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Eggless Confetti Cake (Shopkins Cake)

Shopkins Cake made with eggless confetti cake and decorated as 'Wishes'. Tofu is the secret ingredient to make this cake eggless, moist and delicious.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 2 8" Cakes

Ingredients

  • 2½ cups all purpose flour
  • 1¼ cups sugar
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • 1 tsp salt
  • 4oz (½cup) Firm Tofu, drained and crumbled
  • 1½ cups Almond Milk (or other non-dairy Milk)
  • 1 tsp apple cider vinegar
  • ¾ cup Oil
  • 2 tsp vanilla extract
  • ½ cup Confetti

For the Vanilla Syrup:

  • ½ cup sugar
  • ½ cup water
  • Pinch of salt
  • 2 tsp vanilla extract

For the Frosting:

  • 4 oz. Cream cheese, softened
  • 1½ cups heavy cream
  • 1 cup Powdered Sugar
  • 1 tsp vanilla extract

Instructions

Make the Cake:

  • Preheat the oven to 350°F. Lightly grease and line 2 8" round cake pans with parchment paper.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  • Blend tofu until very smooth and no lumps remain. Add milk, apple cider vinegar, oil and vanilla extract; blend until everything is well combined and has a texture of heavy cream.
  • Add the tofu mixture to the dry ingredients and mix until combined. Stir in the confetti and mix well.
  • Divide the batter between the prepared pans.
  • Bake until a cake tester inserted in the center comes out clean, about 30~35 minutes. Remove from the oven.

Make the Vanilla Syrup:

  • Combine the sugar, water and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 4~5 minutes. Stir to dissolve the sugar, then stir in the vanilla and remove from the heat. Set aside to cool.
  • Use the syrup warm.

Syrup the Cakes:

  • After the cakes come out of the oven, pierce them with a skewer at 1" intervals. Pour or brush the syrup over the cakes and set them, still in the pans, on wire racks to cool completely.

Make the frosting:

  • In a mixing bowl, stir softened cheese, powdered sugar and vanilla until smooth and creamy.
  • Whip heavy cream until stiff peaks form.
  • Add about ⅓ of the whipped cream to the cream cheese mixture and fold to combine. Add the remaining whipped cream and fold gently to combine. Frosting is ready. Keep it chilled until ready to use.

Decorate the Cake:

  • Once the cakes are completely cool , run a knife or an offset spatula around the edge of one of the cake layers to loosen it. Place the cake on a cake stand lined with wax/ parchment paper. Spread the layer with frosting on top.
  • Run the knife around the second cake layer. Invert it onto the frosted layer. Frost the sides and top of the cake.

To make Shopkins Cake:

  • Tint some of the frosting with yellow and frost the cake. For the top of the cake, use white frosting to make swirls. Use fondant to make the eyebrows and mouth.
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