Cake blends modern vegan trend with family heritage


Vegan weddings are a new trend, with celebrities like Jewish actress Natalie Portman and Chelsea Clinton creating lavish vegan events. Weddings are a chance to bridge generations.

This cake reflects my Canadian heritage and my very modern vegan diet. Bon appétit!

Maple Cream Wedding Cake

Yields two 9-inch round cakes or one 16×12-inch sheet cake


For the cake

3 cups all-purpose unbleached flour

2 ¼ teaspoons baking powder

¾ teaspoons baking soda

¾ teaspoon kosher salt

⅓ cup canola oil

1 cup plus 1 tablespoon maple syrup

1 cup plus 1 tablespoon unsweetened soy milk

3 teaspoons apple cider vinegar

1 tablespoon maple extract

For the maple cream frosting

½ cup shortening

⅛ cup plus 1 tablespoon Earth Balance Original Buttery Sticks

10 ounces powdered sugar

2 teaspoons maple extract

1 tablespoon unsweetened soy milk


For the cake

Sift flour, baking powder, baking soda and salt into a large bowl.

Heat oven to 350 degrees. Line baking pans with parchment paper and set aside.

Whisk oil, maple syrup, soy milk, maple extract and vinegar into a small bowl until bubbly. Pour into the dry ingredients and whisk until no small pieces remain. Use a spatula to scrape batter from the bowl into the baking pans.

Bake for about 18 minutes or until top is lightly golden and springs back when touched.

Cool for about 30 minutes, and then freeze while preparing frosting.

For the frosting

Sift the powdered sugar into a large bowl. Measure out 10 ounces by weighing the powdered sugar using a kitchen scale.

Start creaming together the shortening and buttery sticks in a medium bowl until they are well combined.

Slowly stir in the powdered sugar until crumbly. Whisk in the maple extract and soy milk. Whisk until frosting is well-combined and spreadable.

Emma Shulevitz is the owner of 7 Layer Catering, a kosher vegan catering service in the Washington area.

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