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Writer's pictureMarisa's Vegan Recipes

Vegan Mothers Day Cake

I'm so sorry that I am posting this so late guys, I was all ready to post it a week ago but with everything going on things have been very hectic.


I'm sure alot of you haven't had chance to get mothers day presents or any more than just some flowers for your mums, with all that is going on at the minute everything it a bit crazy.

Although your mothers wouldn't mind just having flowers, why not make the homemade gift of a wonderful mothers day cake that the whole family can enjoy!


This cake is pretty easy to make, there is no cutting it into a specific pattern or shaping fondant, it's just simply painting on the cake. I know this might be easier said than done.


This cake doesn't use too many ingredients, it's mostly stuff that I usually have in the house. The main ingredient that you would need to buy elsewhere would be the flavoured ice sugar, but since I'm putting this recipe up so late, of course you can use normal icing sugar to make a lovely creamy butter icing; this would still taste amazing and sickly!


My dad, about 2 months ago, told me about about someone who had been on the radio for painting on cakes. We sat and looked up painted cakes for quite a while for ideas as we both really liked the idea. Since then I have been wanting to paint on a cake and I have just been waiting for the perfect opportunity.

I loved making this cake, I was incredibly proud of how the flowers on the outside cake out! I am so excited to make more painted cakes, I have so many ideas and just need the chance now.


Once all this corona virus difficulties are over, I look forward to making more cakes, especially one to celebrate. Unfortunatly ingredients are getting quite diffcult to get hold of over here so Katie and I are going to do some simple recipes that don't take alot of ingredients and some great ones for kids to join in with.

Now is a great time to get your kids cooking with you! It's a great way to get their creativity going and it will help use up some energy while they can't go outside.


My mum went away for a couple of weeks, because she was going to be away for mothers day I made this cake for her just before she left. We did a family dinner to celebrate mothers day, I'm glad we did make it early because we missed out on all that is going on at the minute.

Everyone in the family loved this cake! You only need a thin slice as it's super sickly!


The only two things I would change about this cake if I was to do it again are;

1. The mango and passion fruit icing I used on the outside of the cake. It tasted great on it's own but with the rest of the cake you couldn't really taste the flavour so I would either add more icing to make the flavour stronger or I would make the icing inside the cake the same flavour. This would help bring out the flavour.

2. I was running late for Maxine's playgroup towards the end of decorating this cake so I rushed and I think the top, where I wrote happy mothers day, was a bit messy. If I was to do the cake again I would either use a thinner paint brush or write it on using it straight out of the food colouring tube.


I hope this helps any of you while making this cake.


Baking is a great way to show your loved ones how much you care, your mothers will all love a cake to celebrate how much you love them!


Please don't forget to tag me if you try any of my recipes @marisasveganrecipes on instagram and facebook


Why not take a look at some of my other recipes to see what you and your kids can make together.


I hope you and your mums love this recipe as much as we all did!


I put a video on my instagram showing the whole of the outside of this cake all in one go, go and check it out!


Mothers Day Cake - Serves 10 generously


Ingredients


Cake;

2 ⅔ Cup Self Raising Flour

2 Cups Caster Sugar - I use golden caster sugar but normal would work too

2 tsp Bicarbonate of Soda

2 Cup Milk - I use oat milk but any plant based milk will work

4 tsp Vanilla Essence

⅔ Cup Vegetable Oil

2 tbsp Apple Cider Vinegar

2-3 tsp Vanilla Essence


Icing outside; I found this icing tasted great on it's own but when it was on the cake you couldn't taste the difference between that and the other icing so you may want to make the icing inside the same flavour or add more of the icing sugar to make a stronger flavour.

250g Mango & Passion Fruit Icing Sugar - Sugar and Crumbs

110g Butter - I use Flora as I find it is the only butter that doesn't melt instantly

1-2 tsp Vanilla Essence

Green Food Colouring


Icing Inside;

500g Icing Sugar

220g Butter - I use Flora as I find it is the only butter that doesn't melt instantly

2-3 tsp Vanilla Essence

Orange, Pink and Yellow Food Colouring


Decorating;

Red, Green, Black and Orange Food Colouring

Pink & Purple Hearts


Method


Cake;


* Preheat the oven to 180C and prepare two cake tins.


* In a large bowl sift the flour and bicarbonate. Then add the sugar.


* Pour in all the wet ingredients and mix until smooth.


* Pour half into each of your cake tins and bake for 30-40 minutes or until a toothpick comes out clean.


* Set aside to cool completely before decorating.


Icing outside;


* Sift the icing sugar into a bowl and add the butter.


* Mix until the butter icing is smooth.


* Add the vanilla essence.


* Mix in your green food colouring. I made mine quite light as it’s just the base.


Icing Inside;


* Sift the icing sugar into a large bowl and add the butter.


* Mix until smooth.


* Add the vanilla essence.


* Split the mix into 3 small bowls.


* Add your colours in each of the bowls, this is the inside of your cake so you can make these any shade you would like.


Assemble;


* Once your cake is completely cool, slice both cakes in 2, to make 4 thinner cakes.


* Place a bottom cake on your cake board and spread one of the coloured icing over the cake.


* Place the next layer of cake and repeat with the next colour.


* Repeat with the last icing and slice of cake.


* Place in the fridge for 20-30 minutes to let the icing set a little, this will help the cake stay in place when you do the next bit.


* Using your green icing, spread a thin amount over all of the cake, smooth it out and place it back in the fridge for 20-30 minutes - you can place it in the freezer for 10 minutes. This is called a crumb coat. A crumb coat is a thin layer of icing that helps lock all the crumbs in place so you can do a thicker layer on the outside without getting any crumbs.


* Spread the rest of the green icing over the top of the cake and spread it to make it smooth.


* If your icing is feeling very soft you can put it back in the fridge for 20-30 minutes again, or you can start the next step.


* Using the green icing and a sponge (I used a makeup sponge), dab the green colouring over the bottom of the cake and up the cake in some places, this makes it look like a field. Please see my picture.


* Place this back in the fridge for 10 minutes to make sure the colouring won't drip.

Using a paintbrush and the red food colouring, paint on your flowers - I found that once I dip the paintbrush in water it makes it more like watercolors and also helps make different shades.


* Once the flowers are painted on you can add the green stems and the black stamen in the middle of the flowers. - If at any point the colouring starts to run too much you can put the cake back in the fridge to let it set.


* To finish the cake off you can write happy mothers day on the top of the cake, in orange, and then put pink and purple cakes around the outside.

If I was to do this cake again I would use a thinner paint brush or write it on using the colouring straight out the tube, unfortunately I had started to rush the end as I was running late for my daughters play group.


* Place in the fridge until ready to serve.


Serve


Enjoy!


Please don't forget to tag me if you try any of my recipes @marisasveganrecipes on facebook and instagram




Check out some of my other recipes;



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