Wellness Wednesdays: Vegan Birthday Cake

Wellness Wednesdays: Vegan Birthday Cake

In honor of my birthday today, I would like to share a recipe for a vegan birthday cake. I was a vegan for 11 years and my dad always make me special vegan cakes for my birthday. One of the trickiest parts about a vegan cake is making sure it is still moist since it doesn’t contain any eggs or milk. Vegan-friendly foods are not always “healthier”, but since they lack animal products they may be lower in fat. However, you should still be on the lookout for sugar content. Follow this fun recipe if you’d like to give it a try.

Ingredients you’ll need:

  • All purpose flour– Sift the flour first to ensure there are no clumps. You can also use gluten free all purpose flour
  • Sugar of choice– White sugar is preferred, but you can also use brown sugar or coconut sugar. The latter two will yield a slightly darker cake. 
  • Baking soda– Leavens the cake, and gives some rise. 
  • Salt– Brings out the sweetness of the cake. 
  • White vinegar– Works with the baking soda to give the cake the fluffy texture and rise. 
  • Vanilla extract– A must for any cake or dessert recipe. 
  • Oil– Any neutral flavored oil can be used. I recommend vegetable oil or canola oil.
  • Water– To mix it all together. For extra flavor, you can use a plant-based milk instead. 
  • Funfetti Sprinkles– Optional, especially if you’d like a vegan confetti cake. Use vegan-friendly sprinkles, but be wary that they are likely to dissipate into the batter or stain it. 
  • Vanilla Frosting– I used a vanilla buttercream (dairy free) but if you have a preferred frosting, you can use that instead. 


Start by preparing your cake. For a layer cake, prepare two 8-inch pans and set aside. In a large mixing bowl, add your dry ingredients and mix well. Add your vinegar, oil, and vanilla extract, followed by your plant-based milk, and mix until well combined. If using sprinkles, fold them through. Divide the cake batter between the two prepared pans. Bake the cakes for 30-35 minutes at 180C/350F. Remove from the oven and let cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely. Once cooled, frost and layer them. 

Written by Victoria Luera, Lone Star Circle of Care Registered Dietitian. Submitted by Ashley Wild