All Vegan Wedding Cake

So I discovered something, all the vegan cake recipes on the internet are morbid. Absolutely, the most dense and chewy cakes I had ever tasted. How mortifying.

So why on earth would my home-down cooking self be making a vegan cake. Well I was asked to make a wedding cake for my boyfriends sister’s wedding. NBD! … Or huge deal…

I want to share this recipe with you, because it works. Trust me. But in order for it to work, you must repeat after me… “I will follow this recipe exactly to the T and not make any changes to it because Courtney already went through the heart ache of making 10 different batches that went to the trash”. (You can sub extracts if you want, I totally understand if you don’t want to do the almond thing)

First I want to discuss the products I used. Just so you all know. 

1 . BRAGG apple cider vinegar with the Mother. This is the stuff I like, I think it vinegar in the essence! It is super good for you too!







2.  This just happened to be the only vegan yogurt I could find. It was a pain I couldn’t find it in a larger amount, but that is really o.k.! It worked out fine! I used less vanilla extract this way. It has actual vanilla bean in it too. Good product





3. I do use a little bit of almond flour in the recipe. I wanted this cake to have a rustic hardy texture to it due to it being a semi naked cake. The cake was still light and fluffy, but the almond added to the needed fat content and added some good texture to it.



4. Unsweetened PLAIN almond milk. Simple as that. I trust coconut milk would be a fine sub.








 5. Do I enjoy using Walmart products? Occassionally yes. A good unbleached flour is what I used because I wanted a dark natural looking rustic cake. That was the theme of the wedding. If you are wanting a whiter cake, I trust that you could use Bleached flour.







Makes one 10″ round OR one 8″ round + one 4″ round OR two 6″ rounds.


  • 3½ c. flour
  • ½ c. almond flour
  • 1½ c. sugar
  • 2 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ¼ c. vanilla Soy Yogurt
  • 1 c. almond milk
  • 1½ c. water
  • ¼ c. oil (vegetable or canola)
  • 2 Tbs Vinegar
  • 2 tsp almond extract
  • 1 tsp vanilla (I used Madagascar vanilla)


Preheat oven to 340 °F , set rack to middle.

Step 1: MINUS THE SUGAR – mix all dry ingredients together in a bowl

Step 2: Beat the yogurt and sugar together with an electric mixer until the sugar is nearly dissolved (2 minutes)

Step 3: MINUS THE VINEGAR – add the rest of the ingredients (milk,water,oil, extracts). Mix it thoroughly. If it seems too thick still, add an extra TBS of water or two. The vinegar will thin it down quite a bit more in step 5.

Step 4: Fold the dry ingredients into the wet ingredients by thirds. Take your time. I found using a whisk allowed me to more evenly incorporate the dry into the wet, but I still used a folding motion, NOT A WHISKING/BEATING motion. Lumps are good. They are very good.

Step 5: This is my favorite step. With your rubber spatula, fold in the vinegar. It will foam up quite a bit. This is good. I promise the cake won’t have any vinegar taste.

Step 6: Pour into prepared pan(s) and bake for 50 – 60 minutes. As soon as you put cakes in oven, drop temp to 325 °F. The top of the cake will be domed and springy when you touch it when it is done. Do not open the oven door until you have let most of the time pass. You could ruin the rise if you prematurely open the oven.

__________STEPS WITH PICTURES________________

Step 1:

Step 2:

Step 3:

Step 4:

Step 5:


I use parchment on the bottom and make my own baking pan sleeves with paper towel and tinfoil. This is done to prevent over baking at the edges, but I think you would be fine without one. Some people love them some people hate them. I like them when the cake has to bake for a long time, like this one, because it keeps the crust formation to a minimum.

You can buy them here too —-> Wilton Bake even strips


slight dome but it works!

Here is the finished cake… I used a simple vegan buttercream and added some fresh lavender for a nice subtle kick. In between the layers I used an amaretto raspberry preserve spread…


Cake decorating is a lot of fun, think I might start a little side business! 🙂

Author: Courtney Simpson

I am a Purdue University Mechatronics Major, currently in my Senior year. HOORAY! I am also proudly a Brooke Owens Fellow. I am a woman in aerospace and I have a family of 80 women just as passionate as I am about all things in the sky. I have worked closely with other Engineering students on some really amazing projects, and have big ideas I hope to implement some day in the tech world! If I'm not at school being an engineer, I am either at the gym lifting heavy objects, or I'm in my art room or kitchen letting my creativity run loose. My passions are not so technical. They're deep and sporadic in nature. Welcome to not so technical blog where we put science into life, and emotion into living!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s