Homemade Vegan Wedding Cake Recipe

homemade vegan wedding cake with flowers

The ultimate guide and tutorial to how to bake and decorate your own homemade vegan wedding cake! This DIY wedding cake recipe is a step by step tutorial for how to bake, assemble, and decorate your two tier cake for any home baker!



6″ Cake Layer:

8″ Cake Layer:

Vegan Vanilla Buttercream for the 8″ cake:

Vegan Vanilla Buttercream for the 6″ cake:


  1. Before beginning, please read through all instructions below, as well as the post above. The post above contains vital information for baking your wedding cake that cannot fit into the recipe card.
  2. Preheat the oven to 350F. Prepare two 6″ cake pans and 2 8″ cake pans by greasing each pan with coconut or olive oil and sprinkling with flour. Alternatively, you can use a rounded parchment paper sheet and place onto the bottom of each pan.
  3. Make the vegan buttermilk: prepare each vegan buttermilk in a separate bowl. Combine the dairy free milk and the vinegar and let sit for 5-7 minutes to curdle before using. 
  4. Making the batter: make each layer separate. It does not matter which one you make first, just make sure that they are each separate. For each layer, start by whisking together the flour, sugar, baking powder, and baking soda. Add in the wet ingredients (applesauce, dairy free buttermilk mixture, coconut oil, and vanilla extract). Fold the wet into the dry until there are no more clumps of dry batter. Divide the batter evenly amongst the two pans. See note if making 3 layers per tier. For the 6″ cake: bake the cakes for 22-25 minutes, or until the toothpick comes out clean. The top of the cakes will be lightly golden and bounce back to the touch. For the 8″ cake: bake the cakes for 30-35 minutes, or until the toothpick comes out clean. The top of the cakes will be lightly golden and bounce back to the touch.
  5. Remove the cakes from the oven and allow them to cool for 5 minutes in the pan. Then carefully transfer them out of the pans and onto several cooling racks to cool entirely before frosting. The cakes should be cold to the touch, or else the frosting will slip and slide off.
  6. When ready to frost and assemble, prepare the 8″ tier cake buttercream frosting: beat the vegan butter until creamy. Sift in the powdered sugar and continue beating until the powdered sugar is mostly combine. Add in the dairy free milk and vanilla, and continue beating until the frosting becomes fluffy. 
  7. Frost the bottom 8″ cake layer: place one layer onto a cake stand or turn table and spoon about 1 cup of frosting onto the cake. Smear with a cake knife until the frosting hits the edges. Top with the second layer and add the remaining frosting to the cake, covering the sides as well. You can use a bench scraper to smooth the frosting. Place this layer onto a cake stand or plate and store in the fridge as you make the 6″ cake layer buttercream frosting.
  8. Prepare the 6″ cake layer buttercream frosting according to the directions in Step 6. Frost the 6″ cake layer according to the directions in Step 7 but saving about 1-1 1/2 cups of frosting for the decorations. Place the cake on a cake plate and into the fridge, while you remove the 8″ cake layer.
  9. To assemble: you’ll need 4 dowels. Measure the dowel against the bottom tier and mark slightly above where the top of the cake meets the dowel. Cut where the mark is and repeat for the 3 remaining dowels. Place the dowels in a square formation (see post) in the middle of the cake. Place the 6″ cake tier on a cake board and carefully place the top tier onto the middle of the dowels. Use a few tablespoons of the leftover buttercream to cover any gaps between the two tiers.
  10. To decorate: mix colors into the buttercream frosting and pipe! I recommend watching some tutorials on YouTube, specifically referencing Cake It! or The Preppy Kitchen! You can also use real flowers or even paint onto the cake!
  11. Store the cake in a cool place before serving! Slice and enjoy! You can store any remaining cake in an airtight container in the fridge for up to 5 days!


Make sure that you add in a tsp of arrowroot powder or cornstarch if using gluten free 1-to-1 baking flour. This will give the flour more like a cake flour texture when baked- very tender and moist!

If you use coconut sugar, your cake will be slightly tanner in color- but still delicious!!

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