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Homemade Vegan Batman Cake with Sprinkles photo

Vegan Batman Cake with Sprinkles

This Vegan Batman Cake with Sprinkles is a fun, colorful dessert that will delight both kids and adults alike!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups white granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup canola oil
  • 1 cup almond milk
  • 1 ripe banana mashed
  • Black gel food coloring
  • 1 cup rainbow sprinkles (optional)
For the Frosting:
  • 2 3/4 cups all-purpose flour
  • 1 cup white granulated sugar
  • 1/2 teaspoon salt (for frosting)
  • 2 teaspoons baking powder (for frosting)
  • 2/3 cup canola oil (for frosting)
  • 1 cup almond milk (for frosting)
  • 1 ripe banana mashed (for frosting)
  • 1 cup powdered sugar
  • 2-3 tablespoons almond milk (for frosting)
  • Sprinkles (for decoration)

Equipment

  • Mixing bowls
  • Electric mixer
  • Cake Pans
  • Rubber spatula
  • Cooling rack
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). This ensures that your cakes bake evenly.
  2. Grease and flour your 9-inch round cake pans. This will help the cakes release easily once they’re baked.
  3. In a large mixing bowl, sift together 2 3/4 cups of all-purpose flour, 1 1/2 cups of sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. Mix well to combine.
  4. In another bowl, whisk together 2/3 cup of canola oil, 1 cup of almond milk, and 1 mashed ripe banana until smooth. Add black gel food coloring until you achieve a dark color reminiscent of Batman’s cape.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  6. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once done, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  8. In a mixing bowl, combine 2 3/4 cups of all-purpose flour, 1 cup of sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. In another bowl, whisk together 2/3 cup of canola oil, 1 cup of almond milk, and 1 mashed ripe banana. Combine the wet and dry ingredients, mixing until smooth. Gradually add 1 cup of powdered sugar and 2-3 tablespoons of almond milk until you reach a thick, spreadable consistency.
  9. Place one cake layer on a serving plate. Spread a generous amount of frosting on top, and then carefully place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.
  10. Decorate the top of the cake with rainbow sprinkles, and feel free to let some fall down the sides for a festive touch.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Replace canola oil with coconut oil or another neutral oil if desired.
  • Use flaxseed meal mixed with water as an egg replacer if you prefer a different binding agent.