make it with mandy: vegan birthday cake.

by Janetha on March 20, 2013

in guest posts,recipes

hey guys! i loved my friend mandy’s recipe post on girl scout cookies so much last time that i have asked her to post again! and again, and again.. she may become a regular around here!

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every once in awhile, i will have mandy swing by and show you how to make whatever she’s been whipping up in her kitchen. she’s got a special recipe to share today… here she is!


I’m so happy to have the chance to post again!

For some reason I love to torture myself with baking, which I feel I am horrible at, and my little heart desires to be amazing…

Today is one of my very favorite people in the world’s birthday, the one and only Nick Phillips! (Who happens to be vegan.) Of course a birthday cake is in order and I’ve never had the joy of vegan cooking, let alone baking, but again with the torture I had this vision of a beautiful delicious cake and crossed my fingers is would all fall into place…

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Vegan Lemon Vanilla Cake with Raspberry Filling

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For the cake:

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 3/4 cup soy milk
  • 2 tsp vanilla
  • 1/3 cup apple sauce
  • 1tsp lemon flavoring

For the filling:

  • 4 cups powdered sugar
  • 1/4 cup soy margarine softened to room temperature
  • 1/4 cup coconut oil
  • 2 TB fresh lemon juice
  • 2 TB soy milk
  • raspberry preserves

For the frosting:

  • 1 1/2 cups plus 2 TB of soy margarine
  • 3 cups powdered sugar
  • 2 TB soy milk
  • 2 tsp vanilla
  • pinch of salt
  • fresh raspberries for garnish
Pre heat oven to 375 degrees (f).
With a hand/stand mixer, mix all dry cake ingredients together.
Add all liquid cake ingredients and mix for 2 minutes.
Pour into 9″ round prepared cake pan and bake for 25-30 minutes.
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Meanwhile, prepare the filling by using a hand/stand mixer to mix all ingredients except the preserves. Also, prepare the frosting by using a hand/stand mixer to mix all ingredients except the raspberries.
Cool completely and remove from pan, cut in half and spread the filling mixture on one half making sure not to go all the way to the edge and then top with raspberry preserves.
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Replace top half of cake and frost with frosting, then top with raspberries and OMG enjoy!! 

I had so much fun baking this cake and challenging myself and it was really good! I gave it to the birthday boy at GPP and we all had a slice (good thing we had just worked out) and so many were surprised it was vegan!


Until next time!



1. What was the last thing you baked?

2. Do you have any experience with vegan baking?

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Jan @ Sprouts n Squats March 21, 2013 at 1:08 am

Last time I baked I made a berry coconut loaf.

I’ve never baked completely vegan before but have replaced eggs with apple sauce and milk with water before.

Erica March 21, 2013 at 2:52 am

The cake looks just perfect! Raspberry? YUM! Last thing I made was cookies yesterday. I have made quite a few vegan baking recipes. I actually love experimenting with vegan-izing non vegan recipes (who doesn’t want to be able to eat the batter without worrying about salmonella?

Ellen M. Gregg March 21, 2013 at 4:23 am

That looks delicious! The last thing I baked was vegan Irish soda bread and Green Gobblin’ muffins (spinach makes them green; pineapple, banana and lemon zest make them gobblin’ worthy). The muffins are great, but the Irish soda bread is ridiculous. :-D I’m a little obsessed, especially when it’s smeared with PB2.
I’m a fat-free plant-based eater, which means I don’t add any fats to what I eat; naturally occurring is just fine. Back in November, before I transitioned into plant-based eating, I developed a fat-free vegan chocolate cake recipe from a Great Depression-era recipe.
Unfortunately, the ganache (yup! ganache!) wasn’t vegan because I didn’t think it through (hello, Goya light coconut milk, I’ve set my sight on you). I’ve learned a few things since then, and think I will tweak the cake portion a bit more to eliminate even more of the sugar (banana FTW!) when I make it again, at some point. If you want to see how I did it in December, it’s here:

Lee March 21, 2013 at 5:18 am

I’m not vegan, but I might heavily suggest that my husband make this cake for me for my birthday!

Katie March 21, 2013 at 6:31 am

Yay cake!! I am currently baking cookies, and have a (vegan) loaf of bread on the counter ready to go in the oven soon.

John @ Lose Weight Today March 21, 2013 at 11:13 am

Oh wow! I am not a vegan but that looks absolutely scrumptious. Definitely going to have to give this recipe a shot. Thanks!

Janetha March 21, 2013 at 12:03 pm

It’s WAY good and I am not at all vegan!

Ella March 21, 2013 at 2:15 pm

I’m not vegan but that recipe looks good to try anyway! Last thing I baked was a carrot cake (best one I’ve ever made) but my husband somehow managed to eat more than his fair share!

Janetha March 21, 2013 at 2:28 pm

Husbands will do that ;)

Nicole C March 21, 2013 at 4:48 pm

I think it was cupcakes that I last baked, yes toy story ones..I remember now. Totally not vegan though.

I have made vegan blueberry muffins which were actually pretty damn tasty!

Let me just saw, I was damn near drooling over those raspberries, the ones we get here never look that delicious!!

Bria @ West of Persia and Yoga With Bria March 21, 2013 at 6:36 pm

Beautiful! The last thing I baked? Chocolate chunk cookies that happen to be gluten free and could probably be veganized fairly easily. They taste decadent!

Meg March 23, 2013 at 10:08 am

Every time I have tried to bake a vegan cake it has come out so (for lack of a better word) MOIST that it is almost watery. Terrible. Now I just buy stuff from City Cakes and Cafe because they have delicious vegan cookies, cakes, cupcakes, and food….. It’s a problem that they are only 5 minutes from my house.

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