Vegan Princess Cake
Indulge in the elegance of a Vegan Princess Cake, a plant-based spin on the traditional Swedish dessert that's as delightful to look at as it is to taste. This show-stopping cake features tender layers of fluffy vanilla sponge, a tangy spread of raspberry jam, luscious vegan pastry cream, and a cloud-like coating of vegan whipped cream. The pièce de résistance is a smooth, subtly sweet layer of green-tinted vegan marzipan that envelops the cake, creating its iconic dome-shaped finish. Perfect for celebrations or a decadent treat, this dairy-free and egg-free dessert is sure to impress vegans and non-vegans alike. Ideal for customization, you can add marzipan roses or a dusting of powdered sugar for a picture-perfect presentation. Elevate your dessert game with this stunning, cruelty-free masterpiece!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 240 milliliters Almond milk
- 1 tablespoon Apple cider vinegar
- 150 grams Granulated sugar
- 80 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 150 grams Raspberry jam
- 300 grams Vegan pastry cream
- 300 grams Vegan whipped cream
- 400 grams Vegan marzipan
- 50 grams Powdered sugar
- 5 drops Green food coloring
Instructions
Preheat the oven to 175°C (350°F) and grease two 8-inch round cake pans.
In a bowl, mix almond milk and apple cider vinegar and let it sit for 5 minutes to curdle.
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Add sugar, vegetable oil, and vanilla extract to the almond milk mixture and stir until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Divide the batter equally between the two cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Roll out the vegan marzipan on a surface dusted with powdered sugar to a 1/8-inch thick circle.
Add green food coloring to the marzipan and knead until evenly colored. Set aside.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread with raspberry jam.
Top with a layer of vegan pastry cream, spreading evenly.
Place the second cake layer on top and gently press down.
Cover the top and sides of the cake with vegan whipped cream, creating a dome shape.
Drape the green marzipan over the cake, smoothing down the sides and trimming any excess at the base.
Optional: Decorate with additional marzipan shaped roses or dust with powdered sugar.
Refrigerate for at least 2 hours before serving to set the cake.
Slice and enjoy your Vegan Princess Cake!
Nutrition Facts
Calories |
5278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.1 g | 308% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 46.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 735.7 g | 268% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 537.6 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 722 mg | 56% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1222 mg | 26% | |
*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.
