Vegan Pink Champagne Cake

This vegan pink champagne cake is so delicious and fluffy! It’s ideal for events, holidays, and the start of the new year. or if you simply desire something extra special!

Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pink champagne (make sure it’s vegan)
• 1/2 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

For the Champagne Buttercream

• 1 cup vegan butter, softened
• 4 cups powdered sugar
• 1/4 cup pink champagne
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

Prepare the Cake Batter:

1. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
2. In a separate bowl, mix together the pink champagne, vegetable oil, apple cider vinegar, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. If desired, add a few drops of pink food coloring to achieve the desired color.

Bake the Cake

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Allow the cakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.

Prepare the Champagne Buttercream

1. In a mixing bowl, beat the vegan butter until creamy and smooth.
2. Gradually add the powdered sugar, one cup at a time, and continue to beat until well incorporated.
3. Mix in the pink champagne and vanilla extract. If desired, add a few drops of pink food coloring to achieve the desired color.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread a layer of champagne buttercream on top.
2. Place the second cake layer on top and cover the entire cake with a thin layer of buttercream to create a crumb coat.
3. Refrigerate the cake for about 20-30 minutes to allow the crumb coat to set.

Frost the Cake

Apply a final layer of champagne buttercream to the cake, smoothing it out with a spatula or cake scraper. Slice and serve the vegan pink champagne cake, enjoying the deliciousness!

Nutrition Facts

• Calories: 400-450 kcal per slice
• Fat: 20-25g
• Carbohydrates: 55-65g
• Protein: 1-3g