Vegan Italian cream cake is perfect paired with an easy vegan cream cheese frosting! Contains nuts and coconut, perfect for breakfast or dessert.
When I was growing up and first exploring baking, my mom would always say ‘I smell something, you better check it!’ when I was waiting for a cake or a batch of cookies to bake. In typical ‘Oh mom’ fashion, I would always say ‘No way, it has a ways to go!’, pop open the oven, and sure enough it would be done. Moms always know best, don’t they?
This was the exact case for this vegan Italian cream cake recipe that I’ve been wanting to conquer for a while. I made a non-vegan version of this cake several times in high school and college, fondly baking the layer cake and bringing it to any friend functions or get togethers that might be taking place over the weekend. The kicker was always the cream cheese frosting, piled high and layered in between three cakes that were chock full of coconut and toasted nuts.
This vegan version of Italian cream cake has a few variations, from the choice to make it in a bundt pan to making a vegan cream cheese frosting that I think comes pretty dang close to the real thing. Another change was that I used Lush Nuts inside and on top of the cake, because why use plain ol’ nuts when you can use coffee and spiced ones?!
Lush graciously sent me their coffee peanuts and cinnamon spiced nuts to try and I was instantly HOOKED. I had to pull back from ‘trying’ them every few minutes in order to have enough to make this cake, but after the cake was made, all bets were off. I’m sorry/not sorry to say that I’ve polished off both of the bags and am now eyeing the minis to keep in constant rotation.
How to make Italian cream cake
Italian cream cake is a total show stopper, but it’s secretly super easy to make. To make this vegan cake recipe, simply combine the wet ingredients in one bowl and the dry ingredients in another. Slowly mix the wet ingredients into the dry, using a whisk to make sure no clumps of flour remain. Transfer the batter to a greased bundt pan and bake for 35 to 45 minutes, or until the top of the cake is a lovely golden brown. (You can also insert a knife into the center of the cake to test for doneness!).
While the cake is cooling, make the vegan cream cheese frosting. To make the frosting, add all the ingredients into a blender and blend until you’re left with a thick, but spreadable frosting. If the frosting looks too thick to you, add in another tablespoon of almond milk to loosen it up a bit.
Word to the wise: let the Italian cream cake cool completely before frosting it. If you don’t, the frosting will run everywhere and your cake will be a an absolute mess.
More vegan cake recipes on Heart of a Baker:
- Easy Vegan Pound Cake
- Vegan Lemon Cake
- Vegan Mint Chocolate Cake
- Vegan Swedish Coffee Cake
- Vegan Apple Spice Cake with Coconut Cream Frosting
Italian Cream Cake with Cream Cheese Frosting
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Yield: 8 -10 1x
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Description
Vegan Italian cream cake is perfect paired with an easy vegan cream cheese frosting! Contains nuts and coconut, perfect for breakfast or dessert.
Ingredients
For the cake:
- 2 cups all purpose flour (we are going to make our own self rising flour!, minus 2 tablespoons)
- 2 tablespoons cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/3 cups almond milk
- 1 tablespoon apple cider vinegar
- 3/4 cup shredded coconut
- 3/4 cup chopped nuts (I used Lush Nuts)
For the cream cheese frosting:
- 1 small can coconut cream (5.4 oz.)
- 2 tablespoons maple syrup
- 2 tablespoons almond milk
- 2 tablespoons cashews
- 1 teaspoon almond extract
- Extra chopped nuts for topping
Instructions
For the cake:
- Preheat oven to 350ºF. Grease a bundt pan and set aside.
- In a large bowl, stir together the flour, cornstarch, salt, baking powder, baking soda and sugars. Set aside.
- In a small bowl, whisk together the melted coconut oil, vanilla extract, almond extract, milk, and apple cider vinegar.
- Start to add the milk mixture into the dry mixture, whisking together until smooth and no streaks of flour remain. Fold in the shredded coconut and chopped nuts, then transfer the batter into the greased bundt pan.
- Bake for 35-45 minutes, or until a knife inserted into the cake comes out clean. Set aside and allow to cool while making the cream cheese frosting.
To make the frosting:
- In a high powdered blender, combine all the frosting ingredients and blend until smooth and creamy. If necessary, add an extra splash of almond milk to keep the mixture going. Transfer to a small container and use when ready to top the cooled cake. Top with extra nuts.
Notes
Cake recipe adapted from the brilliant Oh, Ladycakes
Keywords: italian cream cake
Erica says
Oh my god I want this cake like NOW. It looks so beautiful! And props to you for making it vegan, lady! And you really can’t go wrong with cream cheese frosting, right? Love this.
The Frosted Vegan says
Right! It’s just a given :)Thank you for your sweet words!
Julia says
So….since it’s Friday, I can eat the whole bundt, no harm, no fowl, right??! That cream cheese frosting is calling to me, and I already know the nuts wouldn’t last long enough to make it on top of the cake…the whole thing looks sooooo good!
The Frosted Vegan says
uhhhh YES! Thank you thank you! xoxoxo
Roemary says
Yum! This is on my “to bake” list. I always look forward to your recipes in my email.
The Frosted Vegan says
I love hearing that! Maybe I’ll come just eat the cake for once, instead of baking all the time 🙂
Patricia Shea says
This looks seriously delicious – I am just starting on my vegan cake odyssey so will Pin this recipe for later – thanks!!
The Frosted Vegan says
I hope you enjoy it Patricia!
Lauren Gaskill | Making Life Sweet says
YES, Yes you can Julia! Although I might eat it all before you get to it! 😉
The Frosted Vegan says
haha, I think you can both help me!
Sarah | Well and Full says
This cake is absolutely ridiculous. It’s too perfect and delicious. I’m leaving!! 😉
The Frosted Vegan says
Come on over and I’ll make another one!
whiskandshout says
This cake looks delicious! You’re killing me with your hella moist and totally unique vegan recipes 🙂 Pinning!
The Frosted Vegan says
Ahh thank you Medha!! xo
Brianne B says
I just stumbled across your blog and I love it! This recipe looks delish!
The Frosted Vegan says
Oh thank you sweet Brianne! Enjoy! xo
Heidi Kokborg says
Looks wonderful! 🙂
The Frosted Vegan says
Thank you Heidi! It was SO good!
Ashlae says
ALL THE HEART EYE EMOJIIIIII. <3
The Frosted Vegan says
Thanks for the magical recipe badass lady! xoxoxo
terismyth says
Looks like a winner. Can’t wait to try the recipe
Fareeha says
Oh wow, this is simply amazingly delicious.. They just look so inviting that I could grab it right off the screen
The Frosted Vegan says
Thanks Fareeha!
Shalmika Bhat says
Hi,
How can I make this gluten free? replace the all purpose floor & corn flour with a gluten free flour?
Joyce says
Looks so yummy! For the cashew in the frosting, do you need to soak it or it can be blended directly? Thanks!
Heart of a Baker says
If you have a high powered blender you can do it without soaking, otherwise I would recommend soaking the cashews before if you don’t!
Joyce says
Thanks!
nncab says
What if I don’t have a bundt pan?
Brenda Williams says
Could I replace the brown or granulated sugar ( or both) with coconut sugar?
Heart of a Baker says
Yes, you can!
Brenda says
Thank you. I made it following the recipe today, but will try the coconut sugar next time. It was delicious! I posted a picture above.
Linda says
Could this be made as a layer cake?
Brenda says
Made this again using coconut sugar. It was still delicious!!
bianca says
Made this cake this morning. The flavor is delicious; but my cake did not rise too much.
Brenda says
Just made this for my birthday today! This is probably the 4th year I’ve done that. Greatest excuse ever to bake it again. It is my favorite and very very delicious. I wish I didn’t have to share it😋. It is that good!!!