Vegan Wedding Cake: A Simple, Delicious Recipe

Vegan wedding cakes can be made with a variety of ingredients, including gluten-free flour, sugar, baking soda, salt, plant-based milk, oil, vinegar, vanilla extract, and cocoa powder. The cakes are usually frosted with vegan buttercream, which can be made with vegan butter, shortening, powdered sugar, and plant-based milk. The cakes are typically baked in round cake pans and then stacked and decorated to create a tiered cake.

Ingredients:

- 3 cups all-purpose gluten-free flour

- 2 cups sugar

- 2 teaspoons baking soda

- 1 teaspoon salt

- 2 cups unsweetened plant-based milk

- 1 cup oil

- 1/4 cup vinegar

- 2 tablespoons vanilla extract

- 1 cup shredded coconut (unsweetened)

- 1 cup chopped nuts (optional)

- 1 8-oz can crushed pineapple

Frosting:

- 1 cup vegetable shortening

- 3 cups powdered sugar

- 3-5 tablespoons unsweetened plant-based milk

- Nuts and coconut for garnish (optional)

Instructions:

- Preheat the oven to 350 degrees Fahrenheit.

- Grease two 9-inch cake pans and line the bottoms with parchment paper.

- In a large bowl, whisk together flour, sugar, baking soda, and salt.

- In a separate bowl, whisk together plant-based milk, oil, vinegar, and vanilla extract.

- Pour the wet ingredients into the dry ingredients and mix until combined.

- Fold in coconut, nuts (if using), and crushed pineapple.

- Pour the batter evenly into the prepared cake pans and bake for 40-50 minutes, rotating the pans halfway through.

- Allow the cakes to cool completely before frosting.

- To make the frosting, use a hand mixer to beat the shortening until smooth.

- With the mixer on low speed, gradually add the powdered sugar, plant-based milk, and vanilla extract until you reach the desired consistency.

- Increase the speed to high and beat for 2 minutes or until light and fluffy.

- Spread the frosting on top of one cake layer and place the second cake layer on top.

- Frost the top and sides of the cake, and garnish with nuts and coconut, if desired.

Choosing the right ingredients

• Flour: The type of flour you choose will impact the texture and structure of your cake. For a gluten-free option, a combination of white rice flour and cornstarch can create a soft, tender, and fluffy cake. Alternatively, you can use all-purpose gluten-free flour or a blend of your choice. If you're not concerned about gluten, regular cake flour or all-purpose flour will work.
• Sweeteners: The choice of sweetener depends on your desired taste and colour. White sugar or pure cane sugar will give you a traditional sweet taste and a paler colour. Alternatively, you can use vegan cane sugar or coconut sugar, but these may impart a slightly different flavour and colour.
• Leavening Agents: Baking powder and baking soda are essential for a light and fluffy cake. Make sure to use these in the right proportions, as too much can affect the taste and texture.
• Plant-Based Milk: Opt for unsweetened dairy-free milk, such as oat milk or almond milk. Full-fat coconut milk will add richness and moisture to your cake.
• Fats: Vegan butter or plant-based margarine will provide a buttery taste and moisture. Coconut butter or oil can also be used, but be cautious of their strong coconut flavour.
• Acids: Apple cider vinegar or lemon juice can be used to curdle plant-based milk and create a buttermilk substitute. This adds acidity to the batter, resulting in a fluffier cake.
• Eggs: Flax eggs (ground flaxseed mixed with water) or commercial egg replacers can be used as a binding agent.
• Flavourings: Vanilla extract is a classic choice, but you can also experiment with other extracts like almond or lavender. Freshly grated citrus zest can also add a lovely flavour.
• Frosting: Vegan buttercream is a popular choice for wedding cakes. You can make it by combining vegan butter or shortening with powdered sugar and plant-based milk. For a lighter option, there's also raw vegan frosting made with coconut oil, lemon juice, agave, and vanilla extract.
• Decorations: Fresh flowers, edible sugar decorations, or fondant flowers can be used to decorate your cake. Be mindful of any non-vegan ingredients in store-bought decorations.

Baking techniques

Baking a vegan wedding cake is not as hard as it seems! Here are some tips and tricks to help you along the way.

Preparation

Before you start baking, make sure you have all the right tools and ingredients. You will need cake pans, preferably aluminium, in the sizes you want your tiers to be. You will also need a cake turntable, offset spatula, cake lifter, bench scraper, and dowels. For the batter, you will need vegan butter, sugar, flour, baking powder, baking soda, salt, dairy-free milk, apple cider vinegar, vanilla extract, and unsweetened applesauce. For the frosting, you will need vegan butter, powdered sugar, and dairy-free milk.

Making the Batter

First, preheat your oven to 350°F. Line your cake pans with parchment paper and lightly grease them. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. In a separate bowl, combine the dairy-free milk and apple cider vinegar, and let it sit for a few minutes to curdle. In another bowl, cream together the vegan butter and sugar until light and fluffy. Then, add in the vanilla extract and applesauce, and mix well. Now, add the flour mixture and vegan buttermilk in intervals, mixing on low speed in between. Make sure the batter is smooth and pourable, not runny.

Baking the Cake

Divide the batter evenly among your cake pans and smooth out the tops. Pick up the pans and jiggle them slightly to even out the batter. Bake the cakes for 25-35 minutes, depending on the size of your pans, until a toothpick inserted in the centre comes out clean. Remove the cakes from the oven and let them cool for about 5 minutes in the pan before transferring them to a cooling rack to cool completely.

Assembling the Cake

Once your cakes are completely cool, you can start assembling. Using a cake lifter, place the bottom tier on a cake turntable. Trim a thin layer off the tops of the cakes to ensure they are flat and even. Using a coupler tip and a pastry bag, add about a cup of frosting to the centre of each layer, swirling it from the outside towards the centre. Repeat this process for all the layers of your cake. To assemble the tiers, insert a central dowel through the centre of the cake and cut it to the height of the cake. Then, mark and cut three more dowels to the same height and insert them in a square formation in the middle of the cake. Repeat this process for each tier, making sure to cut a hole in the cake board of the upper tiers for the central dowel to go through.

Frosting and Decorating

To frost your cake, add a large amount of frosting to the top and sides, smoothing it out with an offset spatula. Use a bench scraper to smooth the frosting further, wiping off any excess. Place the cake in the fridge to chill for about 15 minutes before adding a final layer of frosting. You can decorate your cake with fresh flowers, fondant, or additional frosting.

Storage

Store your vegan wedding cake in a cool place or in the fridge, covered with a cake dome, until ready to serve. Enjoy your delicious creation!

Frosting

The frosting, or icing, is the perfect finishing touch to your vegan wedding cake. It can be used to fill, coat, and decorate your cake. You can make your own vegan buttercream frosting or use a store-bought alternative.

Vegan Buttercream Frosting

Ingredients:

• 2 cups of softened vegan butter
• 4 cups of organic powdered sugar
• 1 teaspoon of vanilla extract
• 2-4 tablespoons of unsweetened dairy-free milk

Method:

• Add the vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
• Add in 1 cup of powdered sugar at a time, continuing to beat the mixture until it becomes a thick buttercream.
• Add in the vanilla extract and 2-4 tablespoons of coconut/almond milk. Continue to beat until you reach the desired texture.

Tips for Frosting

• Make sure your vegan butter is softened before you begin.
• If you're making a layer cake, use about 1/2 cup to 2/3 cup of frosting for a 6" cake, and 3/4 cup for an 8" cake.
• Chill the cake between the crumb coat and the final layer of buttercream to prevent the frosting from buckling at the sides.
• For a fun twist, you can use vegan cream cheese frosting instead of buttercream.
• If you're making a naked cake, simply add a little bit of frosting to a knife and gently scrape the frosting alongside the edges of your cake.
• For a smooth finish, use a cake turntable and bench scraper to frost the sides of your cake.
• Use a cake lifter to help you transfer your cake layers with ease.
• If you're making a multi-tiered cake, use wooden dowels for support.
• You can leave your cake at room temperature for up to a day if covered and stored in an airtight container.

Decorating

• Icing and Frosting: The first step in decorating your vegan wedding cake is to ice and frost the cake layers. Use a vegan buttercream frosting, which can be made by beating vegan butter until creamy and then adding in powdered sugar, dairy-free milk, and vanilla extract. You can also add food colouring to create a coloured frosting. For a simple and elegant look, you can choose to dust the top of the cake with powdered sugar instead of using frosting.
• Piping and Flowers: Once the cake is frosted, you can use piping tips to create beautiful patterns, flowers, or designs on the cake. Wilton #70, Wilton #129, and Wilton Open Star #2110 1M are recommended piping tips to create stunning designs. Fresh flowers can also be used to decorate the cake, but be sure to choose non-toxic and edible flowers, such as marigolds.
• Fondant and Smooth Finish: For a smooth and flawless finish, you can use fondant to cover the cake. To achieve an ultra-smooth look, gently apply a Viva paper towel over the fondant and go around the cake in circular motions. You can also use a fondant smoother to drag along the sides of the cake for a perfect finish.
• Dowel Support: To provide structure and support to the cake, especially if you are creating a tiered cake, insert wooden dowels into the cake. Cut the dowels to the appropriate length, ensuring they are slightly shorter than the height of the cake tier. Place the dowels in a square formation in the middle of the cake, with at least four dowels per tier.
• Tier Assembly: If you are creating a tiered cake, carefully stack the tiers on top of each other. Use a cake lifter or a turntable to help with the assembly process. Place a dollop of frosting on top of the lower tier to act as "glue" before adding the next tier. You can also add a central dowel through the centre of the cake for extra stability.
• Simple Decorations: Keep it simple and elegant by using fresh flowers, sprinkles, or edible pearls to decorate the cake. You can also use icing or frosting to create a drip effect down the sides of the cake for a modern and trendy look.
• Practice and Inspiration: Decorating a wedding cake takes practice, so don't be afraid to experiment and try out different techniques. Find inspiration on Pinterest, Instagram, or YouTube, where you can discover a wealth of ideas and tutorials to help you create a stunning vegan wedding cake.

Transporting

• Use a cake drum and sturdy cardboard box: Place the cake on a cake drum or heavy-duty cake board that is at least 1/2 inch thick. The cake drum provides a sturdy base for transport and ensures the cake doesn't slide around. Then, place the cake drum and cake inside a sturdy cardboard box that is the same width as the cake drum. This will prevent the cake from getting damaged during transport.
• Reserve a flat place in your vehicle: Transport the cake on a flat surface in your vehicle, such as the floorboard or trunk. Avoid placing the cake on car seats or laps, as they are not level and can cause the cake to slide or tilt. If necessary, fold down the back seats to create a flat surface.
• Keep the vehicle cool: Even if the cake does not require refrigeration, it is best to keep the car cool during transport. Turn on the air conditioning and avoid direct sunlight. If the cake needs to be refrigerated, check with the venue ahead of time to ensure they have fridge space.
• Drive carefully: Send two people to transport the cake, if possible. Drive slowly and carefully, especially around turns and bumps. Have one person sit next to the cake to hold it steady during the drive.
• Save the cake stand for the venue: It is best to transport the cake on a cake board and assemble it on the cake stand at the venue. This reduces the risk of the cake sliding or falling during transport.
• Use supports for tiered cakes: If transporting a tiered cake, use wooden dowels or plastic bubble tea straws as supports to prevent the cake layers from sliding or falling. Insert a centre dowel through all the tiers to secure the cake and cut it so that it is level with the top tier.
• Chill the cake: Chilling the cake for about 30 minutes before transport will help firm it up and make it easier to handle. If travelling long distances, consider freezing the cake and letting it slowly thaw overnight at your destination.
• Use a cake transport box: If you transport cakes frequently, invest in a specialised cake transport box. These boxes are designed to keep tiered cakes stable and secure during transport.
• Bring an emergency kit: Pack a bag with extra frosting, icing spatulas, and other cake-decorating tools in case you need to make any last-minute repairs.

Frequently asked questions