Harry Potter Birthday Cake Vegan

Welcome Friends!

I hope that the new year is treating you well. I’m just fumbling through life as usual… but working on always being a little better at fumbling.

Blog Update

I’ve decided to switch things up a little bit in the world of the Vegan Shmegan Blog. I am going to be introducing themed months throughout 2020. These months will include 4 – or more – recipes centered around the same theme for the month. Oh yeah!

I believe that structuring my blog this way will allow me to be more consistent as well as think outside the box to provide fun recipes in each month’s theme. So buckle up buttercup, let’s take a ride this year!

January Theme

For the month of January I wanted to pick a theme that gave me all those cozy winter vibes – and no it’s not alcohol. I don’t know about you, but the Harry Potter movies have always given me those comfy, snuggly feels. Sure there’s murder, death and destruction, but you know those moments at the beginning of each school year where everything is going good and it starts snowing and then it’s Christmas… That’s what I’m talking about!

I mean, the Christmas morning scene in Harry Potter and the Sorcerer’s Stone. Come on!

Another driving factor that helped me choose this theme for January is this amazing cookbook my husband got for me years ago. It’s called The Unofficial Harry Potter Cookbook by Dinah Bucholz and it has a ton of recipes mentioned in the book as well as classic United Kingdom inspired recipes. I have to add that this post is in no way affiliated with the book or the Pottermore universe. It is completely stand alone and unsponsored – but still freaking awesome.


The reason that I haven’t used this book much is that I went vegan shortly after receiving this incredible cookbook, and I was too intimidated by the nonvegan recipes to give them a shot. Also, a bish never baked anything but boxed cookies and cake her whole life. 

Well fast forward a few years and I feel like a vegan pro, ready to tackle the most difficult of baking recipes.

Original Recipe

On today’s menu, ahem… a Vegan Harry Potter’s Birthday Cake Recipe!

You read it right! We’re (meaning me in my kitchen and hopefully you in yours) making our beloved protagonist’s very own birthday cake from Harry Potter and the Sorcerer’s Stone. Of course this is the American title adaptation of Harry Potter and the Philosopher’s Stone. Did you know that this title change came because book publishers thought that Philosopher didn’t sound “magic-y” enough. Hence, sorcerer… super magical!

Anyways… if you’re anything like 11 year old me, when you first laid eyes on Harry’s birthday cake, a first gift from the beloved Hagrid, you drooled and forever dreamed of having that cake.


I decided to make my childhood dreams come true and treat myself to this decadent, beautiful cake. Isn’t being an adult cool!? You get to make your own dreams come true. Who better, eh?

And the best part? I’m sharing my vegan recipe for this cake so that all of the vegan Potter heads can relive their adolescent fantasies as well! Vegans just want the damn cake too!

Harry Potter’s Birthday Cake, But Vegan

The original recipe I’m working from has all of the makings of a vegan nightmare. Eggs, heavy cream, butter… blah, blah, blah. Never fear! I will show you how to adjust this recipe to fit into your vegan lifestyle. 


It’s getting easier and easier to get amazing vegan substitutes. I mean, Miyoko’s butter for example, come on, it’s pure vegan magic! When it comes to vegan baking you’ll have to pry my Bob’s Red Mill Egg Replacer out of my cold, dead hands. I absolutely swear by this stuff and I use it in this recipe.

I also chose to include a marshmallow fondant to elevate my cake. I used Dandie’s vegan marshmallows and they worked perfectly!

The Recipe

The recipe for this drool worthy cake has several components, but none are terribly difficult in any way. The recipe consists of the cake itself, a chocolate glaze, chocolate frosting and icing for the lettering. I chose to add the fondant element because I think it seriously elevates this classic Harry Potter cake. Yowza!

The marshmallow fondant is definitely the most time consuming part of this recipe, but it can totally be skipped. You can simply top the cake with the chocolate glaze and still have a show stopper, it just won’t be that pink cake that we all remember. 


If you’re willing to go the extra mile the fondant certainly upgrades the cake to a new level. You get all of the nostalgia when you lay your eyes on your magnificent masterpiece. All pink in all its glory. It’s truly a dream come true. 

All of the components of this dish come together so perfectly to make a super rich cake with a great depth of flavor. One slice is sure to satisfy you in the best way. 

This is definitely a cake that you have to make for your Harry Potter loving friend or family member. It will really wow them. Heck, make it for yourself and wow yourself. You deserve to be wowed and spoiled by you!

As always please share your recreations on social media and don’t forget to tag me! I love to feature your recreations on my Instagram stories!

Harry Potter Birthday Cake Vegan
Prep Time
2 hrs
Cook Time
20 mins

A decadent vegan version of Harry Potter's birthday cake. Chocolate cake, chocolate frosting and chocolate glaze with delicious pink marshmallow fondant.

Course: Dessert
Cuisine: American
Servings: 10
Chocolate Cake
  • ¾ cup boiling water
  • ½ cup unsweetened cocoa powder
  • 1 tsp instant coffee
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 stick, (½ cup) vegan butter at room temperature*
  • 1 cup granulated sugar
  • ½ cup packed dark brown sugar
  • 3 vegan eggs**
  • 1 tsp vanilla extract
Chocolate Glaze
  • 8 ounces vegan chocolate I used Enjoy Life
  • ¾ cup coconut milk, canned, refrigerated***
  • 2 tbsp vegan butter*
  • ¼ cup corn syrup
Chocolate Frosting
  • 1 stick, (½ cup) vegan butter*
  • 1 cup confectioner’s sugar
  • 1 tbsp coconut cream, canned, refrigerated***
  • 1 tsp vanilla extract
  • ½ of chocolate glaze recipe
Green Icing
  • 1 cup confectioner’s sugar
  • 1 tbsp water
  • Green food coloring
Marshmallow Fondant
  • 10 ounces vegan marshmallows****
  • 3 tbsp water
  • 4 cups powdered sugar
  • Flavorless oil for kneading*****
  • Pink food coloring
Chocolate Cake
  1. Preheat oven to 350F.
  2. Bring 1 cup of water to a boil.
  3. Grease (I recommend vegetable shortening or coconut oil) and flour two 8-inch round cake pans and line the bottom of the pans with parchment paper.
  4. Measure ¾ cup of the boiling water and add it to a small bowl.
  5. Add the cocoa powder and instant coffee to the water and whisk to combine. Set aside.
  6. In a separate bowl combine the flour, baking powder and salt. Set aside.
  7. In a small prep dish prepare 3 vegan eggs according to package instructions.
  8. In a large bowl for an electric or hand mixer beat the vegan butter, granulated sugar, and brown sugar until light and fluffy, scraping down the sides as needed.
  9. Add the vegan eggs and incorporate into the mixture. Scraping down the sides as needed.
  10. Add the vanilla extract and beat until combined.
  11. Add the wet mixture and mix until combined.
  12. Add the flour mixture stir on the slowest speed until combined. Scraping down the sides as needed.
  13. Divide the batter evenly into each cake pan and bake for 20 minutes until a toothpick or knife comes out clean.
  14. Cool the cakes in their pans for 10 minutes and then turn out onto wire cooling racks to continue cooling completely.
Chocolate Glaze
  1. Place the chocolate, coconut milk, vegan butter and corn syrup in a microwave safe bowl.
  2. Microwave for 30 second intervals, stirring in between, until the chocolate is melted and all ingredients are combined.
  3. Set the glaze aside to cool for 10 minutes.
Chocolate Frosting
  1. Place the vegan butter, confectioner’s sugar, coconut milk and vanilla in a large bowl for an electric or hand mixer and beat until light and fluffy, scraping down the sides as needed, for about 7 minutes.
  2. Add half the chocolate glaze to the mixer and mix until well combined.
  3. Chill the frosting for 10 minutes. If it gets too solid when you’re ready to use it beat it with the mixers to loosen it up.
Green Icing
  1. Add confectioner’s sugar and water to a bowl and combine until you have a thick paste.
  2. Add drops of green food coloring until you reach your desired color.
  3. Set aside until you’re ready to decorate the cake.
Marshmallow Fondant
  1. Put the marshmallows and water in a microwave safe bowl and microwave for 1 minute, stir and then microwave for 30 second intervals, stirring in between, until marshmallows are melted.
  2. Add ¾ cups of confectioner’s sugar to the marshmallows and combine.
  3. Add confectioner’s sugar at ½ cup increments until a ball forms.
  4. Spread wax paper out on the counter.
  5. Roll the ball onto wax paper and coat your hands in the oil to prevent sticking.
  6. Knead the confectioner’s sugar in ½ cup increments until it is all incorporated.
  7. After all confectioner’s sugar is incorporated knead in pink food coloring until desired color is reached.
  8. Continue to knead until the mixture forms a soft and shiny ball.
  1. Place one chocolate cake layer on a cardboard cake round.
  2. Spread ⅓ of the chocolate frosting on the cake.
  3. Add the second cake layer on top of the first.
  4. Spread ⅓ of the chocolate frosting on the cake.
  5. Spread the remaining ⅓ of the chocolate frosting on the sides of the cake.
  6. If you’re not using the marshmallow fondant pour the remaining chocolate glaze over the cake, smoothing it over the edges. If the glaze is too stiff microwave it at 15 second intervals until it is loose enough to pour. If you’re using the marshmallow fondant skip this step.
  7. If you’re using the marshmallow fondant roll it out with an oiled rolling pin until you have a 12 inch circle.
  8. Carefully place the fondant over the cake and smooth it over the top and edges.
  9. Trim the overhang from the bottom of the cake.
  10. Add the green icing to a piping bag with a #3 round tip or add it to a sandwich bag and snip the corner so there is a small hole.
  11. Spell out “Happee Birthdae Harry” on the cake.
  12. Carefully transfer the cake to a cake stand.
  13. Serve and enjoy.
Recipe Notes

*I used Earth Balance as my vegan butter substitute.

** I used Bob’s Red MIll Egg Replacer. You can also make flax eggs by combining 1 tbsp flax meal with 3 tbsp as the equivalent for one egg.

***Put the can in the refrigerator overnight.

****I used Dandie’s brand marshmallows.

*****I used vegetable oil. You can also use canola or avocado oil. Coconut oil may leave a slight coconut taste. Do not use olive oil.

Talk to you soon!

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Harry Potter Birthday Cake Vegan