baking, vegan cooking, green holiday ideas for kids, recipe

1. Gather the ingredients.

Both recipes slightly adapted from Vegan Cupcakes Take Over the World.

For the cake:

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons potato starch or cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Earth Balance (or other vegan margarine), softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • yellow and blue natural food colorant

For the frosting:

  • 1 cup Earth Balance (or other non-hydrogenated vegan margarine)
  • 2 1/2-3 1/2 cups confectioner’s sugar
  • yellow and blue natural food colorant
  • up to 1 1/2 tsp spirulina (optional)

For the decorations:

  • fondant
  • yellow and blue natural food colorant
  • sprinkles, sanding sugars, green candies, etc

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2. Make the cakes

Line two 8 by 8 inch baking pans with parchment paper and preheat the oven to 350 degrees. In a small cup, mix together the non-dairy milk and apple cider vinegar and set aside for a few minutes. Meanwhile, in a medium bowl, mix together the flour, cornstarch (or potato starch), baking powder, baking soda, and salt. In a large bowl, cream the Earth Balance and sugar together until well-combined and fluffy, about 2 minutes. Add in the vanilla extract and then take turns adding in some of the non-dairy milk mixture and the dry ingredients. Finally, beat in the food coloring, a few drops at a time. Beat or mix until well-combined, adding more food coloring until desired color is achieved. Pour half the batter in each of the baking pans and bake for about 20 minutes. Let cool completely.

leprechaun cakes, baking, food, how-to

3. Make the frosting

Beat the margarine until fluffy. Beat in the powdered sugar gradually until desired sweetness is achieved (I usually use about 2 3/4 to 3 cups of confectioner’s sugar). Add the food coloring and spirulina (if using) a bit at a time. Beat for another few minutes once you have achieved the green color you want, so that the frosting will be nice and fluffy. Use immediately or refrigerate until needed.

ST. Patrick's Day, recipe, vegan baking, green holiday ideas for kids

4. Make the decorations

I dyed white fondant using the same food coloring drops. Simply add a few drops and knead the color into the fondant. Then roll the fondant out with a rolling pin and cut out whatever shapes or designs you would like. We had a clover cookie cutter so I used that, but you can also make a leprechaun’s hat. Or dye the fondant yellow and cut it into the shape of a pot of gold.

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5. Assemble the leprechaun cakes

Once the cakes have cooled completely, lift up the parchment and place the cakes on the counter. Using a round cookie cutter or an upside down glass, cut the cake into desired shape. Using a standard glass, I was able to get 4 cake rounds out of each baking pan (so 8 total). Put cake round on desired serving plate and frost. Add another cake round and repeat. I made one 3 layer leprechaun cake and three 2-layer cakes, but you can also do the reverse or even make two really tall 4-layer cakes. Top the leprechaun cake with decorations such as fondant or sprinkles.

St.Patrick's Day recipe, vegan baking, how-to, food

6. Serve

Serve to your little leprechauns. My kids split a 2-layer cake. This recipe made 8-10 total servings. Enjoy!

leprechaun cakes, vegan baking, vegan cooking, St.Patrick's Day

Vegan Leprechaun Cakes

For the cake:

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons potato starch or cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Earth Balance (or other vegan margarine), softened
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • yellow and blue natural food colorant

For the frosting:

  • 1 cup Earth Balance (or other non-hydrogenated vegan margarine)
  • 2 1/2-3 1/2 cups confectioner’s sugar
  • yellow and blue natural food colorant
  • up to 1 1/2 tsp spirulina (optional)

For the decorations:

  • fondant
  • yellow and blue natural food colorant
  • sprinkles, sanding sugars, green candies, etc

Gather the ingredients. First make the cake. Line two 8 by 8 inch baking pans with parchment paper and preheat the oven to 350 degrees. In a small cup, mix together the non-dairy milk and apple cider vinegar and set aside for a few minutes. Meanwhile, in a medium bowl, mix together the flour, cornstarch (or potato starch), baking powder, baking soda, and salt. In a large bowl, cream the Earth Balance and sugar together until well-combined and fluffy, about 2 minutes. Add in the vanilla extract and then take turns adding in some of the non-dairy milk mixture and the dry ingredients. Finally, beat in the food coloring, a few drops at a time. Beat or mix until well-combined, adding more food coloring until desired color is achieved. Pour half the batter in each of the baking pans and bake for about 20 minutes. Let cool completely. Then make the frosting. Beat the margarine until fluffy. Beat in the powdered sugar gradually until desired sweetness is achieved (I usually use about 2 3/4 to 3 cups of confectioner’s sugar). Add the food coloring and spirulina (if using) a bit at a time. Beat for another few minutes once you have achieved the green color you want so that the frosting will be nice and fluffy. Use immediately or refrigerate until needed.

Next, make the decorations. I dyed white fondant using the same food coloring drops. Simply add a few drops and knead the color into the fondant. Then roll the fondant out with a rolling pin and cut out whatever shapes or designs you would like. We had a clover cookie cutter so I used that, but you can also make a leprechaun’s hat. Or dye the fondant yellow and cut it into the shape of a pot of gold. Then assemble the leprechaun cakes. Once the cakes have cooled completely, lift up the parchment and place the cakes on the counter. Using a round cookie cutter or an upside down glass, cut the cake into desired shape. Using a standard glass, I was able to get 4 cake rounds out of each baking pan (so 8 total). Put cake round on desired serving plate and frost. Add another cake round and repeat. I made one 3-layer leprechaun cake and three 2-layer cakes, but you can also do the reverse or even make two really tall 4-layer cakes. Top the leprechaun cake with decorations such as fondant or sprinkles. Serve to your little leprechauns. My kids split a 2-layer cake. This recipe made 8-10 total servings. Enjoy! Happy St.Patrick’s Day!