Planning a wedding is an exciting journey filled with beautiful details, and the cake is undoubtedly one of the highlights. For those seeking a delicious, cruelty-free alternative, this best vegan wedding cake recipe is a showstopper that combines elegance, flavor, and compassion.
Crafted with moist layers of vanilla sponge, luscious dairy-free frosting, and a touch of natural sweetness, this cake is perfect for vegans and non-vegans alike. Whether you’re hosting an intimate gathering or a grand celebration, this recipe will ensure your wedding cake is both stunning and scrumptious.
Imagine cutting into a fluffy, tender cake that’s free from eggs and dairy but rich in taste and texture. This recipe uses simple, wholesome ingredients and easy-to-follow steps that anyone can master.
Plus, it’s customizable to suit your theme and flavor preferences. Get ready to impress your guests with a wedding cake that’s as kind to animals as it is to your taste buds!
Why You’ll Love This Recipe
This vegan wedding cake recipe is a perfect blend of tradition and modern dietary choices. It’s:
- Deliciously Moist: Thanks to the use of plant-based milk and applesauce, the cake stays tender and soft without any eggs or dairy.
- Beautifully Versatile: You can customize it with your favorite flavors, fillings, and frosting styles to match your wedding theme.
- Nut-Free Option Available: Easily adaptable for guests with allergies by swapping out certain ingredients.
- Environmentally Friendly: Uses plant-based ingredients that have a lower carbon footprint compared to traditional cakes.
- Simple to Make: No complicated techniques required, so you can bake it yourself or have a baker prepare it with ease.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups organic cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 tbsp apple cider vinegar
- ½ cup vegetable oil (canola or light olive oil works well)
- ½ cup unsweetened applesauce
- 1 tbsp pure vanilla extract
- 1 cup aquafaba (liquid from a can of chickpeas, whipped to soft peaks)
- For the frosting: 1 cup vegan butter, softened
- 3-4 cups powdered sugar
- 2 tsp vanilla extract
- 2-3 tbsp plant-based milk
Equipment
- 3 x 8-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling racks
- Offset spatula for frosting
- Parchment paper
- Whisk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line the three 8-inch cake pans with parchment paper to prevent sticking.
- Prepare the buttermilk substitute: In a small bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes until it curdles slightly.
- Whisk together dry ingredients: In a large mixing bowl, sift or whisk the flour, sugar, baking soda, baking powder, and salt until well combined.
- Mix wet ingredients: In another bowl, combine the oil, applesauce, vanilla extract, and the prepared almond milk mixture.
- Combine wet and dry: Gradually add the wet ingredients into the dry mixture, stirring gently with a spatula until smooth but do not overmix.
- Whip the aquafaba: Using an electric mixer, beat the aquafaba until soft peaks form, about 3-5 minutes.
- Fold aquafaba into batter: Gently fold the whipped aquafaba into the cake batter to add lightness and volume.
- Divide batter evenly: Pour the batter into the three prepared pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes, then transfer to cooling racks to cool completely.
- Prepare the frosting: Beat the vegan butter until creamy. Gradually add powdered sugar, vanilla, and plant-based milk until fluffy and spreadable.
- Assemble the cake: Place one cake layer on your serving plate. Spread a layer of frosting, then repeat with the next layers.
- Frost the outside: Cover the entire cake with a smooth layer of frosting. Decorate as desired with fresh flowers, berries, or vegan sprinkles.
- Chill before serving: Refrigerate the cake for at least 30 minutes to set the frosting for easier slicing.
Tips & Variations
“For a more decadent touch, try adding lemon zest to the batter or swapping the vanilla frosting for a vegan chocolate ganache.”
- Flavor variations: Add a teaspoon of almond extract or orange zest to the batter for a unique twist.
- Nut-free option: Use oat milk instead of almond milk and ensure all ingredients are free of nuts.
- Layer fillings: Incorporate fruit preserves, vegan cream cheese frosting, or fresh berries between layers for added flavor and moisture.
- Decorating: Use edible flowers, fresh herbs, or vegan chocolate shavings for a beautiful presentation.
- Make ahead: Bake the cake layers up to 3 days in advance and store them wrapped tightly in the fridge.
Nutrition Facts
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 320 kcal |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Sugar | 28 g |
| Protein | 3 g |
| Fiber | 1 g |
Serving Suggestions
This vegan wedding cake pairs wonderfully with a cup of chamomile tea, fresh fruit compote, or a scoop of vegan ice cream. For a refreshing contrast, consider serving alongside a light sparkling rosé or a crisp lemonade with fresh mint.
If you love desserts with a creamy complement, check out our Cinnamon Pecan Ice Cream Recipe for a perfect dairy-free pairing.
For a more indulgent celebration, add a side of rich, vegan chocolate ganache or a sprinkle of toasted pecans. The delicate sweetness of this cake also pairs beautifully with fruity sauces like raspberry or passion fruit coulis.
Conclusion
Creating a vegan wedding cake that is both stunning and delicious is easier than you might think. This recipe offers a perfect balance of moist, tender cake layers and creamy, flavorful frosting without any animal products, making it a compassionate choice for your special day.
With a few simple ingredients and straightforward steps, you can craft a show-stopping centerpiece that everyone will enjoy.
Whether you’re a seasoned baker or trying your hand at vegan baking for the first time, this recipe is designed to inspire confidence and creativity. For more plant-based inspiration, explore our delightful Costco Vegan Mushroom Stew Recipe or satisfy your sweet tooth with the decadent Chocolate Heaven Cake Recipe.
Your wedding day deserves a cake that’s as memorable as your love story — and this vegan wedding cake is truly a celebration on a plate.
📖 Recipe Card: Best Vegan Wedding Cake
Description: A moist and fluffy vegan wedding cake with rich vanilla flavor and dairy-free frosting. Perfect for special occasions and guaranteed to impress all guests.
Prep Time: PT30M
Cook Time: PT40M
Total Time: PT1H10M
Servings: 12 servings
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups unsweetened almond milk
- 1 tbsp apple cider vinegar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup unsweetened applesauce
- 1 cup vegan butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond milk and apple cider vinegar; let sit for 5 minutes.
- In a bowl, whisk flour, sugar, baking soda, and salt.
- Add oil, vanilla, applesauce, and almond milk mixture; stir until smooth.
- Divide batter into two greased 8-inch cake pans.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
- Beat vegan butter until creamy, gradually add powdered sugar and vanilla to make frosting.
- Frost the cooled cakes and stack them.
- Decorate as desired and chill before serving.
Nutrition: Calories: 350 kcal | Protein: 3 g | Fat: 15 g | Carbs: 50 g
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