Perfect Little Tea Party Cake {vegan}

Thank you for sharing!

So, my oldest daughter’s 2nd birthday is coming up and I really, really want to do a tea party with her and my mom for her birthday. I know it seems a little silly. She might be just that too much young to remember, but there will be adorable pictures. REALLY adorable pictures. And I just can’t help myself. I love those pictures from when I was young. So, I’m on the way to making a fun little party for “just us girls” to celebrate her turning two. In preparation for that, I found a way to make the Perfect Tiny Tea Party Cake. And, yes, it’s vegan, because I love her (despite her allergy to milk) and, because I love you, I’m sharing this adorable cake of awesomeness.

I'm planning a tea party for my daughter--this is the perfect VEGAN cake for the occasion!

Ingredients for the Perfect Tiny Tea Party Cake

For the cake

  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 10 drops of blue food coloring
  • 2 drops of green food coloring

For the icing (if decorating like I did–it needs a lot of icing)

  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract
  • 6 drops of red food coloring
  • 2 drops of blue food coloring

perfect cake for a tea party feature

How to Make the Perfect Tiny Tea Party Cake

  1. Preheat oven to 350 degrees.
  2. Flour an 8-inch round baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments.
  6. Blend until batter is smooth.
  7. Pour batter into the baking pan and place in the oven for 30-45 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar, food coloring and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Plop your cake on your cake plate (mine is a super-fancy (not) dinner plate from my cabinet since I don’t actually have a cake plate) and put your icing in a piping bag with a wide star-shaped icing tip.
  13. Starting in the center, make your roses by spiraling outward. You want a tutorial, you say? Conveniently, OneLittleProject.com has a nice picture-by-picture tutorial for you. That’s where I got the idea for icing my cake this way. But hurry, because, unlike buttercream, coconut milk icing has a tendency to melt in your hands.
  14. Once your pretty teal cake is covered in beautifully-shaped pink roses, EAT!

tea party cake fg

 

perfect cake for a tea party feature
Yield: 10

Perfect Little Tea Party Cake {vegan}

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

I found a way to make the Perfect Tiny Tea Party Cake. And, yes, it's vegan, and, because I love you, I'm sharing this adorable cake of awesomeness.

Ingredients

  • For the cake
  • 1 3/4 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 1 tspn white vinegar
  • 1/3 cup oil
  • 1 cup water
  • 1 tspn baking soda
  • 1/2 tspn salt
  • 10 drops of blue food coloring
  • 2 drops of green food coloring
  • For the icing, if decorating like I did–it needs a lot of icing
  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract
  • 6 drops of red food coloring
  • 2 drops of blue food coloring

Instructions

  1. Preheat oven to 350 degrees.
  2. Flour an 8-inch round baking pan.
  3. To make the cake, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments.
  6. Blend until batter is smooth.
  7. Pour batter into the baking pan and place in the oven for 30-45 minutes or until a toothpick comes out clean.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar, food coloring and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  12. Plop your cake on your cake plate (mine is a super-fancy (not) dinner plate from my cabinet since I don’t actually have a cake plate) and put your icing in a piping bag with a wide star-shaped icing tip.
  13. Starting in the center, make your roses by spiraling outward. You want a tutorial, you say? Conveniently, OneLittleProject.com has a nice picture-by-picture tutorial for you. That’s where I got the idea for icing my cake this way. But hurry, because, unlike buttercream, coconut milk icing has a tendency to melt in your hands.
  14. Once your pretty teal cake is covered in beautifully-shaped pink roses, EAT!

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Thank you for sharing!

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