1. Gather the ingredients.
Both recipes slightly adapted from Vegan Cupcakes Take Over the World.
For the cake:
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1 1/4 cups all-purpose flour
- 2 tablespoons potato starch or cornstarch
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Earth Balance (or other vegan margarine), softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- yellow and blue natural food colorant
For the frosting:
- 1 cup Earth Balance (or other non-hydrogenated vegan margarine)
- 2 1/2-3 1/2 cups confectioner’s sugar
- yellow and blue natural food colorant
- up to 1 1/2 tsp spirulina (optional)
For the decorations:
- fondant
- yellow and blue natural food colorant
- sprinkles, sanding sugars, green candies, etc
2. Make the cakes
Line two 8 by 8 inch baking pans with parchment paper and preheat the oven to 350 degrees. In a small cup, mix together the non-dairy milk and apple cider vinegar and set aside for a few minutes. Meanwhile, in a medium bowl, mix together the flour, cornstarch (or potato starch), baking powder, baking soda, and salt. In a large bowl, cream the Earth Balance and sugar together until well-combined and fluffy, about 2 minutes. Add in the vanilla extract and then take turns adding in some of the non-dairy milk mixture and the dry ingredients. Finally, beat in the food coloring, a few drops at a time. Beat or mix until well-combined, adding more food coloring until desired color is achieved. Pour half the batter in each of the baking pans and bake for about 20 minutes. Let cool completely.
3. Make the frosting
Beat the margarine until fluffy. Beat in the powdered sugar gradually until desired sweetness is achieved (I usually use about 2 3/4 to 3 cups of confectioner’s sugar). Add the food coloring and spirulina (if using) a bit at a time. Beat for another few minutes once you have achieved the green color you want, so that the frosting will be nice and fluffy. Use immediately or refrigerate until needed.
