Kim Barnouin, coauthor of the New York Times bestselling Skinny Bitch series, shares her mouth-watering vegan wedding cake recipe in celebration of her newest book SKINNY BITCH GETS HITCHED, coming out 5/6!

The Skinny Bitch Gets Hitched Vegan Wedding Cake Recipe

This recipe would make Clementine happy because it’s vegan, and it would make the groom happy because it’s darn tasty. It’s a moist vanilla cake that is perfect for any occasion, not just a super fancy wedding.


2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup almond milk

1 tablespoon apple cider vinegar

3/4 cup canola oil

1 tablespoon vanilla extract

1/2 teaspoon almond extract


1 cup Earth Balance butter, softened

3-4 cups powdered sugar

1/8 teaspoon salt

1 tablespoon vanilla extract

3 tablespoons almond milk as needed

*a few drops of red food coloring (Clem’s

Brand of choice is India Tree Natural



Preheat oven to 350 degrees, then lightly butter two round cake pans then coat in flour, set aside. In a small bowl, mix together the 1cup of almond milk, the apple cider vinegar, oil, and the extracts. Set aside. In a large bowl stir together the flour, sugar, baking soda, baking powder, and salt. Slowly add the almond milk mixture to the flour mixture and stir until everything is well combined. Pour into prepared pans and bake for 30-35 minutes. Cool on

a wire rack.

To make the frosting:

Using either a standing mixer or a handheld mixer, in a large bowl add the Earth Balance, powdered sugar and salt. Mix on medium speed until smooth. Add the vanilla extract and beat for 3-5 minutes until frosting is smooth and creamy. Add in the almond milk as needed for desired consistency.

Wait until cake is completely cooled before frosting. Frost the entire first cake then put the second cake on top of the first cake. Frost the top and sides of second cake. Then enjoy!