Prosecco & Pink Lemonade Cake | Vegan 4 Layer Celebration Cake

prosecco

🥗Healthier: sparkling water

💰Cheaper: white grape juice

Sparkling water adds fizz without alcohol, while white grape juice provides sweetness.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be a cost-effective substitute.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a lighter option with similar tanginess, while ricotta can be more affordable.

Preheat the oven to 180 C (350°F). Lightly grease two round 20cm sandwich cake tins with vegan margarine and line the bottoms with parchment paper.

To make the Prosecco cakes, add all the ingredients to a large bowl and gently fold until well combined and smooth. Divide the batter evenly between the two prepared cake tins, smooth out the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the cake tins for 10 minutes before transferring to wire racks to cool completely.

For the pink lemonade cakes, repeat the process using the pink lemonade sponge ingredients, ensuring to fold gently to keep the sponge light and fluffy.

Once all layers are cooled, prepare the buttercream frosting by beating the vegan margarine and icing sugar together, adding vanilla extract and Prosecco or vegan milk until desired consistency is reached.

Assemble the cake by layering the Prosecco and pink lemonade sponges with buttercream in between each layer. Decorate the top with chocolate ganache and fresh fruit.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens