Northern Italian Wedding Cake

Posted December 6, 2012 by Ashlee Piper
My charming Italian Nonna (grandmother) is 101 years old. In her heyday, she was a masterful home cook, and is the inspiration for this vegan version of the ever-popular cake traditionally served at rustic northern Italian weddings. A sunny, soft combination of pineapple, walnuts, almond essence, and coconut icing, it\'s a celebration on a plate. This is also a cake where Earth Balance\'s Coconut Spread really shines and brings luscious flavor and lightness to the cake. This recipe makes three 9\" cakes and plenty of pillowy icing.
Posted in : Cuisines :
  • Prep Time : 20 min
  • Cook Time : 35 min
  • Yields:


  • 2 cups All-Purpose Flour
  • 2 cups Vegan Sugar
  • 3/4 cup Walnuts, chopped
  • 1/2 cup Canned Coconut Milk, chilled, but not enough to separate
  • 1/2 cup Earth Balance® Natural Buttery Spread, melted
  • 1/2 cup Earth Balance® Coconut Spread, melted
  • 2/3 cup Diced Pineapple, canned or fresh, drained
  • 1/2 cup Sweetened Coconut Flakes
  • 3 1/4 tablespoons Ener-G Gluten-Free Egg Replacer - Whisked with 10 Tbsp warm water
  • 2 tablespoons Orange Marmalade
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Salt
  • 1/2 teaspoon Almond Extract
  • 3 cups Confectioner's Sugar
  • 3/4 cup Unsweetened Coconut Flakes
  • 2/3 cup Earth Balance® Shortening, softened
  • 1/2 cup Earth Balance® Vegan Buttery Sticks, softened
  • 5 ounce Vegan Cream Cheese, softened (I used about half a tub of Tofutti brand cream cheese)
  • 2 teaspoons Vanilla Extract
  • 1/3 cup Canned Coconut Milk, chilled, but not enough to separate


1. Grease 3 9\” round cake pans and preheat oven to 350 F degrees.

2. In a metal bowl, add the softened shortening, buttery sticks, and cream cheese. With a hand mixer, cream the mixture and slowly add in the cold coconut milk and vanilla extract. Once creamed, gradually add in the confectioner\’s sugar. Continue blending and, as needed to create additional body, add the unsweetened flaked coconut.

3. Once the frosting is blended smoothly, cover and refrigerate.

4. In another mixing bowl, add the flour, sugar, walnuts, salt, and coconut flakes together.

5. In a separate bowl, prepare the egg replacer as specified on the box. Whisk in the melted butter, melted coconut spread, and almond and vanilla extracts.

6. Add the buttery mixture to the dry ingredients gradually.

7. Add the coconut milk, pineapple, and marmalade, and stir until a smooth consistency is achieved.

8. Pour the batter evenly among the three greased cake pans. Place in oven and bake for 35 minutes at 350 F.

9. Once cooked, the cakes will be golden and spongey. If the fork does not come out cleanly, bake for another 5 minutes.

10. Let cakes cool completely, and even refrigerate if necessary. Add the first layer to a cake stand and ice. Add second layer and ice, and so on, until desired amount of icing and building is achieved.

11. Decorate with fresh berries, walnuts, coconut, or for a more traditional touch: lemon slices and cinnamon.

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2 Responses to “Northern Italian Wedding Cake”

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  1. This looks incredible and I would love to make this for our family Holiday Party! We try to celebrate different nationalities for the holidays so this will fit right in!

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  2. CindyLoup says:

    Looks great, but why does it show up under “Entrees”??

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