Milk Bar MOMOFUKU Birthday Cake (Vegan)

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As a west coaster, I only found out about this company by happenstance but I came across this beautiful epitome of a birthday cake by Milk Bar Store (based out of NY) and I just had to figure out a way to make a vegan momofuku birthday cake. I found some help over at Kelly Lee-Fitzpatrick’s Youtube Channel and Liv for Cake’s Blog.

Vegan Momofuku Birthday Cake

Momofuku Birthday Cake – pic courtesy of Milk Bar’s Instagram

Vegan Momofuku Birthday Cake

Momofuku Birthday Cake – pic courtesy of Liv For Cake

Have you ever seen a more ‘birthday’ birthday cake? A lot of blogs claim that a vegan Momofuku birthday cake is complicated and very time consuming, but it doesn’t have to be that way at all! I actually made this cake twice for two different friends whose birthdays were a week apart so I know how to expedite the process. I will be showing you how to make this cake two different ways. Let’s call the multilayer cake the ‘Super Birthday Cake’ and the smaller one just plain old ‘Birthday Cake.’ If you’re short on time go for the smaller one but if you’re channeling your inner Martha Stewart (sans insider trading) then go for the ‘Super Birthday Cake.’

Happy baking!

*The recipe is divided into 7 parts, the crumble, layer #1, layer #2 + mini cakes, the cake soak, frosting, and the assembly:

Vegan Momofuku Birthday Cakes

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Super Birthday Cake

Inspired by Milk Bar NYC's famous Momofuku Birthday Cake.

Course Birthday, Dessert, Occasion

Ingredients

Crumble

  • 1/2 cup sugar
  • 1 1/2 tbsp sugar
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 2 tbsp sprinkles
  • 1 tbsp vanilla extract
  • 1/4 cup sunflower oil
  • 1 tsp sunflower oil

Cake Layer #1 (8-inch pan)

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup sprinkles
  • 4 tbsp Earth Balance
  • 1/3 cup Nutiva vegetable shortening
  • 2 tsp vanilla extract
  • 3 vegan eggs* (see notes)
  • 1/2 cup buttermilk* (see notes)

Cake Soak

  • 1 cup soy milk
  • 1 tbsp coconut cream
  • 1 tbsp vegan condensed milk (can be purchased at Whole Foods)

Frosting

  • 1 1/3 cup vegan powdered sugar
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 2 tbsp vegan sprinkles
  • 1 1/2 sticks Earth Balance
  • 1/4 cup Nutiva vegetable shortening
  • 2 tbsp Nutiva vegetable shortening
  • 3 oz vegan cream cheese (3 tbsp)
  • 1 can refrigerated or frozen coconut cream (you will only use the hard piece at the top)
  • 1 1/2 tbsp vanilla extract
  • 3 tbsp agave
  • 2 tbsp vegan condensed milk
  • 1 tbsp lemon juice
  • 1/4 tsp lemon juice

Instructions

Crumble

  1. Preheat oven to 300 degrees.

  2. Line a baking pan with parchment paper.

  3. Mix dry ingredients, then wet ingredients and add to baking pan.

  4. Bake for 15 minutes and set aside.

Cake Layer #1

  1. Preheat oven to 350 degrees.

  2. Combine dry ingredients + 1/4 cup sprinkles together and set aside.

  3. Make three vegan eggs first by following the ratios above and then set aside. I used Follow Your Heart’s vegan egg replacer for the Super Birthday Cake and it turned out great. I used the flax egg for the regular Birthday Cake with just as excellent results.

  4. Mix buttermilk (soy milk and lemon juice) together and set aside.

  5. In another mixing bowl, combine butter, shortening, and sugar. Add in eggs one at a time (this applies to each egg replacement type).

  6. Stir in buttermilk, oil and vanilla.

  7. Toss in flour flour mixture and mix on low or by hand. Mix until clumps are gone.

  8. Add cake batter to greased 8 inch cake pan. I used an 8″ springform pan to make it easier to stack the layers. Pour all of the batter into the cake pan. Add abut 1/4 cup sprinkles to the top before baking.

  9. Bake for 45-50 minutes or you can stick a fork in the middle of the cake and it comes out clean.

  10. Once cake is done, remove from oven and set aside so it can cool, preferably under a fan. Once cake has cooled for at least 30 minutes, you can remove the springform pan, transfer to a plate (only if the cake is cooled enough to stick together) and refrigerate until at least the second layer is cooked (minimum).

Cake Layer #2

  1. Repeat Dry and Wet ingredient steps from Layer #1. (modifications: use 2 eggs instead of 3, Bake at 350 for 25-30 minutes)

  2. Pour the cake batter into the 8-inch pan. You can decide how high you’d like this layer to be. Personally, I felt that my first layer was pretty thick so I wanted to make this layer much thinner. I’d say poured about 1/2 inch of batter into the pan.

  3. Use excess batter to make ‘mini cakes.’ You will need a donut hole pan. You will need to make 11 mini cakes to cover the perimeter of the cake. Leave a bit of room for the batter o rise. As far as the excess batter, you can make more mini cakes to eat alone (I recommend this), or you can make a few cupcakes. Or…you can throw away the batter for 7 years bad luck. (I kid)

Cake Soak

  1. Pour 1/2 of cake soak mixture onto a cooled layer #1. This can be done on a plate and you can poke holes into the cake with a fork or a toothpick to push the soak through. 

  2. Pour the other 1/2 of the cake soak onto cooled later #1 on a separate plate.

Frosting

  1. Mix dry ingredients and wet ingredients separately, then mix together. Refrigerate for 30-45 minutes before assembling cake.

Assembly

  1. Soaked layer #1

  2. Refrigerated frosting

  3. Crumble

  4. Refrigerated frosting

  5. Soaked layer #2

  6. Refrigerated frosting

  7. Mini cakes

  8. Sprinkles and more crumble as desired

Recipe Notes

You can buy vegan sprinkles here.

Vegan Egg options:

  • Follow You Heart's Vegan Egg Poweder: 1 egg = 2 tbsp powdered ‘egg’ + 1/2 cup ice water
  • Flax Egg: 1 tbsp flax meal + 3 tbsp water   *let sit for 15 minutes before using
  • Chia Seed Egg: 1 tbsp chia seeds + 3 tbsp water    *let sit for 15 minutes before using

Vegan Buttermilk:

  • 1/2 cup soy milk
  • 1 tbsp lemon juice

Re: Follow Your Heart's Vegan Egg Powder – it is very important that the water you add to the mixture is ice cold. If the texture looks a bit scrambled as you’re mixing it, (this would only be caused by adding water that is room temp) just add more oil (about 1 tsp at a time) until it smoothes out.

*Most recipes use a square cake pan and then cut out 6-inch rounds to create the naked cake/edgeless effect. I could not find a large enough cake pan so I used springform pans. I left the 1st layer as is but tried to tear off the edges of layer #2 to give that naked effect.

This is what a springform pan is.

This is the brand of vegan condensed milk I used. 

 

vegan momofuku birthday cake crumble

crumble

vegan momofuku birthday cake batter

filled cake pan

vegan momofuku birthday cake layer 1

cake soak

vegan momofuku birthday cake frosting

frosting

vegan momofuku birthday cake mini cakes

mini cakes

Print

Birthday Cake

Course Birthday, Dessert

Ingredients

Crumble

  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sprinkles
  • 1 tbsp vanilla extract
  • 1/4 cup sunflower oil
  • 1 tsp sunflower oil

Cake

  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/4 cup sprinkles
  • 4 tbsp Earth Balance
  • 1/3 cup Nutiva vegetable shortening
  • 1 1/4 cup sugar
  • 3 tbsp sugar
  • 3 vegan eggs* (see notes)
  • 1/2 cup buttermilk* (see notes)

Cake Soak

  • 1/2 cup soymilk
  • 1 tbsp coconut cream
  • 1 tbsp condensed milk

Frosting

  • 1/2 cup vegan powdered sugar
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 2 tbsp vegan sprinkles
  • 1 1/2 sticks Earth Balance (6 tbsp)
  • 2 tbsp Nutiva vegetable shortening
  • 3 oz vegan cream cheese (6 tbsp)
  • 1 can refrigerated or frozen coconut cream (you will only use the hard piece at the top)
  • 1 1/2 tbsp vanilla extract
  • 3 tbsp agave
  • 2 tbsp vegan condensed milk
  • 1 tbsp lemon juice
  • 1/4 tsp lemon juice

Instructions

Crumble

  1. Preheat oven to 300 degrees.

  2. Line a baking pan with parchment paper.

  3. Mix dry ingredients, then wet ingredients and add to baking pan.

  4. Bake for 15 minutes and set aside.

Cake

  1. Preheat oven to 350 degrees.

  2. Combine dry ingredients + 1/4 cup sprinkles together and set aside.

  3. Make three vegan eggs first by following the ratios above and then set aside. I used Follow Your Heart’s vegan egg replacer for the Super Birthday Cake and it turned out great. I used the flax egg for the Birthday Cake with just as excellent results.

  4. Mix buttermilk (soy milk and lemon juice) together and set aside.

  5. In another mixing bowl, combine butter, shortening, and sugar. Add in eggs one at a time (this applies to each egg replacement type).

  6. Stir in buttermilk, oil and vanilla.

  7. Toss in flour flour mixture and mix on low or by hand. Mix until clumps are gone.

  8. Add cake batter to greased 8 inch cake pan. I used an 8″ springform pan to make it easier to stack the layers. Pour all of the batter into the cake pan. Add abut 1/4 cup sprinkles to the top before baking.

  9. Bake for 45-50 minutes or you can stick a fork in the middle of the cake and it comes out clean.

  10. Once cake is done, remove from oven and set aside so it can cool, preferably under a fan. Once cake has cooled for at least 30 minutes, you can remove the springform pan, transfer to a plate (only if the cake is cooled enough to stick together) and refrigerate until at least the second layer is cooked (minimum).

Cake Soak

  1. Pour 1/2 of cake soak mixture onto a cooled layer #1. This can be done on a plate and you can poke holes into the cake with a fork or a toothpick to push the soak through. 

  2. Pour the other 1/2 of the cake soak onto cooled later #1 on a separate plate.

Frosting

  1. Mix dry ingredients and wet ingredients separately, then mix together. Refrigerate for 30-45 minutes before assembling cake.

Assembly

  1. Soaked cake

  2. Refrigerated frosting

  3. Crumble

  4. Sprinkles

Recipe Notes

You can buy vegan sprinkles here.

Vegan Egg options:

  • Follow You Heart's Vegan Egg Poweder: 1 egg = 2 tbsp powdered ‘egg’ + 1/2 cup ice water
  • Flax Egg: 1 tbsp flax meal + 3 tbsp water   *let sit for 15 minutes before using
  • Chia Seed Egg: 1 tbsp chia seeds + 3 tbsp water    *let sit for 15 minutes before using

Vegan Buttermilk:

  • 1/2 cup soy milk
  • 1 tbsp lemon juice

Re: Follow Your Heart's Vegan Egg Powder – it is very important that the water you add to the mixture is ice cold. If the texture looks a bit scrambled as you’re mixing it, (this would only be caused by adding water that is room temp) just add more oil (about 1 tsp at a time) until it smoothes out.

*Most recipes use a square cake pan and then cut out 6-inch rounds to create the naked cake/edgeless effect. I could not find a large enough cake pan so I used springform pans. I left the 1st layer as is but tried to tear off the edges of layer #2 to give that naked effect.

This is what a springform pan is.

This is the brand of vegan condensed milk I used. 

And thats the way the cake crumbles (please excuse the dad joke). But seriously, I’ve literally never had a more delicious confetti cake in my life…and I’ve have a lot. Gave it to my vegan and non-vegan friends to test out and they were obsessed. You should keep this cake in the freezer and it will keep there for 5-7 days if you have self-control 😇. Allow for at least 4 hours for prep for the Super Birthday cake and about 1.5 hours for the Birthday Cake.

If you run into any snags or have any questions as you’re trying this out, please don’t hesitate to leave me a note in the comments.

Happy Early Birthday! 🎈🎂

Vegan Momofuku Birthday Cake Instructional Video:

Recommended:

Vegan Chocolate Birthday Cake

 

2 thoughts on “Milk Bar MOMOFUKU Birthday Cake (Vegan)

  1. Pingback: Easy Vegan Chocolate Birthday Cake (guilt-free)- httpvvegan.com

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