Well, it’s birthday time again and that means it’s time to make another vegan birthday cake. This year I went with a Vanilla Vegan Birthday Cake with “Buttercream” Icing recipe.
My “Healthy” Disclaimer”:
This wouldn’t fall under the “healthy” category and is a special treat I make once a year for birthdays.
I always ask my children what kind of cake they want for their birthday, since it’s a special treat.
Last year, my six year old wanted a chocolate cake with vanilla icing, chocolate chips and sprinkles.
This year, my new five year old requested vanilla cake with vanilla icing and “shinkles”…aka sprinkles.
When I posted my Vegan Chocolate Birthday Cake recipe for my older son’s birthday last year, I included a photo of his first birthday and first birthday cake…because they are always the most special.
But when I started writing this post for my younger son’s birthday, I realized I probably don’t even have a photo of his first birthday and cake to post.
On the same day of his first birthday, I had a miscarriage with my fourth pregnancy…the very same day.
Needless to say, we didn’t get around to even celebrating his birthday or cake until a few days later.
When his birthday rolls around, it’s a happy and sad day at the same time. But I try to focus on the happy part and try to make my little man’s day as special as can be.
Anyway, I used the Vegan Chocolate Birthday Cake recipe and just omitted the cacao and used a new vegan vanilla “buttercream” icing recipe.
Since it was a special occasion, I got the all natural vegetable colored sprinkles to decorate his cake.
They are WONDERFUL to use in homemade cookies or cakes and are made from vegetable colorants instead of traditional toxic food colorings.
The only colors they had were pink, orange, purple, white and periwinkle blue.
And because pink, orange and purple weren’t an option, I had to go with periwinkle blue.
This is ~way~ more sugar than they eat on a normal basis (especially the icing!) and in fact, they ate one piece and didn’t want anymore because “it was too sweet”.
I guess that’s a good thing! That is one reason why I always make small 6 inch birthday cakes.
So here’s the special cake this year for my birthday boy’s 5th birthday!
Tip #1: I used two 6 inch cake pans with this recipe and it was just enough. If you need a bigger cake, you may need to double the cake recipe.
Tip #2: I hardly ever use powdered sugar and I didn’t know this until recently, but some powdered sugars may not be vegan and may contain animal bone char (bones from cows). The brand I use, 365 Organic Powdered Sugar does not contain animal bone char (I emailed Whole Foods to confirm this).
Another reason to make sure you use organic powdered sugar is because it normally contains some cornstarch which is very likely to be made from GMO corn unless it’s labeled organic.
There may also be a possibility that the granulated sugar you use could contain animal bone char as well. Whole Foods sells a “Vegan Cane Sugar” which does not contain animal bone char. I’ve also read that turbinado sugar is another safe choice.
If this is important to you, check out the brand that you are using to see if it does.