowl and mix until well combined

Grease two 20cm cake tins with grease-proof paper and distribute the mixture evenly between them

Bake in the oven for around 20 minutes or until they are golden brown and a metal skewer comes out clean when removed from the middle 

Once removed from the oven, leave to cool slightly in the tins before transferring to a wire rack and leaving to cool completely

Once cool, sandwich together with frosting, jam, peanut butter, chocolate spread or whatever else you fancy,  before topping with icing or vanilla frosting and serve! 

You can leave your cake plain and simple with vanilla frosting like pictured at the very top of this post, using the following frosting recipe ; 

Combine 200g of vegan butter, 650g of icing sugar (pre-sieved) and 1/2 tsp of vanilla extract and beat with an electric mixture until smooth

Cover the entirety of the top of the cake and store in the fridge. You can also buy great vegan frosting in the store - Betty Crocker vanilla or chocolate is my fave, and this works well for both inside or on top of the cake! I also love topping cakes with soy whip - especially with strawberries!!