Vegan rainbow cake with 2 types of ombre frosting

Vegan recipe

Rainbow vegan cake with ombre raspberry frosting with crockery

Reading around the blogosphere there’s seems to be a lot of malaise and worry about blogging perfect looking food and making sure you blog on a regular basis. I also share these worries and feel like I spend a heck of a lot of time committed to my blog despite only writing one or two posts a week.

Rainbow vegan cake with ombre raspberry frosting slice

Weekends, supposed days of relaxing usually turn into a cycle of house cleaning, trips to the supermarket, cooking and the subsequent washing up. Usually I will end up feeling more tired on a Sunday night than I did on a Friday. But that’s not to say that I don’t enjoy it. I do, I love it, though often in retrospective when it’s completed and the proceeds are being shared around the office.

Rainbow vegan cake with ombre raspberry frosting from top

This past weekend was more of an endurance trial than most. Mr LTT’s colleague is a vegan and can’t eat my delicious offerings. So the challenge was to make a vegan cake and I wanted it to look and taste just as good as any other cake. As I’ve never made a vegan cake before, I googled for cake recipes and came upon this recipe and gave it a try. The reason I chose it is because I didn’t want to use any egg replacement. I followed the instructions, made a delicious blueberry frosting and decorated the cake. The I photographed it and when I cut it open I realised it was just not right. It was like it was uncooked, but I had inserted the skewer and it came out clean. I was so annoyed with myself especially as I’d spent the whole afternoon making it. The opportunity arose on Sunday when Mr LTT was in bed with a migraine, I thought I’d try the recipe again just to be sure. The recipe didn’t specify a tin size, so I made it again and baked it for longer. But no, it still wasn’t right. It was just tasted like dirt and uncooked flour. It was truly horrid.

Blueberry ombre vegan cake with cutlery

I knew that my first cake was too pretty not to post but too disgusting tasting to publish, so I researched more recipes and found one on a UK vegan site with lots of positive comments. Another trip to the supermarket later, I was in a race again time with the sunset to get it completed and photographed. They say third time lucky and it really was. And having used 50% of my £4 jar of non-pareils, I was more than slightly relieved that it had finally worked.

Blueberry ombre vegan cake whole

As the blueberry frosting on the first cake was actually rather good and I couldn’t resist sharing the pictures because they are actually rather nice, I’m sharing this velvelty textured frosting recipe, as well as the decent vegan cake recipe AND the amazing naturally coloured raspberry and vanilla ombre frosting. I apologise for the somewhat slack frosting technique on the final cake but it was honestly a battle against the Sun!

PS PLEASE if you have any great vegan cake recipes please share them on this post! I’d love some more non-disastrous recipes for my repertoire!

Blueberry ombre vegan cake top


For the sponge

Adapted from this Luscious Vegan Sponge Cake from the Vegetarian Recipe Club

  • 200g vegetable fat (e.g. Trex)
  • 250g caster sugar
  • 450g self-raising flour
  • 50g cornflour
  • 6 tsp baking powder
  • Pinch salt
  • 500g vegan yogurt
  • 2 tsp vanilla extract
  • 30g brightly coloured sprinkles/non-pareils

Velvet blueberry buttercream frosting

  • 125g margarine
  • 125g vegetable fat
  • 400g icing sugar, sifted
  • 80g dried blueberries
  • purple gel food colouring

Smooth strawberry buttercream

  • 125g margarine
  • 125g vegetable fat
  • 500g icing sugar, sifted
  • 225g fresh raspberries
  • 1tsp vanilla extract

To finish the cake

  • 3-4tbsp fruit jam
  • Coloured sprinkles/non-pareils


For the sponge

  1. Pre-heat oven to 170°C/340°F/Gas Mark 3. Line the bottom of two 7″ springform tins and grease the sides with oil.
  2. Cream the vegetable fat and caster sugar for 5 mins until it’s really smooth.
  3. Sieve the flour, cornflour, baking powder and salt together three times.
  4. Add the flour and yoghurt plus vanilla extract to the butter mix and mix on a low-medium speed until just mixed together.
  5. Fold in the sprinkles, then divide the mixture evenly between the two tins.
  6. Bake for 40-45 mins, until a skewer inserted into the middle comes out clean. If there’s even the slightest hint of moisture on the skewer, keep on baking.
  7. Leave to cool in the tins for 10 minutes then remove and leave to cool fully

For the blueberry buttercream

  1. Blend the blueberries until smooth, they will turn into a paste.
  2. Cream the fat until it’s really smooth, then add the vanilla extract and half the icing sugar and mix on slow until mixed in, then add the remaining icing sugar and repeat. Add in the blueberries and turn the mixer up to medium and mix for another couple of minutes.
  3. Divide the mixture into three separate bowls. One bowl you’ll leave as it is, colour the buttercream in the second bowl a medium purple and the third a dark purple. Add the food colouring bit by bit so you don’t go overboard!

For the raspberry buttercream

  1. Take raspberries and place in a saute pan (with a lid) over a medium heat for 5 minutes. Mash, then leave for another 5 minutes.
  2. Put the mixture through a sieve, wipe down the saute pan and place the raspberry sauce back in the pan. Reduce the mixture by half until you get a thickened sauce. Then leave to cool.
  3. Cream the fat until it’s really smooth, then add half the icing sugar and mix on slow until mixed in, then add the remaining icing sugar and repeat. Add in the blueberries and turn the mixer up to medium and mix for another couple of minutes.
  4. Divide the mixture into three separate bowls – in one bowl add 250g with 2tbsp raspberry sauce, in another bowl add 150g mixture and ½tbsp raspberry sauce and leave the remaining mixture as is.
    1. Completing the cake

      1. Level the cakes if needed. Spread jam on top of one of the cakes, and the some of the medium colour buttercream on top of the other. The stick together
      2. Take the lightest colour buttercream and spread of the top and top ⅓ of the sides of the cake with a small palette knife.
      3. Clean your palette knife, then take the darkest colour and spread round bottom ⅓ of the sides of the cake.
      4. CLean palette knife again then spread the middle colour around the middle third. Clean palette knife again, then gently blend the light and middle colours, clean knife and repeat with middle and dark colours.
      5. Top with sprinkles as you see fit


  1. Isabelle says

    Check out the Post Punk Kitchen website. The ladies who run it have also published a host of books, including Vegan Cupcakes Take Over the World. No weird egg replacers or specific vegan ingredients and I’ve never had a disaster using their recipes. Their basic chocolate cup/cake recipe is my go-to because it’s so easy to put together and my non-vegan friends rave about it :)

  2. Kerry says

    I have a tried and tested Lemon Vegan cake recipe, it really is lemony with a stonking great caputal ELL!!

    The recipe itself is quite simple and it works well as a big cake and as cupcakes. I have adjusted the topping slightly from the original recipe

    SR Flour 275g
    Caster Sugar 200g
    Baking Powder 1 Tsp
    Zest & Juice Lemon 1
    Vegetable Oil 100ml
    Cold Water 170ml

    Icing sugar
    Lemon Juice
    Sugarflair “melon” food colouring paste

    1. Put flour, baking powder, sugar and zest into a bowl and mix well before adding the oil, juice and the water.

    2. Mix thoroughly to make sure all is combined well.

    3. Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.

    4. If you are making cupcakes pour into individual cupcake cases about 2/3 of the way up, you need to leave room after rising for the icing top


    For the big cake, mix sifted lemon juice and icing sugar together (make sure you use ordinary icing sugar – not fondant or royal icing as these contain egg whites) until its stiff enough to spoon over your cakes and mix in a tiny amount of the food colouring – depending on whether you want “yellow” or “Y E L L O W” then pour over your large cake to glaze it, or if you have made cupcakes spoon over so that the icing lies flat over the top of the cakes and is nice and smooth.

    And voila – lovely vegan lemon cakes that will last about 3 days in a covered tub

  3. Alex says

    This looks like such a fun recipe!! Do you have any idea what modifications I would need to make if I wanted to try this cake with 9″ pans instead?


    • Becs says

      Hi Alex! I would say increase the mixture by 1/3 but I don’t know exactly. You’ll probably want to adjust the cooking time by 15-20 minutes too. Hope that helps x

  4. Dancer says

    Please don’t presume that because someone is vegan that means they won’t touch colouring and will make do with ugly purple icing…(sorry- I think it’s really horrible to look at) (no offence meant!) Sugarflair colours are vegan and so brilliant- definitely worth a look.
    Trex is a tasteless white fat; try using Vitalite or soya /olive oil marg instead- your cake will taste SO much better!
    I make chocolate ganache icing with soya cream, coconut cream (pour off the liquid from a tin of coconut milk) and vegan dark chocolate. It sure looks and tastes like NORMAL food… I am gluten, lactose and soya intolerant; I manage to knock out the most sumptuous cakes you could imagine and sometimes have to pinch myself just to remind myself I really CAN eat them! (I DO use eggs…) They are posh enough to sell too.
    No excuse for vegans or free froms having to eat sub standard cake- at least.
    However…when it comes to bread………that’s a whole different story…….!

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