Light-as-air, these delicious vegan butterfly cakes are easy to make and guaranteed to impress!
I have many happy memories of me and my sister making butterfly cakes with our mum when we were little.
It’s a great cake recipe for children because the icing step is safe and fun.
The secret to excellent butterfly cakes is a good cake base. I’m using a variant of my new corn oil vegan cake base, which I first shared in my orange & blueberry cake squares. It’s light and soft – but retains a fairly close texture. Too open-textured and it’s difficult to cut crisp wings.
Be sure to dust with icing sugar right before serving!
Vegan Butterfly Cakes
- 200 g soy milk
- 1/2 tablespoon white wine vinegar
- 200 g plain flour (aka all-purpose flour)
- 150 g soft light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 g corn oil
- 1 teaspoon vanilla extract
- 225 g icing sugar (aka confectioner's sugar)
- 100 g dairy-free margarine
- Preheat the oven to 180 °C/Fan 160 °C/350 °F/gas 4. Line a 12-hole muffin tin with paper cases.
- Weigh out the soy milk in a small bowl and stir in the vinegar. Set aside for later.
- In a large bowl, combine all dry cake ingredients (flour, sugar, baking powder, baking soda and salt), then stir until everything is well mixed and there's no lumps. Pour in the soy milk-vinegar mixture, corn oil and vanilla extract. Whisk until a smooth batter forms, then evenly distribute it between the paper cases.
- Bake for 15-20 minutes until well risen and golden brown. If you need to test, insert a cocktail stick into the middle of each cake – it should come out clean. However, if there's any cake batter on the stick return the cakes to bake for a few minutes more and test again.
- Set the cakes aside on a rack until completely cooled.
- While the cakes are cooling, make the buttercream by creaming together the icing sugar and dairy-free margarine until well blended, smooth and creamy.
- With an angled knife, cut a cone from the top of each cake and cut this cone in half to make two wings. Pipe or spread buttercream on top of the cakes, then gently push two wings into the buttercream on each cake. Dust with a little icing sugar right before serving.
Have you tried these vegan butterfly cakes? Or have a question? I’d love to hear from you in the comments below!