Creating A Delicious Vegan Wedding Cake

A vegan wedding cake is a true labour of love. It takes time, patience, and a lot of research to get right. The good news is that it's possible to make a vegan wedding cake that's moist, fluffy, and tender, with a flavour and texture that will delight vegans and non-vegans alike.

The key to a successful vegan wedding cake is in the ingredients. While some people assume that vegan baking ingredients are unusual and hard to source, this couldn't be further from the truth. In fact, many vegan baking ingredients are readily available at most major retailers and have been around for decades. These include flour, cocoa powder, baking powder, vegan cane sugar, and plant-based milk.

One of the biggest challenges in vegan baking is replacing eggs, which act as a binding agent. A common mistake made by novice bakers is not adding enough egg replacement, which can lead to a crumbly cake. Another challenge is replacing dairy, as some alternative ingredients may be better suited for nailing the desired flavour. For example, when making a vegan chocolate cake, avocado can be used as a substitute for oils, alongside cocoa powder, to create a rich, chocolatey flavour.

When it comes to decorating a vegan wedding cake, it's important to note that ready-to-use vegan cake decorations can be difficult to source. However, there are still plenty of options for creating a beautiful and delicious cake. For example, you can use vegan buttercream frosting, fresh flowers or fruit, or even paint the cake!

With a little bit of creativity and experimentation, it's definitely possible to make a vegan wedding cake that will wow your guests.

Choosing the right ingredients

• Flour: Opt for cake flour instead of all-purpose flour for a more tender and fluffy cake. Cake flour typically has a lower protein content, which prevents the cake from becoming too tough.
• Sugar: Use regular granulated sugar or vegan cane sugar to sweeten your cake. Stay away from unrefined sugars like coconut sugar, as they can affect the colour and texture of the cake.
• Milk: Soy milk is the recommended choice for vegan cakes as it has the highest protein content, providing better moisture and lift. However, other plant-based milk alternatives such as almond, cashew, or oat milk can also be used.
• Fat: Vegetable oil and vegetable shortening are ideal for creating a light and fluffy texture. Avoid using coconut oil, as it can make the cake greasy and heavy.
• Leavening Agents: Baking powder and baking soda are essential for helping the cake rise. Ensure that your leavening agents are fresh and active by checking their expiration dates.
• Egg Replacer: Flax meal or a commercial egg replacer can be used instead of eggs. Follow the instructions on the package for the appropriate amount and preparation method.
• Butter Flavour: Imitation butter flavour can enhance the taste of your cake and make it reminiscent of traditional butter cakes. However, if you prefer a more natural approach, you can use vegan butter or simply omit this ingredient.
• Starch: Potato starch, arrowroot starch, or tapioca starch can be added to give the cake a fluffier texture. Cornstarch is not recommended as it may result in a denser cake.
• Chocolate: If you're making a chocolate cake, use cocoa powder. Avoid using melted chocolate or chocolate chips as they can make the cake too dense.
• Natural Colouring: To achieve a particular colour for your cake, consider using natural food colouring options such as beetroot or paprika instead of artificial colours.
• Frosting: While homemade vegan buttercream frosting is an option, some people prefer store-bought frosting as it tends to have a better texture and taste than those made with vegan butter.

Baking techniques

Ingredients

The ingredients you use for your vegan wedding cake will depend on the flavour you are going for. For a vanilla cake, you will need vegan butter, sugar, flour, baking powder, baking soda, salt, plant-based milk, apple cider vinegar, and vanilla extract. For a chocolate cake, you will need cocoa powder. For a peanut butter and vanilla frosting, you will need peanut butter, plant-based butter, vanilla extract, and plant-based milk.

Preparation

Before you start, make sure all your ingredients are at room temperature. Warm up the plant-based milk and aquafaba in the microwave if necessary. Preheat the oven to 350°F and line your cake pans with parchment paper.

Mixing

Mixing your vegan wedding cake batter is a crucial step. You can use a stand mixer with a paddle attachment, an electric hand mixer, or a strong fork. If using a fork, be prepared to put in some elbow grease!

First, whisk together the aquafaba and cream of tartar until the aquafaba is fluffy and foamy. In a separate bowl, stir together the plant-based milk, vinegar, and vanilla extract. The milk will curdle a little, but this is normal.

In a mixing bowl, sift together the dry ingredients, including the sugar, and stir well. Add the vegetable oil and shortening and mix until the mixture resembles wet sand. Add the wet ingredients in three parts, mixing well after each addition, until the batter is very smooth and runny.

Baking

Divide the batter evenly between your cake pans and bake for approximately 25-30 minutes, or until a toothpick inserted into the centre comes out clean and dry. Be careful not to open the oven until at least 15 minutes have passed, otherwise, your cakes may deflate.

Let the cakes cool in their pans on a cooling rack for about 10 minutes, then gently invert them onto the rack to cool completely. The cakes should be cold to the touch before frosting, otherwise, the frosting will slip and slide off.

Frosting

To make the frosting, beat the plant-based butter until creamy, then sift in the powdered sugar and continue beating until well combined. Add the plant-based milk and vanilla extract and beat until the frosting becomes fluffy.

Assembly

Place the bottom tier of your wedding cake on a cake plate. You will need at least four dowels per tier and one central dowel. Measure the dowel against the bottom tier and mark slightly above where the top of the cake meets the dowel. Cut the dowels and place them in a square formation in the middle of the cake. Then, place the central dowel through the cake. Repeat this process for the remaining tiers, making sure to cut a hole in the bottom of each cake board for the central dowel to go through.

When stacking the cakes, carefully slide the tiers down the central dowel. Use a few tablespoons of leftover frosting to cover any gaps between the layers.

Decoration

Decorate your vegan wedding cake as you like! You can pipe flowers and patterns or even paint onto the cake. You can also use real flowers, but be sure to check that they are non-toxic and safe to put on a cake.

Vegan cake design

Cake Flavours and Fillings

The flavour of your vegan wedding cake is an important aspect of the design process. You can choose from a variety of flavours, such as vanilla, chocolate, lemon, coconut, or even carrot cake. Consider what flavours you and your partner enjoy and don't be afraid to get creative. You can also enhance the flavour and texture of your cake by adding fillings such as vegan buttercream, peanut butter frosting, vegan vanilla pastry cream, or even fresh fruit compote.

Cake Tiers and Height

The number of tiers and the height of your vegan wedding cake will contribute to its overall design and impact. A taller cake with multiple tiers can create a grand and elegant statement. Alternatively, you can opt for a smaller, more intimate cake with fewer tiers. Consider the number of guests you'll be serving and work with your baker to determine the appropriate size and height for your cake.

Cake Decorations and Toppings

Decorating your vegan wedding cake is where you can really let your creativity shine. Fresh flowers, such as marigolds, roses, or succulents, can add a natural and romantic touch to your cake. You can also use vegan buttercream or fondant to create intricate designs, patterns, or even personalised messages. If you're feeling adventurous, you can try your hand at painting directly onto the cake or using edible gold leaf for a luxurious touch.

Cake Colour and Icing

The colour of your vegan wedding cake can be customised to match your wedding theme or personal style. While traditional white or ivory cakes are always elegant, you can also explore colourful options. Consider using natural food colouring to create pastel hues or vibrant shades that complement your wedding palette. The icing or frosting you choose will also impact the overall design. A semi-naked cake with a thin layer of frosting can give a rustic or minimalist feel, while a fully iced cake provides a blank canvas for intricate decorations.

Cake Stand and Display

The cake stand and display area for your vegan wedding cake should complement the overall design. A simple, elegant cake stand can showcase your cake beautifully, while a more ornate stand can add a touch of glamour. Consider the size and height of your cake when choosing a stand, ensuring it provides a stable and secure base. The surrounding decorations, such as fresh flowers, lighting, or a backdrop, can also enhance the overall presentation of your cake.

Frosting

Types of Vegan Frosting

You can make vegan frosting from a variety of bases, including vegan butter, coconut cream, cashew cream, or aquafaba (chickpea brine). Each of these options will give your frosting a different flavour and texture, so it's important to choose the one that best suits your preferences and cake flavour.

Flavouring Vegan Frosting

When it comes to flavouring your vegan frosting, the possibilities are endless. You can add vanilla, chocolate, fruit purees, matcha powder, or even fresh herbs like mint or rosemary. If you're making a chocolate frosting, you can use cocoa powder or melted vegan chocolate. For fruit-flavoured frosting, you can use fresh or frozen fruit purees, such as raspberry, strawberry, or lemon.

Sweetening Vegan Frosting

To sweeten your vegan frosting, you can use powdered sugar, maple syrup, agave nectar, or even dates. If you're using a liquid sweetener like maple syrup or agave nectar, be sure to add it slowly and taste as you go, as too much liquid can make your frosting runny.

Thickening Vegan Frosting

If you find that your vegan frosting is too thin, there are a few ways to thicken it. You can add more powdered sugar, chill it in the refrigerator, or add a thickening agent like cornstarch or arrowroot powder. Just be careful not to add too much, as you don't want your frosting to become too stiff.

Decorating with Vegan Frosting

Once you've made your vegan frosting, it's time to decorate your cake! You can use a spatula to create a smooth, sleek finish, or a piping bag to create more intricate designs. Fresh flowers, edible glitter, or vegan sprinkles can also be used to add a touch of elegance to your cake.

Storing Vegan Frosting

It is recommended to make your vegan frosting the day before you plan to decorate your cake, as this will give it time to chill and set. Store it in an airtight container in the refrigerator until you're ready to use it. If your frosting seems too stiff after chilling, simply let it sit at room temperature for a few minutes before using it.

Troubleshooting

• If you are making a vegan cake for the first time, it is highly recommended to follow the recipe to the letter. Substitutions and alterations can be made once you are familiar with the recipe and its requirements.
• Make sure to use the correct ingredients. For example, in a vegan white cake, vegetable oil and vegetable shortening are preferable to coconut oil, which will make the cake greasy and heavy.
• When measuring ingredients, it is crucial to do so by weight for a consistent, successful result. A basic, cheap baking scale is a worthwhile investment.
• Make sure all ingredients are at room temperature before you begin.
• Preheat the oven to the correct temperature and ensure it is not on convection mode, as this will cause the cake to bake unevenly.
• Line cake pans with parchment paper and do not grease or flour the pans.
• Sift all dry ingredients (including sugar) into a mixing bowl and stir well. Do not skip this step.
• Add the vegetable oil and shortening to the bowl and mix well. This will first turn crumbly like shortbread dough, then resemble wet sand. Make sure to scrape around the bottom of the bowl to get any flour pockets.
• Add the wet ingredients in three parts, mixing well after each addition, until the batter is very smooth and runny.
• Give the aquafaba another whisk to get it foamy again. Only use the foamy part of the aquafaba, not the liquid. Whisk it into the cake batter until mixed in evenly.
• Divide the batter between cake pans and bake for approximately 24-28 minutes, or until a toothpick inserted into the centre comes out clean and dry.
• Do not open the oven until at least 15 minutes have passed, otherwise the cakes may deflate.
• Let the cakes cool in their pans on a cooling rack for about 10 minutes. Then, run a sharp knife around the edges of the pans before gently inverting the cakes to cool completely.
• The cakes can be layered and frosted once completely cooled. Take care in handling them as they are delicate.
• If your cake is crumbly, this may be because it was cold when sliced or because the batter was not mixed fully after adding the liquids.
• If your cake sinks after baking, possible causes include a humid kitchen, under-baking, hot spots or temperature inconsistencies in the oven, or under-mixing the batter.
• If there is a gummy layer at the bottom of the cake, this may be caused by using cold ingredients, under-mixing the batter, the aquafaba being liquidy rather than foamy, or not whisking in the aquafaba fully.
• If your cake looks lopsided, your oven may not be level. Test this by filling a measuring beaker with a cup of water and placing it on your (cold) oven rack to see if the water remains level on all sides.
• If you are making a gluten-free version of the cake, substituting the cake flour with a blend of rice flour and cornstarch can work well. However, adding sorghum flour to the mix to reduce the "ricey" flavour did not work well in one attempt.
• If you are making cupcakes from this cake recipe, be aware that the batter rises somewhat flatly, so the cupcakes may not result in nicely domed shapes.

Frequently asked questions