Boring® Birthday Cake

Words by The Caker
Images by Jenna Baydee


  1. Preheat the oven to 162c fan bake. Line 2 x 9” cake pans with baking paper circles.
  2. To make the cake, in a large bowl combine all of your dry ingredients well. In a separate bowl, or large jug, combine all of your wet ingredients.
  3. Pour your wet ingredients into your dry ingredients and fold together, just until you have a smooth, incorporated batter.
  4. Evenly divide the batter between your 2 cake pans and spread out to the sides.
  5. Dot your rhubarb into the batter evenly.
  6. Bake for approximately 20-25 minutes. The cake is ready when springy to the touch, and a skewer inserted in the center comes out clean. Start checking around the 15 minutes mark.
  7. Allow the cake to cool for around 10 minutes in the pans before turning out onto a cooling rack.

For the Icing & Oat Crunch

  1. Using the paddle attachment in your electric mixer, beat all icing ingredients together until pale and fluffy. This should take around 3-4 minutes on medium-high speed (start low though, so your icing sugar doesn’t fly everywhere. Set aside.
  2. In a large bowl, combine all of your dry oat crunch ingredients before rubbing in your butter until incorporated and a sandy, crumbly texture is achieved.
  3. Bake for 15-20 minutes, stirring occasionally, until golden brown.

Assembly & Decoration

  1. Once the cake layers are completely cool, transfer one layer to your serving plate and ice this layer with a pallet knife. Sprinkle over some oat crumble.
  2. Carefully place the other layer on top of your iced layer.
  3. Neatly ice the top of the cake and decorate as desired. If you’d like to make your cake extra pretty, grab some edible flower petals and freeze-dried rhubarb batons!
  4. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.

For the Cake

  • 175g soft brown sugar
  • 250g plain flour
  • 125g ground almonds
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1⁄2 tsp fine table salt
  • 135g rice bran oil
  • 300g Boring Oat milk
  • 1 tsp vanilla extract
  • 250 grams rhubarb, cut into 1⁄2 cm dice

Cinnamon Icing

  • 200g Vegan butter
  • 200g Powdered sugar
  • 1⁄2 tsp Fine salt
  • 1 tsp Vanilla extract
  • 1 tsp Ground cinnamon

Oat Crunch

  • 90g Plain Flour
  • 45g Sliced Almonds
  • 90g oats, quick cooking is fine
  • 45g soft brown sugar
  • 2 tsp cinnamon
  • 1⁄2 tsp fine salt
  • 125g softened butter