Golden Yellow Cake

Golden Yellow Cake Recipe

By Peanut Palate

🔪Prep Time: 25 mins

👩‍🍳Cook Time: 45 mins

Ingredients

For the Cake

1 cup all purpose flour sub: gluten free all purpose flour, but I haven't tested it

¾ cup white sugar sub: xylitol, but I haven't tested it

¼ cup vegan butter softened to room temperature

½ cup oat milk at room temperature // sub: any other neutral non-dairy milk such as cashew milk

½ tsp pink salt

1 tsp baking powder

½ tsp vanilla extract

pinch yellow food coloring sub: you can try a pinch of turmeric for color too, but I haven't tested it. I used a gel-based yellow food coloring and I only needed a drop.

For the Buttermilk in the Cake

7½ tbsp oat milk at room temperature // sub: any other neutral non-dairy milk such as cashew milk

½ tbsp apple cider vinegar sub: try lemon juice

For the Chocolate Frosting

2½ tbsp vegan butter softened to room temperature

7 tbsp powdered xylitol sieved // sub: powdered sugar

1½ tbsp cocoa powder sieved

⅜ tbsp oat milk at room temperature

Pinch pink salt

⅛ tsp vanilla extract

For the Topping

¼ cup vegan rainbow sprinkles optional // vegan sprinkles brands listed in the post

Instructions

1Preheat the oven to 350 degrees F.

2Make the buttermilk first. To do this, mix the buttermilk ingredients together and set aside for 15 minutes. You will only need 6 tablespoons from this.

3In a large bowl, cream together the sugar and the butter until fluffy.

4Add in the buttermilk, half of it at a time and beat between each addition.

5In a separate bowl, mix together the remaining dry ingredients.

6Add in the flour mixture alternately with the ½ cup oat milk into the butter and sugar mixture until just combined, then stir in vanilla.

7Lightly grease the cake pan with some neutral oil or vegan butter, then pour the cake batter in.

8Bake for 40-45 minutes until a toothpick inserted in the center comes out clean.

9Remove the cake from the oven and allow it to cool on a heat-proof surface.

10Beat the butter for two minutes, until creamy. Add in the rest of the ingredients while beating on low speed, then continue beating for another minute on high speed. Do not over-whip it.

11If the frosting is too thin, add in half a tablespoon more of powdered sugar. If it's too thick, add in a splash of oat milk.

12Set aside when done.

13Once the cake has cooled down (this usually takes 2 hours), remove the cake from the springform pan.

14Frost the top of the cake with the chocolate frosting.

15Sprinkle the sprinkles all over the top of the cake.

16Serve! To store, keep it in an airtight container at room temperature.

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