Among all silly and quirky traditions in our lives, I think that only birthday somehow doesn’t lose its sparkles from the birth until our golden years :) So, even if we have some nice celebration with tea cookies on the table, a few brunches while munching the best thumbprint cookies, or even the craziest parties with lots of finger foods, jelly shots and rainbow colored pies, there’s just one super special day in a year for all of us, when all our loved people, closest family members and oldest friends gather, bringing you joy, some nice presents, with the best wishes and a sweet tooth turned on. And that’s the day you want to make the best cake that comes to your mind; that’s probably why all the cakes with a word birthday are so sinfully delicious.
Well, this vegan birthday cake is the one I chose to make for my own birthday this year. And while I was making it, I had some thoughts on how and when the first birthday cake was baked, and who took it to the next level. Interesting enough, as an origin of the birthday celebration itself, the birthday cake has its origin in the pagan beliefs of the ancient Romans. They baked a round cake to honor Artemis – goddess of the moon and fertility, and they lid candles on the cake to make it glow like the moon. Many centuries passed since that ritual until the actual birthday cake celebration, then some wealthy Germans started to make cakes to celebrate birth of their children, and only in 19th Century a true birthday celebration with the birthday cake, candles and presents was incorporated in our lives. Not a long time ago, right?
Vegan Birthday Cake Recipe:
So, if you’re looking for some no bake birthday cake recipe, that’s also easy to make, this layered pudding cake is the right choice for you – it was the right choice for me, too, as all of my friends loved it.
And yes, the best thing about this cake is that although I shaped it in a simple round cake, you can play with the mixture and make various shapes, especially if you make it for some child.
- 6 vanilla pudding packages
- *I used Dr. Oetker pudding – one package has 37 grams / 1.3 ounces
- 1 ½liter / 50 fluid ounces milk
- *I used soy milk for two layers, and coconut milk for the shredded coconut layer, but you can make it with non dairy milk of your choice
- 250 grams / 8.8 ounces sugar
- 150 grams / 5.3 ounces softened vegan butter (or margarine)
- 300 grams / 10.5 ounces ground biscuits
- *I used lane ground biscuit – it can be purchased online, but you can use any of your favorite tea biscuits
- 300 grams / 10.5 ounces shredded coconut
- 300 grams / 10.5 ounces ground walnut or hazelnut
- pinch of salt
- Handful of hazelnuts for decoration
- one larger saucepan
- 3 mixing bowls
- kitchen scale
- nut grinder
- adjustable cake ring
- cake stand
- Ok, we all know how to cook pudding; that’s the sweet treat we all learned to make as kids. Except that this birthday cake pudding should be cooked with double less milk than usual.
- So, cook the pudding, cover it with aluminum foil to prevent skin from forming and leave it to cool completely.
- Take softened butter (or margarine), put it in a pudding, add pinch of salt and mix it well with mixer.
- Divide this mixture into three equal parts.
- Put the ground biscuit in one part, shredded coconut into second and ground walnut in the third part of the pudding mixture.
- Now, take the cake ring, grease it and put it on the cake stand.
- Take the biscuit mixture and form the first layer of your cake.
- Add the coconut mixture next and finish with the walnut layer.
- Lift the ring off the cake, decorate the top with some halved hazelnuts, chocolate or whipped cream.
Happy Birthday! :)