My little lady turned 1 last week, so I was on the hunt for a dairy free frosting recipe for her smash cake. In the end I found the most delicious recipes for both a chocolate vegan cake and vanilla frosting… and I’m so very excited to share the good news with you!
I’ve learned that my daughter isn’t necessarily allergic to dairy and eggs, but she has VERY sensitive skin. Whenever foods with these ingredients touch her skin – she breaks out in a rash. I couldn’t risk hives when taking first birthday cake smash pictures – so we went vegan! Vegan and super yummy!
For this recipe – I doubled the original recipes. I will include the original recipes below – but if you’re feeling ambitious enough to make a four layer, semi-naked cake like I did, you will also need to double the recipe below.
The frosting is made with palm shortening, which I love… because of it’s health benefits – but also because I read several recipes that use coconut oil for dairy free frosting – I love using coconut oil, but it is difficult to control the frosting depending on the temperature of the room. The palm shortening made for a whipped-like frosting that maintained it’s consistency at room temperature (about 69-73 degrees Fahrenheit). Like all frostings – even dairy frosting – I’m sure it would melt in warm sunlight.
The chocolate cake is moist, made with clean ingredients, and it really is so good. I honestly prefer it to non-vegan chocolate cakes that I’ve had.
If you’re interested in a four layer cake – I used paper straws as dowels and they worked just fine! Other’s have used boba straws, and I hear those also work wonderfully. If you aren’t sure what dowels are – they are rods placed through the layers of your cake to stabilize the layers or tiers. I plan to make a how-to video tutorial in the near future to demonstrate this process – but in the mean time – there are decent tutorials available on you-tube if you type “naked cake” in the search engine.
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- 2 Cups Unsweetened Almond Milk
- 2 Tsp. Apple Cider Vinegar
- 1¼ Cups Unsweetened Apple Sauce
- ⅔ Cup Melted Coconut Oil
- 2 Tsp. Pure Vanilla Extract
- 2 Cups + 2 Tbs.100% Whole Wheat Pastry Flour
- 1⅓ Cups Evaporated Cane Juice (Sugar)
- 1 Cup Unsweetened Coco Powder
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- ¼ Tsp. Salt
- 1 Cup Palm Shortening
- ⅓ Cup Unsweetened Coconut Milk
- ⅓ Cup + 1 Tbs. Powdered Sugar
- 4 Tsp. Coconut Flour
- 2-3 Tsp. Vanilla Extract
- ⅛ Tsp. Almond Extract
- 1 Pinch Sea Salt
- 2 Tbs. Melted Coconut Oil
- Preheat oven to 350 F and lightly spray 2 8-inch round cake pans with non-stick spray; Dust cake pans with coco powder, and set aside.
- Combine almond milk and vinegar in a mixing bowl and set it aside to activate for a few minutes. Add oil, vanilla extract, and apple sauce and beat. (Note if your mixture is cooler than room temperature - your mixture may become chunky - as coconut oil will clump when it cools - this is okay!)
- Combine flour, sugar, baking soda, baking powder, cocoa powder, and salt in a separate bowl, and then slowly add dry ingredients to wet ingredients while slowly beating. Beat until mixture is creamy and pourable.
- Divide batter evenly between two bake pans and bake for 25-30 minutes, or until a toothpick is inserted and comes out clean.
- Allow cake to cool completely before frosting - I put mine in the freezer before assembly for about 30 minutes.
- NOTE: Prepare frosting while cake is cooling.
- Put all ingredients except for coconut oil in a mixing bowl and beat until smooth.
- Add coconut oil and beat until smooth.
- Allow frosting to cool in refrigerator for about 30 minutes prior to using (optional - but will this make the frosting process easier).
- Tip: Frosting can be used to pipe as well.
- Using a serrated knife (or cake leveler) remove the dome off of each cake layer. - to create both flat top and bottom surfaces.
- Place your bottom cake layer on desired serving plate, and then add about a ¼ inch layer of frosting on top - covering the entire top surface.
- Add your next layer of cake on top, and then add ¼ inch layer of frosting on top (Repeat with your remaining layers - however add dowels before placing frosting on your top layer).
- If using 3 or more layers of cake - I recommend using dowels (or paper or bubble straws) to stabilize your cake. After you assemble all cake layers - insert your dowels, making a small circle (about 1½ inch in diameter) in the center of your cake with the dowels.
- Add about a ¼ inch or more of frosting to top layer and using acake icing spatula gently ice the sides of your cake. To get achieve a semi-naked cake look - use acake icing scraper to remove most of the icing from the sides of your cake. This is easiest when using a turnable cake stand, but you can rotate your serving plate in a circular motion as you scrape the sides of the cake.
- Top with sprinkles or your cake decorations of choice.
2. Here is a helpful video for how to place dowels on different tiers of a cake. You can use paper or bubble tea straws as dowels.
2. Cake recipe from The Minimalist Baker
3. Frosting recipe slightly adapted from Mama Shire
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