Happy birthday cake - Vanilla Rhubarb Cake

 

Makes one 2 layer 6-inch cake

 

Ingredients:

 

Cake:

 

1 1/2 cups all-purpose flour

3/4 cup plus 2 Tbsp granulated sugar

3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)

1/2 tsp sea salt

2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)

1/4 cup plus 2 Tbsp avocado oil or other neutral oil

1/2 cup plant-based milk

1 1/2 tsp pure vanilla extract

1/2 tsp almond extract

1 cup 1/2 inch cut rhubarb pieces

 

 

Frosting:

 

1 1/2 cups butter, I used Earth Balance (at room temperature)

3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if the frosting comes out too stiff

1 tsp pure vanilla extract

1/2 tsp almond extract

4 cups powdered sugar

 food colouring (optional)

 

 

Instructions:

Preheat the oven to 350 degrees Fahrenheit. Grease the sides and line two 6-inch round cake pans with parchment paper.

Mix the flour, sugar, baking powder, and sea salt in a big bowl and whisk to mix them well.

Incorporate the flax eggs, avocado oil, oat milk, and vanilla, and use an electric mixer to beat for approximately one minute (or three minutes if whisking by hand).

 

Stir in the shredded rhubarb after adding it.

 

Pour the cake batter into each of the prepared pans, dividing it equally between them.

 

When a toothpick put in the centre of the cake comes out almost clean with a few moist crumbs, it means the

cake is done in the centre. Bake the cakes for about 30 minutes.

 

 

After taking the cakes out of the oven and allowing them to cool for twenty minutes, cut along the edges of the cakes, place a plate on top, flip it over, and tap it to release the cakes from the pans. After removing them from the pans, let them cool fully.

Beat together the butter, milk, and vanilla until frothy to make the frosting.

 

One cup of powdered sugar at a time should be added, and the frosting should be thoroughly blended, light, and fluffy (if the frosting is too stiff, add that extra tablespoon of milk). If desired, add food colouring and thoroughly mix.

When it's time to freeze, After placing one cake layer on a dish, cover it with a 1/2-inch-thick coating of frosting.

Top with the following layer of cake.

 

After evenly spreading the remaining frosting over the cake's top and sides, put the remaining frosting in a pastry bag and use it to adorn the top. I enjoy a lot of frosting, so this frosting recipe should be plenty to allow you to pipe some generous designs on top! Feel free to dye the frosting colours like I did if you so choose.

 

After serving, savour the cake!

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