The Color Monster Cake
Fluffy lemon cake swirled with bright colors and frosted on top. Kid-approved.
Servings: 16 slices
Equipment
- 1 9" square cake pan
- mixer
- parchment paper
- spatula or frosting spreader
Ingredients
WET
- 1 cup sugar
- ⅔ cups soy milk
- 1 cup Just Egg or silken tofu (Just Egg liquid egg replacer used)
- ⅓ cup fresh lemon juice + pinch of zest
- 1 teaspoon vanilla extract
- ½ cup avocado oil
DRY
- 3 cups flour
- ½ teaspoon salt
- 1 tablespoon baking powder
Frosting:
- 4 oz vegan cream cheese
- 1 c powdered sugar
- 2 tablespoon soy milk
- assorted plant-based food coloring droppers
- candy eyeballs
Instructions
- Preheat oven to 375 degrees. Line your baking dish with some parchment paper, cut to size.
- Add the wet ingredients to a mixer. Mix until well combined.
- Add in the dry, and mix until smooth.
- Pour liquid batter into your baking dish.
- Optional: Swirl food coloring right into the cake to give it a swirled color look.
- Bake at 375 for 25-30 minutes, or until it passes the 'toothpick test.'
- While your cake is baking, you can prep the frosting. Add the cream cheese, powdered sugar and soy milk to your mixer. Whip until smooth and fluffy. This is not super fluffy, like a buttercream frosting, but rather like a very thick glaze frostring.
- Separate the frosting into 3 separate containers and add food coloring to each - one color per container. We did yellow, red (pink) and blue. Place frsting in the fridge to chill.
- When cake is done, allow to fully cool before frosting.
- When cake is cool, swirl the different colored frostings over it. Then add candy eyeballs! Serve!
Nutrition Estimate
Calories: 256kcal | Carbohydrates: 38g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 107mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg