On Friday Trey celebrated his 8th birthday. It is true what they say: “The days are long, but the years are short”. It seems a long time ago that he was a baby that required constant care, but those baby giggles seem like just yesterday. For his birthday Trey requested a vegan birthday cake. Specifically he wanted a vanilla cake, with vanilla frosting and chocolate drizzles. Of course I was happy to honor this request!
To make the cake I grabbed one of my favorite vegan baking cookbooks – Vegan Cupcakes Take Over the World. My copy has been thrashed from overuse through the years. This book is truly a must have for anyone who wants to impress vegans and non vegans alike with tasty desserts. Every recipe I have made from the book has been a crowd pleaser. It is very helpful for parents who have children with egg and dairy allergies as well.
For Trey’s cake I made the Vanilla Cupcake recipe from the book, but poured it into 2 6-inch cake pans. These 6-inch cake pans are awesome for small families. This was my first time using them and they resulted in a perfect sized cake for 3 people. Since the cakes are larger than individual cupcakes I increased the baking time to 30 minutes.
While the cake was cooling I made the Basic Vanilla Buttercream from VCTOW. One recipe was perfect for this 2 layer, 6-inch cake. I then followed these instruction for creating a crumb coat to the cake. I have wanted to try this technique for awhile, but have never taken the time to learn how. A crumb coat is basically a thin coating of icing over the cake that seals in the crumbs. It is supposed to give the cake a cleaner, more polished look. You refrigerate the cake for a bit after applying the crumb coat and then proceed with the final coating of buttercream.
This crumb coat method worked really well for me. The instructions were easy to follow and the finished product looked a lot more professional than cakes I have made in the past. My husband commented on how different the cake looked. Probably because it wasn’t tilting over to one side like many of my cakes seem to do! I melted a cup of chocolate chips with a teaspoon of coconut oil to create the chocolate drizzle. I drizzled the chocolate over the cake with a spatula. Then I put the cake in the frig to let the chocolate harden up.
Trey was thrilled when he got home from school and saw the cake. We went out to dinner where he had pasta and french fries (it was his birthday)! After dinner we had cake at home. I surprised him by making the inside of the cake a bit orange, his favorite color. I added about a 1/4 teaspoon of turmeric to the batter recipe to create the color. I wouldn’t really recommend this step unless your child loves orange as well. The coloring didn’t distribute totally evenly so the cake looked a little strange..slightly ombre (see below)? Fortunately it tasted delicious and the birthday boy was thrilled with his vegan birthday cake.