A Vegan Birthday Cake

Vegan Birthday Cake// Thrifted

Last weekend I was in charge of my mother-in-law's birthday dessert. I knew I wanted to make a tiered cake and decided to make this cake. I ended up doubling the recipe to make three 8 x 1 1/2 inch cakes. The only modification I made was to add a half teaspoon of almond extract to the cake batter. After the cakes cooled I layered them with frosting and sliced strawberries. I did a quick crumb coat and then a second more thorough layer of the frosting.

Vegan Birthday Cake// Thrifted
Vegan Birthday Cake// Thrifted

I followed Emma's instructions for making pineapple flowers. I used a knife to slice the pineapple but would use a mandolin next time in order to get thinner layers. It takes quite a while to dry out the slices so the thinner the better. My frosting had set by the time the flowers were ready and I had none leftover to act as an adhesive. Luckily, I have a vast collection of cupcake and cake decorating supplies and was able to use these butterfly toothpicks to attach the flowers.

Vegan Birthday Cake// Thrifted
Vegan Birthday Cake// Thrifted

Everyone loved the cake and no one suspected that it was vegan. I'll definitely keep this cake in my recipe book! 

xo Allison