Vegan Wedding Cake

Name: Vegan Wedding Cake
Prep time: 4 h
Cook time: 2 h 40 min
Total time: 8 h
Yield: 150 servings
Ingredients: 3 kg white wheat flour (without yeast); 24 tablespoon cake yeast; 3 liter orange juice (skin can be used too); 2.1 kg brown sugar (or coconut sugar; syrups are not advised here); 1.2 liters Sunflower oil; 3 kg white wheat flour (without yeast); 24 tablespoon cake yeast; 1200 milliliter sunflower oil; 3 liter orange juice (skin can be used too); 2.1 kg brown sugar or coconut sugar (syrups are not advised here); 800 milliliter coconut milk; 200 gram shredded coconut; 3 jar strawberry jam; 20 piece fresh strawberries (finely chopped); 1 liter vegan whipping cream

By Dada Shivananda·Advanced

Creating a vegan wedding cake is both an art and a sacred offering—a centerpiece that reflects the conscious choices of the couple beginning their journey together. This four-tier wedding cake requires skill, patience, and finesse, but the reward is a stunning creation that nourishes both body and spirit.

One of our chefs crafted this very cake for a mutual friend's wedding, where the entire menu was traditional and vegetarian. Upon the bridegroom's request, we also prepared this vegan version. The elaborate celebration welcomed over 250-300 guests in a sprawling garden setting, where all the food honored the couple's commitment to conscious living. The bridegroom and guests were equally delighted with this plant-based masterpiece.

The cake speaks volumes about the couple and their wedding vision—it truly becomes the focal point of the celebration. This homemade vegan wedding cake promises to inspire any gathering with its tender, moist layers embraced by rich vegan buttercream and finished with elegant, plant-based floral decorations. The process requires dedication, but like marriage itself, the beauty lies in the careful attention to each layer, each moment, each conscious choice that creates something greater than the sum of its parts.

Nutritional Benefits: This plant-based wedding cake uses wholesome ingredients like coconut cream and fresh strawberries, providing natural antioxidants and healthy fats while celebrating life's most precious moments with conscious, sentient ingredients.

Prep Time240 min

Cook Time160 min

Total Time480 min

Servings

units

Ingredients

Cake Base (First Batch)

Cake Base (Second Batch)

Fillings and Frosting

Instructions

Filling

Blend coconut milk with shredded coconut and transfer to a piping bag. Refrigerate for at least 2 hours until firm.

Mix three jars of strawberry jam with 20 finely chopped fresh strawberries and place in a piping bag.

Keep the vegan whipping cream (1L/33 oz.) refrigerated for a few hours before use to ensure proper firmness for sealing and achieving the semi-naked finish.

Prepare for baking—this cake requires 6 kg of flour, divided into two batches to create four layers.

Gather all filling ingredients and ensure proper refrigeration before assembly.

Prepare the Cake Molds

Grease four molds of varying sizes from largest to smallest.

Line the bottoms with parchment or vegetable paper.

In one bowl, combine flour and yeast.

In another bowl, blend the remaining ingredients until smooth.

Gradually incorporate the wet mixture into the flour and yeast, mixing until smooth.

Preheat the oven to 180°C (356°F).

Divide the batter evenly between the four molds and bake for 40 minutes.

Check doneness with a skewer; if needed, bake for a few more minutes.

Let the cakes cool in the molds before transferring them to a wire rack to firm up.

Repeat the entire process for the second batch to complete the remaining layers.

Assembling the Cake

Place a rotating cake table on a sturdy board or trolley for easy transport.

Position a rigid cardboard base on the rotating table and place the largest cake layer on top.

Remove the baking paper from the cake layer.

Retrieve the coconut cream and strawberry filling from the refrigerator.

Evenly spread a layer of strawberry and coconut cream over the first cake.

Place the second cake layer on top, pressing down gently to ensure stability and alignment.

Cover the sides of the assembled base layers with vegan whipping cream.

Using a spatula, remove excess cream as you rotate the table to create the semi-naked effect—where parts of the cake remain visible beneath a thin layer of cream.

Cut four plastic tubes to match the height of the base layer.

Insert the tubes evenly into the center to support the second tier.

Decoration

Choose fresh flowers that complement the wedding theme for decoration.

Start from the top and arrange flowers down one side for an elegant, natural look—less is more to maintain simplicity and refinement.

For a sentimental touch, consider using the bride's bouquet as decoration, transforming it into a stunning, meaningful centerpiece that can be served later in the evening after the ceremony.

Vegan Wedding Cake

Ingredients

Cake Base (First Batch)

Cake Base (Second Batch)

Fillings and Frosting

Comments

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Instructions

Filling

Prepare the Cake Molds

Assembling the Cake

Decoration

Nutrition

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