This vegan pink cake (vegan) is made completely dairy-free and egg-free. Using simple pantry staples, this cake is not only easy to make but also has a wonderfully tender crumb with a soft, moist texture that will melt in your mouth. It’s ideal for birthdays, celebrations, or just because!
It's everything pink dreams are made of—minus the dairy and eggs! 💖
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❤️ WHY THIS RECIPE WORKS
Dairy-Free & Vegan: This pink cake is completely vegan, so it’s perfect for anyone with dietary preferences.
Soft & Fluffy Texture: Almond milk and a touch of vinegar make the cake fluffy and moist without eggs.
Simple + Elegant: Whether you shape it into a classic round or a heart, or frost it in hot pink frosting, this cake delivers on appearance.
PINK BIRTHDAY CAKE
This single-layer cake is the perfect centerpiece for any party. Add a few fresh flowers or sprigs of greenery around the base for an extra touch of elegance, and enjoy watching it steal the spotlight! Definitely a cake you'll want to make again and again. 🌸💕
If you are looking for more birthday cake ideas, try my dairy-free cupcakes or Banoffee cream cake, or vegan coffee cupcakes.
WHAT FLAVOR IS A PINK CAKE?
This recipe is adapted from my vegan vanilla cake so the addition of pink food coloring doesn’t affect the taste, the focus remains on the soft, tender crumb and vanilla buttery taste.
IS THIS THE SAME AS RED VALVET CAKE?
No, pink cake is different from red velvet cake. While red velvet has a distinct cocoa flavor. Pink cake is usually vanilla-flavored and doesn’t include cocoa.
🎉 MAKE THIS CAKE FOR SPECIAL OCCASIONS
an engagement,
a birthday party,
a 1st birthday,
a baby shower,
a smash cake.
🌈 HOW TO DECORATE
with sprinkles,
grated white chocolate,
edible pearls,
edible flowers or even roses (remember to remove the roses before serving),
pink strawberries or berries,
whipped coconut cream.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Almond milk: Swap with any other plant-based milk like soy or oat milk for a similar texture. Just make sure it’s unsweetened to avoid altering the cake's flavor.
White vinegar: Apple cider vinegar works just as well! It adds acidity to help the cake rise without affecting the flavor.
Plain or all-purpose flour: For a gluten-free option, use a 1:1 gluten-free baking blend that includes xanthan gum.
Castor sugar or granulated sugar: Cane sugar or coconut sugar can replace castor sugar. Keep in mind coconut sugar will add a slight caramel flavor and darker color.
Baking powder & baking soda: These are essential for leavening, so it’s best not to substitute them. However, if you only have self-rising flour, you can omit the baking powder and reduce the salt slightly.
Vegetable oil: You can use neutral flavored oil. My favorite is light olive oil.
Vanilla extract:
Pink food coloring: For a natural option, try beetroot powder or a small amount of pureed strawberries or raspberries. These add a gentle pink hue.
FOR THE FROSTING
Vegan butter: Or a dairy-free margarine if vegan butter is unavailable.
Icing or powdered sugar
Pink food coloring
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Step 1: Make the Cake Batter
Prep Your Almond Milk: In a small bowl, combine the almond milk and white vinegar. Give it a stir and set aside for a few minutes until it curdles (this acts as a buttermilk substitute and makes the cake extra tender).
Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Mix It Up: To your dry ingredients, add the curdled almond milk, vegetable oil, vanilla extract, and pink food coloring. Mix gently until just combined. Be careful not to overmix; a few lumps are fine!
Step 2: Bake
Into the Oven: Pour the batter into a greased 8-inch round pan (or heart-shaped if you’re feeling fancy!). Bake at 350°F (180°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool It Down: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 3: Frost & Decorate
Make the Frosting: In a large bowl, beat the vegan butter until smooth. Add the powdered sugar a little at a time, mixing until light and fluffy. Add vanilla extract, a touch of almond milk if needed, and pink food coloring to get a perfect shade.
Frosting Time: Once the cake layers are completely cool, spread a generous amount of frosting on top.
📝 TIPS AND TRICKS
Vegan Butter: Use vegan butter (softened), not spreadable butter for the frosting.
Why Buttermilk? Almond milk + vinegar make buttermilk. Let the buttermilk sit for a few minutes before adding them to the batter. This vegan “buttermilk” makes the cake extra tender and moist.
Don’t Overmix: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the cake dense instead of light and fluffy.
Cool Completely Before Frosting: Be patient! Let the cake cool completely before adding frosting, or it could melt and slide off.
Leveling: If your cake has a dome, use a serrated knife to trim the top off for a flat, even surface. This gives it a cleaner finish but I personally like a little dome.
Heart Shape Option: To make it heart-shaped without a special pan, bake in a square and round pan, then cut the round cake in half and arrange it along the square’s top edges to form a heart.
❓ FAQS
If you double the recipe it will make three 6-inch cakes.
You can make 12 cupcakes but bake for about 14-16 minutes.
yes, the batter will be thicker so make sure you bake it for longer.
Pink cake symbolizes love, joy, and celebration, often associated with sweetness, femininity, and special occasions like birthdays or romantic events.
To make a pink cake without food coloring, use natural ingredients like beetroot powder, pureed strawberries, or raspberries. These add a subtle pink hue.
I wouldn't recommend it as it might result in a very soft crumb.
MAKE-AHEAD AND STORAGE
MAKE-AHEAD
You can bake the cake up to 2 days in advance. Once cooled, wrap the layer tightly in plastic wrap and store it at room temperature or in the fridge until you’re ready to frost.
Frosting: The frosting can be made 1–2 days ahead. Store it in an airtight container in the fridge. When ready to use, let it soften at room temperature and re-whip with a mixer for a smooth, spreadable consistency.
STORAGE
Room Temperature: The fully assembled cake can be stored in an airtight container at room temperature for up to 2 days, provided it’s not too warm in your kitchen.
Refrigerator: To keep it fresh longer, refrigerate the cake in an airtight container for up to 3-4 days. Let it sit at room temperature for 15–30 minutes before serving to bring back its soft, tender texture.
Freezer: For longer storage, freeze the unfrosted cake. Wrap the cake in plastic wrap and foil, then store it in an airtight container for up to 3 months. Thaw at room temperature before decorating.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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VERY EASY PINK CAKE (VEGAN)
- Total Time: 30 min Prep Time + 35 min Bake Time = 1 hour and 5 min Total Time
- Yield: one 8-inch cake 1x
- Diet: Vegan
Description
This vegan pink cake (vegan) is made completely dairy-free and egg-free. Using simple pantry staples, this cake is not only easy to make but also has a wonderfully tender crumb with a soft, moist texture that will melt in your mouth. It’s ideal for birthdays, celebrations, or just because!
Ingredients
240 ml (1 cup) almond milk
1 tablespoon white vinegar
210 grams (1 and ½ cups) plain flour or all-purpose flour
150 grams (¾ cup) castor sugar or granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
80 ml (⅓ cup) vegetable oil
1 tablespoon vanilla extract
1 teaspoon pink food coloring
FOR THE FROSTING
115 grams (½ cup) vegan butter, softened
250 grams (2 cups) powdered sugar
1 teaspoon vanilla extract
1 teaspoon pink food coloring
Instructions
Prep Your Almond Milk: In a small bowl, combine the almond milk and white vinegar. Give it a stir and set aside for a few minutes until it curdles (this acts as a buttermilk substitute and makes the cake extra tender).
Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Mix It Up: To your dry ingredients, add the curdled almond milk, vegetable oil, vanilla extract, and pink food coloring. Mix gently until just combined. Be careful not to overmix; a few lumps are fine!
Into the Oven: Pour the batter into a greased 8-inch round pan (or heart-shaped if you’re feeling fancy!). Bake at 350°F (180°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool It Down: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the vegan butter until smooth. Add the powdered sugar a little at a time, mixing until light and fluffy. Add vanilla extract, a touch of almond milk if needed, and pink food coloring to get a perfect shade.
Frosting Time: Once the cake is completely cool, spread a generous amount of frosting on top.
Notes
Leveling: If your cake has a dome, use a serrated knife to trim the top off for a flat, even surface. This gives it a cleaner finish. I personally like a little dome.
Don’t Overmix: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the cake dense instead of light and fluffy.
Heart Shape Option: To make it heart-shaped without a special pan, bake in a square and round pan, then cut the round cake in half and arrange it along the square’s top edges to form a heart.
Cool Completely Before Frosting: Be patient! Let the cake cool completely before adding frosting, or it could melt and slide off.
An 8-inch round pan = 20 cm round
- Category: cakes
- Method: baking
- Cuisine: American
Nikki says
Please let me know if you made this cake and loved it. Nikki x