These vegan ombre cakes are perfect for your Valentine’s Day baking. The colors are lovely and it almost feels like an edible painting. These ombre cakes are vegan and gluten free, so they’re also suitable for Valentines with dietary wishes.
They’re also perfect for when it isn’t Valentine’s day but you’re just in the mood for some vegan baking or pink food. And aren’t we always in the mood for pink food?
I used a gluten free baking mixture for these ombre cakes. The baking mixture was lactose free and suitable for vegans but the recipe on the package asked for eggs and butter. I replaced the butter by plant based butter (margarine) and I replaced the 4 eggs by 1 banana and 2 tablespoons of soy yogurt. You can also use an egg-replacer if desired.
Below is the recipe for 3 of these vegan and gluten free Valentine’s Day ombre cakes. One for your loved one, one for you and one to share together on they day after!
Ingredients (for 3 ombre cakes):
1 package gluten free/vegan cake mix (I used Peaks)
225 grams margarine
1 ripe banana, sliced
2 tbs soy yogurt (I used unsweetened soy yogurt from Alpro)
Red food coloring (double check if yours is vegan, otherwise you can also use red beet juice)
Preheat the oven to 180°C. In a bowl mix the butter with an electric mixer until fluffy. In steps, add the cake mix, banana slices and soy yogurt. Mix until combined. Divide the batter over 3 bowls. Add 1 drop of red food coloring to bowl 1, 4 drops to bowl 2 and 8 drops to bowl 3. Mix the batter with a spoon to create the three shades of pink. Line a small pie plate with parchment paper and spread the darkest batter into the pan. Bake for 35 minutes or until a toothpick comes out clean. Repeat with the other two colors.
If you have multiple small pie plates you can of course put them in the oven all together and bake them a bit longer (you’ll probably need around 50 minutes). Let them cool on a baking rack.
Use a cooking ring or a glass to cut 3 circles out of each pie.
In a small bowl combine 5 tbs powdered sugar with a drop of red food coloring and a teaspoon of water. If the mixture is too dry add some water and if it’s too wet add some powdered sugar.
Place one teaspoon of frosting on all three dark cakes and put the lighter cake on top. Repeat the proces and top with the lightest cake. Top the cakes with one more teaspoon of frosting.
I used a darker frosting for in between the cakes and a light one for on top of them, but feel free to vary!