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Vegan Rainbow Cake Recipe

This beautiful vegan rainbow cake will steal the show on any occasion!
Prep Time1 hr
Cook Time2 hrs
Total Time3 hrs
Course: Cake
Cuisine: Worldly
Servings: 12 people

Ingredients

Cakes (6-8 cakes, cake pan Ø 15 cm / Ø 6 inch)

  • 200 gram soft (vegan) butter ⅞ cup
  • 400 gram sugar 2 cups
  • 600 milliliter (vegetable) milk 2 ½ cups
  • 800 gram self-raising flour 6 ⅜ cups
  • 3 teaspoon vanilla extract
  • food coloring (red, orangje, yellow, blue, purple, and optionally black) use cacao powder for the brown layer

Frosting

  • 200 gram egg whites or aquafaba (=chickpea liquid) at room temperature ⅞ cup
  • 800 gram soft (vegan) butter 3 ½ cups
  • 800 gram powdered sugar 4 cups
  • 2 teaspoon vanila extract
  • ½ teaspoon salt
  • pinch of white and purple food coloring optional

Decoration

  • sprinkles

Instructions

Cakes

  • Preheat the oven to 170 °C / 340 °F.
  • Mix the butter and sugar until creamy. Add the other cake ingredients (flour, milk, vanilla extract).
  • Divide the batter between 6 or 8 bowls, depending on how many colors you are going to make. We make the inclusive rainbow flag colors with black, brown, red, orange, yellow, green, blue and purple.
  • Color each container a color of the rainbow.
    With red, yellow and blue you can make orange, green and purple. Use cocoa powder for the brown layer.
  • Grease your baking tin(s) (Ø 15 cm / Ø 6 inch) and pour one color batter into the baking tin. Bake the cakes in about 20-30 minutes. Stick a skewer in the cake, does it come out clean? Then your cake is ready.

Frosting

  • Time to make the frosting. Whisk the egg whites / aquafaba in a bowl until stiff.
  • In another bowl, mix the butter until creamy. Add the powdered sugar in parts.
  • Add vanilla extract, salt, food coloring and egg whites / aquafaba to the buttercream and mix until fluffy frosting.

Stack the rainbow layer cake

  • Time to stack! Cut off the convex top of the cakes (easiest using a cake saw), so that we can make a stable pile. If necessary, also cut the harder, brown edges of the cake.
  • Grab your frosting. Place the bottom layer (purple) on a flat plate and spread a generous layer of frosting on it. Place the next layer (blue) on the frosting layer. Press this briefly, so that the cake is straight. Spread the blue cake with frosting. Repeat this with all layers.
  • If your last layer (black or red) is on the stack, press the cake well again. The frosting will come out a little on the sides, but that's good! Spread this on the sides. Spread an extra layer (not too thick) over the sides and top.
  • Put the cake in the fridge for at least 30 minutes, so the buttercream hardens and your cake becomes firmer.
  • Spread another layer of frosting on the side and top, so that you do not see any of the cakes anymore. You get the best result with thin layers (with a cooling period in between). Smooth the sides with a (glazing) knife.
  • Fill a piping bag with the rest of the frosting and decorate the top of the cake with pretty swirls.
  • Decorate the cake with sprinkles. We sprinkled the top and spooned sprinkled onto the bottom of the cake.
  • Keep the cake in the refrigerator until you eat it. Enjoy!

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