This Gluten-Free Vegan Wedding Cake is easy to make, deceptively impressive and seriously delicious.

Whether you're just looking for some inspiration for your special day, in charge of baking a gluten-free vegan wedding cake for your friend, or in need of something to ask your caterer to make for you, I really hope this recipe will come in useful!

For the sponge, I used my go-to gluten-free, vegan and refined sugar free sponge cake recipe, which I love because it comes together easily in one bowl and requires simple, familiar ingredients. It's also very versatile, as you can use any type of oil you want, any type of liquid sweetener, and any type of milk.

Although I've used this sponge recipe to create all sorts of cake flavours such as chocolate, matcha, red velvet and coffee, I decided to go with a simple, vanilla-flavoured one as the base for this cake. I also added some lemon juice for a little brightness, and it also works well to balance out the richness of the cashew buttercream.

Although I usually use sweet potato or coconut whipped cream for frosting cakes, I decided to go with cashew nuts for the buttercream frosting for this cake. I added some cacao butter to the icing too, which creates an elegant white chocolate-like flavour.

You'll also love the texture of this buttercream - it's super rich, melts in your mouth just like real buttercream, and is just perfect for spreading around the edges to create one of those 'naked' wedding cakes that seem to be so trendy nowadays.

Although cashew nuts and cacao butter can be expensive, and they make for a much richer frosting than, say, sweet potato purée, if you're not going to splash out on your wedding day, when else can you?

I also decided to spread some strawberry jam in between the layers of the sponge - where's nothing better than a simple vanilla sponge sandwiched with some sticky jam and smooth buttercream.

This, paired with the luxuriously creamy texture of the blended cashews means the cake ends up tasting a lot like these Strawberry Chocolate Truffles --> SO good.

If you're not into strawberry, you can use any other flavour of jam you like. And if you'd like to keep the cake refined sugar free, be sure to use a naturally sweetened jam, or you could even make your own!

Although this cake might look a little fancy, it's seriously much easier than most other celebration cakes as I've gone for a 'naked' style cake, which means all you need to do is roughly coat all the outer edges using a spatula or knife, rather than fussing about with fondant icing and such.

I then decorated with a handful of edible flowers (which I luckily managed to find in my local supermarket!) and some adorable little wild strawberries, which I had growing in my garden. You can really decorate with whatever you like though, anything like dried fruit, freeze-dried fruit, rose petals, fresh fruit, cacao nibs, nuts or seeds would work well.

If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.