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Italian Cream Cake (Vegan & Dairy-Free) Recipe

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4.3 from 183 reviews

This Italian Cream Cake, also known as Italian Wedding Cake, is a moist, vegan delight featuring a tender crumb infused with coconut and pecans. Topped with a luscious vegan cream cheese frosting and toasted coconut and pecan garnish, this cake offers a perfect balance of sweet, nutty, and creamy flavors. It’s an ideal dessert for celebrations or any special occasion.

Ingredients

Wet Ingredients

  • 1 cup non-dairy milk
  • 1 ½ teaspoons vinegar (rice vinegar or white vinegar)
  • ¼ cup oil
  • 1 teaspoon vanilla extract (or vanilla powder)
  • ¼ teaspoon almond extract (optional)
  • 2 tablespoons coconut cream (or non-dairy yogurt)

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons baking powder
  • ⅛ teaspoon baking soda
  • ½ cup cane sugar
  • ¼ cup finely shredded coconut
  • ½ cup raw pecans (chopped, measure first, then chop)
  • ½ teaspoon salt

For the Frosting

  • ½ cup vegan cream cheese
  • 2 tablespoons vegan butter
  • 2 tablespoons powdered sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract (or vanilla powder, or more, to taste)
  • A few drops almond extract (optional)

For Garnish

  • 2 to 3 tablespoons chopped pecans
  • 3 tablespoons large shred coconut (or more, to taste)

Instructions

  1. Make the buttermilk: In a medium bowl, combine the non-dairy milk and vinegar. Let the mixture sit for 5 minutes to curdle slightly. Add oil, coconut cream or non-dairy yogurt, almond extract, and vanilla extract to the bowl and set aside.
  2. Prepare the dry ingredients: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cane sugar, shredded coconut, chopped pecans, and salt until evenly combined.
  3. Combine wet and dry ingredients: Add half the wet mixture to the dry ingredients and fold gently until just combined. Then add the remaining wet mixture and fold again until no dry flour clumps remain. The batter should resemble muffin batter—thicker than typical cake batter. If too thick, add up to 3 teaspoons of non-dairy milk; if too thin, add about a tablespoon of flour.
  4. Prepare the pan and bake: Line an 8×8 inch or 9-inch round cake pan with parchment paper or grease it thoroughly. Preheat the oven to 350°F (175°C). Pour the batter evenly into the pan, spreading it out and tapping to remove air bubbles. Bake for 25 minutes, then test doneness with a toothpick inserted in the center; if it comes out clean, the cake is done, otherwise bake an additional 5 to 10 minutes. Allow the cake to cool in the pan for 5 to 10 minutes, then transfer to a serving plate.
  5. Prepare the cream cheese frosting: In a bowl, combine vegan cream cheese, vegan butter, powdered sugar, maple syrup, vanilla extract, and almond extract. Whip with a spatula until fluffy and smooth. Taste and adjust sweetness or tanginess by adding more powdered sugar or butter as desired.
  6. Toast pecans and coconut: Heat a dry skillet over medium-low heat. Add pecans and toast for 2 to 3 minutes until fragrant. Remove and chop pecans, then return to the skillet. Add shredded coconut and toast for 2 to 4 minutes, stirring frequently until golden brown. Watch carefully as coconut browns quickly. Set toasted pecans and coconut aside to cool separately.
  7. Assemble the cake: Once completely cooled, frost the cake generously with the cream cheese frosting. Sprinkle toasted chopped pecans and toasted coconut on top. Optionally, frost the sides and press additional toasted coconut onto the sides for a decorative finish.

Notes

  • You can substitute non-dairy milk with any plant-based milk such as almond, soy, or oat milk.
  • Coconut cream can be replaced with vegan yogurt for a slightly different texture.
  • Adjust the consistency of batter carefully by adding milk or flour as needed, depending on the moisture content of your ingredients.
  • Be cautious while toasting coconut as it browns very quickly; stir frequently.
  • This cake is naturally vegan and dairy-free, ideal for those with lactose intolerance or following a vegan diet.
  • Use parchment paper in the cake pan for easier removal and cleaner edges.

Find it online: https://justsosavory.com/italian-cream-cake-vegan-and-dairy-free-recipe/