RECIPE BELOW!! It’s mine and my husbands’ 7th anniversary! 🎉🥳 👰🏼 🤵🏼 I’m celebrating by recreating our wedding cake in vegan form! Let me tell ya... this cake is probably one of my favorites of all time!

📖 It took 3 attempts to get everything right: texture, flavor, etc. and it’s really paid off!

You'll notice this cake isn't really THAT pink, and it's because I chose to not put food coloring in the cake. I wanted more natural flavors/color. Many of the store bought cakes will put dye in it so that it appears more pink. I think it's a little overrated. The cake tastes great, why color it?!

💕🥂 This pink champagne cake is a very light pink from the natural colors of strawberries and the champagne, and it has that delish sweet & tangy bite that you always think of when you think of champagne cake!

🎂 This cake was so important to me that on our wedding night, as guests were lined up with sparklers ready to send us off, I went to the cake table and cut into it so that I could have a piece of this flavor on my wedding day. I’ve deemed it our true wedding cake flavor!

Enjoy! 🥂


INGREDIENTS:
2 3/4 c flour
1 1/4 c sugar
3 t baking powder
1/2 t cream of tartar
1 t salt
1 c blush champagne
3/4 c boiling water
1/2 c fresh puréed strawberries
2 T non-whipped aquafaba (juice from a can of chickpeas)
1/3 c vegetable oil
1 t vanilla extract (white for more pink colored cake)
~ Freshly sliced strawberries, for filling (opt)

ICING:
8 c powdered sugar
6 T vegan butter (Earth Balance)
1/2 c non-dairy milk
3-4 t vanilla


DIRECTIONS:
1. PREHEAT oven to 350F. Grease pans you will be using (I used 2 round pans). RINSE strawberries.
2. WHISK DRY INGREDIENTS together until well combined.
3. MIX WET INGREDIENTS together until well combined.
4. ADD WET INGREDIENTS TO THE DRY INGREDIENTS until well combined.
5. Pour into prepared pan(s) and BAKE for 25-30 min, or until a toothpick inserted into the middle comes out clean.
~ If filling with strawberries, sliced them now & have them sitting on paper towels to soak up moisture.
6. LET COOLS AND ICE CAKE: Let cakes cool. Make the icing. Put layer of icing on top the first layer cake, press strawberry slices into the icing, then fully cover with another layer of icing to seal in strawberries. Stack the next cake. Smooth the icing layer, then add icing and decorate to your desire.
7. Serve and enjoy!

KEEP REFRIGERATED!

✅ TIPS:
~ I liked the moscato pink champagne better than rosé, though pick which one you like better.
~ Use imitation vanilla if trying to not alter cake and icing color.
~ Try coating the strawberries in sugar before placing between the layers to also help with bleeding and sliding.
~ Stay within 1" on the inside of the cake when placing fruit to help it not bleed out
~ I used a ruffle tip to decorate

👍 Like it, try it, tag it, share it!
🌱 Happy eating!! 💕

#theplantbasedcajun #champagne #cake