Mini Birthday Cake (vegan)
In episode 4 we celebrated Emma’s birthday and Mark’s surprising knowledge about cake and pastry! Make your own miniature birthday cake with the recipe below.
Great things come in small packages
Thanks to the Covid-19 pandemic, lots of us have had to put birthday celebrations on hold.
But, whether you live alone, with your partner, or just a handful of friends, that doesn’t mean you have to miss out on a birthday cake. This miniature cake is perfect for a small celebration and will serve 2 to 4 people (depending how hungry they are!).
Vegan Miniature Birthday Cake Recipe
Vegan Miniature Birthday Cake
- 19cm x 26cm rectangular cake tin
- grease proof paper
- piping bag
- piping nozzle
For the cake
- 150 grams non-dairy butter
- 200 grams caster sugar
- 300 grams self raising flour
- 1 tsp bicarbonate of soda
- 300 millilitres non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla paste
For the filling
- 2 tbsp fruit jam e.g. raspberry, strawberry, passion fruit etc.
For the decoration
- 150 grams non-dairy butter
- 300 grams icing sugar
- 0.5 tsp vanilla paste
- 150 grams dark chocolate
To make the cake
- Before you make the cake, pre-heat your oven to 180C / 356F / gas 4 and line a rectangular cake tin with grease proof paper.
- Beat the non-dairy butter and caster sugar together in a large mixing bowl until it is pale and creamy.
- Sift the flour and bicarbonate of soda into the bowl.
- In a separate jug, mix together the milk, vinegar and vanilla extract.
- Once well combined, pour the wet ingredients into the mixing bowl and beat all of the ingredients together until smooth.
- Pour the cake batter into the cake tin and bake in the centre of the oven for 30 minutes or until the cake is golden brown, a skewer inserted into the middle of the cakes come out clean and the cake is springy to the touch.
- Remove the cake from the oven once cooked and leave it in the tin until cool enough to handle. Turn the cake out on to wire rack and peel off the grease proof paper.
- Leave the cake to cool completely before assembling.
- Using a cookie cutter roughly 9 cm in diameter, cut out three circular cake layers.
- Make the buttercream by beating together half of the butter, all of the icing sugar and the vanilla paste until smooth. Add the extra butter until the icing is a smooth, spreadable consistency but holds its shape.
- Spread a little buttercream on to a small cake board followed by the first cake layer.
- Pipe a ring of buttercream around the top edge of the cake layer, this will stop any jam spilling out the edges.
- Add the jam inside this ring of icing and then place the second layer on top.
- Repeat this until the final layer of sponge is stacked.
- Using a spatula, cover the rest of the cake in a layer of buttercream (reserving a little to pipe on top).
- Carefully press sprinkles into the sides of the cake until completely covered.
- Heat the dark chocolate gently in either a bain-marie or with 10 second intervals in the microwave.
- Leave the chocolate to cool slightly then, while still runny, spoon on top of the cake. Gently spread the melted chocolate to the edge of the cake and let drips fall down the side.
- Once the chocolate has set, pipe swirls of the remaining buttercream and top with more sprinkles.
About the author
This recipe was created by Emma.
Emma is a vegan food blogger who has been sharing her recipes with the world for the last 10 years.
You can find more recipes like this at SupperitheSuburbs.com