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
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