Golden Yellow Cake Recipe
By Peanut Palate
🔪Prep Time: 25 mins
👩🍳Cook Time: 45 mins
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
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.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.