Italian cream cake has always been one of my favorite cakes to bake for holidays and special family dinners.

It is known for having soft vanilla layers filled with shredded coconut and toasted pecans, covered in a smooth cream cheese frosting.

Standard bakery versions are loaded with regular milk and butter, which does not work if your stomach cannot handle dairy.

That is why I made this dairy free italian cream cake, so anyone avoiding dairy can still enjoy a thick slice of a classic dessert.

The layers bake up light and fluffy, and nobody will ever guess that it is dairy free.

Why This Recipe Is a Keeper

Classic Bakery Flavor – You get the rich, traditional taste of a bakery favorite without using a single drop of real dairy.

Incredible Fluffy Texture – Whipped egg whites make every forkful light, airy, and wonderfully soft to eat.

Nutty, Toasted Crunch – Chopped toasted pecans add a delightful crunch that balances out the sweet coconut inside the layers.

Silky Cream Cheese Frosting – The tangy plant-based frosting spreads like a dream and tastes just like the original classic.

Here’s What You’ll Need

For the Cake

1 cup Unsweetened Almond Milk
1 tbsp Apple Cider Vinegar
2 cups All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Dairy Free Butter, Softened
1/2 cup Vegetable Shortening
2 cups Granulated Sugar
5 Large Eggs, Separated, Room Temperature
2 tsp Vanilla Extract
1 cup Sweetened Shredded Coconut
1 cup Finely Chopped Toasted Pecans

For the Frosting

1 cup Dairy Free Butter, Softened
8 oz Dairy Free Cream Cheese, Cold
6 cups Powdered Sugar, Sifted
2 tsp Vanilla Extract
1/8 tsp Salt
1 cup Chopped Toasted Pecans

How to Make It

Step 1

Preheat the oven to 350°F, then grease three 9-inch round cake pans and line the bottoms with parchment paper. Stir the almond milk and vinegar together and set aside for 5 minutes.

Step 2

In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3

In a large bowl, beat the butter, shortening, and sugar on medium-high speed for 3 to 4 minutes, until light and fluffy. Add the egg yolks one at a time, beating well after each, then beat in the vanilla.

Step 4

With the mixer on low, add the flour mixture in three additions, alternating with the almond milk mixture, beginning and ending with the flour. Stir in the coconut and pecans.

Step 5

In a clean bowl with clean beaters, beat the egg whites on high speed until stiff peaks form. Gently fold the whites into the batter in two additions until no white streaks remain.

Step 6

Divide the batter evenly among the pans and bake for 22 to 26 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Step 7

For the frosting, beat the butter until creamy, then add the cold cream cheese and beat on low just until combined.

Gradually add the powdered sugar, vanilla, and salt on low speed, then beat on medium for 1 minute until smooth. Avoid overbeating, since dairy free cream cheese can turn runny.

Step 8

Place one cake layer on a serving plate and spread with frosting, then repeat with the remaining layers. Frost the top and sides, press the chopped pecans onto the cake, and chill for 30 minutes before slicing.

Recipe Tips

Use Stick Shortening for the Best Crumb

I’ve found that using half vegetable shortening and half dairy-free butter gives this cake the softest texture. Dairy-free butter has more water than real butter, so using only butter can leave your crumb heavy.

Shortening adds needed structure and keeps the layers tall and light. Use solid baking sticks rather than tub spreads for the most accurate measuring.

Whip the Whites in a Clean Bowl

The whipped egg whites provide all the lift for this rich batter. Any trace of oil or yolk on your beaters will stop the whites from reaching stiff peaks.

I recommend using a glass or metal bowl instead of plastic, because plastic can hold onto hidden grease. Make sure your bowl and beaters are totally dry before you start.

Finely Chop the Nuts for the Batter

Make sure you chop the pecans for the cake batter into very tiny pieces. The nuts pressed onto the outside frosting can be larger, but the batter nuts must be small.

Large nut pieces are too heavy for this delicate sponge and will drop straight to the bottom of the pans. A fine chop keeps the pecans evenly suspended throughout every layer.

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