Rainbow sprinkles and juicy strawberries combine to make the ultimate birthday cake in this recipe from the Orchids + Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm cookbook. Serve with vanilla ice cream and watch your guests dig in.
What you need:
For the cake:
Vegan butter, for greasing pans
1½ cups flour
¾ cup sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsweetened vegan milk
1 tablespoon apple cider vinegar
¼ cup vegetable oil
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles
For the strawberry buttercream:
½ cup vegan butter, room temperature
4 cups powdered sugar, sifted, divided
2 tablespoons strawberry preserves
1 tablespoon unsweetened almond milk
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup vegan rainbow sprinkles, for topping
Sliced or halved strawberries, for topping
What you do:
- For the cake, preheat…