My Gluten Free & Vegan Wedding Cake

By Ashley | Dessert

Jul 26

My Wedding Cake!


I made a 2-tier wedding cake free from gluten, dairy, eggs, and refined sugar. The bottom layer was a 2 layer 9” vanilla cake and the top a 3 layer 6” chocolate cake.

The vanilla cake is my own recipe:

3 c GF flour – either Namaste, King Arthur, or Bob’s Red Mill 1:1 GF blend (not Bob’s original GF made with chickpea flour!!!)

1 1/2 c almond flour

3/4 c oat flour

1 tbsp baking powder

1 tbsp baking soda

3/4 tsp sea salt

6 flax eggs

1 1/2 c coconut sugar

1/2 c maple syrup

3/4 c melted coconut oil

2 3/4 – 3 c almond or soy milk

1 tbsp apple cider vinegar

2 tsp vanilla extract

Optional: 4-6 drops orange oil

Line 2 round nine inch cake pans with parchment.

Whisk the flours, baking powder and soda, and sea salt together in a large bowl. 

In the bowl of a stand mixer (I use a 6 qt), combine the flax eggs, coconut sugar, maple syrup, coconut oil, vinegar, vanilla, and orange oil (if using).

Mix on medium speed using the paddle attachment, until a glossy brown mixture forms.

Add 1 cup flour mixture to the mixer and mix on low speed until incorporated.

Add 1 c milk to the mixer and mix on low speed until incorporated.

Continue adding flour followed by milk until  all the flour is used and the mixture is thin enough to fall from the the paddle when lifted aka cake batter consistency.

Divide the batter between the two pans and bake at 350 degrees on the middle rack of your oven for 20-25 minutes or until the top is springs back when touched.

Cool cakes on a wire rack.

Once cool invert and wrap tightly until ready to frost.

You can find the chocolate cake recipe here.

I made my go-to healthy buttercream. Half the frosting was white, and the rest I colored different shades of blue using freeze-dried blueberries and homemade jam. I also added hibiscus tea to the blue frosting for a subtle floral flavor that pairs beautifully with berries.

The jam that I used between the layers consisted of:

Assembly:

I bake each layer in it’s own pan so I didn’t need to sliced any of the cakes in half. Also, the cakes have a quicker cooking time in this case, and there is a higher cake to frosting/jam ratio, which I prefer.

My cakes didn’t bubble up or sink in so there was minimal trimming to do but I did slice across the tops to make sure they were completely flat, resulting in an even cake.

The bottom cake was assembled on the cake stand so it wouldn’t have to be moved later. I spread a generous amount of the blueberry jam between the layers and frosted the cake with the white frosting. Sidenote: I actually meant to frost the bottom with the darker frosting and white on the top cake but I accidentally reversed the colors 😉

I trimmed the 3 chocolate layers a bit as well. I spread jam between two cakes, and frosting between the other two. I made an ombre effect with a bit of white buttercream and different shades of blue buttercream. I added some jam at the end to deepen the blue color so that it was more distinctive in photographs.

I refrigerated the cakes over night and the next day I stacked them. I placed 4 skewers into the 9” cake forming a square. Then I carefully set the 6” cake on top. I measured and cut the skewers so that they went about 2/3 through the top cake.

The only garnish I used was edible orchids cascading from the top corner to the opposite bottom corner.

*Note: Cake topper is from Etsy

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