Dairy-Free Princess Cake

Delightfully elegant and completely dairy-free, this Dairy-Free Princess Cake is a show-stopping dessert perfect for special occasions. This Swedish classic has been reimagined with almond milk, whipped coconut cream, and vibrant green marzipan, offering all the indulgent flavors without the dairy. Layers of moist sponge cake are filled with luscious raspberry jam and velvety homemade pastry cream, then crowned with a domed layer of airy whipped coconut cream. The cake is beautifully wrapped in tinted marzipan for that iconic princess-cake finish. Ideal for anyone seeking a luxurious yet allergy-friendly dessert, this recipe combines sophistication, unique ingredients, and a touch of whimsy in every slice.

Nutriscore Rating: 58/100

Prep Time:90 mins

Cook Time:25 mins

Total Time:115 mins

Servings: 10

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper.

Step 2

In a large bowl, sift together the all-purpose flour, baking powder, and salt.

Step 3

In another bowl, whisk together the sugar, eggs, and vanilla extract until pale and thick.

Step 4

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.

Step 5

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the cake cool completely before slicing horizontally into three equal layers.

Step 7

For the pastry cream, combine cornstarch, sugar, and a pinch of turmeric in a saucepot.

Step 8

Gradually whisk in the 2 cups of almond milk over medium heat, stirring constantly until the mixture thickens and comes to a boil.

Step 9

Remove from heat, add vanilla extract, pour into a bowl, and cover with plastic wrap making sure it touches the surface. Refrigerate until cold.

Step 10

Whip the coconut cream until stiff peaks form, adding powdered sugar to taste.

Step 11

On the bottom cake layer, spread a generous layer of raspberry jam, then a thick layer of pastry cream.

Step 12

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.

Step 13

Top with the final layer of cake, pressing lightly to create a dome shape.

Step 14

Tint marzipan with green food coloring until you achieve the desired shade.

Step 15

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.

Step 16

Trim the excess marzipan at the base and garnish the top with additional decorations if desired.

Step 17

Allow the cake to set in the refrigerator for at least two hours before serving.

Nutrition Facts

Serving size	(2111.9g)

Amount per serving	% Daily Value*
Calories	4266.0

Total Fat 102.5g	0%
Saturated Fat 46.9g	0%
Polyunsaturated Fat 2.0g
Cholesterol 558mg	0%
Sodium 1749.5mg	0%
Total Carbohydrate 769.9g	0%
Dietary Fiber 14.3g	0%
Total Sugars 575.7g
Protein 59.9g	0%

Vitamin D 337.7IU	0%
Calcium 1320.0mg	0%
Iron 17.5mg	0%
Potassium 1425.7mg	0%

*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.

Source of Calories

Fat: 21.7%

Protein: 5.6%

Carbs: 72.6%