I went to a wedding yesterday. It was a little different I must admit from the other weddings I have attended in the past. This is the first wedding I was attending where one of the couple was vegan. The bride was vegan. It never occured to me that there would be some amount of difference between this wedding and those I had previously attended. The menu for sure had to include vegan food. I suppose that was an easy conclusion to come to. But I never gave thought to that all important item at the reception, the wedding cake. How would the vegan bride handle this? Are there recipes available for vegan wedding cake?
It was a rather interesting wedding and somewhat different from a completely vegan wedding. I know that in cases where the couple is vegan, the entire wedding tends to follow a vegan theme. In this case however, only the bride was vegan so there was some sort of compromise going on. It must have been a bit painful for the bride because meat was served but I think she will soon not have to deal with such compromises because the groom, now husband, is getting quite sold on the vegan lifestyle and is actually choosing and enjoying lots of vegan meals.
The Wedding Cake
Anyway, lets get back to the wedding cake. The bride and groom can always choose different items from the menu but the cake is shared. The same cake, that is. Tradition has it that they cut the cake together and feed each other with it. This could be a dilemma. When we think cake, we think eggs, butter, milk. Not at all vegan. So what is a vegan bride…or groom for that matter…to do? The answer is, make a vegan wedding cake. There are recipes that are available and many types of cakes to choose from.
Vegan Wedding Cake Recipe
This brave bride decided to make her own vegan wedding cake. I lift my hat to her because just the thought of making my own wedding cake makes me break out in sweat. For others of you, maybe just the thought of your wedding will make you break out in sweat.
Our bride was not only brave, she was also smart. She wanted a Lychee Vanilla Wedding cake. But who has time to be baking a wedding cake while preparing for their wedding? After all, there is so much planning and preparation and last minute details to attend to. Well Smart Bride taught me a very important lesson, and that is to make life simple and stop trying to re-invent the wheel.
There are vegan lychee cake recipes which you can make from scratch but Smart Bride chose the simple route. She used a basic vanilla cake mix and added and substituted ingredients to make it her own.
Turning the basic cake mix into a Lychee Vanilla Cake
This is what Smart Bride did.
1. She followed the instructions on the box.
2. Substituted flax eggs for eggs.
3. Substituted almond milk for milk. (You may use any non-dairy milk you prefer)
4. Substituted margarine for butter
5. Added lychee juice/concentrate in place of water for added flavour
6. After baking and cooling, she covered with frosting and topped with chopped lychee.
7. She added some flowers for decoration and ended up with a lovely vegan lychee vanilla wedding cake.
Smart Bride took a short simple route to make her vegan wedding cake. This is a method we can follow, wouldn’t you say? It seems simple enough. Go ahead, give it a try.
If you want a greater challenge however and you are up to making your wedding cake from scratch, here are some recipes you can follow.
Vegan Coconut and Lychee Cake
This recipe is inspired by Jordan Rondel.
1 cup plain flour
3/4 cup ground almonds
2 tsp baking powder
1 cup desiccated coconut
3/4 cup coconut sugar
½ cup coconut oil, melted
1 cup coconut milk
1 tsp vanilla extract
4 ounces tinned or freshly peeled lychees
1 1/2 cup full fat coconut cream (refrigerated for at least 8 hours)
8 lychees, cut in half
Line an 8-inch cake tin with parchment paper.
Preheat the oven to 340 degrees Fahrenheit.
- In a large bowl, combine the flour, ground almonds, baking powder, coconut and coconut sugar.
- Add in the melted coconut oil, coconut milk and vanilla.
- Mix until ingredients are well combined, but be careful not to over mix.
- Pour the batter into the tin and dot the lychees into it, pressing them down with a spoon quite deep into the batter.
- Place in oven and bake for approximately 40 minutes or until golden in colour, springy to the touch and a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a cooling rack.
Meanwhile, make the whipped coconut cream.
- Open the chilled can of coconut cream, being careful not to shake it.
- Scrape out the top, thickened layer and leave the liquid behind.
- Beat the coconut cream using an electric beater on high speed until soft peaks form.
Once the cake is fully cooled, spread the whipped coconut cream over the top of it, and decorate with lychee halves.
Refrigerate in an airtight container for up to 3 days.
Here is another recipe you can try.
Lychee Vanilla Cake
- 1 1/2 cups almond milk (or non-dairy milk of your choice)
- 1 cup granulated sugar
- 1/2 cups vegetable oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1 tsp baking powder
- 2 tsp vinegar
- 1/4 tsp salt
For the syrup:
- 5 lychees, chopped or pureed
- 2 tablespoons granulated sugar
- 1/2 cup water
For the topping:
- 3 3/4 cups granulated sugar
- 3 Tbsp Vegan Butter
- 4 Tbsp Almond Milk or other non-dairy milk of your choice
- 2 tsp Vanilla Extract
- 12 – 15 lychees
- Preheat your oven to 325 F .
- Line the bottom and sides of a round 8 inch pan with parchment paper (or grease and lightly flour the pan).
- Mix together the flour, baking powder, soda and salt.
- Mix the milk and vinegar in a mixing bowl and let stand for five minutes.
- Whisk in the sugar, oil and vanilla until it gets a little frothy.
- Add the dry ingredient mixture in 2-3 additions whisking gently until you can see no flour. Do not over mix.
- Pour batter into prepared pan and bake at 325 F for 45-50 minutes until a toothpick inserted in center comes out clean or the cake springs back when touched on top.
- Cool in pan for 10 minutes then remove from pan and continue cooling on a cooling rack.
While the cake cools, prepare your syrup.
- Heat the pureed or chopped lychees with the water and sugar.
- Bring to a boil and then simmer for 10 minutes.
- Strain the syrup and cool completely before using.
Prepare your frosting
- Add the powdered sugar, vegan butter, half the almond milk and vanilla extract to a mixing bowl.
- Using your electric mixer, start at low speed, gradually increasing speed.
- Add the rest of the almond milk in slowly until perfectly smooth and thick.
- It should be very thick, but still easily spreadable.
Assemble your cake
- Chop 12-15 lychees roughly .
- Slice cooled cake horizontally into three layers .
- Place one layer on your plate or cake board.
- Brush with the syrup on top and sides.
- Spread quarter cup of frosting and 1/3 of the chopped lychees.
- Repeat with the second layer.
- Add the third layer spread 1/4 to 1/2 cup of the frosting over the top and sides of the cake.
- Smoothen the frosting and top with the remainder of chopped lychees
Refrigerate until ready to serve.
Isn’t it nice to know that whatever lifestyle you adopt, there is something for everyone.
A Vegan Wedding Cake is yours for the making and you know what, even your non-vegan friends will enjoy it to the max.
Are you brave enough to attempt to bake your own wedding cake?
Share your thoughts in the comments section below.