VEGAN RAINBOW STRIPED CAKE RECIPE

I’ve been wanting to make a vegan rainbow striped cake recipe for such a long time and last week I finally got the chance as Cherry had a party for her 7th birthday.

The cake was so moist and delicious, and completely VEGAN! I was so surprised when I discovered that you could make cakes that were egg and dairy free!

The great thing about this vegan cake recipe is that you can add any flavour you like, you can keep it plain with vanilla essence or go for something like almond or lemon. I actually made a delicious almond and raspberry cake as a variation of this recipe, without any colouring, for Cherry’s actual birthday when we were in Spain.

I went for lemon flavouring for this cake, I used lemon rind and a lemon oil flavouring for a stronger flavour.

NOTE: The consistency of this cake needs to be runnier than non-vegan cake mix, sometimes I adjust it a little bit with more dairy-free milk / flour but it needs to pour off a spoon quite easily as oppose to a thick drop like non-vegan cake mix.

Cake Ingredients: This makes enough for two layers of cake so depending on how many you want you will need to multiply the recipe accordingly. I made six layers so used three batches of this cake mix.

220g self-raising flour
190g caster sugar
200ml dairy free milk (I used rice)
100ml oil (I use rice bran as I find it doesn’t have a flavour. Rapeseed or sunflower work too)
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
1 tsp lemon or vanilla essence (optional: grated lemon rind)
Food colouring – I used pink, purple, orange and green

Method:

Preheat oven to 170 degrees C.

Add all the dry ingredients to a bowl (flour, sugar, baking powder, bicarbonate of soda).

Add the wet ingredients to a measuring jug (dairy-free milk, oil, lemon essence).

Stir the wet ingredients into the dry ingredients until combined.

Split into two bowls and add a few drops of your chosen food colouring, keep in same bowl if making two layers of the same colour.

Pour half the batch into a spring form cake tin, I lined the bottom of mine with greaseproof paper to stop it from sticking.

Bake for about 10-15 mins or until you can stick a knife in and it comes out clean.

Leave to cool on a rack while you bake the others.

Buttercream Ingredients:

225g dairy-free spread (I used Pure)
225g Trex
Icing Sugar
Lemon Essence
Vegan Cake Sprinkles

Method:

Whisk the dairy-free spread and the Trex together until combined. Start adding icing sugar, I haven’t given a measurement as I think it’s better to try it as you go until you reach your desired sweetness. Add a few drops of lemon essence.

Assembling the cake:

Once the cake has cooled down and you’ve made your buttercream you can start assembling it. I put a dollop of buttercream on the bottom of the plate I was using to help the first sponge layer stick and not slide around. I then added a thin layer of buttercream in-between each layer of sponge. When I got to the top I spooned the rest of the buttercream on top and used a knife to smooth it down the sides.

To finish I added some vegan cake sprinkles to the top and sides.

I hope you enjoy making, and eating, this vegan cake recipe!