Vegan Italian Cream Cake

Nov 18, 2019

3 min read

Updated: Jun 26

italian creme cake — Vegan Italian Cream Cake

For those of us who absolutely LOVE Italian Cream Cake, this Vegan Italian Cream Cake recipe is for you! We’ve swapped out all the traditional ingredients like cow’s milk, butter, cream cheese, buttermilk, shortening, white sugar, and eggs for Almond Milk, Cane Sugar, and Earth Balance Vegan Butter—and trust me, you won’t even notice the difference. This plant-based version is just as rich, moist, and flavorful as the classic Southern favorite.

Whether you want a full cake or smaller portions, this recipe also makes 12 cupcakes, perfect for sharing or enjoying a personal treat.

History of Italian Cream Cake

Despite its name, Italian Cream Cake is not originally from Italy. Its history is a bit of a mystery, but most food historians believe it was created in the American South, not Europe. The name “Italian” likely came from the use of ingredients that were fashionable in Italian-inspired desserts at the time—such as coconut, pecans, and rich cream-based fillings.

The earliest printed recipes appeared in Southern community cookbooks from the early-to-mid 1900s, suggesting it was a beloved homemade cake passed among families long before it became widely known. Many Southern grandmothers recall making it for holidays, weddings, and big celebrations. It’s traditionally a moist, tender cake filled with coconut and pecans, layered with a tangy cream cheese frosting.

Although the exact creator is unknown, the cake has remained a Southern favorite for generations. Today, it’s considered a classic “heritage cake”—one of those recipes treasured enough to be handwritten on index cards, found in old church cookbooks, and lovingly passed down.

Your Vegan Italian Cream Cake pays tribute to this nostalgic Southern dessert while making it completely dairy-free and plant-based, so everyone can enjoy its rich, comforting flavors.

Servings: 8

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Total Time: 1 hour 30 Minutes

Equipment Needed: (1) 9 inch sprayed baking pan, Large Spoon, Large Bowl, Cooling Rack, Rubber Spatula, Measuring Utensils

Ingredients:

Dry Ingredients ~

1 Cup All Purpose Flour

1 Cup Whole Wheat Pastry Flour

3/4 teaspoon Salt

1 teaspoon Aluminum-free Baking Powder

1/2 Cup Brown Sugar

1/2 Cup Cane Sugar

1/2 Cup Coconut, Shredded, Dried

1/2 Cup Walnuts, Chopped

1/2 Cup Pecans, Chopped

Wet Ingredients ~

1/2 Cup Coconut Oil, Melted

1/2 teaspoon Vanilla Extract, Non-Alcoholic

1/4 teaspoon Almond Extract, Non-Alcoholic (if available)

1-1/3 Cup Nut Milk (I used Almond Milk)

1 Tablespoon Lemon Juice, fresh squeezed

Frosting ~

1 Cup Earth Balance Butter, Room Temp, Softened

4 Tablespoons Coconut Milk, Cold

4 Cups Powdered Sugar (Confectioner's)

1 teaspoon Coconut Extract, Non-Alcoholic (if available)

Pinch Salt

Directions:

1. Mix all Dry Ingredients thoroughly, then Mix all Wet Ingredients thoroughly.

2. Pour the cake mixture into the Baking Pan. Cook cake for 30-35 Minutes on 350 degrees.

3. While Cake is baking, make frosting. Mix all frosting ingredients in a bowl and whip until smooth. Place frosting into a refrigerator (cold frosting holds the peaks better and clings to the cake better).