Mimi's Organic Eats » Cake & Cupcake Recipes » Eggless Birthday Cake

Eggless Birthday Cake

This Eggless Birthday Cake is a classic chocolate cake with cream cheese funfetti frosting. No need for random ingredients you'll only use once, this Eggless Birthday Cake uses simple ingredients that you probably already have in your pantry and fridge!

If you want more eggless desserts, be sure to check out my Eggless Chocolate Chip Cookies, Eggless Chocolate Peanut Butter Pudding, or my Blueberry Almond Galette.

eggless birthday cake
eggless birthday cake

Why You'll Love This Recipe

Classic: Birthday cakes come in all shapes and sizes, all flavors and colors. Yet, there is no quintessential cake like chocolate cake with cream cheese frosting and sprinkles. At least that was always my preference growing up, and I always will prefer chocolate cake to vanilla! This cake is sure to be a crowd pleaser!

Eggless Birthday Cake: If you can't eat eggs, then finding a good birthday cake recipe may be difficult! But, in this post I got you covered with the best Eggless Birthday Cake recipe that you'll want to make even if you can eat eggs! This moist and fudgy chocolate cake is topped with a cream cheese funfetti buttercream with all natural rainbow sprinkles that use plants for colors. This simple, yet elegant cake is a birthday cake without eggs that you can bake for any other occasion.

Natural Funfetti Frosting: I use plant based sprinkles for the funfetti cream cheese frosting. These sprinkles are made using plant based dyes, which makes me feel good about enjoying this birthday cake without eggs and without artificial colors!

eggless birthday cake

Ingredients for Eggless Birthday Cake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Grassmilk

Organic Valley Sour Cream

Organic Applesauce

Organic Valley Heavy Whipping Cream

Homemade Organic Cake Flour

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Spectrum Organic Vegetable Shortening

Organic Valley Cream Cheese

Florida Crystals Organic Powdered Sugar

India Tree Nonpareils

eggless birthday cake

Tools Needed

Digital Food Scale

Stand Mixer

6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Piping Bags

Ateco Tip #827

eggless birthday cake

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eggless birthday cake

How to Make an Eggless Birthday Cake

Step 1

Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sour cream, applesauce, and whipping cream and mix to combine.

In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix until a smooth batter forms.

Divide the batter evenly into each cake pan, about 9.3 ounces each.

eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake

Step 3

Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, shortening, cream cheese, powdered sugar, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy. Add in the sprinkles and mix on low until combined. Scrape the sides of the bowl and mix again to ensure sprinkles throughout. Transfer the batter to a piping bag with Ateco tip #827.

eggless birthday cake
eggless birthday cake
eggless birthday cake

Step 5

Place the first cake layer on your cake stand or plate. Starting on the outer edge of the cake, spiral the frosting around the boarder and then into the middle. Top with the second cake layer, repeat the process, top with the third layer, and repeat again.

eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake
eggless birthday cake

FAQ's

Can I make this Eggless Birthday Cake gluten free?

Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the gluten free flour I used to test it.

Can I make this Eggless Birthday Cake at high altitude?

Yes, I provide a simple adjustment for high altitude baking instructions in the Notes at the bottom of the recipe!

Can I use a different kind of sprinkle?

Yes, if you want to use traditional sprinkles in place of the nonpareils, you can do that!

Can I frost the whole cake?

Yes, if you want to frost the whole cake you can do that! Check out my post How to Crumb Coat a Cake and follow the steps there to frost the entire cake.

Why Choose Organic Ingredients?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless birthday cake

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eggless birthday cake

Eggless Birthday Cake

Mimi Council
This classic birthday cake without eggs is nostalgic and simple! This Eggless Birthday Cake is will be a hit, even if you eat eggs!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 939 kcal

Ingredients
 
 

Batter

Frosting

Instructions
 

  • Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sour cream, applesauce, and whipping cream and mix to combine.
  • In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix until a smooth batter forms.
  • Divide the batter evenly into each cake pan, about 9.3 ounces each.
  • Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
  • To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, shortening, cream cheese, powdered sugar, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy. Add in the sprinkles and mix on low until combined. Scrape the sides of the bowl and mix again to ensure sprinkles throughout. Transfer the batter to a piping bag with Ateco tip #827.
  • Place the first cake layer on your cake stand or plate. Starting on the outer edge of the cake, spiral the frosting around the boarder and then into the middle. Top with the second cake layer, repeat the process, top with the third layer, and repeat again.

Video

YouTube video

Notes

Gluten Free — Replace the cake flour with 3⁄4 cup plus 2 tablespoons (142 g) gluten-free flour blend.
High Altitude — Bake at 350°F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 939kcalCarbohydrates: 127gProtein: 6gFat: 49gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 3gCholesterol: 94mgSodium: 429mgPotassium: 213mgFiber: 3gSugar: 107gVitamin A: 1126IUVitamin C: 0.2mgCalcium: 98mgIron: 1mg
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