Birthday Cake


Cake batter

  • 180g Crackd The No-Egg Egg
  • 115g vegan butter
  • 250g caster sugar
  • 50g light brown sugar
  • 70g vegan yogurt 
  • 50ml almond milk
  • 80ml oil
  • 245g plain flour
  • 1.5 tsp baking powder
  • 0.75 tsp salt
  • 50g + 25g sprinkles
  • 2 tsp vanilla extract

Cake crumbs

  • 100g caster sugar
  • 25g light brown sugar
  • 90g plain flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 20g sprinkles
  • 60ml rapeseed oil
  • 1 tsp vanilla extract 

Cake icing

  • 150g vegan butter
  • 70g vegan cream cheese
  • 230g icing sugar
  • 1 tsp vanilla extract 



Cooking time
40 mins


Cake batter

1. Creaming the softened butter and sugars until light and fluffy.

2. Add the Crackd The No-Egg Egg and cream for another 2-3 mins. 

3. Whisk in the yogurt, milk, vanilla & oil and keep beating. If you have an electric mixer, feel free to use this.

4. Keep beating for another 5 mins. It should increase in size. 

5. Add in the flour, baking powder and salt, continue to mix until combined. 

6. Stir in 50g of the sprinkles. 

7. Pour the batter into a lined 9” x 13” baking tray. 

8. Drop the remaining 25g sprinkles over the cake and bake at 180°C for about 25 mins. 

9. The cake is ready when, if touched, it bounces back, light and spongy.

Cake crumbs

1. Stir together all the dry ingredients until fully combined. 

2. Mix in the remaining wet ingredients until small balls/crumbs form. 

3. Spread out onto a baking tray and bake for 15 mins at 150°C.

Cake icing

1. Beat the previously softened butter and cream cheese together. 

2. Beat until it is light and whipped up.

3. Add the icing sugar and continue to whip until it is fluffy (about 5 mins). 

To assemble the cake

1. Take cake ring of a diameter of 4/6” (or cut a paper circle). 

2. Place this on top of the sheet of cake (once it had cooled down) and form as many circles as possible based on the diameter of the circle chosen (with 6” it comes out 2 circles). 

3. Crumble up all the remaining cake that was not part of the circles and place it in a bowl.

4. Take a strip of acetate and hold it around one of the circles so that it fits snugly around the outside of the circles edge. 

5. Cut the acetate so that it would be long enough to join at the ends, and then used sticky tape to seal the acetate in one big loop (you can see how she did this on her YouTube channel - Chelsealauren).

6. Place this acetate standing up on some baking parchment. 

7. Place the crumbled cake in the bottom of the acetate and squash it down firmly to form a compact, circular cake layer. 

8. Spread 1/5th of the icing on top of this using the back of a spoon. 

9. Crumbled 1/3 of the cake crumbs over this, then spread another 1/5th of the icing on top. 

10. Put one of the cake circles on top of this, then icing, then crumbs, then icing, then a cake circle, then icing, then cake crumbs in a pile in the centre on top.

Final step

Let the cake sit in the fridge overnight (but a few hours might be sufficient)! When ready to serve, cut the acetate using scissors & peel it off the cake.

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