Mickey (or Minnie) Mouse Cake

Chloe and Andrew were all about Micky & Minnie Mouse this year for their birthdays! It is so gratifying to make a cake that is filled with wholesome ingredients. The kids love it without realizing they are eating something healthier than standard birthday cake.

Here’s what you need:

For the Chocolate cake:

• 3 cups whole wheat pastry flour
• 1 1/2 cup Sucanat
• 6 Tablespoons cacao powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups filtered water
• 2/3 cup canola oil
• 2 Tablespoons lemon juice
• 2 teaspoons vanilla extract

For the Mickey/Minnie shape:

• 1 cup rice milk
• 1 teaspoon apple cider vinegar
• 1 cup whole wheat flour
• 1/4 cup oat flour
• 2 Tablespoons arrowroot
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1/2 cup Sucanat
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup mini chocolate chips

 

For the Filling:

• 1/2 cup nonhydrogenated vegan margarine, room temp
• 2 cups powdered evaporated cane sugar
• 1 Tablespoon vanilla extract
• 2 Tablespoons rice milk
• 1/4 cup cacao powder
• dash of salt

For the Frosting:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated vegan margarine
• 3 1/2 cup powdered evaporated cane sugar
• 1 tsp vanilla extract

1. For the Cake: Preheat the oven to 350 degrees. Oil two 10-inch cake pans and set aside.
2. Mix the dry ingredient together in a medium bowl. In a large bowl combine the wet ingredients, add the dry ingredients and mix until well combined.
3. Divide the batter between the two cake pans, and bake for 18-22 minutes. Cool in the pans for 10 minutes, then remove from pan and place on wire rack.

1. For the Mickey/Minnie Shape: Preheat the oven to 350 degrees. Oil a 7×11 baking pan and flour lightly.
2. Combine the rice milk and vinegar in a cup, set aside to curdle.
3. In a large mixing bowl, combine the rice milk mixture, oil, sucanat, vanilla and almond extract. Add the dry ingredients and chocolate chips.
4. Pour into the prepared pan and bake for 23 minutes. Cool in pan for 10 minutes, then move to wire rack.

For the Filling:

1. Cream the margarine. Add the sugar, vanilla, rice milk, cacao powder and salt. Beat until creamy.

For the Frosting:

1. Beat the shortening and margarine together until fluffy. Add the evaporated cane sugar and beat for another 3 minutes. Add the vanilla, beat for another 5 minutes until fluffy.
2. Divide the frosting in half, and then divide one half into 3 parts. Dye the first half red, and the remaining three parts black, white (or orange) and tan.

Assemble the Cake:

1. Place one of the chocolate cake rounds on your cake plate, spread the filling on top(reserving about 1/3 cup), then top with remaining cake round. Frost the cake with the red frosting (reserving 1/3 cup).
2. Cut out your Mickey Mouse shapes out using sketches on paper as a guide (see pictures above for reference). Use reserved filling to stick the pieces in place on top of the cake.
3. Using pastry bags and decorating tips, get creative and make Micky (or Minnie) come to life!

 

Did you try this recipe? Share how it turned out below — better yet, send me a picture to post!