Vegan Classic Three-Tier Wedding Cake
Elevate your celebration with this stunning Vegan Classic Three-Tier Wedding Cake, perfect for any special occasion. This show-stopping dessert combines elegant design with plant-based goodness, featuring soft, moist layers made from almond milk vegan buttermilk, organic cane sugar, and a touch of vanilla essence. Each tier—crafted with precision—boasts a cloud-like texture that pairs impeccably with the silky almond-infused vegan buttercream frosting. Designed to feed up to 80 guests, this recipe is ideal for grand events while offering a cruelty-free alternative to traditional wedding cakes. Whether adorned with fresh flowers, seasonal fruits, or intricate vegan decorations, this masterpiece will be the highlight of your dessert table. Plus, it’s a labor of love worth every moment with its balanced mix of preparation and baking time. A cake as timeless and inclusive as your celebration, it’s truly the perfect centerpiece for a beautifully vegan wedding.
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Recipe Information
Ingredients
- 9 cups All-purpose flour
- 4.5 tablespoons Baking powder
- 2.25 teaspoons Baking soda
- 1.5 teaspoons Salt
- 5.25 cups Organic cane sugar
- 6 cups Unsweetened almond milk
- 6 tablespoons Apple cider vinegar
- 4.5 tablespoons Vanilla extract
- 3 cups Vegetable oil
- 6 cups Vegan butter
- 12 cups Powdered sugar
- 1.5 teaspoons Almond extract
- 0.75 cups Soy milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three round cake pans: 6-inch, 9-inch, and 12-inch, ensuring each is lined with a parchment round at the bottom.
In a medium bowl, mix almond milk with apple cider vinegar and set it aside for 5 minutes to create vegan buttermilk.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In another large bowl, beat together the vegan buttermilk, organic cane sugar, vanilla extract, and vegetable oil until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over-mix.
Divide the batter evenly among the three prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake the cakes in the preheated oven, adjusting the position of the pans midway if necessary. Bake the 6-inch cake for about 25-30 minutes, the 9-inch cake for 35-40 minutes, and the 12-inch cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the frosting, in a stand mixer fitted with a paddle attachment, beat the vegan butter until creamy and light. Gradually add powdered sugar, almond extract, and soy milk, whipping constantly to achieve a smooth and fluffy consistency.
To assemble, level the tops of each cake layer if necessary. Place the 12-inch cake on a serving board and spread a layer of frosting evenly over the top. Repeat with the 9-inch and 6-inch cakes, stacking them carefully.
Apply a crumb coat of frosting over the entire cake and refrigerate for 20 minutes. Once set, apply a second, smooth layer of frosting.
Decorate as desired with fresh flowers, fruits, or vegan-friendly decorations.
Chill the cake for at least 1 hour before serving to let the layers set together. Bring to room temperature before slicing and serving to your guests.
Nutrition Facts
Calories |
29370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1716.4 g | 2201% | |
| Saturated Fat | 765.7 g | 3829% | |
| Polyunsaturated Fat | 409.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 22071 mg | 960% | |
| Total Carbohydrate | 3402.2 g | 1237% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 2513.1 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 2893 mg | 223% | |
| Iron | 57.0 mg | 317% | |
| Potassium | 2182 mg | 46% | |
*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.
