Comments on: Vegan Birthday Cake

By: Rachel Lessenden

Rachel Lessenden — Mon, 24 Jul 2023 17:43:22 +0000

In reply to Jara Knowles. Love that! You can store the cake at room temperature in an airtight container. Hope she loves it!

By: Jara Knowles

Jara Knowles — Sat, 22 Jul 2023 11:53:33 +0000

Hi! I can’t wait to make this! My 2 year old & I are planning to make it for my Mom’s birthday tomorrow. Can we make the cake today & ice it tomorrow? How would you store the cake overnight – sealed on the counter, or in the fridge? Thanks!

By: Rachel Lessenden

Rachel Lessenden — Mon, 06 Mar 2023 18:57:19 +0000

In reply to Paul. This recipe hasn't been tested with any alternatives so we can't guarantee results, however, an all-purpose gluten-free flour would be your best bet. Unfortunately when it comes to baking, the sugar/flour ratio is very important, so we don't recommend reducing or swapping the sugar. Let us know how it turns out if you try a gluten-free flour!

By: Paul

Paul — Mon, 06 Mar 2023 09:58:46 +0000

Recipe looks amazing but do you have any thoughts on how I could reduce the carb/sugar levels with this recipe for a keto vegan? Could any flour or sugar alternatives be used ?

By: World of Vegan

World of Vegan — Wed, 08 Feb 2023 19:18:06 +0000

In reply to EM.

Hi! Great questions 🙂 I used flowers I had on hand, but we didn’t eat them. We took them off upon serving. But you can definitely use edible flowers, that would be even more fun! You can really decorate this however you’d like. For the flour, scoop the flour into the measuring cup and then level it with your finger or a knife, and that should be golden! The batter for these is on the liquidy side, definitely pourable. Happy baking! – Michelle

By: Rachel Lessenden

Rachel Lessenden — Mon, 09 Jan 2023 19:16:05 +0000

In reply to Josh. Hi Josh, glad the cake turned out well for you! The rising has more to do with the baking soda and baking powder you used, but rising 1 inch seems to be on track with how much the average cake rises. If you prefer the cake to be more flat on top you can shave off the dome before decorating :)

By: EM

EM — Thu, 05 Jan 2023 18:11:51 +0000

Hello,

Thank you for sharing your recipe. Such a beautiful looking cake. I just wanted to ask if the flowers you topped on the cake are edible or non toxic and if so what kind are they? So pretty. Also, how do you measure/scoop your flour for the cake batter to ensure accuracy? Is the batter supposed to be thick or thin because 2 cups of milk to cups of flour seems like a high ration of liquid. Thank you! Such a pretty cake.

By: Josh

Josh — Fri, 30 Dec 2022 02:54:21 +0000

Hi! After creaming the sugar and “butter” I added the soy milk/apple cider vinegar mixture, and it all curdled up like cottage cheese with some liquid. It was a bit shocking, but I ended up moving forward and added the flour. Cakes came
Out fine but rise too much (maybe 1 inch each). Can’t imagine what it would have been like if I used 3 pans! Has this ever happened to you? I’m
Wondering if it’s the butter I used or the soy milk (whole foods unsweetened). Either way. Thanks for the recipe.

By: World of Vegan

World of Vegan — Mon, 14 Mar 2022 19:37:00 +0000

In reply to Ines. I believe it's technically 236.59 mL but 250 is typically used as the round number :)

By: Ines

Ines — Sun, 13 Mar 2022 16:00:36 +0000

Hi,
Is a cup 250 ml? Thanks a lot

By: Joyce

Joyce — Mon, 30 Aug 2021 03:19:38 +0000

This came out so well, it will be my go-to vegan cake recipe going forward! I made it three layers which was fun, but I’ll experiment with two layers next time.

By: World of Vegan

World of Vegan — Sat, 10 Jul 2021 03:12:43 +0000

In reply to Nicole Kellum. That should work just fine! If you give it a try, please do report back and let us know how it went!