Blow Out the Candles: Vegan Birthday Cake With Berries and Cream

This vegan birthday cake features homemade vanilla cream and fresh berries.

Get out the candles! On this episode of EATKINDLY With Me, model and plant-based chef Nathan-Josias whips up a vegan birthday cake perfect for any occasion.

“Soon, it’s going to be my birthday. And to celebrate, my girlfriend, Vanessa, and I are going to bake a vegan birthday cake,” Nathan-Josias says.

“We’re making berries and cream, your favorite,” says Vanessa.

The couple head to London-based zero-waste store Swop (Shop Without Packaging) to pick up ingredients. Opened in 2019, the market aims to make plastic-free grocery shopping more accessible. It carries a number of package-free, organic products, such as nuts and lentils—which customers are able to take home in their own containers. 

The duo stock up on birthday cake essentials, including plant milk, sunflower oil, sugar, and flour and then head home to whip up the cake. They also make homemade vanilla cream. They top the cake with fresh berries, including strawberries, raspberries, and blueberries.

“And because it’s a birthday cake,” Vanessa says, “I got us some candles!”

After taking a bite, Nathan-Josias remarks on the cake’s creaminess. “This is just a perfect birthday cake,” he says.

vegan birthday cake recipe
This vegan birthday cake recipe is perfect for any occasion. | Nathan-Josias for LIVEKINDLY

Vegan Birthday Cake





  • 150 grams plant milk
  • 1 tablespoon apple cider vinegar
  • 100 grams caster sugar
  • 200 grams sugar-free applesauce
  • 250 grams plain flour
  • 7 grams baking powder
  • 120 grams sunflower oil
  • 1/2 teaspoon salt

Vanilla Cream:

  • 40 grams cornstarch
  • 400 milliliters plant milk
  • 1 teaspoon vanilla extract
  • 30 grams caster sugar
  • 20 grams coconut oil
  • 100 milliliters plant-based whippable double cream


  • 80 grams water
  • 40 grams sugar


  • 2 cups mixed berries



    • 1
      Mix the apple cider vinegar with the plant milk. Give a quick stir and let it sit for 5 minutes.
    • 2
      In a bowl, mix the sugar, the apple cider vinegar and plant milk mixture, and the applesauce until the sugar is totally combined.
    • 3
      Mix the baking powder, salt, and flour.
    • 4
      Combine the dry mixture with the wet mixture, and add in the oil. Whisk until smooth.
    • 5
      Pour the batter into a greased pan. Bake for 45 minutes at 170° Celsius.


    • 1
      Start by making a custard: Mix the cornstarch, sugar, vanilla extract, and plant milk in a pan.
    • 2
      Bring the mixture to a boil while whisking.
    • 3
      When the mixture thickens, add the coconut oil and put it into the fridge until cold.
    • 4
      In a bowl, whip the double cream until it thickens.
    • 5
      When the custard is cold, slowly fold in the whipped double cream.


    • 1
      Add the water and the sugar to a pot and bring to a boil.
    • 2
      When the cake is done baking, drizzle the syrup on top and let it cool.
    • 3
      Once the cake has cooled down, cut it in half. Pour the cream onto the first half of the cake and add half of the berries. Add the second cake layer on top and pour the remaining vanilla cream on top. Decorate with the rest of the berries.

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