Since this cake is for a special occasion, I got the all natural vegetable colored sprinkles to decorate the cake. They are WONDERFUL to use in homemade cookies or cakes and are made from vegetable colorants instead of traditional toxic food colorings. 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.
Vanilla Birthday Cake With ‘Buttercream’ Icing [Vegan]
- 3 cups organic unbleached all-purpose flour
- 1 1/2 cup vegan cane sugar or turbinado sugar
- 2 teaspoons baking soda
- 1 teaspoon pink himalayan salt
- 1/2 teaspoon organic cinnamon
- 3/4 cups organic applesauce
- 2 teaspoons organic vanilla extract
- 2 tablespoons Bragg apple cider vinegar
- 1 1/2 cup distilled or purified water
- Mix all the dry ingredients together in the mixing bowl of an electric mixer.
- Add all the wet ingredients to the dry ingredients, one at a time.
- Using an electric mixer, mix until well combined.
- Pour into greased can pans (I used two 6 inch pans).
- Bake at 350 degrees for approximately 35 - 40 minutes or until cooked all the way though.
- Remove from oven and let them cool completely before removing from pans.
- Ice and decorate as desired.
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. 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. 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.