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!