When I found out, a year ago, that I was intolerant to gluten, dairy and eggs, among other ingredients, I was devo’d!
Legit guys, I cried.
The thought that drove me to actual tears was “Oh my god, I can’t eat cake”.
I allowed myself 10-20 minutes of self-pity then I Googled ‘free-from cake recipes’ and started baking.
My first successful vegan bake was a batch of chocolate brownies and I DEVOURED them!
As soon as I knew I could still satisfy my sweet tooth, I dropped the self-pity and enjoyed the process of making delicious bakes without the nasties I couldn’t have.
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The trickiest cake to master, for me, was a great vegan vanilla cake… a birthday cake type cake.
I am a big fan of a good Victoria sponge; it’s a classic that, when done well, can’t be beaten.
Not being able to replicate that was so infuriating for me! Every vegan vanilla cake I tried was too dense, too dry, too stodgy, or just tasted really odd!
Until now, my friends.
This vegan vanilla cake is the BEST vegan vanilla cake I have ever tried. It’s light, soft, sweet, and so.bloody.delicious.
Teamed with the sweet, fluffy vegan buttercream, it is plant-based HEAVEN!
For real, the best vegan birthday cake ever!
This recipe can make either a two layer 8″ round cake, or a deeper two layer 7″ round cake, a 10″ round or 9″ square traybake type cake, or 12 vegan vanilla cupcakes.
It’s so versatile, which only adds to its loveability!
Vegan cakes can be tricky to make look pretty but I have the perfect solution!
Baking Time Club makes the most incredibly beautiful sprinkle mixes… and they are vegan! As well as gluten free!
This means I throw them at all of my vegan bakes to pretty them up and make me feel like it’s my birthday most days.
I have the Baking Time Club subscription, which means I get sprinkles delivered to my door every month and it’s the happiest, most fun mail I ever get!!
If you make this Vegan Birthday Cake, be sure to take photos, add them to Instagram and use #yesdarling so I can see and shout you out 🙂