Vegan Sugar Free Wedding Cake:
GF, DF, Soy Free, Vegan, Sugar Free, Egg Free
Per Serving: 10
382 cal/ 28g Fat/ 28g Carbs/ 4g Fiber/ 2g Sugar/ 8g Protein *this includes all the frosting and fondant
You can search this recipe on My Fitness Pal: Vegan Sugar Free cake Vegan Sugar Free cake
Adapted from the minimalist baker: https://minimalistbaker.com/1-bowl-vegan-gluten-free-vanilla-cake/
This was really a random recipe but it has turned out to be one of my favorites. This was a cake adapted from the minimalist baker and turned into a wedding cake of sorts. The cake itself is egg free so that right there poses it’s own challenge. In reality though the cake was very easy to make and within a reasonable amount of time (excluding those gum paste flowers). The biggest challenge was getting it into the office for everyone to taste test! There was a pretty unanimous coworker approval. Our toughest critic said “Yeah it’s good.” Enough said. I hope you enjoy!
- 1 2/3 cup unsweetened Almond milk
- 1 1/2 tsp apple cider vinegar(or lemon juice)
- 1/3 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 3 1/4 cups almond flour (not meal)
- 1 cup potato starch (not flour)
- 1/3 cup cornstarch(or arrowroot starch)
- 1 1/3 cup Swerve Granular Sugar replacement
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt (I used some Pink Himalayan salt)
Frosting: Coconut Buttercream
- 2 (8 tbsp) sticks vegan butter, melted and cooled
- 2 tbsp coconut cream (just the cream and not the liquid)
- 1/2 tsp pure vanilla extract
- 3 1/2-to -4 cups Swerve Confectioners Sugar replacement (sifted)
- Wilton white icing coloring (I used this one: Wilton White Icing Coloring
Fondant: see the fondant blog post here: Vegan Sugar Free Fondant
For original minimalist baker directions go here: Minimalist Baker Directions
- Preheat Oven to 350 degrees Fahrenheit and grease your pans. I used two 6 inch round pans and one 4 inch spring form. I like to grease my pans with melted coconut oil.
- Add the dry ingredients and mix together in a bowl. Sift your almond flour to avoid any lumps. Do this especially if you refrigerate or freeze you almond flour.
- Create a well and add wet ingredients into dry and mix well.
- Pour batter into your greased pans. Fill the two 6 inch pans about 2/3 of the way full then pour remaining batter into the smaller 4 inch spring form. Bake in the center rack for 35 – 40 minutes. Make sure that all of the cakes are on the same rack so that they cook evenly. The 4 inch spring form cake will be done around the same time as the other two.
- Take out and cool on a rack for 6 hours or in the fridge for 3.
- Mix together frosting in a mixer. First add your melted butter with your mixer set to lowest setting. Then add your sugar one cup at a time. I also sifted all of the sugar before mixing. When all of the sugar is mixed, add the coconut cream. Once that has completely mixed add in white icing coloring till you get a nice slightly off white. I used a generous amount. I put some icing in a separate container and mixed in red coloring to get a pink icing for decorating and poured it into an icing bag. Place white icing into an icing bag and the remaining into a separate bowl. Place all of the icing into the fridge because it will be pretty loose.
- When cakes are cooled spread icing in between layers then over the entire cake. The icing will get loose quickly so keep that in mind. Place iced cakes back in the fridge to set for approximately 10-15 minutes.
- Roll out prepped fondant to be about 1/8 inch thick (or as thin as you can get before it becomes transparent. Lay your fondant sheets over your cakes one at a time. I did the white base first and then the pink top. Be very gentle because again the icing will become loose underneath the more you touch and work with it.
- Place fondant layered cakes back in the fridge and prep you decoration icing.
- Pipe icing around the bottom and around the top tier. Or go nuts and decorate however you want! Garnish with flowers and a little gold dust.