This vegan sprinkle cake is perfect for all occasions! It's very simplistic but can be made to match any holiday or party!
Use green and red sprinkles to make this cake perfect for Christmas. Orange and black sprinkles make this cake great for halloween.
If you want to make this cake for someone's birthday you can use their favourite colours for the sprinkles.
This cake is so easy to make; It's perfect for beginners or if you want to make this cake with your children, they will love to help with this! Especially adding all the sprinkles!
I used about a cup of sprinkles because I wanted them to stand out. But you can use as many as you would like on your cake.
If you prefer chocolate cake, you can easily add 1-2 tbsp of cocoa powder before you bake the cake.
I love a cake that's half and half, I just recently made a cake that was one layer of vanilla cake and one layer of chocolate. I made this cake for Katie's birthday, the recipe will be up soon for you to see.
If you want to do one layer of each flavour;
Once you have halved the mix add 1-2 tbsp cocoa powder to one of the layers before adding it to the pan.
I hope you love this cake as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Sprinkle Cake
Ingredients
Cake;
2 ⅔ Cups Self-Raising Flour
2 Cups Caster Sugar
2 tsp Bicarbonate of soda
2 Cups Milk I used oat milk, but any milk will work.
3-4 tsp Vanilla Essence
⅔ Cup Vegetable Oil
2 tbsp Apple Cider Vinegar
Butter Icing;
500g Icing Sugar
220g Butter I used flora but any butter will work. Remember flora butterly now has milk in it.
1-2 tsp Vanilla Essence
Sprinkles of Choice I used maybe a cup of sprinkles as I wanted them to show really well. You can use as many as you would like.
Method
Cake;
Preheat the oven to 180C and prepare 2 9” round baking trays
In a large mixing bowl sift the flour, bicarbonate of soda and sugar.
Pour the milk, vinegar, oil and vanilla essence to the flour mix.
Mix until completely smooth
Split the mix evenly between your two tins.
Place foil over both the tins.
Bake for 40-50 minutes or until a toothpick comes out clean.
Let the cakes cool completely before decorating.
Butter Icing;
Sift the icing sugar into a large bowl.
Add the butter and vanilla essence.
Mix until you have a smooth, thick butter icing.
Add the sprinkles and mix in.
Decorating;
Place your first layer of cake on your cake board.
Spread some of the butter icing over the cake, smooth it out.
Place the second layer of cake on the top.
I recommend placing the cake in the fridge for 20 minutes to let the icing set. It’s not essential but makes it easier for the next bit.
Spread a small layer of butter icing over the cake and smooth it out. This is called a crumb coat, it locks the cake crumbs in place so they aren’t on the cake that people see.
Place in the fridge for 20-30 minutes.
Spread the last of the butter icing over the cake, smooth it out or make it in any pattern you would like.
Sprinkle more sprinkles over the top.
Place in the fridge until ready to serve. The longer you leave it in the fridge the more the icing will have set.
Serve
Enjoy!
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