Winter Wonderland White Chocolate Cake
Indulge in the enchanting flavors of our Winter Wonderland White Chocolate Cake. This stunning dessert features light and fluffy almond layers, complemented by a creamy coconut filling and rich white chocolate buttercream. Perfect for winter celebrations, this eggless and vegan-friendly treat is not only visually appealing but also delightful in taste. Topped with shredded coconut and elegant white chocolate shavings, it promises to be the centerpiece of any festive gathering. Whether for special occasion parties or cozy family dinners, this cake will leave your guests craving more.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 360 ml Milk
- 2 tsp White Vinegar
- 240 g Cane Sugar
- 80 ml Vegetable Oil
- 2 tsp Vanilla Extract
- 245 g All Purpose Flour
- 80 g Almond Flour
- 2½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 270 ml Coconut Milk
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut
- ½ tsp Vanilla Extract
- 90 g Almonds
- 170 g White Chocolate
- 60 ml Whipping Cream
- 226 g Butter
- 210 g Powdered Sugar
- 2 tsp Vanilla Extract
- ¼ tsp Salt
- 186 g Coconut
- White Chocolate Bar
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round baking pans and line them with parchment paper.
- In a mixing bowl, combine milk with white vinegar; let sit for 5 minutes. Add cane sugar, vegetable oil, and vanilla extract; mix until combined.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients; mix until just combined.
- Divide batter between prepared pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a cooling rack.
- For the coconut filling, mix coconut milk with powdered sugar and cornstarch until smooth; stir in shredded coconut and chopped almonds.
- For the buttercream, melt white chocolate with whipping cream; let cool slightly. Beat butter until creamy; gradually add sifted powdered sugar. Mix in melted chocolate mixture and vanilla extract until fluffy.
- Assemble the cake by layering one cake with half of the coconut filling, adding the second layer on top, and covering the entire cake with buttercream.
- Decorate with shredded coconut and white chocolate shavings.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 24g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg