All recipes are deliciously vegan.

Find VRC | on YouTubeFind VRC | on InstagramFind VRC | on FacebookFind VRC | on Twitter

Vegan Easter Rainbow Cake

kid friendly
2 spoon difficulty rating


Serves: 12-16 servings

Vegan Easter Rainbow Cake

This is a real crowd pleaser at Easter and lots of fun to make! The cake itself is a yoghurt based sponge which is denser than some sponges and really delicious. Choose your colours and get creative :) 



  • 350g vegan margarine
  • 350g caster sugar
  • 660g white SR flour
  • 8 tsp baking powder
  • Pinch salt
  • 660g plain vegan yoghurt
  • 2 tbsp flax meal (see above) mixed with 6 tbsp warm water
  • zest of 2 lemons plus juice
  • 2 tsp lemon essence (optional)
  • A little plant milk (eg rice, soya) if batter too thick
  • 3 different food colourings of your choice (ideally gel colours)


  • 100g vegan margarine 
  • 100g vegetable shortening (eg Trex... found in most supermarkets)
  • 1kg icing sugar
  • 2 tsp vanilla essence
  • 3 food colourings (the same colours as used in the main cake)



  1. Preheat the oven to 180°C/350°F/Gas Mark 4 (NB. Reduce this if using a fan-assisted oven). Now grease three 18cm/7 inch cake tins and line their bases with greaseproof paper - use the round base to draw a circle out on the greaseproof then cut out with scissors.  
  2. In a small saucepan, melt the margarine on a very low heat. 
  3. Sieve the flour and baking powder into a bowl and add salt. Pour the melted margarine, sugar, yoghurt, flax egg and lemon essence to the flour mix. Mix well until you get a soft dropping consistency. Add the lemon zest plus as much of the lemon juice as you can without making the batter too runny. If it needs more liquid, add a splash of plant milk, eg soya, rice, coconut or oat.
  4. Weigh the cake mixture and then divide it into three equal parts. 
  5. Put a small amount of each of the different food colourings individually into each part of the mixture until you get your desired colour. The colour will generally stay the same throughout baking so you get a good indication of the final colour at this stage. 
  6. Spoon the cake mix into the three tins and bake for 25-30 minutes or until risen and golden. Test by inserting a sharp knife or toothpick into the centre of each cake. If it comes out clean, the cake is cooked. If not, return to the oven for another 5-7 minutes. Let the cakes cool completely before removing them from their tins. Carefully place them upside down on a heat rack until completely cooled.

Butter Icing

  1. Whisk together the margarine, vegetable shortening and vanilla either by hand or electric whisk. 
  2. Add the icing sugar, a quarter at a time, along with the plant milk until combined. 
  3. You can add more icing sugar or plant milk if the icing gets too wet or too dry. 
  4. You will need to trim the cakes, using a sharp knife, so that they are flat on both sides. 
  5. Place one section of the cake onto a cake turntable (ideally) or alternatively a cake stand. Spread a layer of the plain butter icing onto the top of the first layer then place the second layer over the top. 
  6. Spread another layer of the icing onto the next section of the cake and then place the final section of the cake on top of this one. 
  7. Now divide the remaining butter icing into three parts but one part will need to be double the amount of the other two parts (as you will be using this part of the icing to ice the side and top section of the cake). 
  8. Add a food colouring to each divided section of the icing. Do it a little bit at a time to achieve your desired colour. 
  9. Using a palette knife, spread the first colour onto the bottom of the cake, roughly covering a third of the side of the cake from the bottom up. Don't worry about smoothing it down at this stage. 
  10. Get the next coloured icing and spread this roughly onto the middle third of the cake. Again, don't worry about smoothing it down at this stage. 
  11. Get the final colour which will be used on the top third and over the very top of the cake. Spread it roughly onto the top third around the side of the cake and then cover the top. 
  12. Using an icing smoother, place it vertically along the side of the cake and then turn the cake turntable to smooth and blend the icing and take off the excess. Do the same on the top of the cake although you might need to do the edges using more icing. Repeat the process until desired effect achieved.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »