6 Yummy Vegan Birthday Cake Ideas & Recipes (Easy!)

There is something extra special about cakes whether we celebrate birthdays, Christmas, Anniversaries, Mother’s Day, or our loved ones’ birthdays.

Vegan birthday cakes are like a beautiful and absolutely delicious wrapped present ready to be enjoyed. But making vegan cakes isn’t always a walk in the park. Without eggs, butter, or milk, vegan cakes can turn out too dry, overly dense, or just not taste like that cake you’re craving for.

That’s why I’ve picked out the 6 best, most loved vegan cake recipes and ideas for you, including vegan vanilla cake for those big moments and easy vegan cheesecake for the smaller celebrations, with a good selection of gluten-free options as well.

Now, you’ve got a whole bunch to choose from, so pick your favorite recipe and enjoy your vegan baking!

#1 Vegan Vanilla Cake (Gluten-Free)

This fantastic vegan, gluten-free vanilla birthday cake is a breeze to bake. For this vegan birthday cake recipe, you only need 9 simple ingredients to create a soft, fluffy delight that’s not just moist but also healthy and free of oil.

Plus, it’s grain-free, making this vegan vanilla cake a great pick for anyone looking to indulge in a sweet affair without the guilt. Also, this vegan birthday cake recipe is perfect for celebrations and will impress everyone with its delicious taste and texture.

Ingredients

• 2 cups (224g) of blanched almond flour (superfine quality)
• 1/2 cup + 2 tablespoons (100g) of potato starch
• 1/2 teaspoon of fine salt
• 2 teaspoons of baking powder
• 1/2 cup + 2 tablespoons (200g) of pure maple syrup
• 1/2 cup (120g) of unsweetened applesauce to substitute oil
• 1/2 teaspoon of apple cider vinegar
• 1 tablespoon (15g) of vanilla extract
• 1/4 cup (60g) of aquafaba instead of eggs (the liquid at the bottom of a chickpea can)

Steps

1. Get your oven hot at 350°F (that’s 177°C) and fix up a 9-inch round cake pan by putting parchment paper at the bottom and around the sides. Spray the pan a bit first with canola oil to make the paper stick better.
2. Next, grab a big bowl and mix together almond flour, potato starch, salt, and baking powder. Give it a good whisk to get rid of any lumps.
3. Then, in another smaller bowl, mix up the syrup, applesauce, apple cider vinegar, vanilla, and aquafaba until it’s all smooth. Pour this mix over your dry ingredients and use a handheld mixer to beat it for about a minute. This will help the mixture to get some air and make it super smooth.
4. Pour your batter into the pan you prepared and bake it right in the middle of the oven for 25-30 minutes until it is a nice, light golden on the top. You can check it by placing a toothpick in the center and having it come out clean.
5. When your vegan vanilla cake is ready, let it cool in the pan for 30 minutes. Then, flip it onto a cooling rack or cake stand with the flat side up. When it’s completely cool, you can decorate it as you like.

#2 Vegan Confetti Cake (Best Vegan Birthday Cake)

Make this awesome vegan and gluten-free confetti birthday cake recipe. It’s super fluffy, tastes amazing, perfectly moist, and is really easy to whip up. This cake has three layers and is covered in a creamy vanilla vegan buttercream that’s just delicious. It’s perfect for any birthday and sure to impress!

Ingredients for the Cake Batter

• ¾ cup of vegan butter softened at room temperature
• 1 ½ cup of cane sugar
• 3 tbsp of vanilla extract
• 1 cup of unsweetened applesauce
• 1 ½ cups of vegan creamer (or nut milk)
• 1 ½ tbsp of freshly squeezed lemon juice
• 3 cups of gluten-free all-purpose flour
• 1 ½ cups of oat flour
• 2 tsp of baking powder
• 1 ½ tsp of baking soda
• ¾ tsp of salt
• ¾ cup of rainbow sprinkles

Ingredients to Make Vegan Vanilla Buttercream

• 2 cups of vegan butter, softened at room temperature
• 1 cup of vegan cream cheese (optional, and you can replace it with more butter)
• 6 cups of powdered sugar
• 2 tsp of vanilla extract
• 2 tablespoons of almond milk (optional)

Steps

1. First things first, leave your butter, applesauce, creamer, and lemon out on the counter for about 30 minutes to warm them at room temperature.
2. Now, get your oven ready by heating it up to 335°F. Grab 3 cake pans that are 8 inches wide, grease them up, dust them with flour, and place a parchment paper at the bottom of each pan.
3. Grab a large bowl and mix your gluten-free flour, oat flour, baking powder, baking soda, or a pinch of salt together. Mix all these dry ingredients really nicely.
4. Next, it’s time to get that butter nice and fluffy. Use an electric mixer to beat it until it’s light and airy. Then, toss in the sugar or vanilla extract and keep mixing until everything’s looking good and mixed in.
5. Now, add about a quarter of your flour mix to the butter and mix it in. Follow that with another quarter of the flour, then pour in the applesauce and mix again. Keep going by adding the rest of the flour in two parts, mixing as you go.
6. After that, squeeze in some lemon juice and pour in your creamer or milk. Mix it until everything is nicely combined. Then, gently fold in some sprinkles to make it fun.
7. Divide your batter equally between the 3 cake pans. Place them in the oven for 35-40 minutes. Remember to give them a little spin halfway through so they bake evenly. You’ll know they’re done when you can stick a toothpick in, and it comes out completely clean.
8. Once they’re baked, let them cool off completely. It’ll take about an hour, but if you can wait a bit longer, like 1 ½ to 2 hours, that’s even better.
9. For frosting, put some butter and cream cheese in a stand mixer and beat them until they’re smooth. Gradually add powdered sugar and beat it well until the frosting is nice and fluffy. Finish it off by mixing in a bit of vanilla and a pinch of salt. If it’s too thick, you can thin it out with a splash of milk.

#3 Vegan Chocolate Cake (Gluten-Free With Chocolate Frosting)

This amazing healthy chocolate cake that’s vegan and gluten-free is perfect for your next birthday party! It’s super easy and quick to make. This vegan birthday cake is all about being soft, moist, and just the right kind of tender, topped with an awesome vegan chocolate buttercream. Whether you’re avoiding dairy and eggs or just love chocolate, this cake is a hit. It’s a delicious way to celebrate your occasion.

Ingredients

• 2 cups (296g) of gluten-free flour
• 1 cup of oat flour
• 1 cup (84g) of Dutch-process cocoa powder sifted
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 1 ½ cups(300g) of cane sugar (or granulated sugar)
• 2 cups (480ml) of hot water (boiled)
• ⅔ cups (160ml) of oil
• 2 tablespoons (30ml)of vanilla extract
• 2 tablespoons (30ml) of apple cider vinegar (or white vinegar)
• For frosting, use the vegan chocolate buttercream (you can double the recipe to add another layer of buttercream)

Steps

• Heat your oven to 350°F and get your 8″ cake pans ready by greasing them or lining them with parchment paper.
• Grab a large bowl and mix together your gluten-free flour, oat flour, cocoa powder, baking powder, baking soda, and a pinch of salt.
• In another bowl, stir together sugar, hot water, oil, vanilla, and vinegar until it’s all mixed well. Gently mix all wet ingredients with the dry ones. Stir them up until they’re smooth, but don’t mix too much – you want to keep some of those bubbles that pop up when the vinegar hits the baking soda.
• Split the batter evenly between your cake pans. Bake them for about 25 minutes. You’ll know they’re done when you can stick a toothpick in the center of the cake, and it comes out clean.
• Take the cakes out of the oven and let them chill in the pans for about 10 minutes. Then, move them over to a cooling rack to cool down completely.
• Before you start decorating, make sure those cakes are totally cool. Take vegan chocolate buttercream frosting and spread it over the first cake. Stack the second cake on top and go to town with the frosting on the top and sides.
• If you want to add an extra layer of cream, make a second batch of buttercream and spread it evenly on the cake. Jazz it up with vegan sprinkles, or add whatever decorations you like, such as fresh fruit.

#4 Vegan Strawberry Cake

Try this delicious vegan strawberry cake that’s bursting with fresh strawberries and full of flavor! You only need a few ingredients for the cake, and mix it all in just one bowl. It is an ideal pick for your birthdays, much like simple, straightforward, and delicious – this vegan birthday cake is a must-try for any occasion!

Ingredients

• 4 cups (480g) of fresh or frozen strawberries (weighed without stems)
• 3 cups (375g) of all-purpose plain cake flour
• 1 cup (200g) of granulated sugar
• Strawberry puree
• 1-2 tablespoons of beetroot powder or 1-3 drops of pink/red food coloring (add with wet ingredients) to color
• 1 tablespoon of baking powder
• 1 teaspoon of baking soda
• Pinch of salt
• ⅓ cup (85g) of non-dairy milk
• ½ cup (125g) of neutral-flavored oil
• 1 tablespoon of apple cider vinegar and lemon juice
• 1 teaspoon of vanilla extract, optional

Steps

• First, pick your strawberries and add them to a food processor or blender. Give it a whirl until you get a smooth mixture without any big pieces. Put that to the side for now.
• Start by heating your oven to 350°F. Grab two 8-inch round cake pans and either grease them up or line them with parchment paper to make sure your cake doesn’t stick.
• Take a big bowl and toss in all your dry ingredients for the cake. Combine them around until everything’s mixed well and you don’t see any clumps. Next, pour in the strawberry puree, along with the other stuff your cake needs to be wet (like eggs and oil).
• If you want your cake to be a vibrant color, now’s the time to add a few drops of food coloring. Fold everything together gently until it’s all mixed. Don’t go crazy mixing; it’s okay if the batter’s a bit lumpy as long as you can’t see any dry flour hanging out.
• Spread up the batter evenly between your two prepped cake pans.
• Place them in the oven for about 25-30 minutes. You’ll know they’re done when you poke a toothpick, and it comes out clean with no gooey batter sticking to it.
• Let the cakes chill in their pans for about 10 minutes, then take them out and let them cool completely on a wire rack before you think about adding any frosting or decoration.

#5 Vegan Mango Cake

You’re in for a treat with this vegan mango cake! It’s super fluffy, soft, and packed with fresh mango goodness. Plus, making it is a breeze – you only need 10 ingredients and just one bowl to mix everything up. This cake is all about bringing a big flavor with minimal fuss.

Ingredients

• 3 cups (375g) of all-purpose plain flour
• 1 cup (200g)of granulated sugar
• 3 teaspoons of baking powder
• 1 teaspoon of baking soda
• Pinch of salt
• 2 cups (480g) of mango puree, approx 3-4 medium-sized ripe mangoes
• ⅔ cup (165g) of dairy-free milk
• ½ cup (125g) of neutral-flavored oil
• 1 tablespoon of apple cider vinegar and white vinegar
• 1 teaspoon of vanilla extract

Steps

• First up, heat your oven to 350°F. You’ll need two 8-inch round cake pans for this. Grease them up or line them with parchment paper so nothing sticks.
• Grab a big bowl and add all the dry cake ingredients. Stir it around until it’s nice and smooth, with no lumps.
• Next, pour in all the wet ingredients and mix it all up again until it’s totally combined.
• Now, split that cake mix evenly between your two cake pans. Place them in the oven and let them bake for about 25 to 30 minutes. You’ll know your mango cakes are perfect by placing a toothpick in the middle of your vegan cake, and it comes out clean. Remember, it’s okay if it’s a little crumbly since these cakes are meant to be super moist.
• After baking, let the cakes cool down in their pans on the counter for about 10 minutes. This gives them a little time to set. Then, cautiously take your cake out and let it cool on a wire rack. This step helps them not to be too hot when you’re ready to eat or decorate them.
• To decorate your mango vegan birthday cake, you can add vegan cream cheese frosting and some vegan sprinkles to enhance the flavors.

#6 Vegan Cheesecake (NO BAKING AT ALL)

You’ve gotta try this no-bake vegan cheesecake – it’s a game-changer without even turning on the oven. It’s the ultimate dessert for those hot summer days when the last thing you want to do is bake. It has a filling of the smoothest vanilla cream cheese and a spot-on texture that is not heavy. Just whip it up, set it in the fridge, and bam – you’ve got yourself the creamiest, dreamiest vegan cheesecake.

Ingredients

• 160 g (5.64 oz) of vegan cookies, digestives, or ginger nuts
• ½ teaspoon of sea salt
• 60 g (4 ⅓ tablespoons) of vegan butter
• 200 g (1 ½ cups) of soaked cashews
• 300 g (10.58 oz) of vegan cream cheese
• 120 g (½ cup) of vegan Greek-style yogurt or plain soy or coconut yogurt
• 118 ml (½ cup) of pure maple syrup
• 50 g (¼ cup) of coconut oil
• 2 tablespoons of vanilla extract
• 1 tablespoon of fresh lemon juice
• Fresh berries for garnishing

Steps

• First, prepare your cake pan with 7.5 or 8 inches and a removable base, and line the cake pan base and sides with parchment paper.
• Next, grab some cookies and a pinch of sea salt, toss them into your food processor, and give them a whirl for about 30 seconds until finely ground. Then, add vegan butter to the mix and blend again until it all sticks together when you pinch it. Press all the mixture into your cake pan with the back of a spoon to make sure it’s nice and firm. Set aside in the fridge to chill while you can prepare your filling.
• To prepare your filling, toss all the ingredients into a high-speed blender. Blend it up until it’s super smooth and creamy, without any lumps. Pour this creamy mixture over the crust of your cake pan and let it set in the fridge. You’ll need to leave it there for at least 5 hours or overnight.
• When it’s all set, gently remove the cheesecake from the cake pan by pushing up the bottom. Decorate it with fresh berries or any fresh fruit you like.
• When you’re ready to serve, grab a sharp knife, run it under hot water, and slice the cheesecake. This makes it easier to cut through.
• To store, place the cheesecake in an airtight container and keep it in the fridge. It’ll stay good for up to 5 days. You can also freeze it for a couple of months. If you do, slice it up first. That way, you can just take out what you need and let it thaw at room temperature for an hour before enjoying it.

More Cake Ideas and Recipes

If you like these vegan birthday cake recipes, you can also check out more cake designs and ideas, like:

• Pink birthday cake designs and ideas
• Wonderful girly unicorn cake ideas
• Cocomelon cake ideas and designs

FAQs

Why Do Vegan Cake Recipes Use Vinegar?

When you make a normal cake, you often use milk or other dairy products, which are acidic in nature. This acidic quality of milk helps the cake get fluffy when you mix cake batter with baking soda or baking powder.

But in vegan cake recipes, you usually don’t use dairy products. Instead, you add just a little bit of vinegar to the mixture. This does the same job and helps your cake rise nicely in the oven.

Can You Use All-Purpose Flour in a Vegan Cake Recipe?

No, you can’t put regular flour in the vegan cake recipe because it’ll mess up your cake batter. Instead, if you are making vegan chocolate cupcakes, you can use normal cake flour and cook it in a round pan 9 inches across.

Can You Make the Vegan Birthday Cake Gluten Free?

Yes, to make your vegan birthday cake gluten-free, you just need to use gluten-free flour instead of regular flour. I tried it with King Arthur’s gluten-free flour, which worked great. If you’re using everything else in the recipe that is already gluten-free, you don’t need to change anything else!

Can You Use the Vegan Birthday Cake Recipe to Make a Layer Cake/Cupcakes?

Yes. If you want to make a layer cake, use three 8-inch round cake pans or bake them for 30 to 33 minutes. For cupcakes, pour the cake batter into a cupcake tray. This vegan birthday cake recipe makes about 24 cupcakes. If that’s too many, just make half the recipe.

Is Vanilla Extract the Same as Vanilla Essence?

No. There are two main types you can use for cooking. Vanilla extract comes from soaking real vanilla beans in alcohol, which gives it a natural and rich taste.

On the other hand, vanilla essence is made in a lab with chemicals to taste like vanilla, but it’s not the real one. If you want your food to taste super good, go for vanilla extract or vanilla bean paste because it will enhance the flavor of your birthday cakes.

Can You Make a Vegan Birthday Cake in Advance?

After your cake is cool, wrap it with two layers of clingfilm (plastic wrap) to keep it moist. Then, put your cake in the fridge. It can stay there for up to 2 days. If you want to freeze your vegan cake without frosting, wrap it up and put it in a bag that’s safe for the freezer. This way, you can store it for a month and then thaw it in the fridge.

Also, you can make the vegan frosting in advance but keep it in the fridge for 1 or 2 days. For the best taste and flavor in your vegan cake recipe, frost and decorate your cake on the day you’re going to eat it.

In Closing

These six yummy vegan birthday cake recipes offer a delightful array of flavors and textures, sure to make any celebration memorable. From the classic elegance of a Vanilla Cake to the fun and whimsy of a Confetti Cake, each recipe brings its own unique charm.

These recipes are designed to make your vegan baking journey easy and enjoyable. Each one comes with its own tips and tricks to ensure success, even for those new to vegan baking. Whether you’re celebrating a birthday, an anniversary, or simply the joy of being together, these cakes are a beautiful way to show your love and care.

So, preheat your oven, gather your ingredients, and let the magic of vegan baking begin. Try my recipes and share your comments below.