This dairy free Sugar Plum Fairy cake reminds me of a beautiful ballerina’s tutu. My heart always stops a little when I see beautiful food. I can spend hours on Tumblr and Pinterest looking at food. It is one of my favorite things to do.
I wanted to make a cake for our holiday dinner that was pretty, not too complicated and delicious.
The secret to this cake is the frosting and ganache. Don’t let them scare you off. They are really pretty simple to make and use. And they are so delicious when paired with your favorite chocolate or devil’s food cake recipe or cake box mix. Since we are gluten free, I doubled our recipe for our gluten free devil’s food cake for my layers.
This recipe is originally from our gluten free site. One of our gluten free followers asked if this recipe could also be dairy free. Thank you, Allison, for your request.
I didn’t think that you could make dairy free ganache and Swiss meringue buttercream, but happily, I was wrong.
Make sure you double your recipe or use two boxes of mix, so you will have three nice 8″ layers of cake.
You will need a candy or instant thermometer to make the frosting.
Fleischmann unsalted margarine worked the best for me for this dairy free Swiss meringue buttercream. I tried other butter substitutes, but Fleischmann delivered the best taste and texture.
I used the King David brand of vegan white chocolate chips. Other good brands to try are Pascha, Rescue chocolate and No Whey!. If you can not find them locally, I have had good luck shopping online.
Please visit our recipe page for more delicious, dairy free recipes for your holidays.
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servings
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- 4 egg whites room temperature
- 1 1/2 cup granulated sugar
- 1 1/2 cup Fleischmann unsalted margarine room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt fine
- 3 tbsp raspberry jam seedless
- 3 oz vegan white chocolate finely chopped or chips melted
- red food coloring
- 2 Tbsp non dairy milk I use cashew milk
- 6 oz vegan white chocolate chopped finely or chips
Ingredients
Swiss Meringue Buttercream
Ganache
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- Bake three 8" cake layers according to instructions. Let them cool completely. If making ahead, after cakes are cooled, wrap well in plastic wrap and refrigerate until needed.
- It is incredibly important that your egg whites and butter be at room temperature for the best results.
- Place eggs and granulated sugar into a metal bowl or the metal bowl of your stand mixer.
- Place bowl over a pot of simmering water, making sure that the bowl does not touch the water.
- Whisk or stir constantly until sugar is dissolved and mixture comes to approximately 160º F. It will take 3-5 minutes.
- Immediately place the bowl on the stand mixer using whip attachment and whip on high until frosting has become thick and glossy, forming a stiff peak. Continue to whip frosting until the bowl does not feel warm to the touch, a total of about 10 minutes.
- Switch the whisk attachment to the paddle attachment. With the mixer on low, drop in the margarine, 1 tablespoon at a time, beating until smooth after each addition. If frosting appears curdled or clumpy at any time, increase speed to medium-high and beat until smooth. Do not stop the mixer at any time during this process.
- Once all of the margarine has been incorporated, mix in vanilla, salt and raspberry jam and melted vegan white chocolate. If needed, continue beating until smooth.
- Add food coloring to tint frosting to desired color.
- Place the finely chopped chocolate into a medium bowl.
- Heat the cream in a small sauce pan over medium heat. Stirring occasionally, bring just to a boil. Remove from heat immediately.
- Once the cream has come to a boil, pour through a sieve over the chopped chocolate.
- Without stirring, leave bowl alone, allowing the hot cream to melt chocolate for 5 minutes. Stir until smooth.
- On your serving platter, place a small dollop of frosting. Place first cake layer on top of it.
- Cover top of cake layer with frosting and place next layer of cake on top of frosting, gently pressing into place. Top with a layer of frosting. Repeat with third layer.
- Thinly ice cake top and sides and place in refrigerator to chill.
- Once chilled, with remaining frosting, completely frost cake top and sides, making top level and sides as smooth as possible. If available, a bench scraper (knife) and a turn table are very helpful tools to use.
- Once cake is frosted, pour spoonfuls of the ganache around outside top edge of cake, allowing it to drip down the sides. There is no right or wrong way to do this. I put extra ganache on the plate next to the cake to secure the cake in place and finish the bottom edge.
- When sides are completed to your satisfaction, pour ganache onto the center of the cake, allowing it to fill the top of the cake. Smooth with the back of a spoon or an inverted spatula. If your ganache starts to harden during this process, warm up for a few seconds in a microwave and stir well before continuing.
- Once ganache is set, if desired sprinkle cake with powdered sugar and decorate.
- Refrigerate cake until serving.
This Sugar Plum Fairy Cake recipe is gluten free and vegetarian.
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