Topshop Exclusive: How To Make A Vegan Wedding Cake

Want to add another special touch to your wedding? How about a home-made, fully natural, vegan and gluten-free wedding cake? We invited natural baker Olivia Wollenberg, founder of Livia’s Kitchen, to create an exclusive wedding cake recipe for you to try yourself…

1. Bottom Tier: 2×9”

Ingredients:

  • 625g ground almonds
  • 125g buckwheat flour
  • 250g cashew butter
  • 185g coconut sugar
  • 375ml maple syrup
  • 85g coconut oil – melted
  • 560ml almond milk
  • 2 1/2 teaspoons vanilla powder
  • Pinch of salt
Method:
  1. Preheat the oven to 180 degrees celsius
  2. Grease and line your two tins with greaseproof paper and coconut oil.
  3. Add all of the ingredients to a big bowl and mix well until you have a smooth cake mix.
  4. Divide the mixture equally between the two tins and place in the oven to bake for 55 minutes until golden. Whilst this bakes, you can start to make the second tier.
  5. Once baked, leave to cool for at least 10 minutes in the tin before removing and placing onto a wire rack until you’re ready to assemble.

2. Middle Tier: 2 x 7 ½ 

Ingredients:

  • 375g ground almonds
  • 75g buckwheat flour
  • 150g cashew butter
  • 120g coconut sugar
  • 275ml maple syrup
  • 50g coconut oil – melted
  • 330ml almond milk
  • 1 1/2 teaspoons vanilla powder
  • Pinch of salt

Method:

  1. Grease and line your two tins with greaseproof paper and coconut oil.
  2. Add all of the ingredients to a big bowl and mix well until you have a smooth cake mix.
  3. Divide the mixture equally between the two tins and place into the oven to bake for 45-50 minutes until golden. Whilst this bakes, you can begin to make the top tier.
  4. Once baked, leave to cool for at least 10 minutes in the tin before removing and placing onto a wire rack until you’re ready to assemble.

3. Top Tier: 2x 6”

Ingredients:

  • 200g ground almonds
  • 40g buckwheat flour
  • 80g cashew butter
  • 45g coconut sugar
  • 120ml maple syrup
  • 30g coconut oil – melted
  • 200ml almond milk
  • 1 teaspoons vanilla powder
  • Pinch of salt

Method:

  1. Grease and line your two tins with greaseproof paper and coconut oil.
  2. Add all of the ingredients to a big bowl and mix well until you have a smooth cake mix.
  3. Divide the mixture equally between the two tins and place into the oven to bake for 35-40 minutes until golden. Whilst this bakes, you can begin to make the frosting.
  4. Once baked, leave to cool for at least 10 minutes in the tin before removing and placing onto a wire rack until you’re ready to assemble.

4. Red Velvet Frosting: 

Ingredients:

  • 3 ripe avocados – stone and skin removed
  • 150ml maple syrup
  • 180g cashew butter
  • 2 tablespoons beetroot concentrate (or 10 tablespoons cacao powder for a chocolatey flavour)
  • 3 tablespoons coconut oil
  • 60g coconut sugar

Method:

  1. Add all of the ingredients to a food processor and blend for at least two minutes until completely smooth.
  2. Decant into a bowl and place into the fridge to firm up for 10-15 minutes.

5. To Assemble:

  1. Once the cakes are completely cool, you can begin assembling.
  2. Pipe or spread the frosting between the middle of the two bottom tier cakes and sandwich together.
  3. Place one of the middle cakes on top and repeat the piping process, doing the same with the final tier.
  4. Decorate with lots of beautiful flowers, berries, coconut or Biccy Boms and enjoy!

Love this? Try Livia’s Kitchen new Biccy Boms range, stocked on her online shop from the 18th of May.