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Pink Champagne Birthday Cake

This gluten-free Pink Champagne Birthday Cake recipe is a complete showstopper! Made with a blend of gluten-free flour, almond flour, and Nozeco rosé; this cake is moist and fluffy fit for any special occasion. The bright pink hue, thanks to natural food coloring, and a creamy vegan buttercream frosting make it perfect for any celebration. Whether you’re gluten-free, vegan, or just love a great vanilla cake, this recipe is for you!
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Servings: 8 servings
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Equipment

Ingredients

Dry Ingredients

  • 1½ cups gluten-free flour blend
  • 1½ cup almond flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 2 flax eggs 2 tbsp (ground flax+ 5 tbsp warm water) 2 eggs if not vegan
  • 1 cup Nozeco rose
  • ½ cup soy milk
  • ½ cup olive oil
  • ½ cup applesauce
  • 1 tbsp vanilla
  • 3 drops fuchsia colour gel

Pink Buttercream Ingredients

  • ½ cup vegan butter room temperature regular butter if not vegan
  • 2½ cup powdered sugar
  • 1 tbsp soy milk
  • 1 tsp vanilla
  • Jam optional
  • 1 drop fuchsia food colouring
  • pinch salt
US Customary - Metric

Instructions

  • Preheat oven 350 degrees. Grease 2 8" springform pans.
  • Prepare flax egg by whisking together ground flax and warm water. Set aside to gel.
  • Add dry ingredients to bowl of a standing mixer fitted with the paddle attachment. Turn on standing mixer to combine ingredients.
  • Add rose, soy milk, olive oil, applesauce, vanilla and food colouring to a seperate bowl. Whisk to combine.
  • Pour wet over dry, including the flax egg. Mix to combine.
  • Use a spatula to scrape up any dry parts from the bottom of the bowl. Scrape down sides and mix again.
  • Pour batter evenly into prepared pans.
  • Place pans onto a cookie sheet.
  • Bake for 35-37 minutes until a toothpick comes out clean from the centre of the cakes.
  • Allow the cakes to cool in the pans for 10 minutes before gently removing them. Place the cakes onto a wire rack to cool completely.
  • Add softened butter to a clean bowl. Beat butter until smooth. Add icing sugar 1/2 cup at a time. Add milk, vanilla, food colouring and salt and beat until light and fluffy.
  • Place one of the cakes onto serving plate.
  • Spread 1/3 of the frosting onto the bottom cake. If you are using jam, spread that evenly on top of the icing. Place the second cake on top. Gently press it down.
  • Finish icing the cake.

Notes

Grab your bottle of Nozeco here!
If you aren't gluten-free use 2 cups all-purpose flour and 1 cup of almond flour instead.
Check out all my baking essentials here

Nutrition

Serving: 1g | Calories: 672kcal | Carbohydrates: 87g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 406mg | Potassium: 64mg | Fiber: 5g | Sugar: 65g | Vitamin A: 609IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.