Go Back
–+ servings
Print Recipe
4.93 from 13 votes

Vegan Pink Champagne Cake

This vegan pink champagne cake is a taste explosion and the ultimate dessert showstopper. It's perfect for holidays and the New Year!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Cuisine: American, Vegan
Servings: 14
Author: Anthea

Ingredients

Cake dry ingredients

Cake wet ingredients

Quick Berry Jam Filling (optional)

  • ⅔ cup (85g) fresh or frozen strawberries, or raspberries, chopped
  • 2 tablespoons granulated sugar, or any light coloured sweetener to taste
  • 1 ½ tablespoon cornstarch / corn flour
  • Dash of water

To decorate

Instructions

To make the cake:

  • Preheat the oven to 160°C (320°F). Line or grease 3x15 cm (6 inch) cake tins (note 3).
  • Add all the dry ingredients to a large mixing bowl and mix until there are no lumps. Add all the wet ingredients to the bowl and mix until combined.
  • Evenly divide the cake batter into the 3 cake tins (each tin should have about 370g of batter).
  • Bake the cakes for around 40 minutes OR until a skewer/toothpick can be inserted into each cake and it comes out clean. Allow the cakes to cool in the tins for 20 minutes then place them on a wire rack.
  • Chill the cakes in an airtight container in the fridge for at least 4 hours. Chilling the cakes makes them less crumbly, easier to slice and assemble.

To make the quick jam

  • Add all ingredients to a small saucepan and toss until combined. Bring to a gentle simmer for 10 minutes while stirring and mashing the berries. Add a dash of water for a thinner jam or continue to simmer for a thicker jam.
  • When the jam has slightly thickened, set aside to cool. The jam will further thicken while it cools.

To assemble the cake

  • Use a serrated knife to cut the domes off the cakes if any.
  • To stack the cake, place one cake layer on a serving plate or cake board. Use a piping bag or spatula to spread about ½ cup of the buttercream on the cake. Create a ‘dam’ in the frosting. Dollop and spread the jam in the frosting dam.
  • Top with another cake layer and repeat. For the final cake layer, turn the cake upside down so the flat side is on top.
  • To crumb coat the cake, use a spatula or cake scraper to spread a thin layer of buttercream around the cake. Chill the cake for at least 30 minutes
  • If desired, pipe or spread a thicker layer of frosting on the cake. Use a cake scraper to smooth the surface.
  • If you have excess frosting, use a piping bag with a star tip to pipe swirls on top of the cake (or as desired).

Storing and serving the cake

  • The cake should be stored in the fridge in an airtight container until needed. Allow the cake to come to room temperature for 1-2 hours before serving. Right before serving, add the meringue kisses to the cake as they start to soften once they touch the cake. Enjoy!

Notes

  1. To make a vegan gluten free cake, substitute the plain flour for a high quality 1:1 gluten free flour OR 1 ½ cups (150g) almond flour and 1 ½ cups (240g) gluten free all-purpose flour. 
  2. The amount of beetroot powder you will need will depend on the brand (and the age) of your powder. For example, both Christina and I used 3 tsp of beetroot powder but the colour of our cakes were very different. I'd recommend starting with 2 tsp of powder. Mix all the dry and wet ingredients and if you'd still like the cake to be more vibrant, fold in an additional teaspoon of beetroot powder. Remember that the colour will fade after baking (see pictures above for reference)!
  3. You can also bake the cake in 2 x 20 cm (8 inch) cake tins. The baking time will be around 30 mins.

Nutrition

Serving: 1 slice without frosting and meringue kisses | Calories: 256kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 20g | Calcium: 75mg | Iron: 1mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!