This Vegan Vanilla Dinosaur Birthday Cake is super moist and fluffy and comes loaded with a kid-favorite theme—dinosaurs! Whether you choose to make this cake simple without the colorful components or just as theatrical, this recipe is a definite crowd-pleasing cake for any occasion, especially for Birthdays. Gluten-free option available.
This Vegan Vanilla Dinosaur Birthday Cake is one of my favorite cakes that I made for my son who recently turned 5.
Honestly, I’ve always been intimidated by making cakes because they always seemed so complicated. However, I’ve gotten better with practice and this one in particular came out JUST PERFECT!
This Vanilla Vegan Cake was long time coming, especially since I’m often asked about a regular Vegan Vanilla flavor since you’ve been such a huge fan of this Vegan Funfetti Cake + Vanilla Buttercream.
SO, it’s finally here. An all Vegan Vanilla cake.
In past years, I’ve had the pleasure of making a cake for my son every year.
This Fluffy, Buttery Vanilla Birthday Cake (my son’s 3rd Birthday Cake) is so moist, delicious, and the best rendition of a perfectly frosted vanilla cake ever made. Not to mention, the airy and fluffy vanilla butter cream which adds a nice velvety taste and texture— perfect for a Birthday or any celebration!
K’s first cake (since we made cupcakes for his 1st Birthday!) was awesome and and we wanted to ensure that he loved it, so we made his favorite–Very Vanilla cake! This recipe is super fluffy, moist, easy, and the best sweet tooth satisfier for sure.
Let’s Talk About Why I Chose Dinosaurs.
OK, so in case you were wondering, I chose to create this dinosaur theme based on my son’s OBSESSION with Jurassic World!
Literally, he has practically EVERY SINGLE dinosaur from the Jurassic World collection, watches it constantly on his iPad, has t-shirts, and so many other memorabilia.
Of course, creating this cake only made sense and when he was surprised with it, he literally screamed his head off in excitement. Haha.
How to Make the Best Dinosaur-Themed Cake?
If you’re like me, then you might feel intimidated by creating an entire themed cake. When it comes to decor, I’m not entirely well versed on it, however, I do love finding easy DIY ways to get the job done.
For this dinosaur cake, I purchased several mini dinosaur toys via Amazon and used them as toppers.
For the gold candle and “Roar” cake topper, I purchased those from Amazon as well.
To create the scenery and theme even further, I chose to use green food coloring for the vanilla buttercream. Don’t worry—it doesn’t affect the taste or anything. Just a little went a long way.
And that’s it. Simple.
Want More Vegan Cake + Cupcake Recipes?
This Vegan Peanut Butter Chocolate Chip Sheet Cake is the ULTIMATE cake for any occasion. Not only is it completely moist + fluffy, but it’s based with an airy chocolate chip cake that comes topped with a velvety peanut butter buttercream, rich and decadent in flavor!
These Homemade Vegan Funfetti Sprinkles Cupcakes are a tasty, healthier option to your classic childhood favorite—funfetti Birthday Cake!. Not only are they completely moist + fluffy, but these cupcakes are also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they become completely irresistible.
TheseVegan Chocolate Cupcakes + Oreo Buttercream are what we call absolutely delicious! Not only are these cupcakes completely fluffy and moist, but they come fully decadent with a sweet chocolate flavor and topped with a beautifully tasty oreo cookie buttercream as well as a full oreo cookie for extra goodness.
This Vegan Chocolate Cake + Chocolate Buttercream is a healthier option to the decadent classic—Chocolate Cake! Not only is it completely moist + fluffy, but it’s also filled with an airy Cacao buttercream that when paired with this velvety vegan chocolate (cacao) buttercream, they all work amazingly together.
This Vegan Carrot Cake + Orange-infused Frosting isn’t your traditional version of carrot cake. Not only is it completely vegan, fluffy, + moist, but it’s also loaded with shredded carrots, orange zest, pecan/walnuts, pineapple, and a ton of warm, fall spices that create one decadent flavor. Topped with a creamy vegan cream cheese orange-infused frosting and sprinkles of chopped nuts.
This Perfect One-Bowl Lemon Birthday Sheet Cake is a whole lot of goodness that melts-in-your-mouth. Not only is it completely moist, + fluffy, but it’s also loaded with a nice balance between tart and sweet as the bursting of lemon flavor paired with a deliciously whipped vanilla buttercream frosting, which both works amazingly together. A definite crowd-pleasing treat for the Easter season, Birthday, or special occasion. Vegan option available.
WHAT YOU’LL LOVE MOST ABOUT THIS CAKE?
It’s super fluffy and moist.
Bold vanilla flavor.
Delicious and comforting in every bite.
Melt in your mouth goodness!
Can be made as a traditional 2-or 3-layer cake, sheet cake, or cupcakes. Your choice!
Not too sweet, but perfectly sweet at the same time.
That Airy Vanilla Buttercream Frosting is EVERYTHING.
Absolutely delicious!
Looking for a Healthier Sweetener Option?
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
TIPS FOR MAKING THE PERFECT CAKE?
Tip #1:
Another thing that I’ve learned about baking a cake is having the right tools. As a basic—-you should have a cake stand (preferably one that has a turnstile table), spatulas (big + small), piping bags + tips, correct baking pans and parchment paper, and if you need to get a bit more fancy—Bake Even Cake Strips (Wilton has some awesome quality ones!), which are such a genius invention.
Have no clue what these are? Whelp, you basically soak them in water before wrapping them around your cake pan while baking. These stripes ensures that your cakes don’t bake with a funny “dome” or anything. Just flat and even.
Of course, if you don’t have these strips, you can simply butter your pan and use liners along with an old trick that I’ve always done when baking—–add a small pot of water to the oven to keep things moist. Yup. It works EVERY. TIME.
Tip #2:
One of the essential ingredient combos for a light, silky cake texture is baking soda and acid ingredient (usually vinegar or buttermilk). When acid and baking soda reacts, it creates bubbles and helps to create a nice rise for your baked goods, leaving an airy texture.
In the case of vegan cakes, this is usually done by adding apple cider vinegar to your milk and letting it sit for a few minutes and then later combining it with the dry ingredients (which includes baking soda). Wallah!
Tip #3:
One of my latest tricks to a perfect cake has been to ensure that ALL of my dry ingredients are sifted. Trust me, ya’ll—-this works!
Making all the dry ingredients fully sifted makes things airy, as you’ve guessed it and allows everything to combine faster.
Tip #4:
Never Over-mix! When creating a cake, it’s so important to add the dry ingredients and wet ingredients alternately and as soon as everything is combined very well, THAT’S IT!
Over-mixing creates a more dense cake.
Now, let’s dig right into this recipe shall we?
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper the following cake pans: THREE 8-inch round cake pans or TWO 9-inch cake pans.
In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
In a large bowl, whisk together the flours, baking soda, baking powder, sugar, and sea salt. Set aside.
In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
Pour batter evenly into prepared pans, spreading everything around for a perfect roundness. **NOTE: If using Bake Even Cake Strips, you would wrap them around your pans at this point.**
Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
Once done, remove cakes from the oven and let cool completely. **NOTE: I often let my cakes cool for 30 minutes or until them are very cool when touched and then place them in the refrigerator to cool completely for another hour or so; this makes icing easier.**
To Make Vegan Vanilla Buttercream:
In the bowl of an electric mixer (attached with a paddle), beat the butter on high speed until smooth and creamy, about 2 minutes. Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. **NOTE: This is where you’ll add the food coloring, if desired.**
Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!
Assembly:
Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface (**NOTE: Skip this step if you used the Bake Even Cake Strips; not needed).
Place first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and evenly cover the top with buttercream. **NOTE: Repeat another step if using 3-layers.**
Once fully layered, add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly. **NOTE: Adding a thin layer of buttercream around cake and chilling it for 30 minutes to 1 hour before adding remaining buttercream does the trick for an easier frosting of cake; this called a ‘crumb coat’.**
Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Slice and enjoy!
Decorate with dinosaurs, if desired.
Bon Appetite!
MADE OUR RECIPE(S)?
If you choose to make this Vegan Vanilla Dinosaur Birthday Cake recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Vegan Vanilla Dinosaur Birthday Cake
This Vegan Vanilla Dinosaur Birthday Cake is super moist and fluffy and comes loaded with a kid-favorite theme—dinosaurs! Whether you choose to make this cake simple without the colorful components or just as theatrical, this recipe is a definite crowd-pleasing cake for any occasion, especially for Birthdays. Gluten-free option available.
Must-Haves:
Vegan Vanilla Cake:
- 1 cup organic all purpose flour (I use Bob's Red Mill; See Notes!)
- 1/2 cup Super fine cake flour (I use Bob's Red Mill; See Notes!))
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup organic pure cane sugar (I use Wholesome Sweets)
- 1 cup Almond milk (You can use your fave plant-based milk)
- 1 Tbsp Apple Cider Vinegar (I use Bragg's products)
- 1/4 cup vegetable oil (See Notes!)
- 1 tsp vanilla extract
For Vanilla Buttercream:
- 1/2 cup vegan butter spread, softened at room temp. (I use Earth's Balance)
- 3-4 cups organic powered sugar
- 1 tsp vanilla extract
- 1 Tbsp Almond milk (You can use your fave plant-based milk)
- pinch of sea salt
- 3-4 drops green food coloring, optional
Other:
- Dinosaur toys/cake toppers, optional
Instructions:
Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease (with vegan butter) AND line with parchment paper the following cake pans: THREE 8-inch round cake pans or TWO 9-inch cake pans.
In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
In a large bowl, whisk together the flours, baking soda, baking powder, sugar, and sea salt. Set aside.
In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
Pour batter evenly into prepared pans, spreading everything around for a perfect roundness. **NOTE: If using Bake Even Cake Strips, you would wrap them around your pans at this point.**
Bake for 30-35 minutes, until the center of the cakes come out clean using a toothpick.
Once done, remove cakes from the oven and let cool completely. **NOTE: I often let my cakes cool for 30 minutes or until them are very cool when touched and then place them in the refrigerator to cool completely for another hour or so; this makes icing easier.**
To Make Vegan Vanilla Buttercream:
In the bowl of an electric mixer (attached with a paddle), beat the butter on high speed until smooth and creamy, about 2 minutes. Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. **NOTE: This is where you'll add the food coloring, if desired.**
Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and Wallah!
Assembly:
Using a large knife (or cake slicer), slice a thin layer of cake off the tops of each cake to create a flat surface (**NOTE: Skip this step if you used the Bake Even Cake Strips; not needed).
Place first cake layer on your cake stand and evenly cover the top with buttercream. Now, top with 2nd layer and evenly cover the top with buttercream. **NOTE: Repeat another step if using 3-layers.**
Once fully layered, add remaining buttercream atop cake and spread it over the tops and sides of cake, evenly and thinly. **NOTE: Adding a thin layer of buttercream around cake and chilling it for 30 minutes to 1 hour before adding remaining buttercream does the trick for an easier frosting of cake; this called a ‘crumb coat’.**
Once fully frosted, add small little designs of the buttercream using a piping bag + tip around the sides and top of cake. Chill for 5 minutes to ensure that buttercream sets. Slice and enjoy!
Decorate with dinosaurs, if desired.
Bon Appetit!
Tips | Notes:
FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
LAYERS: For THREE 6-inch layer cake, just DOUBLE the ingredient measurements; for THREE 8-inch layer cake or TWO 9-inch layer cake, just TRIPLE the ingredient measurements.
STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for about 1 week.
GLUTEN-FREE: To make this cake GF, I recommend using a 1-to-1 Baking Blend (Bob’s Red Mill has a great option!); When using this flour, be sure to reduce milk by 1/2 and slowly add bit by bit to ensure that batter isn’t too thin.
VEGAN VANILLA CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.
Vegan Vanilla Dinosaur Birthday Cake.
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