My sister wanted a funfetti birthday cake for her 22nd and so I had to deliver! 🤗
This is a vanilla cake, filled and topped with strawberries + vanilla Oreos + vanilla icing! Completely vegan and incredible. Also the toppings allowed for a little bit of an artistic license on my part…which just boosted the rating I think. 🎖
Of course, this is going to be a major sugar rush with the added sprinkles and Oreos – But it’s ok, special days call for EXTRA everything! 👑
Considering the flavours and presentation of the cake got me thinking… 💭
Remember those sickly plain vanilla cakes you could buy for nothing from a grocery store? Every childhood birthday I can remember was always complete with these too-sweet cakes topped with flavourless icing and plastic balloons. 🎈
Even as a child, and by no means a picky eater, I could not understand the hype but just went along with it. 🤷♀️
But enough with the shade, I just want to speak to the complacency that we can all feel towards the way we eat.
Believing that ‘this is the way we have always done it’ and finding validity from that removes any kind of openness to ‘other possibilities’ from the conversation.
The way these products are created is so heavily coveted by the manufacturers. Every day, consumers are purchasing from corporations that are constantly working to ‘optimize’ production to make even money on commoditizing LIVE BEINGS (animals and workers) and LAND. 🔪
So, I implore you – while we are in a pandemic CAUSED by the consumption of animals – to vote with care in your buying decisions…and just stop purchasing that white birthday cake from the grocery store!
I’ll even make you a vegan cake so that part of your bday can be a little bit kinder and even more delicious!!!!
❗️VEGAN FACT❗️: Plain vanilla store-bought cakes leave a waxy coating in your mouth 🕯 because a primary ingredient in the icing is American Buttercream. This product is just shortening (an animal’s body fat that is a solid at room temperature) and powdered sugar blended together. The shelf life is ridiculously long and the product is extremely cheap – no need for refrigerating here! 🤮
Recipe for Cake:
- 2 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola oil, *or melted coconut oil
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1/2 cup rainbow sprinkles
- 1 Recipe Vegan Vanilla Frosting
- more sprinkles, for topping (1/4 cup)
- Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
- In a large mixing bowl, whisk the flour, cornstarch, baking powder, salt and sugar together until well combined.
- To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won’t be as soft. Fold in 1/2 cup sprinkles.
- Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
- Prepare a batch of Vegan Vanilla Frosting. Once the cakes have cooled, frost as desired and top with more sprinkles. Serve and enjoy!
Recipe for Icing:
- 1 cup earth balance vegan butter, softened to room temperature
- 3 cups powdered sugar
- 2-3 tablespoons unsweetened non-dairy milk
- 1 teaspoon pure vanilla extract
- Beat the vegan butter with an electric mixer until creamy.
- Gradually add the powdered sugar, about 1/2 cup at a time, until all the powdered sugar is mixed in.
- With the mixer on low-medium speed, add the non-dairy milk, 1 tablespoon at a time. Add the vanilla as well, and increase the speed to high. Beat for about 30 seconds, until light and fluffy.
- If the frosting seems too thick, you can add more non-dairy milk, 1 tablespoon at a time. If the frosting is too thin and runny, simply add more powdered sugar, 1/2 cup at a time until the desired consistency is reached.
- Use it to frost Funfetti Cupcakes, Chocolate Cake (or cupcakes) or Vegan Vanilla Cake.
- You can store the frosting in the refrigerator for 1-2 weeks. It will firm up when it’s cold, so let it soften at room temperature a bit before frosting a cake or cupcakes with it.