Vegan Momofuku Milk Bar Birthday Cake

Welcome to Foodie Friday! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme = Dessert!

I am on week 2 of my ICU rotation and have another 10-12-ish weeks of inpatient medicine left, which basically means 12-14+ hour days, 6 days a week (except halfway in between where I work 12 days straight), so…remember wayyy back in the day when I reviewed the Milk Bar Life cookbook?

Well, this birthday cake recipe is actually from the author’s previous cookbook! They have the original recipe for their Milk Bar Birthday Layer Cake up, but the church I went to back in Lewisburg serves mostly vegan + vegetarian food for our weekly potlucks, so one of my friends at church adapted it to make it vegan!

…So don’t think that I made this gloriously beautiful creation, because I did not.

However, I did manage to pilfer the recipe from her! (I wish I could pilfer all her recipes because she’s an absolutely amazing cook…but I am no longer over there and it’d probably take forever. :[ )

“I didn’t have the plastic sheets she used for the sides, so I took a metal shelf plastic liner and cut it to shape. Ha! Good luck with the recipe.”

For the eggs, flax eggs usually work well, but since this needed to be white, silken tofu is a good substitute! 1 egg is ~1/4 cup size, so use the same amount of tofu!

Vegan Momofuku Milk Bar Birthday Cake

Ingredients:
(Cake)

• nonstick vegetable oil spray
• 2 cups cake flour
• 1 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 cup + 2 tbsp rainbow sprinkles, divided
• 1/2 cup almond milk with 1/2 tbsp lemon juice
• 1/2 cup grapeseed oil
• 2 tsp vanilla extract
• 1 1/4 cups sugar
• 1/3 cup spectrum shortening
• 4 tbsp Earth Balance butter
• 3 tbsp light brown sugar
• 3/4 cup silken tofu

(Crumbs)

• 3/4 cup cake or all-purpose flour
• 1/2 cup sugar
• 2 tbsp light brown sugar
• 2 tbsp rainbow sprinkles
• 1/4 tsp baking powder
• 1/4 tsp kosher salt
• 1/4 cup grapeseed oil
• 1 tbsp vanilla extract

(Frosting)

• 1/2 cup Earth Balance butter
• 1/4 cup spectrumshortening
• 2 oz vegan cream cheese, room temperature
• 2 tbsp light corn syrup
• 1 tbsp + 1 tsp vanilla extract
• 1 1/4 cups powdered sugar
• 1/4 tsp kosher salt
• 1/4 tsp baking powder
• 1/2 tsp fresh lemon juice
• 1/4 cup almond milk

Instructions:

…The instructions for this cake are a little insane (not to mention, labor-intensive), so I’m just going to send you to the Milk Bar site!

(The patriotic decor was because we were celebrating one of our church members obtaining his U.S. citizenship! :] )

End-of-Week-ish Recap!

• Come catch up on life with me at the first Ultimate Coffee Date for 2017!
• Do you log your workouts/steps/meals? Get paid for your healthy habits with Achievemint! We each get 250 points if you use my link! ;P
• If you’ve been keeping up with my Redwoods Car Camping adventure in northern California…7…years ago, here’s part 3 in the Big Tree Area! :D

• Do you have a favorite birthday cake recipe?
• What’s your favorite type of dessert?

Check out other Foodie Friday recipes/themes!

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Interested in getting to know more about any of your super-awesome co-hosts? :]

• Farrah | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Annmarie | blog | facebook | instagram | pinterest | twitter | bloglovin’
• Esther | blog | facebook | instagram | pinterest | twitter | bloglovin’

Join us next week for Pinterest Curiosities!