Imagine a beautiful summer day, surrounded by love, laughter, and the scent of blooming flowers. That was the backdrop when my dear friend Sarah asked me to create her wedding cake. It was a delightful challenge, as I wanted to craft something that not only looked stunning but also captured the essence of her love story. After some experimentation, I developed this elegant vegan wedding cake recipe, perfect for any celebration.
### Ingredients
**For the Cake:**
– 2 ½ cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup unsweetened almond milk (or plant-based milk of choice)
– ½ cup vegetable oil (or melted coconut oil)
– 1 tablespoon apple cider vinegar
– 1 tablespoon vanilla extract
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– ½ teaspoon salt
**For the Lemon Buttercream Frosting:**
– 1 cup vegan butter, softened
– 4 cups powdered sugar
– 3 tablespoons lemon juice
– Zest from 1 lemon
– 1 teaspoon vanilla extract
– A pinch of salt
**For Decoration:**
– Fresh flowers (like roses or lavender)
– Edible gold leaf (optional)
### Instructions
To create this delightful wedding cake, follow these simple steps:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Stir until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula, then bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the lemon buttercream frosting. In a large bowl, beat the softened vegan butter with an electric mixer until creamy.
Gradually add the powdered sugar, beating on low speed to prevent a sugar cloud. Once incorporated, add the lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of lemon buttercream on top.
Add the second layer and repeat the process. Finally, place the third layer on top.
Use the remaining lemon buttercream to frost the top and sides of the cake. You can create a smooth finish or a textured design with a spatula or cake comb for an elegant look.
To decorate, add fresh flowers artfully around the top and sides of the cake. If you’re feeling fancy, add some edible gold leaf for a touch of luxury.
Slice into this beautiful creation and watch the joy on your loved ones’ faces as they savor each bite. This elegant vegan wedding cake not only looks stunning but also embodies the sweetness of love shared on that special day.
Enjoy the journey of baking and celebrating!