Vegan Rainbow Cake with Buttercream Frosting

Vegan Rainbow Cake with Buttercream Frosting


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This is a vegan vanilla cake turned rainbow, topped with vegan buttercream frosting.

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New York, NY

Time needed

60 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • Cake:
  • 2 1/2 C. flour
  • 2 C. vegan refined sugar
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 C. plain soy milk
  • 2/3 C. vegetable oil
  • 2 Tbs. white distilled vinegar
  • 2 Tbs. vanilla extract
  • 2 Tbs. almond extract
  • Frosting:
  • 1 C. Earth Balance, softened
  • 1/2 C. plain soy milk
  • 6 C. vegan powdered sugar
  • 3 tsp. vanilla extract

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Preheat your oven to 350 degrees and grease two round 8″ pans. To make the cake: Mix the wet ingredients and dry ingredients in separate bowls, then combine and stir by hand until all lumps are gone. Divide your batter evenly into smaller bowls. Grab up to seven of your favorite bottles of gel food coloring and get excited because we’re going to rainbow swirl this baby! I chose to use my 5 favorite shades of blue and purple, so I needed 5 bowls. If you’re using more colors, use more bowls, and vice versa. Add the food coloring to the batter and stir. In one of your pans, pour the colors in one by one, using the most batter (about 3/4 of the total dish of that particular color) for your first pour and lessening the amount with each color you add. Reverse the order of colors for the second pan, so that the color you used last in the first pan is the first color that you pour into pan number two. Place both pans in the oven and bake for 30 minutes, or until done. Once your cakes are done, place them on a wire rack and allow them to cool completely before frosting. To make the frosting, combine all ingredients and mix with a hand mixer on low speed for about a minute.

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