This vegan Italian cream cake is a showstopper dessert that is moist, fluffy, and bursting with the flavors of coconut, vanilla, and almond. The cake layers are studded with chopped pecans and coconut flakes, then filled and frosted with a creamy vegan cream cheese frosting.
Vegan Italian Cream Cake
Course: Vegan dessertsCuisine: ItalianDifficulty: Medium12
servings45
minutes30
minutes529
kcalIngredients
- For the cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened coconut milk
1 teaspoon apple cider vinegar
1 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 cup shredded unsweetened coconut flakes
1 cup chopped pecans
- For the frosting
1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
4 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 cup unsweetened coconut flakes, for decoration
1/4 cup chopped pecans, for decoration
Directions
- Preheat the oven to 350°F (180°C). Grease and flour two 9-inch cake pans, then line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together the coconut milk and apple cider vinegar until frothy.
- Add the sugar, oil, vanilla extract, and almond extract to the coconut milk mixture, and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the vegan butter and vegan cream cheese until light and fluffy.
- Gradually add the powdered sugar, vanilla extract, and almond extract, and continue to beat until smooth and creamy.
- Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a layer of frosting over the top.
- Top with the second cake layer, then spread frosting over the top and sides of the cake.
- Decorate the top of the cake with unsweetened coconut flakes and chopped pecans.
- Chill the cake for at least 30 minutes before serving.
Notes
- Make sure to properly measure the flour to avoid a dense cake.
- Use room temperature ingredients for the frosting to ensure a smooth and creamy texture.
- Chill the cake before serving to allow the flavors to meld together.
Alterations and Modifications
Variations
- Vegan Italian Chocolate Cream Cake: Add cocoa powder to the batter for a rich chocolate flavor. For the frosting, substitute the vegan cream cheese with vegan chocolate ganache.
- Vegan Italian Coconut Cream Cake: Add shredded coconut to the batter for a tropical twist. For the frosting, substitute the vegan cream cheese with vegan coconut whipped cream.
- Vegan Italian Almond Cream Cake: Add almond extract to the batter for a nutty flavor. For the frosting, substitute the vegan cream cheese with vegan almond whipped cream.
Cooking Methods
Instant Pot Method
- Grease an 8-inch cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the almond milk, lemon juice, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared pan and cover it with aluminum foil.
- Pour 1 cup of water into the Instant Pot and place the cake pan on the trivet.
- Secure the lid and select the Manual setting for 35 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes before releasing any remaining pressure manually.
- Carefully remove the cake from the Instant Pot and let it cool completely before frosting.
Microwave Method
- Grease an 8-inch microwave-safe cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the almond milk, lemon juice, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared pan and microwave on high for 6-8 minutes or until a toothpick inserted in the center comes out clean.
- Carefully remove the cake from the microwave and let it cool completely before frosting.
Oil Substitutions
- Substitute the vegetable oil with melted vegan butter or coconut oil for a richer flavor and a moist texture.
Sugar Substitutions
Substitute the sugar with maple syrup, agave nectar, or coconut sugar for a lower glycemic index and a more natural sweetener.
Complete Nutrition Information
Nutrition Facts
12 servings per container
- Amount Per ServingCalories529
- % Daily Value *
- Total Fat
27g
42%
- Saturated Fat 9g 45%
- Sodium 327mg 14%
- Total Carbohydrate
69g
23%
- Dietary Fiber 2g 8%
- Sugars 53g
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Q: Can I make the cake ahead of time?
A: Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. However, it’s best to frost the cake right before serving.
Q: Can I freeze the cake?
A: Yes, you can freeze the cake for up to 1 month. Wrap the cake tightly in plastic wrap and then in foil before freezing. Thaw the cake in the refrigerator overnight before serving.
Q: Can I use regular cream cheese instead of vegan cream cheese?
A: Yes, you can use regular cream cheese if you’re not vegan. However, it won’t be a vegan cake anymore.
Q: Can I substitute the almond milk with another plant-based milk?
A: Yes, you can substitute the almond milk with soy milk, oat milk, or coconut milk. Just make sure to use unsweetened and unflavored milk.
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