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. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes away from pets, due to toxic ingredients.
Don’t give garden birds stale leftovers (could choke) nor fatty foods like butter, as it can smear and affect waterproofing/insulation of feathers). Also don’t leave out dried fruits near pets, as they are toxic to them if eaten.
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 Chocolate Cake (Addicted to Dates) is rich and fluffy, and comes together in one bowl. It’s topped with easy chocolate frosting.
