How to Decorate a Vegan Cake

Vegan cakes can be beautifully frosted and decorated.

Those who have given up animal bi-products for a healthier vegan diet have no need to sacrifice flavorful desserts. With many dairy and egg free substitutions, vegan cakes have the same moist result as those traditionally baked. Although the ingredients in many store-bought cake frosting products are technically vegan, they can be filled with preservatives and other unwanted ingredients. Creating your own cake toppings and decorations is a healthy alternative, created from vegan-friendly products. Does this Spark an idea?

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Vegan cake
Organic powdered sugar
Sifter
Organic fresh fruit
Mixing bowl
1/2 cup non-hydrogenated, nondairy butter
Electric mixer
3 cups organic powdered sugar
1/3 cup cocoa
1 tsp. vanilla or 1/2 tsp. peppermint extract
3 to 4 tbsp. water or nondairy milk
8 oz. nondairy cream cheese
2 tsp. vanilla extract
1 cup organic powdered sugar
Food processor
2 cups organic powdered sugar
1-1/2 tsp. vanilla extract
2 tbl. nondairy milk
Food coloring (optional)
Wooden spoon
Serrated knife
Pastry brush
Small spatula or butter knife
Vegan chocolate (optional)
Grater or peeler
Organic fresh fruit slices (such as oranges or peaches) (optional)
Edible flowers (such as lavender or honeysuckle)

Instructions

- 1
  
  Decorate a cake in a hurry with dusted powdered sugar and organic fresh fruit. Pour powdered sugar into a sifter, then sift over the top of a cake. Adorn with fresh fruit for added flavor. This topping works best for sponge or fruit cakes for a tasty summer dessert.
- 2
  
  Make a chocolate frosting for any vegan cake. Make sure the 1/2 cup of the non-hydrogenated, nondairy butter is at room temperature, then mix with an electric mixer until it becomes smooth. Add 3 cups of organic powdered sugar, then mix on medium speed for two minutes. Add 1/3 cup of cocoa, 1 tsp. vanilla extract, and 3 to 4 tbsp. of nondairy milk or water, then mix until combined over high speed. Add 1 to 2 tbsp. more nondairy milk or water if the mixture is too dry.
- 3
  
  Create a cream cheese frosting for carrot cake or other preferred cakes. Combine 8 oz. of nondairy cream cheese with 2 tsp. of vanilla and 1 cup of organic powdered sugar in a food processor until creamy.
- 4
  
  Create a versatile buttercream frosting for cupcakes or other cakes. Mix the 1/2 cup of non-hydrogenated, nondairy butter at room temperature over low speed with an electric mixer until creamy. Slowly add 2 cups of organic powdered sugar, 1-1/2 tsp. vanilla, 2 tbsp. nondairy milk over low speed until the ingredients are combined. Increase the speed to high, and beat for 3 to 4 minutes until fluffy.
- 5
  
  Prepare the cake to be frosted by cutting off the dome of the cake with a serrated knife to create a flat surface. Brush the crumbs away with the pastry brush. Apply a thin layer of chosen frosting, using the spatula, then let set for at least 15 minutes.
- 6
  
  Add food coloring to buttercream or cream cheese frosting with a wooden spoon until combined, if desired. Add a mound of preferred frosting to the top of the cake, then spread toward the sides, making sure not to get too close to the cake to prevent damage. Using a knife, smooth the frosting around the sides. Create swirl designs using the small spatula in a circular motion.
- 7
  
  Serve the cake plainly frosted or add extra toppings. Create chocolate curls by slowly dragging a peeler across a chunk of vegan chocolate. Alternatively, use a grater to sprinkle chocolate over the surface of the cake. Overlap fruit to create a circle, if desired. Arrange edible flowers over the surface, for an added elegant touch.