Celebrate any occasion with this delightful Vegan Funfetti Layer Cake, a vibrant and joyous treat that’s as delicious as it looks. The cake boasts a light and fluffy vanilla sponge, crafted with self-raising flour and boosted with vegan vanilla protein powder for an extra dose of protein. The inclusion of dairy-free milk, yogurt, and neutral oil ensures a moist and tender crumb. Baking powder and bicarbonate of soda provide the perfect rise to the sponge. The cake is layered and topped with a creamy dairy-free yogurt frosting, further enriched with vegan vanilla protein powder, making it a healthier alternative to traditional frostings. Finally, the cake is festively adorned with colorful sprinkles, adding a playful touch to this delightful dessert. It’s a perfect choice for birthday parties, celebrations, or simply as a cheerful treat to brighten any day.
Ingredients:
- Cake:
- 200g self-raising flour
- 50g vegan vanilla protein powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 150g sugar
- 240g dairy-free milk mixed with 1 tsp vinegar
- 65g dairy-free yogurt
- 50g neutral oil
- Frosting:
- 200g dairy-free yogurt
- 50g vegan vanilla protein powder
- Decorations:
- Sprinkles
Method:
- Preheat the oven to 170°C. Line two round cake tins.
- Mix dairy-free milk with vinegar; set aside to thicken.
- Sift together flour, protein powder, baking powder, and bicarbonate of soda.
- In another bowl, mix the thickened milk, yogurt, and oil.
- Gradually combine wet ingredients with dry, stirring gently until just mixed.
- Evenly divide the batter between the two tins.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- For the frosting, blend together dairy-free yogurt and vegan protein powder.
- Once the cakes have cooled, layer and frost them. Sprinkle the top with colorful sprinkles.
Indulge in this Vegan Funfetti Layer Cake, a perfect centerpiece for any celebration, combining health-conscious ingredients with festive charm!
