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Birthday Cake Bubble Tea (vegan, gluten free)

  • Author: Remy


An easy recipe for homemade vegan matcha bubble tea. A fun play on a classic recipe, in birthday cake flavour! Naturally gluten-free, a little better for you and just as delicious.




  • vegan vanilla ice cream


  1. In a saucepan bring 3 cups of water to a boil, add dry tapioca pearls and continue to boil on low heat for about 5 min, or according to package directions. Make sure you stir occasionally so the tapioca pearls don’t stick together. You’ll know when the tapioca is ready when it becomes a translucent black. You can also try one pearl to make sure it’s cooked through.
  2. While this is cooking, prepare your birthday cake milk. Combine milk, vanilla extract and sweetener (and a few spoonfuls of vegan ice cream if using). You can either whisk or blend to combine.
  3. Once tapioca pearls are cooked through, remove from heat and strain. Transfer to a bowl and cover with just enough water so it doesn’t dry out, and add 2 tablespoons of sweetener.
  4. To assemble, strain and divide the cooked tapioca between 2 cups. Add ice if desired, pour birthday cake milk into each glass, and top with vegan whip and sprinkles if desired.
  5. Add additional sweetener as needed, and enjoy! Don’t forget to use a re-usable metal bubble tea straw ????