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–+ servings
Dairy Free Kitchen

Dairy Free Italian Cream Cake

This classic layered cake delivers rich flavor and a wonderfully soft texture. It is an impressive dessert perfect for your next special family celebration.
Dairy Free Italian Cream Cake
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 slices
Calories 964 kcal
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Equipment

  • three 9-inch round cake pans
  • electric mixer

Ingredients

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

Instructions

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

Nutrition

Serving: 1servingCalories: 964kcalCarbohydrates: 117gProtein: 7gFat: 52g
Course Dessert
Cuisine American
Keyword coconut pecan cake, dairy free, italian cream cake, layer cake

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