White Christmas Cake with all natural almond decor is just so stunning!
There is nothing better than beautiful & easy cakes for the holidays!
And this one is made with just two simple recipes
The hardest part about this entire cake is picking out the best sliced almonds to make the pine cones!
So be forewarned you will need about an hour to do that part!
Don’t forget to check out the double chocolate version of this cake too!
WATCH HOW I MADE THIS WHITE CHRISTMAS CAKE
Notes for Success
Typically I make 7″ cakes with 3 layers but for the holidays I always go with 2 layer 8″ cakes!
Either way the batter is enough to make 3-7″ or 2-8″ layers
I love the addition of almond extract to white cake, but you can leave that out of both cake batter and buttercream
Just use vanilla extract instead
Lactic acid added to the buttercream recipe makes it taste like cream cheese icing!
optional ingredient and can be omitted as well!
White Christmas Cake
White Christmas Cake is made with just two simple recipes! The hardest part about this entire cake is picking out the best sliced almonds to make the pine cones!
Ingredients
For the Cake Batter
- 1 cup Plant Milk
- ½ cup Water
- 1 Tbs White Vinegar
- ⅔ cup Vegetable Oil
- ½ teaspoon Almond Extract
- 1½ cups Granulated Sugar
- ¼ teaspoon Salt
- 3 cups Cake Flour
- 1½ teaspoons Baking Soda
For the Icing
- 1 Recipe Your Favorite Buttercream
- 1 teaspoon Almond extract
- 1 teaspoon Vegan Lactic Acid
- 8 ounces Sliced Almonds
- Fresh Rosemary sprigs as needed
Instructions
- Preheat the oven to 350℉ & grease & parchment line your cake pans (3-7" or 2-8")
- In a large mixing bowl combine the plant milk, water, vinegar, salt, oil, extract & sugar and whisk together
- Sift the cake flour with the baking soda then add this all at once to the wet ingredients & whisk to a smooth batter
- Divide the batter evenly amongst your cake pans & bake for 18 minutes at 350℉ then I like to turn the oven down to 300℉ to bake the rest of the way. Approximately 8 minutes more for the 7" layers & 12 minutes more for the 8" layers. Toothpick test will yield moist crumbs no raw batter
- While the cakes are baking prepare your favorite recipe for buttercream & I added a teaspoon of almond extract to mine with a teaspoon of lactic acid as well *optional
- Follow the video tutorial for how to assemble the cake & make the almond pine cones
Video
Notes
Be sure to read all the notes for success above the recipe
Storage This cake can be kept at room temperature for a day or 2 but for longer storage keep refrigerated until serving for up to 1 week
Tried this recipe?Let us know how it was!
This is such a beautiful cake! I love white cakes for Christmas… I’m thinking I might make the cream cheese frosting for this one. So beautiful and festive looking. Thanks for sharing your recipes. You are the goddess of vegan baking.
Beautiful absolutely beautiful, Gretchen…same as all of your artistic creations that you so kindly share with us. ????????????
Love ALL your recipes…have your cook book as well!! Love it!!
You are indeed the Queen of vegan baking!! Thank you!
Thank you Doreen!
Hi gretchen i love white cakes.Your creation is so beautiful
I am SO excited – I just made this cake and the Swiss buttercream today!! Can’t wait to taste it tomorrow!! First time using Aquafaba. I don’t have a stand mixer, so I used my Vitamix to get the glossy/creamy stage of the cake batter and also to do most of the work for the meringue in the frosting. For the frosting, I put the Aquafaba-sugar-cream of tartar mixture into the Vitamix and mixed on high for what seemed like a long time (didn’t think of running a stop watch), then transferred to a mixing bowl amd finished the meringue with the hand mixer. It worked beautifully!
Oooh great hack with the blender!