Gluten-Free Vegan Wedding Cake

This Gluten-Free Vegan Wedding Cake is easy to make, deceptively impressive and seriously delicious.

Gluten-Free Vegan Wedding Cake

Ingredients

For the sponge:

• 190 ml (4/5th cup) coconut oil (or sub olive or vegetable oil)
• 400 ml (1 2/3 cup) milk, any kind
• Juice of 1 lemon
• 190 ml (4/5th cup) maple syrup (or sub any other liquid sweetener)
• 1 teaspoon vanilla extract
• Pinch of salt
• 300 g (2 1/2 cup) ground almonds
• 300 g (2 1/2 cup) gluten-free flour (or sub plain flour if not gluten-free)
• 4 heaped teaspoons baking power (ensure gluten-free if necessary)
• 1/2 teaspoon bicarbonate of soda

For the buttercream:

• 200 g (7oz) cashews
• 50 g (1.7oz) cocoa butter
• 3 tablespoons maple syrup
• 12 tablespoons milk, any kind (or sub water)
• 1 teaspoon vanilla extract
• Pinch of salt

To frost and decorate the cake:

• 10 tablespoons strawberry or raspberry jam  (ensure refined sugar free if n)ecessary
• Suggested decorations listed below*

Instructions

For the cake:

1. Preheat oven to 180 degrees (350 degrees)
2. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
3. Once melted, add the milk to the same bowl along with the lemon juice,  maple syrup, vanilla, salt and ground almonds
4. Sift in the flour, baking powder and bicarbonate of soda
5. Mix well, adding a tiny splash more milk if it’s looking too dry
6. Transfer mixture into greased baking tins lined with baking paper (I used two 7inch/18cm baking tins and then used four metal rings lined with greased baking paper, which each measured 4.5inch/11.5cm, 3.5inch/9cm, 2.5inch/6cm and 2inch/5cm. Or you can use baking tins if you have ones of varying sizes)
7. Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
8. Turn all cakes out onto a wire rack to leave to cool completely before frosting

For the buttercream:

1. Soak cashew nuts in cold water overnight or in hot water for 15 minutes
2. Drain soaked cashews and add to a food processor along with all the other ingredients*
3. Whizz until completely smooth
4. Taste and adjust flavour if necessary, adding more maple syrup, salt or vanilla if you wish
5. Put the mixture (keep it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake

To frost and decorate the cake:

1. Cut the smaller cakes in half horizontally using a cake slicer or a bread knife
2. Place half of the biggest cake onto a large plate or cake stand
3. Split the buttercream into even thirds
4. Using a spatula or knife, spread a third of the buttercream over the bottom layer of cake
5. Next, spread over 5 tablespoons of the jam
6. Finally, place the other half of the cake on top
7. Next, place the bottom layer of the second biggest cake on top, and spread half of another third of the buttercream onto this layer of cake
8. Then, spread over 2 tablespoons of the jam
9. Now, place the other half of that cake on top
10. Repeat this process for the remaining cakes, going in order of decreasing size. Divide up the remainder of the second third of the buttercream and the remaining jam between these cakes
11. Once these are all done, use a spatula or knife to spread the remaining third of the buttercream around the tops and sides of all of the cakes
12. Decorate however you wish - see notes for some suggested decorations
13. Best when fresh, but keeps in the fridge for up to a couple of days

https://www.rhiansrecipes.com/2017/10/06/gluten-free-vegan-wedding-cake/?utm_source=Rhian%27s+Recipes&utm_campaign=18b07af8ff-RSS_EMAIL_CAMPAIGN&utm_medium=email&utm_term=0_2e8350b53a-18b07af8ff-90547107