Name: Vegan Rainbow Layer Cake Recipe
Prep time: 30 min
Cook time: PT-490151H20M4S
Total time: 3 h
Cuisine: Vegan
Ingredients: 960ml dairy-free milk (unsweetened soya milk recommended); 4 teaspoons apple cider vinegar; 800g self-raising flour; 600g caster sugar (fine white sugar); 2 teaspoons baking powder; 2 teaspoons bicarbonate of soda; 240ml sunflower oil; 4 teaspoons vanilla extract; Vegan-friendly food gels in purple, pink, peach, yellow, green (e.g. Rainbow Dust Colours); 560g dairy-free butter (Flora Plant Block Butter recommended); 600g powdered/icing sugar; 2 teaspoons vanilla extract; Dairy-free milk (if needed for consistency)

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Introduction

This vibrant vegan rainbow cake is a delightful treat that’s perfect for any celebration or just brightening up your day. Made entirely without dairy, it features colorful layers and a creamy buttercream frosting that’s sure to impress both vegans and non-vegans alike.

A tall cake with six visible layers sits on a round white marble board. From top to bottom, the layers are pink, yellow, orange, green, and purple, each separated by a thin white cream layer. The outside of the cake is covered with smooth white cream and decorated with small white and yellow dollops on the top and sides. Some crumbs in the cake’s colors are scattered on the white marbled table around it. In the background, there is a white plate with a slice of the same cake, and pastel-colored eggs in a white tray nearby. A pink mixer sits on a white marbled countertop behind the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

960ml dairy-free milk (unsweetened soya milk works best)
4 teaspoons apple cider vinegar

800g self-raising flour
600g caster sugar (fine white sugar)

2 teaspoons baking powder
2 teaspoons bicarbonate of soda

240ml sunflower oil
4 teaspoons vanilla extract
Vegan friendly food gels (purple, pink, peach, yellow, green recommended)

560g dairy-free butter (such as Flora Plant Block Butter)
600g powdered / icing sugar
2 teaspoons vanilla extract (for frosting)

Dairy-free milk (if needed for frosting)

Instructions

Step 1: Preheat your oven to 180°C fan. Line 5 or 6 eight-inch loose base or push-up cake tins with greaseproof paper. If you don’t have enough tins, bake the layers separately, covering unused batter with a damp tea towel.
Step 2: In a bowl, whisk together the dairy-free milk and apple cider vinegar. Set aside for 10 minutes to curdle and create vegan ‘buttermilk’.

Step 3: In a large bowl, sift together the self-raising flour, caster sugar, baking powder, and bicarbonate of soda. Mix well to combine.
Step 4: Add sunflower oil and vanilla extract to the vegan buttermilk and whisk to combine.
Step 5: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid over-mixing.

Step 6: Divide the batter evenly into 5 bowls. Add different food gels to each bowl to create your desired colors (e.g. purple, blue, yellow, orange, pink). Mix each color thoroughly.
Step 7: Pour each colored batter into separate prepared cake tins. Tap the tins gently on the counter to remove air bubbles.
Step 8: Bake the cakes in the preheated oven for 25-30 minutes. The cakes are done when a skewer inserted in the center comes out clean and they spring back when touched.

Step 9: Let the cakes cool slightly in their tins, then transfer to a wire rack to cool completely. Store in a sealed container until ready to frost.
Step 10: To make the frosting, beat the dairy-free butter in a large bowl until light and creamy using a stand or hand mixer.
Step 11: Sift in the icing sugar and add vanilla extract. Whip on high speed for about 5 minutes until fluffy. Add a splash of dairy-free milk if too thick, or more butter if too thin. Adjust with icing sugar to get a smooth, airy texture.

Step 12: Set aside a small portion of the buttercream and color it yellow for piping flower decorations. Fill a piping bag and snip off the tip.
Step 13: Transfer about 3 heaped tablespoons of plain buttercream into another piping bag fitted with a large star tip and set aside.
Step 14: Place one cake layer on your serving plate. Spread or pipe a layer of buttercream evenly on top. Repeat with all cake layers to stack, spreading buttercream between each.

Step 15: Apply a thin crumb coat of buttercream over the top and sides of the stacked cake. Smooth with a spatula and chill in the fridge for at least 30 minutes to firm.
Step 16: Apply a thicker final layer of buttercream, smoothing it evenly over the entire cake.
Step 17: Use the plain and yellow buttercream with piping bags to pipe flower decorations all over the cake’s sides and top.

Step 18: Use a sharp knife to cut the cake into slices. Serve and enjoy your beautiful vegan rainbow cake!

Tips & Variations

If you don’t have multiple cake tins, bake the layers one at a time and keep the batter covered with a damp towel.
Experiment with different food gel colors to create your own rainbow pattern or ombré effect.

For a fluffier cake, make sure not to over-mix the batter once wet and dry ingredients are combined.
Adjust the buttercream consistency by adding more dairy-free milk or icing sugar as needed for piping or spreading.
Try adding a splash of lemon zest to the batter for a subtle citrus flavor.

Storage

Store the cake in an airtight container in the fridge for up to 3 days. Let it come to room temperature for about 30 minutes before serving to soften the buttercream. You can also freeze the cake (unfrosted layers or fully assembled) wrapped well for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows a white round plate with a slice of rainbow cake made of five colorful layers: purple, green, orange, yellow, and pink from right to left, each separated by thin layers of white frosting. The top of the slice has a smooth layer of pale cream frosting decorated with small yellow flower shapes. A gold fork rests on the plate beside the cake slice. Around the plate are several small tubes of colored gel labeled with different colors like lilac, baby blue, baby pink, and mint green. The background is a white marbled texture, and parts of more slices of the same rainbow cake are visible around the main plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of dairy-free milk?

Yes, you can substitute the soya milk with almond, oat, or any other dairy-free milk you prefer, but soya milk works best for flavor and texture in this cake.

What if I don’t have food gels for coloring?

You can use natural food colorings like beet juice for pink/red or turmeric for yellow, but the colors may be less vibrant. Liquid food coloring can also work but use less to avoid altering batter consistency.