How to Make a Grinch Cake Simple Two Recipe Cake
Prep time
Bake time
Total time
I am using 3- 7" cake pans for this recipe but you can use 2-8" pans instead
Serves: 1-7" cake serves 10
  • Ground Flax Seeds 2 tablespoons (16g)
  • Hot Water 5 tablespoons (75ml)
  • White Vinegar 1 Tablespoon (15ml)
  • For the cake:
  • Soy Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½cup (300g)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 3 teaspoons (15g)
  • Salt ½ teaspoon (3g)
  • Vegan Butter 12 Tablespoons (175g)
  • green & Yellow food color as needed
  • For the Buttercream:
  • Canned Chick Peas* 2- 15ounce cans for 1¾ cups bean water
  • Granulated Sugar 1 cup
  • Vanilla Extract 2 teaspoons
  • Confectioners Sugar 1 cup
  • Cream of Tartar ½ tsp
  • Vegan Butter 3 sticks (1½ cups) (339g)
  • Hi Ratio Solid Vegetable shortening 1 cup (226g)
  • Food color as needed to decorate
  1. For the cake:
  2. Grease and parchment line the cake pans and preheat the oven to 350°F
  3. Combine the flax meal with the hot water and let stand for about 5 minutes to thicken
  4. Add the vinegar to the soy milk to sour
  5. Sift the flour with the baking powder and salt
  6. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  7. Add the thickened flax paste while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, add the vanilla extract
  8. Add about ⅓ of the flour to the creamed mixture then add half of the soured milk
  9. Add another ⅓ of the flour and then the remaining sour milk
  10. Add the last amount of flour and mix just to combine evenly.
  11. Divide the batter evenly into the 3 greased and parchment lined cake pans and bake in a preheated oven for 25-30 minutes or until springy to the touch when you gently press the centers
  12. For the buttercream
  13. Combine the sugar with the chickpea water in a saucepot and bring to a full boil.
  14. Boil for 5 minutes then transfer to a mixer bowl to cool completely
  15. With the whip attachment of the kitchen aid (a hand beater will work but it will take a very long time) whip the aquafaba on high speed until it is thick and glossy and has firm peaks
  16. Combine the cream of tartar with 2 Tbs of confectioners sugar and then add that to the whipped, firm peaked meringue, continue whipping and add the remaining confectioners sugar
  17. Add the shortening and softened vegan butte and continue whipping on high speed to a smooth emulsion
  18. Add vanilla last, then divide the buttercream into 4 small bowls for the color decor
Recipe by Gretchen's Vegan Bakery at