Vegan Classic Three-Tier Wedding Cake
Transform your special day with the show-stopping Vegan Classic Three-Tier Wedding Cake, a plant-based masterpiece that's as beautiful as it is delicious. This elegant cake features tender, moist layers created with vegan buttermilk, a harmonious blend of almond milk and apple cider vinegar, and is sweetened with organic cane sugar for a delectable treat everyone will love. Stacked into three tiers—6, 9, and 12 inches—it's generously frosted with a luscious vegan buttercream infused with almond and vanilla extracts for a dreamy finish. Designed to serve up to 80 guests, this cake is perfect for weddings, anniversaries, or grand celebrations. Adorn it with fresh flowers, fruits, or vegan-friendly decorations to make it uniquely yours. Whether for its stunning presentation or its irresistible flavor, this vegan wedding cake promises to be the centerpiece of your celebration, making it unforgettable for all.
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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
Directions
Step 1
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.
Step 2
In a medium bowl, mix almond milk with apple cider vinegar and set it aside for 5 minutes to create vegan buttermilk.
Step 3
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
Step 4
In another large bowl, beat together the vegan buttermilk, organic cane sugar, vanilla extract, and vegetable oil until smooth and well combined.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over-mix.
Step 6
Divide the batter evenly among the three prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Step 7
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.
Step 8
Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 9
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.
Step 10
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.
Step 11
Apply a crumb coat of frosting over the entire cake and refrigerate for 20 minutes. Once set, apply a second, smooth layer of frosting.
Step 12
Decorate as desired with fresh flowers, fruits, or vegan-friendly decorations.
Step 13
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
| Serving size | (7510.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 29369.7 |
| Total Fat 1716.4g | 0% |
| Saturated Fat 765.7g | 0% |
| Polyunsaturated Fat 409.3g | |
| Cholesterol 0mg | 0% |
| Sodium 22071.0mg | 0% |
| Total Carbohydrate 3402.2g | 0% |
| Dietary Fiber 31.0g | 0% |
| Total Sugars 2513.1g | |
| Protein 127.2g | 0% |
| Vitamin D 578.3IU | 0% |
| Calcium 2893.2mg | 0% |
| Iron 57.0mg | 0% |
| Potassium 2182.2mg | 0% |
Source of Calories