Vegan Princess Cake
Indulge in the ultimate plant-based elegance with this Vegan Princess Cake, a show-stopping dessert that's as beautiful as it is delicious. Featuring layers of soft vanilla sponge cake, luscious raspberry jam, rich vegan pastry cream, and fluffy vegan whipped cream, this cake is encased in a smooth, naturally green-tinted marzipan shell for that signature royal touch. Perfect for celebrations or special occasions, this vegan adaptation of the classic Swedish confection is free from dairy and eggs but full of decadent flavor. With its stunning presentation and dreamy combination of textures, this cake is sure to impress both vegans and non-vegans alike. Serve chilled for a flawless slice of regal sophistication!
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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
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease two 8-inch round cake pans.
Step 2
In a bowl, mix almond milk and apple cider vinegar and let it sit for 5 minutes to curdle.
Step 3
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Step 4
Add sugar, vegetable oil, and vanilla extract to the almond milk mixture and stir until well combined.
Step 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Step 6
Divide the batter equally between the two cake pans and smooth the tops.
Step 7
Bake in the preheated oven for 25-30 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, then turn them out onto a wire rack to cool completely.
Step 9
Roll out the vegan marzipan on a surface dusted with powdered sugar to a 1/8-inch thick circle.
Step 10
Add green food coloring to the marzipan and knead until evenly colored. Set aside.
Step 11
Once the cakes are completely cooled, place one cake layer on a serving plate and spread with raspberry jam.
Step 12
Top with a layer of vegan pastry cream, spreading evenly.
Step 13
Place the second cake layer on top and gently press down.
Step 14
Cover the top and sides of the cake with vegan whipped cream, creating a dome shape.
Step 15
Drape the green marzipan over the cake, smoothing down the sides and trimming any excess at the base.
Step 16
Optional: Decorate with additional marzipan shaped roses or dust with powdered sugar.
Step 17
Refrigerate for at least 2 hours before serving to set the cake.
Step 18
Slice and enjoy your Vegan Princess Cake!
Nutrition Facts
| Serving size | (1859.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5278.3 |
| Total Fat 240.1g | 0% |
| Saturated Fat 61.6g | 0% |
| Polyunsaturated Fat 46.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2546.0mg | 0% |
| Total Carbohydrate 735.7g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 537.6g | |
| Protein 54.9g | 0% |
| Vitamin D 79.2IU | 0% |
| Calcium 721.6mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1222.4mg | 0% |
Source of Calories