ITALIAN WEDDING CAKE
SERVES ONE 9-INCH CAKE
3 cups all-purpose flour*
2 cups sugar
2 tsp. baking soda
1 tsp. salt
2 cups soy, almond, or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tbsp. pure vanilla extract
1 tsp. pure almond extract
1 cup shredded coconut (sweetened or unsweetened)
1 cup chopped pecans
1 (8 oz.) can crushed pineapple, undrained
FOR THE FROSTNG
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 tsp. pure vanilla extract
3 to 5 tbsp. soy, almond, or rice milk
1 cup chopped pecans
Edible flowers for garnish (optional)
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 1/2 tsp. xanthan gum.
NUTRITIONAL VALUES
Calories: 9150kcal
Fat: 502g (107.1g S.Fat)
Carbs: 1153.2g
Protein: 49.7g
Sugar: 785.1g
Sodium: 5070mg
METHOD
For the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, vanilla extract, and almond extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the coconut, pecans, and pineapple gently.
Fill each prepared cake pan with batter in an even layer. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.
To assemble the cake: After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. Remove the parchment paper. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. On top of the cake, spread a thin layer of frosting. Place the second cake on top of the first and cover it with a thin layer of frosting. If desired, frost the sides. If desired, garnish with edible flowers.
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tablespoon non-dairy milk at a time, as needed, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy. Mix in the pecans.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate bowl, whisk together the non-dairy milk, oil, vinegar, vanilla extract, and almond extract. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Fold in the coconut, pecans, and pineapple gently.
Fill each prepared cake pan with batter in an even layer. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Halfway through the baking time, rotate the cakes. Allow the cakes to cool completely before assembling them.
To assemble the cake: After the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen and gently unmould them. Remove the parchment paper. Place one cake on a serving plate or cardboard cake circle, and slide strips of parchment paper under the bottom edges of the cake to keep the frosting from getting on the plate. On top of the cake, spread a thin layer of frosting. Place the second cake on top of the first and cover it with a thin layer of frosting. If desired, frost the sides. If desired, garnish with edible flowers.
Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, add powdered sugar, vanilla, and 1 tablespoon non-dairy milk at a time, as needed, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until the mixture is light and fluffy. Mix in the pecans.
