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FLOWER CAKE

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If you are wondering how to make Flower Cake made of vegan vanilla cake layers paired with dairy-free buttercream frosting, you are in the right place! This recipe will take you through the whole process and show how easy it is to make a perfect summer cake!

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FLOWER CAKE INGREDIENTS 

To make this vegan summer cake you will need: baked vanilla cake and dairy-free frosting. 

VANILLA CAKE INGREDIENTS 

Flour: you can use gluten-free flour 

Cane Sugar 

Baking soda 

Baking powder: homemade baking powder recipe could be found in this post. 

Canola Oil 

Xanthan gum 

Plant milk 

Apple cider vinegar 

Vanilla extract 

VEGAN BUTTERCREAM FROSTING INGREDIENTS 

Vegan Butter 

Powdered Sugar 

Coconut Milk (full fat) 

Optional: vegan food coloring 

HOW TO MAKE VANILLA CAKE 

  1. Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.
  2. In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. 
  3. Pour the wet mixture into the dry and mix until batter is smooth. 
  4. Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set.
  5. When cool, transfer to refrigerator to chill before frosting.

HOW TO MAKE VEGAN BUTTERCREAM FROSTING 

  1. Add softened butter to a mixing bowl and whipped with a hand mixer for about 1 minute. 
  2. Add gradually sifted powdered sugar. 
  3. If the cream is too thick add coconut milk.
  4. Once ready, use immediately to frost the cake. 

I hope you will love this Flower Cake recipe because it’s: 

Easy to make 

Dairy-free 

and absolutely delicious!

flower cake
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Flower Cake

If you are wondering how to make Flower Cake made of vegan vanilla cake layers paired with dairy-free buttercream frosting, you are in the right place! This recipe will take you through the whole process and show how easy it is to make a perfect summer cake!
Course Dessert
Cuisine American
Keyword flower cake, vegan cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Calories 599kcal
Author Plant-basedRecipes

Ingredients

Cake Batter

  • 1 1/2 cup flour
  • 1/2 tsp bakign soda
  • 1/2 tsp bakign powder
  • 1 tsp xanthan gum
  • 1/2 cup cane sugar
  • salt (pinch)
  • 3/4 cup plant milk
  • 1/2 cup canola oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extarch

Buttercream

  • 2 stick vegan butter
  • 3 cups powdered sugar
  • 3 tbsp coconut milk (canned)
US Customary - Metric

Instructions

Cake

  • Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.
  • In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. 
  • Pour the wet mixture into the dry and mix until batter is smooth. 
  • Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set.
  • When cool, transfer to refrigerator to chill before frosting.

Buttercream

  • Add softened butter to a mixing bowl and whipped with a hand mixer for about 1 minute.  
  • Add gradually sifted powdered sugar. 
  • If the cream is too thick add coconut milk.
  • Once ready, use immediately to frost the cake. 

Nutrition

Calories: 599kcal | Carbohydrates: 76g | Protein: 2g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 195mg | Potassium: 38mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1079IU | Calcium: 4mg | Iron: 1mg

 

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