Vegan Christmas Wreath Cake Recipe

Jump to Recipe

This Vegan Christmas Wreath Cake Recipe is a festive celebration cake that’s perfect for Christmas parties and family gatherings. Made with a soft vanilla sponge, creamy vegan buttercream and a handmade fondant bow, it looks just like a traditional Christmas wreath. A visually impressive but simple to make cake.

For this recipe you will need a donut shaped cake mould like this one.

TL;DR

• Beautiful wreath-shaped vegan celebration cake.

• 100% vegan and dairy-free.

• Light vanilla sponge with creamy green buttercream.

• Decorated with festive sprinkles and a handmade fondant bow.

• Serves 12 and is perfect for sharing.

• Great for making ahead and decorating before your Christmas celebrations.

Vegan Christmas Wreath Cake Recipe

Ingredients

For the Vanilla Sponge

• 400g self-raising flour
• 250g caster sugar
• 1⅓ teaspoons bicarbonate of soda
• 75g golden syrup
• 115ml vegetable oil
• 1 teaspoon vanilla extract
• 400ml soya milk

For the Decoration

• 500g vegan butter block, softened
• 1kg icing sugar, sifted
• 1 teaspoon vanilla extract
• Green gel food colouring
• Red gel food colouring
• Christmas sprinkles
• 50g fondant icing

How to Make a Vegan Christmas Wreath Cake

Step 1: Bake the Sponge

Preheat your oven to 160°C (320°F) and lightly grease both halves of your doughnut-shaped cake tin.

In a large mixing bowl, combine the self-raising flour, caster sugar and bicarbonate of soda.

In a separate jug, whisk together the golden syrup, vegetable oil, vanilla extract and soya milk until smooth. Pour the wet ingredients into the dry ingredients and mix until you have a smooth cake batter.

Divide the mixture evenly between the prepared tins and bake for around 30 minutes, or until the sponge is lightly golden and springs back when gently pressed.

Allow the cakes to cool completely before decorating.

Step 2: Make the Buttercream

Beat the softened vegan butter together with the vanilla extract until light and creamy.

Gradually sift in the icing sugar and continue mixing until smooth and fluffy.

Add green gel food colouring a little at a time, mixing well after each addition until you’ve achieved your preferred festive shade.

Step 3: Assemble the Cake

Trim the tops of both sponge layers if needed to create flat, even surfaces.

Secure the first cake layer to your serving plate or cake board with a small amount of buttercream.

Spread an even layer of buttercream over the sponge before carefully placing the second layer on top to create the wreath shape.

Apply a very thin crumb coat of buttercream over the entire cake using a palette knife, then refrigerate for at least 30 minutes. This helps lock in any crumbs and creates a smooth base for decorating.

Once chilled, spread another thin layer of the green buttercream over the cake.

Step 4: Pipe the Wreath

Transfer the remaining green buttercream to a piping bag fitted with a large open star nozzle.

Starting at the top of the cake, pipe small stars or blobs of buttercream next to one another. Continue working your way around the wreath in circles until the entire cake is covered. This creates the texture of evergreen foliage and gives the cake its realistic wreath appearance.

Step 5: Make the Fondant Bow

Colour the fondant icing with a small amount of red gel food colouring until evenly coloured.

Roll the fondant to approximately 3mm thick.

Cut a strip around 2cm wide to create the ribbon. Form an 8cm piece into two loops for the bow, then cut two shorter strips to create the ribbon tails. Use a small strip of fondant to wrap around the centre, creating the knot that holds the bow together.

Place the completed bow onto the top of the wreath cake and finish by scattering over festive Christmas sprinkles.

Top Tips

• Allow the sponge to cool completely before decorating to prevent the buttercream from melting.
• Chill the crumb-coated cake before adding the final layer of icing for a cleaner finish.
• Pipe the buttercream in small stars rather than long swirls to create a realistic wreath effect.
• Make the fondant bow a few hours in advance so it has time to firm up before placing it on the cake.

Serving Suggestions

This Vegan Christmas Wreath Cake makes a beautiful centrepiece for Christmas lunch, festive parties or afternoon tea. Serve with tea, coffee or a glass of mulled wine for a delicious seasonal treat.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow it to come back to room temperature before serving for the best flavour and texture.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Christmas Wreath Cake Recipe

• Gingerbread Cinnamon Rolls
• Chocolate Orange Cupcakes
• Gluten Free Chocolate Wreath Cupcakes

Vegan Christmas Wreath Cake

Difficulty: Medium

Servings

12

servings

Prep time

1

hour 

Cooking time

30

minutes

Total time

1

hour 

30

minutes

Ingredients

• 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.

Comments

Did you make this recipe? Leave a comment below and let me know how it turned out.