This vegan ramen cake was so much fun to make! I was really excited to make a plant-based cake in this popular gravity-defying ramen cake design. My big creative challenge was coming up with a way to make fun vegan “eggs.” I was pumped when I tried making these coconut jelly eggs! and they worked wonderfully!
How to make a vegan ramen cake
The key to any noodle “cake” is one of my favourite piping tips – the large multi-opening tip! This tip works for noodles because it extrudes multiple tiny strands of buttercream, giving it the noodle effect. I’ve used it countless times, mostly to make my signature animal cakes, including this rainbow bear cake and red panda cake! I also used a 6-inch diameter sportsball cake pan to make the “bowl” shape, but you can use any half-sphere type cake pan around the same size, however.
To hold up the piped noodles, I used a bubble tea straw to prop up the golden straw “chopsticks” for the anti-gravity aspect. For decor, I used one solitary vegan Swiss meringue mushroom! I piped little buttercream circles of green onion as well. You can also use gummy candies chopped up into little bits to look like green onion, peppers and other ramen-esque accoutrements! For the buttercream, I used vegan Swiss Meringue buttercream to frost the cake and to pipe the noodles.
What you’ll need to make this gravity-defying ramen cake
- One half-sphere cake pan
- One cake recipe (lemon coconut cake provided below!)
- Vegan Swiss Meringue Buttercream recipe for the bowl and piping the noodles
- Coconut jelly eggs for the ramen eggs
- Gold paper straws
- One bubble tea straw to anchor the “chopsticks”
- Piping bag fitted with a large multi-opening tip for making buttercream noodles
- Sprinkles, black sesame seeds, gummy candies for toppings
Vegan Ramen Cake
- 1 sportsball cake pan six inches in diameter
- 1 multi-opening piping tip
For The Cake
- 1/2 cup oat milk, 125ml
- 1/8 cup fresh lemon juice, 30ml
- 1/2 cup coconut cream, 125ml
- 1 cup granulated white sugar, 200 grams
- 1 tsb lemon zest
- 1 1/2 cups cake flour, 185 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
For The Decorations
- 1 recipe vegan Swiss Meringue Buttercream, divided and coloured; light yellow for noodles, and choice of bowl colour.
- 1 recipe coconut jelly eggs, see link in post
- 1 package Swedish gummy fish, or any vegan gummy candies
- 1 tsp black sesame seeds, optional
- 2 gold paper straws
- 1 bubble tea straw
- long sprinkles, to decorate the "bowl," if desired
Bake The Cake
- Preheat the oven to 350°F /175°C. Spray the sphere cake pan generously with vegetable oil or nonstick spray.
- In a medium bowl, whisk to combine the oat milk, lemon juice and coconut milk.
- In a small bowl, rub together the sugar and lemon zest until fragrant and yellow, releasing the lemon oil.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt and lemon sugar.
- Add the dry ingredients to the wet ingredients, whisking to combine until a smooth batter forms.
- Pour the cake batter into the prepare sphere cake pan, tapping gently on counter to remove any excess air bubbles, and smoothing with offset spatula if needed.
- Bake in the center rack for 26-30 minutes, until golden brown and a toothpick inserted into the center comes out with only moist crumbs.
- The sphere pan takes longer than you might expect, so don't be surprised if you have to add a few more minutes to the bake time!
- Remove from oven and cool completely in the pan before frosting!
Frost The Cake
- Prepare your buttercream – divide the recipe, tinting one half light yellow for the noodles, and the other half in your choice of colour (I did blue here, and purple in the video)
- Using a paring knife, trim and carve out the top of the sphere cake in the shape of a carved out bowl. Don't carve out too much cake, about half an inch, just enough to give the illusion that the noodles will be sitting inside the "bowl."
- Place a small dollop of buttercream on a 7-inch round cake board or cake plate. Using a serrated knife, slice the cake in half horizontally. Place the bottom of the cake onto the cake board. Add a layer of buttercream, then place the second half of the cake on top.
- Frost the entire exterior of the cake using the tinted buttercream of your choice, making sure to reserve half of the buttercream for the piped noodles.
- Place the tinted light yellow buttercream into a large piping bag fitted with the multi opening tip. Begin squeezing the bag and creating circles of noodles to build up the bowl. Add a few strands hanging over the bowl, if desired.
- Trim the bubble tea straw. Place it into the bowl. Place the gold straws into the bowl, leaning up against the bubble tea straw for support.
- Using the piping bag, pipe thick layers of noodles around the chopsticks and bubble tea straw, covering the bubble tea straw completely.
- Continue adding more noodles, if desired!
- Using food safe scissors, trim the green and red gummy candies into little topping bits. Sprinkle all over the cake.
- Nestle two coconut jelly eggs into the buttercream.
- Sprinkle the cake lightly with black sesame seeds for "black pepper" if desired.
Have fun making noodles! xo Lyndsay
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