Eosinophilic Esophagitis Friendly Vegan Sprinkle Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.8(9)
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Learn more āIngredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 Ā½ tsp baking powder
- Ā½ tsp baking soda
- Ā½ tsp salt
- 1 cup organic cane sugar
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- Ā½ cup neutral oil (such as canola or sunflower oil)
- 2 tsp vanilla extract
- ā cup rainbow sprinkles, plus more for decorating
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 2ā3 tbsp plant-based milk
- 1 tsp vanilla extract
- pinch of salt
For serving
- 2ā3 tbsp rainbow sprinkles, for decorating (optional)
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- 2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let sit for 5 minutes until slightly curdled. This is your vegan buttermilk.
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