Vegan Swedish Princess Cake: A Dairy-Free Royal Dessert You Can Make at Home

Vegan Swedish Princess Cake wasn’t something I grew up with in small-town Indiana. My childhood cakes were more “box mix with canned frosting” than royal domes of custard and cream. But one afternoon, years after I’d settled in Asheville, a neighbor brought me a slice from a Scandinavian bakery that changed my entire view of cake.

It was pale green, perfectly domed, and crowned with a pink marzipan rose. I was skeptical—it looked too delicate to be rich, too fancy to be comforting. But after one bite, I got it. That whisper-light sponge, that silky custard, the not-too-sweet whipped cream, and the almond-rich marzipan wrapping it all together—it was balanced, playful, and surprisingly nostalgic, even for someone who’d never had one before.

I knew right away I had to make my own version. But not just any version—I wanted a Vegan Swedish Princess Cake that anyone could enjoy. No dairy, no eggs, no sacrifices. Just that same beautiful contrast of textures and flavors, made with plant-based love.

The challenge was real. The original Swedish Prinsesstårta relies heavily on whipped cream, rich egg custard, and buttery sponge layers—all things that don’t exactly scream vegan. But here’s the thing: when you’re a home cook who believes food should be welcoming and inclusive, you find a way. Especially when you’re the kind of person who once tried to recreate their grandmother’s biscuits with oat milk just to make brunch work for a vegan friend. (Spoiler alert: they turned out flat, but we smothered them in jam and called it rustic.)

With this cake, I was determined to keep the charm without the compromise. I tested aquafaba meringue for structure. I whipped coconut cream until it could hold its own against dairy. I even dyed homemade almond marzipan with spinach juice to match that iconic green dome without artificial colorings.

What I love about this recipe is that it proves something bigger: that “vegan” doesn’t mean boring, and “homemade” doesn’t have to mean hard. The Vegan Swedish Princess Cake might look intimidating, but once you break it down—layer by layer—it’s just a lovely rhythm of sponge, jam, custard, and cream.

And it’s forgiving. Even if your dome isn’t perfect the first time, or your marzipan wrinkles a bit, you’ll still have a tender, creamy, beautiful cake to serve. And trust me—your guests won’t mind one bit. In fact, when I served this Vegan Swedish Princess Cake last spring for a birthday brunch, no one even guessed it was vegan until I told them afterward.

That’s the power of a good cake—and of cooking with heart. It invites curiosity and celebration without needing perfection.

If you’re into nostalgic recipes with a healthy twist, don’t miss our Gluten Free Strawberry Rhubarb Crisp—another favorite built from family memories and whole-food ingredients.

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vegan swedish princess cake

Vegan Swedish Princess Cake: A Dairy-Free Royal Dessert You Can Make at Home


  • Author: Casey Morgan
  • Total Time: 1 hour 5 minutes
  • Yield: 1012 slices 1x
  • Diet: Vegan

Description

A classic Vegan Swedish Princess Cake made with dairy-free sponge, creamy vegan custard, raspberry jam, coconut whipped cream, and a sweet green marzipan dome. Beautiful, nostalgic, and perfect for celebrations.


Ingredients

Scale

2 cups all-purpose flour

1 cup sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups plant-based milk (oat or soy)

1/3 cup neutral oil (canola or sunflower)

2 tsp vanilla extract

1 tbsp apple cider vinegar

1 1/2 cups coconut whipped cream

1 cup vegan custard

1/2 cup raspberry jam

8 oz almond marzipan

Natural green food coloring or matcha

Powdered sugar for dusting


Instructions

1. Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment.

2. Mix flour, sugar, baking powder, soda, and salt in a bowl.

3. Whisk milk, oil, vanilla, and vinegar separately; combine with dry ingredients until smooth.

4. Pour into pans and bake 22–25 mins until a toothpick comes out clean. Cool fully.

5. Prepare vegan custard and coconut whipped cream. Chill both.

6. Slice cake layers horizontally. Place base layer, spread jam, then custard.

7. Add second layer, then pile whipped cream into a dome shape. Chill 30 minutes.

8. Roll marzipan into a large thin circle. Drape over chilled cake, smoothing gently.

9. Trim excess and decorate with marzipan rose, mint leaf, or powdered sugar.

10. Chill 30 minutes before slicing. Serve slightly cold or at room temp.

Notes

Make the custard, jam, and marzipan 1 day ahead to save time.

Use a serrated knife for clean slices.

Store leftovers in fridge for up to 4 days.

Avoid freezing fully assembled cake—freeze sponge layers only.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Category: Vegan Cakes
  • Method: Layered
  • Cuisine: Swedish

Nutrition

  • Serving Size: 1 slice
  • Calories: 390
  • Sugar: 29g
  • Sodium: 180mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Vegan Swedish Princess Cake, eggless princess cake, dairy-free cakes

Now, before we jump into the baking, let’s get to know this dessert a bit better.

Table of Contents

What Makes a Vegan Swedish Princess Cake Special?

The original Swedish Princess Cake, or Prinsesstårta, dates back to the 1930s and was named for three royal sisters who adored the dessert. Traditionally, it includes layers of airy sponge cake filled with raspberry jam, vanilla custard, and whipped cream, all wrapped in a thin layer of bright green marzipan. It’s topped with a pink marzipan rose—a nod to royalty and romance.

So how do we make that Vegan Swedish Princess Cake magic without butter, milk, or eggs? It’s all about clever swaps and thoughtful balance.

  • Sponge cake: A mix of dairy-free milk, oil, vinegar, and baking soda can create just as much lift and tenderness as eggs.
  • Custard: Plant-based milk thickened with cornstarch and flavored with real vanilla and a pinch of turmeric for color gives that luscious texture.
  • Whipped cream: Canned coconut cream or store-bought oat-based whip both work wonders.
  • Marzipan: Naturally vegan—just make sure to use powdered sugar without added bone char, and almond flour without preservatives.

The beauty of a Princess Cake lies in its contrast. You want fluffy sponge, cool custard, and silky cream under that sweet almond wrap. It’s soft but not mushy. Sweet but not cloying. A slice that makes you pause, smile, and maybe sneak a second piece after everyone’s left the table.

The best part? You don’t need a royal kitchen to pull this off. Just some pantry basics, a few bowls, and a little patience. So grab your apron—it’s time to build a cake fit for a Swedish princess, made with plant-based heart. Because once you taste this Vegan Swedish Princess Cake, there’s no going back.

How to Make Vegan Swedish Princess Cake Without Dairy or Eggs

Making a show-stopping Vegan Swedish Princess Cake sounds like something straight out of a bakery window, but trust me—it’s absolutely doable in your home kitchen. You just need a little planning, the right swaps, and a willingness to embrace the layers (literally). In this section, we’ll walk through all the components you’ll need to prep before assembly. Once each layer is ready, the fun part—stacking and shaping—comes easy.

Key Ingredients for Vegan Swedish Princess Cake Success

Traditional Princess Cake relies on eggs, cream, and butter. But this version? It’s entirely plant-based, and just as indulgent. Whether you’re making a birthday treat or a Sunday tea centerpiece, this Vegan Swedish Princess Cake delivers the royal experience—without any animal products.

vegan swedish princess cake ingredients
Vegan ingredients for Swedish Princess Cake laid out and styled

Let’s break it down by component:

1. Vegan Sponge Cake
The base of any good Vegan Swedish Princess Cake is a light sponge. You’ll need:

  • All-purpose flour
  • Baking powder and baking soda
  • Apple cider vinegar (for lift)
  • Neutral oil (like canola or sunflower)
  • Non-dairy milk (oat or soy work best)
  • Vanilla extract

To keep your Vegan Swedish Princess Cake sponge fluffy, mix your dry ingredients first, then gently fold in the wet without over-mixing. Pour into parchment-lined pans and bake just until the tops spring back.

2. Plant-Based Custard
This creamy vanilla layer is crucial to the texture of your Vegan Swedish Princess Cake. You’ll need:

  • Non-dairy milk (unsweetened almond milk is great)
  • Cornstarch
  • Sugar
  • Turmeric (just a pinch for that yellow hue)
  • Real vanilla bean or extract

3. Vegan Whipped Cream
The fluff factor matters. For this Vegan Swedish Princess Cake, you have options:

  • Full-fat canned coconut milk (chilled overnight)
  • Store-bought oat whip or almond whip
  • Aquafaba (whipped chickpea water)

Whip until light and firm. Sweeten gently and chill before using in the Vegan Swedish Princess Cake.

4. Raspberry Jam
That pop of tart-sweet flavor is essential. Store-bought is fine, but homemade tastes best:

  • Frozen raspberries
  • Maple syrup or sugar
  • A squeeze of lemon juice
  • Optional: chia seeds to thicken

Cool completely before adding to your Vegan Swedish Princess Cake layers.

5. Green Vegan Marzipan
Marzipan gives the Vegan Swedish Princess Cake its classic look. Use:

  • Almond flour
  • Powdered sugar (vegan-friendly)
  • Rosewater or syrup
  • Vegan gel color, matcha, or spinach juice

Make sure your marzipan is pliable and smooth before rolling it over your Vegan Swedish Princess Cake.

Prepping Components: Layer-by-Layer Breakdown

Prepping well makes this cake fun to assemble. You can even split the steps over two days. Here’s how to keep your Vegan Swedish Princess Cake process stress-free:

Step 1: Bake the Sponge
Let it cool, then slice into 2–3 thin layers. A rounded top layer gives your Vegan Swedish Princess Cake its signature dome.

vegan sponge cake and custard
Vegan sponge and custard prepared for cake assembly

Step 2: Chill the Custard and Jam
This lets them firm up and spread cleanly. Don’t skip the chill time—it keeps your Vegan Swedish Princess Cake from sliding apart.

Step 3: Whip the Cream
Fresh whipped cream gives the Vegan Swedish Princess Cake structure and softness. Use the thick cream only—drain any water.

Step 4: Prep the Marzipan
Color and knead until it’s smooth. Then wrap tightly in plastic and let it rest before rolling it over your Vegan Swedish Princess Cake.

Here’s a visual reference for prep:

ComponentMake Ahead?Storage
Sponge CakeSame DayCovered at room temp
CustardYesFridge, airtight
Whipped CreamLast minuteFridge, bowl covered
MarzipanYesWrapped in plastic

Remember: the beauty of the Vegan Swedish Princess Cake is in its softness and surprise. Every layer contributes something—the bounce of the sponge, the silk of the custard, the puff of cream, the pop of raspberry, and the sweet almond wrap.

Next, we’ll build the Vegan Swedish Princess Cake into that beautiful dome and decorate it with confidence.

Vegan Princess Cake Tutorial: Dome Assembly and Marzipan Decoration Made Easy

You’ve baked your sponge, cooled your custard, whipped your cream, and rolled your marzipan. Now comes the most satisfying part—building your Vegan Swedish Princess Cake from the bottom up. This section walks you through creating that signature dome shape and decorating it like a bakery-worthy masterpiece.

Don’t worry if this is your first time working with marzipan or layering a dome cake. With the right order and a little confidence, your vegan Princess Cake tutorial experience will be smooth and rewarding.

Assembling a Show-Stopping Vegan Princess Cake

To build a classic Vegan Swedish Princess Cake, you’ll be layering from bottom to top like this:

  1. Sponge layer
  2. Raspberry jam
  3. Custard
  4. Second sponge
  5. Whipped cream dome
  6. Third sponge (optional)
  7. Marzipan covering
  8. Decorative flower (rose or leaf)

Here’s how to make each step count:

1. Place the Base Sponge
Use the flattest layer on the bottom. Place it on your serving plate or a turntable lined with parchment underneath. This keeps your plate clean during decorating.

2. Spread Raspberry Jam
Use the back of a spoon or offset spatula to spread a thin layer. Too much jam makes the cake slide, so keep it even.

3. Add Custard Layer
Spoon chilled vegan custard over the jam. Spread gently, leaving a ½-inch border around the edge. This helps hold the filling in place once stacked.

4. Stack the Second Sponge Layer
Press down gently to anchor it into the custard. If it looks uneven, use a serrated knife to level it now.

5. Shape the Whipped Cream Dome
Pile the cream in the center. Use a spoon or spatula to shape it into a rounded dome. This is where your Vegan Swedish Princess Cake gets its classic look. Chill the cake for 15–30 minutes to firm it before marzipan.

6. Optional: Top Dome with Third Sponge
If you want extra structure, cut the third layer into a smaller circle and place it gently over the dome. Press softly to flatten it slightly.

The Green Marzipan Mystery: Coloring and Covering Like a Pro

The light green dome is what makes a Vegan Swedish Princess Cake instantly recognizable. Let’s talk color, rolling, and draping techniques to help you nail it.

Coloring the Marzipan Naturally
If you prefer all-natural coloring, try one of these:

  • Matcha powder: gives a rich, earthy green
  • Spinach juice: for subtle pastel tones
  • Vegan food gel: for a classic bright look

Knead color in gradually. Dust your hands with powdered sugar or cornstarch if the marzipan gets sticky.

Rolling It Out
Dust a surface lightly and roll the marzipan into a circle about 1/8 inch thick and wide enough to cover the entire dome plus 2 inches extra. Measure your cake height and width to get the correct diameter.

Tip: Roll it over your rolling pin, then unroll it onto the cake to avoid tears.

Covering the Cake
Starting at the center, gently smooth the marzipan over the whipped cream dome. Work your way down the sides, easing out any folds with your hands or a fondant smoother. Trim the excess at the base with a small knife or pastry wheel.

If it cracks or tears:

  • Rub with a little warm water to smooth
  • Patch with leftover marzipan and press gently
  • Dust lightly with powdered sugar to hide minor flaws

Decorating the Top
Top your Vegan Swedish Princess Cake with a marzipan rose, a mint leaf, or even a fresh raspberry dusted in sugar. Don’t worry if it’s not perfect—handmade details add charm.

Bonus: Make-Ahead Assembly Tips

If you’re serving your Vegan Swedish Princess Cake the next day, here’s how to do it right:

  • Assemble the full cake, including marzipan, the night before
  • Store it in the fridge uncovered for the first 30 minutes, then loosely tent with plastic wrap or a dome
  • Add delicate decorations (like flowers or powdered sugar) just before serving

Refrigeration helps the marzipan stay firm and smooth. It also gives the whipped cream time to settle, keeping your dome defined.

You’ve now mastered the layering and decorating process for a truly royal dessert—one that’s dairy-free, egg-free, and still full of celebration.

Next, we’ll talk about how to serve your Vegan Swedish Princess Cake, keep it fresh, and troubleshoot those common vegan baking hiccups like dense sponge or watery custard.

Vegan Swedish Princess Cake Recipe Tips: Serving, Storing & Fixing Flops

You’ve layered, domed, and draped your Vegan Swedish Princess Cake—now it’s time to serve it in all its soft, creamy glory. But what if your sponge turned out dense, or your marzipan cracked in the fridge? No worries. This section is all about how to slice, store, and troubleshoot your masterpiece, so every bite is tender and show-worthy.

Serving & Storing Vegan Swedish Princess Cake Perfectly

A fresh Vegan Swedish Princess Cake is best served chilled, but not ice-cold. Let it sit at room temperature for 10–15 minutes before slicing so the sponge and custard soften just enough.

How to Slice Cleanly:

  • Use a long, serrated knife.
  • Wipe the blade clean between slices.
  • Chill the cake for at least 1 hour before slicing if it feels too soft to hold shape.

Serving Sizes:
This cake is rich and tall. You’ll get about 10–12 slices from a standard 8-inch round cake. Perfect for birthdays, spring gatherings, or that sweet Sunday treat.

For smaller gatherings or make-ahead party snacks, our Protein Oatmeal Cookies also deliver big flavor with none of the compromise.

How to Store It:
Your Vegan Swedish Princess Cake should be kept refrigerated in an airtight container or under a cake dome.

Here’s a quick reference guide:

Storage MethodDurationNotes
Refrigerator3–4 daysBest texture within 2 days
Freezer (unassembled layers only)Up to 2 monthsWrap tightly in plastic
sliced vegan swedish princess cake
Cross-section of Vegan Swedish Princess Cake showing layered detail

Avoid freezing the fully assembled cake. Marzipan tends to sweat and crack when thawed.

Why Your Vegan Cake Isn’t Fluffy—And How to Fix It

Let’s get honest—vegan cakes are notorious for turning out dense if not handled right. If your Vegan Swedish Princess Cake sponge comes out more like a brick than a cloud, here’s why and how to fix it.

1. Overmixed Batter
Vegan sponge cakes rely on chemical leaveners (like baking soda) instead of eggs. Stirring too much knocks out the air bubbles and activates gluten, leading to a tough crumb.

Fix: Mix until just combined. No stand mixer needed—your whisk or spatula will do.

2. Expired Leavening Agents
Old baking powder or soda won’t give you the rise your Vegan Swedish Princess Cake needs.

Fix: Test your baking powder in hot water—it should fizz instantly. If it doesn’t, toss it.

3. Not Enough Acid
In vegan baking, vinegar or lemon juice reacts with baking soda to lift the batter. Forget that, and you’ll get a flat sponge.

Fix: Always include an acid when using baking soda. Apple cider vinegar is your best friend here.

4. Oven Temperature Off
Too hot, and your cake rises fast then collapses. Too low, and it won’t rise at all.

Fix: Use an oven thermometer. Calibrated ovens mean consistent cakes.

5. Batter Sat Too Long
If your batter rests too long before baking, those bubbles escape.

Fix: Preheat your oven before mixing and get your batter in quickly.

And if all else fails? A slightly dense Vegan Swedish Princess Cake still tastes amazing when paired with whipped cream and jam. Call it rustic and enjoy it with tea.

Final Touches That Make It Shine

  • Dust the marzipan dome with powdered sugar right before serving.
  • Chill the cake uncovered for 15 minutes to reduce moisture shine.
  • Add an edible flower or mint sprig on top for a fresh look.

Presentation counts. A beautiful cake makes everyone stop and appreciate the effort. That’s part of what makes the Vegan Swedish Princess Cake feel so special—whether you’re celebrating a birthday, a season, or just a good day in the kitchen.

FAQs About Vegan Swedish Princess Cake

What is in Swedish Princess Cake?

Traditional Swedish Princess Cake, or Prinsesstårta, contains sponge cake, raspberry jam, vanilla custard, whipped cream, and a green marzipan dome. In a Vegan Swedish Princess Cake, those layers are recreated using plant-based alternatives—like dairy-free sponge, vegan custard with cornstarch, coconut whipped cream, and naturally colored marzipan. The flavor is delicate yet rich, and the dome shape makes it a true celebration centerpiece.

Does Nothing Bundt Cake make vegan cakes?

As of now, Nothing Bundt Cakes does not offer vegan options on their standard menu. For those seeking a delicious plant-based celebration dessert, making your own Vegan Swedish Princess Cake is a rewarding and inclusive alternative. It’s perfect for birthdays, weddings, or any special moment that calls for a soft, fluffy, and festive cake that everyone can enjoy.

What is the green Princess Cake in Sweden?

The green dome-shaped cake popular in Sweden is the Prinsesstårta, or Princess Cake. The signature green layer is marzipan, often colored with spinach extract or food-safe dye. Our Vegan Swedish Princess Cake keeps this tradition alive using almond-based marzipan tinted with vegan-friendly color. It’s typically topped with a pink rose and dusted with powdered sugar for a royal finish.

Why is my vegan cake not fluffy?

Your Vegan Swedish Princess Cake may not be fluffy due to overmixing, expired leavening agents, low oven temperature, or skipping vinegar or lemon juice (needed for proper lift in eggless baking). To fix it, always mix gently, use fresh baking soda, and preheat your oven. Adding an acid like apple cider vinegar helps activate your leavening and creates a lighter, airier crumb.

vegan swedish princess cake pinterest pin
Vegan Swedish Princess Cake Pinterest graphic

Conclusion: A Vegan Swedish Princess Cake Worth Celebrating

Making a Vegan Swedish Princess Cake from scratch might feel ambitious—but once you take that first bite, it’s so worth it. From the tender sponge to the silky custard and that classic green marzipan dome, this cake delivers elegance, nostalgia, and joy in every slice.

For me, it’s more than dessert. It’s proof that vegan baking can be just as magical as the recipes we grew up with. I’ve shared this cake with friends at baby showers, birthdays, and quiet Sunday brunches—and every time, someone asks for seconds before they ask if it’s vegan.

So if you’ve been craving something beautiful, a little whimsical, and totally dairy-free, this is the recipe for you. And don’t stress over perfection. Each layer you make is an act of care—and that’s what really makes it royal.

Want to show off your masterpiece? Share your version with us on Facebook—we’d love to see your creativity in action. Or get inspired by our latest cake styling tips on Pinterest and save your favorite dome designs.

Now go bake something unforgettable—and tag us when you do. I can’t wait to see your green domes shine.

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