Making your own birthday cake means you can safely avoid factory-farmed animal ingredients, refined sugar and palm oil. It also means you don’t have to worry about plastic packaging. And this cake is zero cholesterol and tastier than anything in shops. Prettier, too.
This Gluten-Free Funfetti Birthday Cake (Crowded Kitchen) is perfect for special days. It features 3 stunning layers and is topped with a homemade vegan vanilla buttercream frosting. Top with sprinkles dyed with beetroot, carrot, red cabbage, baby spinach or turmeric.
Use vegan butters with no palm oil. Keep these recipes away from pets due to toxic ingredients (dried fruits, nutmeg, pecans, chocolate and fresh dough). Although a few leftover cake crumbs are okay for garden birds, don’t give them stale or hard leftovers (could choke) nor polyunsaturated fats or alcohol (nor fatty meats with salt, these can smear and affect waterproofing/insulation of feathers). Don’t leave out dried fruits where pets could eat them.
These pretty vegan fairy cakes with sprinkles (The Veg Space) are small sponge cakes, with a thin layer of icing/frosting and top with homemade sprinkles dyed with beetroot, carrot, red cabbage, baby spinach or turmeric, depending on the colours preferred.
Fresh Strawberry Cake (Rainbow Nourishments) uses fresh fruit, and beet powder to give the pretty pink colour. It only has 7 main ingredients, and can be made in one bowl.
Vegan Birthday Cake (The Banana Diaries) is a jazzed-up yellow cake. This includes a rich chocolate frosting. Applesauce and turmeric mimic the egg yolks, with only slight vanilla flavour.
Vegan Sponge Cake (Joyful Home Cooking) is so pretty. The beautiful hue comes from spirulina powder (check if you’re on medication, you may have to leave it out, but you could always turn the cake green or pink with matcha or beet powder instead).
Vegan Chocolate Cake (Addicted to Dates) is rich and fluffy, and comes together in one bowl. It’s topped with an easy-to-make chocolate frosting.