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Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

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Homemade Vegan Wedding Cake for under €25

Well, it was €22 but we’ll add a €3 grace. How goddamn expensive are wedding cakes these days? I was shocked! If you’re planning a wedding on a budget here is another way you can save some money towards the honeymoon! Why not make your cake? I know this won’t be for everyone but it’s an option! You can (easily!) do it and in fact you could make it great fun. Like why not invite your bridesmaids over to help?

I made a video here with my friend Claire, owner of The Fat Fox just off Camden Street and cake guru. Check out the video to see how easy it is! You could make the sponge 1-2 days prior and ice the night before! I would suggest placing on the fresh flowers the day of though! For the flowers go for untreated flowers. Head to your local florist and ask their advice (P.S flowers were not included in the €25 unless you have a beautiful garden or know someone who does J just make sure they’re not sprayed).

The ingredients below makes 1 12” round tin so double measurements if you want to make two like we did in the video (we made 2 12” tins for under €25)!

Homemade Vegan Wedding Cake for under €25

Ingredients
  • 190g gluten free or regular flour
  • 200g sugar or granulated sugar of choice
  • 42g cacao powder
  • 1 tsp baking soda
  • pinch sea salt
  • 240ml soya milk or other non-dairy milk
  • 2 tsp vanilla extract
  • 80ml oil (we used sunflower)
  • 1 tbsp. vinegar (white vinegar or apple cider vinegar)
  • 1 flax egg (1 tbsp. milled flaxseed combined with 3 tbsp. water and let soak for 12-15 minutes)

 

Frosting

  • 45g dairy free spread/margarine
  • 450g icing sugar
  • Optional 1 tsp vanilla extract
  • Optional 1 tbsp. white food colouring (see video for more details)
Method
  • Preheat oven 180C
  • Start by combining all the dry ingredients in one (big) bowl then combine the wet ingredients in a small bowl.
  • Make a small well (gap) in the centre of the dry ingredients, pour the wet ingredients in and using a fork or whisk stir until smooth (try not to over mix).
  • Pour the batter into a lined tin (we used a spring form tin that you might use for cheesecake to make lifting it out easier).
  • Cook for 25 minutes. Don’t open the oven after it goes in or it will sink in the middle!
  • Let cool fully before applying the frosting.
  • You have to option of trimming the cake like we did in the video!
  • Place the spread into a mixing bowl and with a hand whisk beat the spread until it turns a pale yellow. Tip in the icing sugar and colouring and whisk again for a few seconds into a creamy frosting. Don’t over blend or it will lose it consistency and split (add 60ml of the soya milk if you have over mixed and the icing has split).
  • Pop into a piping bag or leave in the bowl and place in the fridge for 10-15 minutes to harden a little.
  • Using a knife/fish knife or pallet knife assemble the cake… here is a video on how to.

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