Italian Cream Cake (Italian Wedding Cake)
Italian cream cake, also called Italian wedding cake, is a fabulously moist cake with flavors of coconut, pecans, and almond. It’s slathered with cream cheese frosting, and all the flavors come together beautifully. (soy-free and gluten-free options)
- 1 cup non-dairy milk
- 1 ½ teaspoons vinegar (rice vinegar or white vinegar)
- ¼ cup oil
- 1 teaspoon vanilla extract (or vanilla powder)
- 1/4 teaspoon almond extract (optional)
- 2 tablespoons coconut cream (or non-dairy yogurt)
- 1 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 ½ teaspoons baking powder
- ⅛ teaspoon baking soda
- ½ cup cane sugar
- ¼ cup finely shredded coconut
- ½ cup raw pecans (chopped, measure first, then chop)
- ½ teaspoon salt
- ½ cup vegan cream cheese
- 2 tablespoons vegan butter
- 2 tablespoons powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract (or vanilla powder, or more, to taste)
- a few drops almond extract (optional)
- 2 to 3 tablespoons chopped pecans
- 3 tablespoons large shred coconut (or more, to taste)
- Make the buttermilk by mixing non-dairy milk with the vinegar in a medium bowl. Let it sit for 5 minutes. Depending on your milk, it may curdle a lot or just slightly. It’s fine either way. Add the oil, coconut cream or yogurt, almond extract, and vanilla to the bowl, then set aside.
- In another bowl, whisk together all the dry ingredients until well combined. Add half of the wet mixture to the dry ingredients and fold them in gently. Then, add the rest of the wet mixture and fold in again until there is none of the milky mixture remaining and there are no dry flour clumps. The batter will be slightly thicker than regular cake batter, more like muffin batter. If it’s too thick, you can add up to 3 teaspoons of non-dairy milk. If it’s too thin, add about a tablespoon of flour. Whether you need to make adjustments will depend on how you measured your ingredients, the brand of flour you used, etc.
- Line an 8x8” or 9” round cake pan with parchment paper or grease it really well, and preheat the oven to 350°F (175°C). Pour in the batter, spread it evenly, and tap the pan to remove any air bubbles. Bake for 25 minutes, then test with a toothpick in the center. If it comes out clean, the cake is done. Otherwise, bake for another 5 to 10 minutes. Cool in the pan for 5 to 10 minutes, then remove and transfer it to a serving plate.
- In a bowl, combine the cream cheese, vegan butter, sugar, maple syrup, vanilla, and almond extract. Whip until fluffy with your spatula, incorporating some air, until the butter is well combined. Taste and adjust the flavor. Add powdered sugar, if you prefer it sweeter, and sugar and more butter if you want it less tangy.
- Heat a dry skillet over medium-low heat. Once the pan is hot, add the pecans and toast them for 2 to 3 minutes, until fragrant. Remove them from the skillet and chop, then toast the coconut in the same skillet for 2 to 4 minutes, stirring every 15 to 30 seconds, until it starts turning golden. It browns quickly, so watch it closely. Set both of these aside to cool in separate bowls.
- Once the cake is completely cool, frost with a thick layer of cream cheese frosting. Sprinkle with toasted pecans and coconut. Optionally, frost the sides and press extra coconut onto the sides for a prettier finish.
Italian wedding cake is normally much more decadent, with a cream cheese buttercream frosting with tons of sugar. I converted it into a lighter, vegan version.
Traditionally, Italian cream cake is supposed to be dense, but I aimed for a texture that’s still moist and fudgy, but with a little airiness. For the cream cheese frosting, I kept it less sweet, but you can always add more sugar if you prefer.
This cake it absolutely delicious and perfect for special occasions! It’s moist and fluffy with a rich texture and tangy, sweet cream cheese frosting. The toasted coconut and pecan toppings add texture and an incredible flavor.
The cake comes together quickly with everyday ingredients. If you don’t have almond extract, you can omit it. There’s still plenty of flavor without it!
Why You’ll Love Italian Wedding Cake
- lightened up version of the traditional recipe, but still moist and decadent-tasting
- delicious combination of textures and flavors – fluffy cake, creamy frosting, and toasty coconut and pecans on top
- easy to make with everyday ingredients
- easy to make gluten-free and soy-free
Wet Ingredients
Dry Ingredients
Cream Cheese Frosting
Topping
Make the cake.
- Line an 8×8” or 9” round cake pan with parchment paper or grease it really well, and preheat the oven to 350°F (175°C). Pour in the batter, spread it evenly, and tap the pan to remove any air bubbles. Bake for 25 minutes, then test with a toothpick in the center. If it comes out clean, the cake is done. Otherwise, bake for another 5 to 10 minutes. Cool in the pan for 5 to 10 minutes, then remove and transfer it to a serving plate.
