Dairy-Free Classic Three-Tier Wedding Cake
Celebrate love and elegance with this show-stopping Dairy-Free Classic Three-Tier Wedding Cake, a breathtaking centerpiece for any special day. Thoughtfully designed to serve up to 100 guests, this stunning creation balances indulgence and inclusivity by using simple, plant-based ingredients like almond milk, unsweetened applesauce, and dairy-free butter. Each tier—from the petite 6-inch layer to the grand 12-inch base—is carefully baked to perfection, offering a moist and tender crumb infused with the warmth of vanilla. The silky, dairy-free buttercream frosting is luxuriously smooth and easy to work with, making it ideal for both crumb coats and intricate decorative finishes. Whether you're catering to dietary restrictions or just seeking a timeless recipe for a grand celebration, this dairy-free wedding cake combines flavor, artistry, and professionalism in one unforgettable dessert. Perfect for vegans and non-vegans alike, it’s sure to be the highlight of your reception and a sweet way to celebrate your big day!
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Recipe Information
Ingredients
- 9 cups All-purpose flour
- 4.5 tablespoons Baking powder
- 1.5 tablespoons Salt
- 6 cups Granulated sugar
- 3 cups Unsweetened applesauce
- 2.25 cups Vegetable oil
- 4.5 tablespoons Vanilla extract
- 6 cups Almond milk
- 6 teaspoons Apple cider vinegar
- 4.5 cups Dairy-free butter
- 12 cups Powdered sugar
- 6 tablespoons Dairy-free milk
- 1.5 teaspoons Cream of tartar
Instructions
Preheat the oven to 350°F (175°C). Grease and line three pairs of cake pans: 6-inch, 9-inch, and 12-inch.
In a large bowl, combine the all-purpose flour, baking powder, and salt. Mix well and set aside.
In another bowl, blend the granulated sugar, applesauce, vegetable oil, and vanilla extract until well combined.
Add almond milk and apple cider vinegar together in a medium bowl and let sit for 5 minutes to create a buttermilk substitute.
Gradually alternately add the dry ingredients and the buttermilk substitute to the sugar and applesauce mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter equally among the prepared pans and smooth the tops with a spatula.
Bake the 6-inch cakes for about 25-30 minutes, the 9-inch cakes for 35-40 minutes, and the 12-inch cakes for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them onto wire racks to cool completely.
For the frosting, beat the dairy-free butter until creamy. Gradually add powdered sugar, one cup at a time, and continue to beat until it becomes light and fluffy.
Add dairy-free milk and cream of tartar and beat the frosting until smooth. If the frosting is too thick, add a little more dairy-free milk; if too thin, add more powdered sugar.
Once the cakes are completely cool, level the tops as necessary. Spread a layer of frosting between the layers of each size cake and stack accordingly.
Apply a thin crumb coat of frosting to all the cakes and refrigerate for 30 minutes to set.
Apply a final layer of frosting to each tier and use a smoothing tool to perfect the surface.
Stack the cakes, applying dowels for support if necessary, and finish with decorative frosting techniques or adornments as desired.
Nutrition Facts
Calories |
26947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1337.2 g | 1714% | |
| Saturated Fat | 299.1 g | 1496% | |
| Polyunsaturated Fat | 306.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24455 mg | 1063% | |
| Total Carbohydrate | 3695.0 g | 1344% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 2791.2 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 2671 mg | 205% | |
| Iron | 57.6 mg | 320% | |
| Potassium | 3212 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
