Ingredients
Cake Ingredients
- 480ml dairy-free milk
- 2 teaspoons apple cider vinegar
- 420g self-raising flour
- 200g caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 120g vegetable oil or melted coconut oil
- 40g vegan sprinkles
Buttercream Ingredients
- 140g dairy-free butter
- 400g icing sugar
- 1 teaspoon vanilla paste
- Pink food gel (optional)
- Vegan sprinkles for decoration
Instructions
- Prepare Vegan Buttermilk: In a bowl, whisk together the dairy-free milk and apple cider vinegar until fully combined. Set aside for 10 minutes to curdle, creating a vegan ‘buttermilk’ substitute.
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and line a 9×13 inch deep rectangular cake pan with grease-proof paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well to combine thoroughly.
- Combine Wet Ingredients: Add the oil into the prepared vegan buttermilk and whisk together until smooth.
- Mix Batter: Pour the wet ingredients into the dry ingredient bowl and mix until just combined.
- Fold in Sprinkles: Gently fold in the vegan sprinkles carefully to avoid bleeding their colors.
- Transfer to Pan: Pour the batter into the lined cake pan and tap the pan gently on the work surface to remove any air bubbles for an even crumb.
- Bake: Place the pan in the center of the preheated oven and bake for 28-30 minutes or until the top is golden brown, a skewer inserted comes out clean, and the cake springs back when lightly touched.
- Cool Cake: Remove the cake from the oven and place it on a cooling rack. Allow it to cool completely before frosting.
- Store if Needed: Once fully cooled, you can store the cake in a sealed container to keep it fresh before applying frosting.
- Make Buttercream: In a bowl or stand mixer, beat the dairy-free butter on high speed until light and fluffy. Gradually add the icing sugar and vanilla paste, mixing well after each addition.
- Add Color (Optional): Add a drop of pink food gel to the buttercream for a subtle pink hue and mix until evenly colored.
- Frost Cake: Spread the buttercream evenly over the cooled cake using a spatula or spoon, creating a swirly decorative effect.
- Decorate: Scatter additional vegan sprinkles generously over the frosted cake for a festive finish.
- Serve: Cut the cake into squares and serve fresh.
- Storage: Store any leftover cake in a sealed container in the refrigerator to maintain freshness.
Notes
- Use dairy-free milk such as almond, soy, or oat milk for the vegan buttermilk substitution.
- Be careful not to overmix the sprinkles into the batter to prevent color bleeding.
- The cake should be fully cooled before frosting to avoid melting the buttercream.
- If you don’t have pink food gel, you can omit or substitute with another food coloring of choice.
- Store leftover cake in the refrigerator in an airtight container for up to 3-4 days.
- Ensure all ingredients, especially sprinkles, are vegan to maintain dietary consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
