Vegan Christmas Wreath Cake
There’s something truly magical about baking during the festive season. The gentle hum of the oven, the sweet scent of vanilla wafting through the kitchen, and the joy of creating something beautiful to share with loved ones. This Vegan Christmas Wreath Cake captures all of that and more. It’s a show stopping centrepiece that combines the simplicity of a soft, fluffy vanilla sponge with the festive charm of a beautifully decorated Christmas wreath all without any dairy or eggs.
The cake itself is a light and tender vanilla sponge, delicately sweet and moist. The plant-based ingredients that never compromise on flavour or texture. Once baked, the cake is generously topped with silky smooth vanilla icing, piped in a way that mimics the lush greenery of a traditional wreath. Decorate it with vegan festive sprinkles of your choice and even edible gold dust for a little sparkle. You’ll have a dessert that looks as good as it tastes.
To create that perfect wreath shape, you’ll need a donut cake tin. These are easy to find online in a variety of materials and sizes. I use a silicone one that’s about 30cm wide, which makes it wonderfully easy to release the cake. If you’ve never baked with a silicone tin before, you’ll love how evenly it cooks and how effortlessly the cake slides out once cooled.
Whether you’re hosting a vegan Christmas dinner, catering for mixed diets, or simply looking for a festive baking project that’s both beautiful and compassionate, this cake ticks all the boxes. It’s festive, fragrant, and full of heart. A joyful reminder that vegan baking can be every bit as indulgent and celebratory as any traditional holiday dessert.
If you liked this Vegan Christmas Wreath Cake and want to try more vegan Christmas recipes here are my favourites –
Vegan Christmas Wreath Cake
Difficulty: Medium12
servings1
hour30
minutes1
hour30
minutesIngredients
- For the Sponge
400g Self Rising Flour
250g Caster Sugar
1 1/3 tsp Bicarbonate of Soda
75g Golden Syrup
115g Vegetable Oil
1 tsp Vanilla Extract
400ml Soya Milk
- For the Decoration
500g Vegan Butter Block at room temp
1kg Icing Sugar
1 tsp Vanilla Extract
Green Gel Food Colouring
Red Gel Food Colouring
Christmas Sprinkles
50g Fondant Icing
Directions
- For the Sponge
- Preheat the oven to 160ºc/320ºf and grease the two halves of your donut shaped tin.
- Mix the self raising flour, caster sugar and bicarbonate of soda in a large mixing bowl or stand mixer.
- In a large jug mix the golden syrup, vegetable oil, vanilla extract and soya milk.
- Pour this mixture into the dry ingredients and mix until a smooth batter forms.
- Divide evenly between the two baking tins and bake for 30 minutes or until golden. The sponge should spring back when lightly pressed. Allow to cool completely.
- For the Decoration
- Beat the vegan butter block and vanilla extract with a stand or hand mixer until pale and smooth.
- Sieve in the icing sugar and mix until well combined.
- Add a little bit of green gel food colouring at a time and mix, adding more until you get your desired colour.
- To assemble the cake trim off the tops of the cakes so that they are level. Stick the first half of the donut onto a cake board or plate with a small amount of the icing.
- Spread icing over the sponge layer and place the next layer on top to make your donut.
- Cover the cake in a very thin layer of icing using a palette knife and chill in the fridge for at least 30 minutes.
- Cover the cake in a thin layer of the green icing.
- Put the rest of the icing into a piping bag with a large open star tip. Starting from the top of the cake, pipe a star/blob of icing and repeat all the way around the top of the cake. Working in circles around the cake, repeat until the whole cake is covered with icing.
- Decorate with Christmas sprinkles.
- Take the fondant icing and colour it red with a little gel food colouring. Roll out to about 3mm thick.
- Cut a long ribbon (about 2cm wide) out of the fondant. Cut one piece about 8cm long to make the bow by folding the ends towards each other into the middle. Cut two more pieces to be the tails of the bow and a small piece to cover where the pieces join (the knot).
- Place the bow on top of the cake.
