A cake so good, I ate it at my wedding (kind of).

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I recently celebrated my 7th wedding anniversary with my husband. For the last two years, I’ve made a vegan version of our wedding cake, which was probably one of the best cakes I’ve ever had. It’s full of fall flavors and is so delightfully rich. I hope you all love it as much as we do! (I will probably make it again soon because I already miss it lol).

Ingredient details:

• Plant milk – I always use oatmilk, but I know most everyone has a favorite. All should work well in this recipe!
• Apple Cider Vinegar – This gives the milk more of a buttermilk/soured flavor.
• Vegan Butter – I always use Miyoko’s, but any kind will do as long as it’s not a spread.
• Vanilla – Get some quality vanilla that isn’t ultra diluted in alcohol.
• Maple syrup – Same with maple. A good brand has so much more flavor, which will be apreciated in the flavor of the icing.
• Organic Sugar – Always use organic or certified vegan sugars so they are not filtured through bone ash.
• Fuji apples – I like fuji apples in most of my apple bakes, but I also like using honeycrisp or pink ladies.
• Flour – I always use King Arthur flour, but I’ve also made this gluten free with Bob’s Red Mill 1:1 flour and it was just as good!
• Baking powder
• Cinnamon
• Organic powdered sugar – Once again – organic is necessary so that it’s not filtered through bone ash here in the US.
• Optional: Pecans and walnuts. I got prechopped ones, but make sure you have them chopped into small pieces. No need to caramelize them or anything, there will be sugar enough on them from the icing!

Recipe List

Ingredients:

For batter:

1 1/2 cups plant milk

2 tsp apple cider vinegar

1 cup vegan butter

2 tsp vanilla

1/4 cup maple syrup

1 cup sugar

2 fuji apples

4 cups flour

4 tsp baking powder

2 tsp cinnamon

For Icing:

5 cups organic powdered sugar

1 cup vegan butter

2 tbsp maple syrup

1 tsp vanilla

2 tbsp plant milk

Optional topping:

1/2 cup pecans

1/2 cup walnuts

Instructions:

1. Preheat oven to 350°
2. In mixing bowl, combine plant milk and apple cider vinegar for batter. Swirl and let sit for 10 minutes.
3. Add in other wet ingredients: Melted butter, vanilla, maple syrup, and sugar.
4. Shred apples with a grater and mix into wet ingredient mixture.
5. In seperate bowl, measure flour, baking powder, and cinnamon.
6. Mix batter together well and pour evenly into two well-greased cake tins.
7. Bake on 350° for 30 minutes.
8. Once baked, cool cakes completely before removing from tin. Set aside until at least room temperature.
9. For icing: Measure out powdered sugar, maple syrup, vanilla, and plant milk. Mix all ingredients together with softened butter until smooth.
10. Spread over one layer of cake and then stack the next layer on top. Spread icing over top and sides of cake evenly.
11. Optional: Chop nuts into small pieces and spread over the sides of the cake.

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