This Italian Cream Cake is my MOST requested cake to make. I feel like it is an event when I bring one into work! I researched a lot of Italian Cream Cakes before creating this recipe and I knew I wanted that touch of almond extract, which is not very traditional, and loads of toasted coconut and walnuts. I also added yogurt to this recipe to give the cake a creamier texture, and it really creates the perfect base to the crunch of the coconut and walnuts. And of course – that cream cheese frosting makes the cake simply the best.
The SoDelicious yogurts are my favorite vegan yogurts to both eat and bake with. I always prefer the unsweetened one, but it is much harder to find than the vanilla. The vanilla does work very well in most recipes though. It gives cakes a creamier texture without taking away the fluffiness.
I made a 4 tier cake with 6″ rounds for the cake in the images. To make a cake like this, you will need to double the cake and the frosting recipe. BUT, after making this as a tall cake, I think I prefer it as the two layer 8″ rounds like I originally made it. Italian Creme cake is a rustic cake (to me anyways) and I prefer it to be a little less formal. I want it to be served with a limoncello in my Italian countryside estate on a reclaimed barn door table among the olive trees. Okay, I don’t have any of those things but I can pretend while eating it:)
If you do love the look of the tall stacked cake, add an addition 1/2 of shortening per batch of frosting so you have a more stable cake.
I’m so excited that we can make an amazing vegan Italian cream cake – a cake that is traditionally filled with butter, eggs and cream. I am more amazed everyday how the people I have taste these recipes (there is now a work email that goes out whenever a new bake arrives and NONE of my faithful taste testing co-workers are vegan) and people throw out things like “there is no way that is vegan!” or “that is the best cake ever!” and how awesome is that?
Vegan Italian Cream Cake
- 1 cup Plant Milk, I use Silk Original Almond
- 8 oz Plant Yogurt, I use SoDelicious Coconut (plain or vanilla)
- 266 g (1-⅓ cup) Sugar
- ⅔ cup Oil, I use Canola
- 2 tsp Vanilla
- 1 tsp Almond Extract
- 2 tsp Vinegar
- 320 g (2-⅓ cup) All-Purpose Flour
- 4 tbsp Cornstarch
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Sea Salt
- ⅔ cup Shredded Coconut, plus extra ⅓ for topping
- ⅔ cup Diced Walnuts, plus extra ⅓ for topping
- 1 batch Best Vegan Cream Cheese Frosting, enough for 2 layer cake
- Preheat oven to 350F. On a cookie sheet spread out coconut and walnuts (I use a cup of each so there is plenty for decorating) to toast. Toast at 350F for 8-10 minutes or until slightly golden. If the pieces are still too big after toasting, pulse them in a food processor a few times. Set them aside.
- In a large bowl, add all wet ingredients (milk, yogurt, sugar, oil, vanilla, almond and vinegar) and whisk very well.
- In a medium bowl add all wet ingredients except for coconut and walnuts (flour, cornstarch, baking soda, baking powder, salt) and whisk very well.
- Slowly combine dry ingredients into wet ingredients and whisk rapidly until fully mixed. With a spatula, fold in ⅔ cup of both walnuts and coconut until evenly distributed.
- Grease and flour two 8" round pans and fill each evenly with the batter. Bake 30-35 minutes until golden and a toothpick comes out of the center clean.
- While cakes are baking and cooling, prepare cream cheese frosting according to directions.
- When cake is fully cooled, frost and add the extra coconut and walnuts between the layers and on top. It won't last long!