♫ Listening to: Cat Fancy by Tacocat ♫
I made this pink and white kitty cat cake for a little vegan girl’s birthday. I typically only make cakes for my friends and family, but someone I know asked me to make this for her daughter for her birthday. She really wanted a kitty cat cake, and while there are many amazing vegan bakers in the bay area, none of them will do custom cakes. So, I basically saved the day, haha.
I miiiiiiight be willing to make one for you too if you ask me really sweetly, but since I use all organic ingredients, and I’m not super fast (since this is just my hobby), they’re not cheap. Also, I might expect you to dress up to match the cake, since the precedent has already been set. If you like baked goods that look like animals, you might also like my koala cupcakes and my puppy pumpkin cake.
This recipe makes a 2-layer funfetti cake, but you can also use this recipe to make 24 cupcakes.
Vegan Funfetti Cake Ingredients
- 2 cups nondairy milk
- 2 tablespoons apple cider vinegar (or substitute white vinegar)
- 3 ½ cups organic unbleached flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ⅛ teaspoon of salt (I use a fine grain pink sea salt)
- ⅔ cup safflower oil
- 1 ½ cups organic or raw sugar*
- 2 teaspoons vanilla extract
- ½ cup vegan sprinkles mixed with ½ teaspoon of flour until thoroughly coated
Vegan Funfetti Cake Directions
Coat 2 8" round cake pans using a paper towel with safflower oil on it.
Preheat the oven to 350°.
Combine vinegar and nondairy milk, stir, and let sit.
Sift the flour, baking soda, baking powder, and salt in another bowl and whisk together.
Add oil, sugar, and vanilla to the milk mixture and stir well. Add dry ingredients into the wet and mix until smooth.
Gently stir in the vegan sprinkles.
Quickly divide the batter evenly into the 2 8" round cake pans .
Bake for 40-45 minutes, until when you insert a toothpick into the center of one, it comes out clean. (If making funfetti cupcakes, bake for 20 minutes.) Set cake pans on cooling rack to cool completely before removing from pans.
Vegan Kitty Cat Cake Decorations
If you prefer a more grownup funfetti cake, skip the decorations steps, and go straight to the frosting directions.
- ½ cup of vegan chocolate chips
- 6 pretzel sticks
- 1 Newman O sandwich cookie
- white and pink felt
- double-sided tape
Vegan Kitty Cat Cake Directions
Melt the vegan chocolate chips in a double boiler or in the microwave. Cool to touch.
Dip the pretzels one by one into the chocolate, scrape off the excess, and set them onto a parchment paper lined cutting board.
Transfer the remaining melted vegan chocolate chips to a piping bag or squeeze bottle.
Draw the nose and mouth onto the same piece of parchment paper (I usually draw 2 noses and 2 mouths so I have choices in case something happens to one of them…because I’m kind of a klutz).
Chill the facial features in the fridge or freezer.
Open the chocolate sandwich cookie. Remove the filling. Shape 2 small balls with the cream filling and press the balls onto the inside of the sandwich cookies. Set aside.
Use this template for the ears (or you can just draw them yourself).
Cut 4 large ear pieces of the white felt.
Cut 2 of the smaller pieces of the pink felt.
Tape the felt pieces together using double sided tape, so that there are 3 layers of felt on each ear.
Fold each ear in half and stick a piece of tape inside close to where the fold was if you like the ears to be the shape I made mine.
Vegan Vanilla Buttercream Frosting Ingredients
- 1 cup organic earth balance (if you avoid soy, get the soy-free version)*
- 1 cup organic palm shortening*
- 1 tablespoon vanilla extract
- 6 cups organic powdered sugar*
- vegan food coloring (I used pink)
Vegan Vanilla Buttercream Frosting Directions
Whisk the spectrum sustainably harvested organic palm shortening , margarine, and vanilla for 1 minute using a stand mixer or a handheld electric mixer.
Sift in the powdered sugar, 1 cup at a time, mixing for at least a minute between each addition.
Transfer the pink frosting to a disposable piping bag with no tip.
Pipe the pink frosting between the 2 cake layers. If the cakes aren’t flat on top, use a bread knife to slice the hump off the tops of both cakes before assembling.
Prepare all your decorations (instructions below) before frosting the entire cake.
Fit an outer piping bag with a triple star tip (wilton tip 2010), and fit one of the filled bags inside that outer bag.
Frost the entire outside of the cake leaving spaces in between each piped triple star until you’ve used up all of one color and then switch out the inner bags to the next color.
Pipe the remaining the frosting filling in all the gaps.
Here’s a video of me piping the frosting onto this cake. It’s long and boring though, so you should just skip through it. Haha.
Place the eyes, nose, and mouth onto the front of the cake.
Stick 3 whiskers into each side of the cake.
Press the ears onto the top of the cake. (Remind whoever you’re giving this cake to NOT to eat the ears!)
Chill the cake in the fridge until ready to serve.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.