Piñata Cake

Piñata Cake

Looking for a spectacular vegan celebration cake to wow your guests with? Then look no further than this four-layer vegan piñata cake recipe. Cut into this impressive cake and you'll discover layers of moist chocolate cake hiding a surprise inside - a hollow centre filled to the brim with vegan sweets.

Total Time: Prep 30 mins | Cook 40 mins

Calories: 698

Servings: 10

Total Time: Prep 30 mins | Cook 40 mins

Calories: 698

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • For the cake:
  • 25 25 g plain (all-purpose) flour
  • 20 20 g cane or coconut sugar
  • 4 4 g cocoa powder
  • 0.2 0.2 Tbsp ground flax or chia seeds
  • 0.3 0.3 tsp baking powder
  • 0.05 0.05 tsp bicarbonate of (baking) soda
  • a pinch of salt
  • 37.5 37.5 ml plant-based milk
  • 12.5 12.5 ml sunflower oil
  • 5.5 5.5 g melted vegan chocolate
  • 0.1 0.1 Tbsp apple cider vinegar
  • For the icing:
  • 30 30 g vegan butter
  • 30 30 g icing (confectioner’s) sugar
  • 0.1 0.1 tsp vanilla extract
  • 0.05 0.05 tsp turmeric powder, as needed
  • 0.05 0.05 tsp butterfly pea powder, as needed
  • 0.05 0.05 tsp beetroot powder (or other pink powder), as needed
  • For the filling:
  • vegan-friendly chocolate, sweets and/or sprinkles

Method

For the chocolate cake (make the day before serving):

  1. Preheat the oven to 160°C/Gas Mark 3. Grease or line two 15cm (6in) cake tins.
  2. Add all the dry ingredients (flour, sugar, cocoa, flax/chia and raising agents) to a large mixing bowl. Mix until there are no more lumps. Add all the wet ingredients and mix until smooth and combined.
  3. Divide the batter evenly between your two cake tins.
  4. Bake the cakes for 40-50 minutes or until an inserted skewer comes out clean.
  5. Allow the cakes to cool in the tins, then remove them, place in airtight containers and chill in the fridge overnight.

For the icing (day before or of serving):

  1. Add the butter to a large mixing bowl or stand mixer and beat until pale. Add the icing sugar and vanilla. Beat on low until combined. Increase the speed, then beat until light and fluffy.
  2. Divide the icing between four bowls. Gradually add the coloured powders to three bowls and mix until the icings are your desired colours.
  3. Scoop the plain frosting into a piping bag with a round tip. Scoop the coloured frostings into piping bags with star tips. Chill in the fridge until needed.

To assemble (day of serving):

  1. Use a serrated knife to cut the domes off each cake. Cut each cake into two layers. You will now have four layers of cake.
  2. Use a cookie cutter (about 7cm (3in) wide) to cut a circle in the middle of two cake layers.
  3. Place a whole cake layer on a serving plate. Pipe a thin layer of icing on top and smooth. Top with a cut cake layer. Pipe a thin layer of icing on top and smooth. Top with another cut cake layer. Pipe a thin layer of icing on top and smooth. Spread some icing inside the hole. Generously fill the hole with sweets of choice. Top with the remaining whole cake layer. Thinly spread the remaining icing on the top and side of the cake.
  4. Decorate the rest of the cake with the coloured icing as desired.
  5. Serve the cake within a few hours.

Looking for the perfect cake recipe for that special celebration?

Feast your eyes on these spectacular vegan birthday cake recipes

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