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+ servings
flower cake

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!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 8
Calories 599 kcal


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


  • 2 stick vegan butter
  • 3 cups powdered sugar
  • 3 tbsp coconut milk (canned)



  • 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.


  • 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. 


Calories: 599kcalCarbohydrates: 76gProtein: 2gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 1gSodium: 195mgPotassium: 38mgFiber: 1gSugar: 57gVitamin A: 1079IUCalcium: 4mgIron: 1mg
Keyword flower cake, vegan cake
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !