Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake
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For my wife’s 29th birthday I wanted to prepare something special. I saw some photos of rainbow cakes while googling and decided I wanted to try to recreate that look. This Vegan Rainbow Cake is extremely delicious, fluffy, so moist and full of the yummiest vegan white chocolate cream. You’re going to love it! 🙂

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

We only have one cake pan so it took me two evenings after work to complete the cake layers and the cake assembly. I made the cake layers two at the time, because of not having enough kitchen utensils to handle more at one go.

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

Before you start with the cake, prepare at least triple of our vegan dreamy whipped cream recipe (extra-firm and plain flavour).

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

The white chocolate cream is easily prepared by simply adding cocoa butter to our extra-firm vegan cream mentioned above. I bought my cocoa butter at Buywholefoodsonline. We are very satisfied with their products, service and prices. You can buy Organic Raw Cacao Butter here.

Update: Because the cake is so so huge and we are just two people living here, it was impossible for us to eat all the cake while being fresh. So we decided to cut it in pieces, wrap them individually in aluminium foil and freeze them. We thawed a few pieces three months later when Christina’s mum came to visit us, so she could try it. The cake was just as fresh as the same day I baked it. She said it was the best cake she had ever eaten in her whole life. If you can’t finish all the cake, freezing it is the best decision to make, as it doesn’t lose any flavours in the process. If you have never done it, you should really try it.

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

This is a piece of thawed cake after 3 months of being frozen.


  • 20 cm cake pan with removable bottom
  • 1 large and 2 medium-sized bowls
  • Metal whisk
  • You will need a cake leveler for best results, but for the brave I am sure a long bread knife might work.

This recipe will yield two vanilla cake layers. My cake had six layers so you’d need to make this recipe three times.

Not-For-The-Weak White-Chocolate Vanilla Vegan Rainbow Cake

Not-For-The-Weak White-Chocolate-Vanilla-Rainbow-Birthday-Cake

This Vegan Rainbow Cake is extremely delicious, fluffy, so moist and full of the yummiest vegan white chocolate cream. You're going to love it!
5 from 5 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 5 hrs
Cook Time 1 hr 30 mins
Total Time 6 hrs 30 mins
Course Birthdays, Celebrations, Sweets
Servings 24





  •  Red, Yellow, Green, Blue



  • Strawberry jam
  • White chocolate cream

Bread crumbs for greasing the pan



    • Preheat the oven to 180ºC.
    • Mix the wet ingredients in a medium bowl.
    • Mix the dry ingredients in a separate large bowl.
    • Pour the wet ingredients into the large bowl and combine with the dry ingredients. Don’t whisk too hard, just mix it until it is fully combined.
    • Pour half of the batter into a new medium bowl ( it should be around 670 g) to prepare for the coloring process.
    • A rainbow should have the following colors: Red, Orange, Yellow, Green, Blue, Indigo and Violet. I selected 6 of the colors: Red, Orange, Yellow, Green, Blue and Violet. ​I was just able to find red, yellow, green and blue food colorings at the supermarket. So I had to mix blue and red for violet and red and yellow for orange. I assume that mixing yellow and blue will give you green if you cannot find the green color.
    • In one bowl pour the food coloring until you obtain your wanted color.  Do the same for the other bowl with a different color.
    • Lightly grease the pan and coat it with some bread crumbs. The bread crumbs are important to get the cake layer to not stick to the pan and break when removing.
    • Place in the middle of the oven and bake for around 30 minutes. Check with a toothpick or similar to see if it’s ready. If not, keep checking every 5-10 minutes until it is! The toothpick should come out without any stickiness and maybe with a cake crumb or two stuck on it.
    • Let the cake cool down before removing it from the pan as it will become more sturdy and not break so easily.
    • Rinse and repeat the above for the next two layers and then again for the next two. But maybe you have more time and a bigger kitchen, to make all in one go!
    • Normally the cakes will rise a little while baking in the oven, and create a bulge on one side. This has to, for obvious reasons, be removed to create a stable stack of cake layers. The easiest way is to use a special cake leveler. Just let the layers cool down completely before starting the cut, as they will break a lot easier otherwise.

    While you are waiting for the cake to cool down:

    • Melt the cocoa butter in a double boiler.
    • Let the cocoa butter cool down a bit before pouring into the vegan dreamy whipped cream. I placed the bowl in a cold water bath for a few minutes. You don’t want it to go solid again, so don’t over-cool it!
    • Mix the cream well and place in the fridge for further cooling.
    • Once you have six layers and the white chocolate cream, it’s time to start the cake building process!


    • Place the first layer on your cake serving plate with a parchment paper in between.
    • The rainbow starts from the bottom with violet, then blue, green, yellow, orange and finally red.
    • On the first layer place a good amount of strawberry jam and spread it out evenly.
    • Place the next layer and spread a nice thick layer of the white chocolate cream evenly on top.
    • Continue the process for the rest of the cake. I did the following: Violet, strawberry jam, Blue, white chocolate cream, Green, white chocolate cream, Yellow, white chocolate cream, Orange, Strawberry jam, Red.
    • Now proceed to frost the cake with the white chocolate cream. If the cake feels unstable, cover the cake with plastic wrap or a cake cover and refrigerate for 20 minutes before continuing. If the cake feels stable, continue to frost without refrigerating. A spatula worked for me. Just take a good amount of cream with the spatula and start spreading it out on the side of the cake, working yourself around the cake, and up to the top.
    • Decorate the cake according to your taste. I used some melted dark chocolate to finalize my design. You could do some piping, patterns or just leave it plain.
    • Enjoy!
    Keyword Baking
    Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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