Homemade Confetti Birthday Cake

 

I gotta tell you, I LOVED boxed confetti birthday cake as a kid! It was my favorite and I’m sure that the ease of a boxed cake mix made my mom pretty happy too. As a vegan, there are still a lot of boxed cake options to enjoy, but there’s something about homemade cake that’s just so much better. So, I spent quite a bit of time in recent months figuring out an easy and delicious vanilla cake recipe. Luckily for you, I came up with this little winner.

 

 

Now, personally I prefer a denser cake that’s not overly moist. I’ve tried a lot of vegan cakes that just feel drenched in oil. Thanks, but no thanks. However, you could always make this cake more moist by adding 1/4 cup of unsweetened and unflavored apple sauce or vegetable oil if you’d like. Decoration is also up to you and how skilled of a cake decorator you are. Unfortunately, my decorating skills end at icing and sprinkles right now. But, perhaps with a bit more practice I’ll become a cake boss too.

I hope you enjoy this cake on your next special occasion or just for fun. Check out the full recipe below and if you need a visual for this recipe, make sure to click here: RiB Youtube Channel

Also, feel free to leave your comments and feedback down below, I always love to here from you guys. 🙂

Homemade Confetti Birthday Cake
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Forget the boxed kind and try this easy homemade confetti birthday cake. It's perfect for any special occasion or just for fun!
    Servings Prep Time
    6-10 servings 10 min
    Cook Time Passive Time
    20 min 1-2 hrs
    Servings Prep Time
    6-10 servings 10 min
    Cook Time Passive Time
    20 min 1-2 hrs
    Homemade Confetti Birthday Cake
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Forget the boxed kind and try this easy homemade confetti birthday cake. It's perfect for any special occasion or just for fun!
      Servings Prep Time
      6-10 servings 10 min
      Cook Time Passive Time
      20 min 1-2 hrs
      Servings Prep Time
      6-10 servings 10 min
      Cook Time Passive Time
      20 min 1-2 hrs
      Ingredients
      Cake
      Topping
      Servings: servings
      Units:
      Instructions
      1. Preheat your oven to 350°F on convection setting.
      2. Add your aquafaba to a large mixing bowl and beat with a hand mixer until just turned white and frothy. Add your sugar to the foam and mix again for about 1 min.
      3. To your sugar and aquafaba mixture, add in your softened butter, vanilla, salt, soy milk, and nutritional yeast. Beat again for another 1-2 minutes until creamy and well combined.*If extra moisture in your cake is desired, add in 1/4 cup of unsweetened and unflavored apple sauce or vegetable oil to your wet ingredients as well.
      4. In a separate smaller bowl, mix together your flour and baking powder with a fork. Add half of this mix to your wet ingredients and mix until fully combined. Then add in the rest of the flour mixture to your batter and mix for about 1 min or until creamy and fully combined. This recipe will yield a thick batter.
      5. Coat an angel cake bunt pan with butter or oil spray and line with parchment paper along the bottom. You could also add this batter to an 8 or 9 inch round cake pan prepared the same way. Add your batter to your preferred baking pan and bake for 20-25 mins or until a tooth pick, inserted into its center, comes out clean.
      6. Once cake is done baking, run a knife along the edges of your cake and around the center in your bunt pan to help loosen your cake. Allow to cool completely on your counter before turning cake out of your pan.
      7. Once cake has cooled and is removed from the pan, begin making your icing. Combine your powdered sugar and almond milk in a small bowl until it yields a consistency like school glue. You may need to add more milk, a tsp at a time, to reach the proper consistency. Then add your food coloring and combine together until your create an orange colored icing. Pour over the top of your cake and spread icing with the help of a spatula allowing some of the icing to drip over the edge of your cake. Coat top of icing with sprinkles of choice. You can serve immediately or store in your fridge for up to 5 days. When ready to serve cake stored in your fridge, allow it to completely warm at room temperature before serving. ENJOY!
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      By | 2017-05-09T20:48:28+00:00 May 9th, 2017|Baked Goods, Dessert, Recipes|0 Comments

      About the Author:

      Hi, I'm Gloria Lopez, plant based chef, counselor, and happy vegan.