Dairy-Free Princess Cake
Indulge in the elegant charm of a classic Swedish dessert with a modern twist with this Dairy-Free Princess Cake recipe. Perfectly crafted for those avoiding dairy, this stunning confection features layers of tender sponge cake, luscious almond milk pastry cream, sweet raspberry jam, and a dome of whipped coconut cream, all wrapped in a smooth, vibrant green marzipan shell. Complete with optional turmeric for natural coloring, this cake is as visually striking as it is delicious. Whether for a celebration or a luxurious treat, this dairy-free version of the beloved Princess Cake delivers all the decadence without the dairy, ensuring everyone can enjoy a slice of regal delight.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Almond milk
- 0.75 cup Raspberry jam
- 3 tablespoons Cornstarch
- 2 cups Unsweetened almond milk
- 0.25 pinch Turmeric (for color, optional)
- 0.5 cup Powdered sugar
- 1 cup Coconut cream
- 14 ounces Marzipan
- 1 few drops Green food coloring
Instructions
Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.
In a large bowl, sift together the all-purpose flour, baking powder, and salt.
In another bowl, whisk together the sugar, eggs, and vanilla extract until pale and thick.
Gradually add the dry ingredients and the almond milk to the sugar and egg mixture, alternating between the two and mixing well until fully incorporated.
Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before slicing horizontally into three equal layers.
For the pastry cream, combine cornstarch, sugar, and a pinch of turmeric in a saucepot.
Gradually whisk in the 2 cups of almond milk over medium heat, stirring constantly until the mixture thickens and comes to a boil.
Remove from heat, add vanilla extract, pour into a bowl, and cover with plastic wrap making sure it touches the surface. Refrigerate until cold.
Whip the coconut cream until stiff peaks form, adding powdered sugar to taste.
On the bottom cake layer, spread a generous layer of raspberry jam, then a thick layer of pastry cream.
Place the second layer of cake on top, spread with another layer of pastry cream, and pile on whipped coconut cream in a dome shape.
Top with the final layer of cake, pressing lightly to create a dome shape.
Tint marzipan with green food coloring until you achieve the desired shade.
Roll out the marzipan into a large disc, 1/8-inch thick, and carefully drape it over the cake, smoothing it down with your hands.
Trim the excess marzipan at the base and garnish the top with additional decorations if desired.
Allow the cake to set in the refrigerator for at least two hours before serving.
Nutrition Facts
Calories |
4266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 769.9 g | 280% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 575.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 1320 mg | 102% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1426 mg | 30% | |
*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.
