Description

Pickle Cake with Cream Cheese Frosting offers a unique combination of tangy pickles and sweet cake layers finished with a rich, creamy plant-based cream cheese frosting. This dessert creates a delightful balance of bright and smooth flavors ideal for sweet and savory fans and adventurous bakers alike. Perfect for any occasion, it’s easy to prepare and versatile in presentation.

Ingredients

Scale

Cake Ingredients

1 cup chopped dill pickles
2 cups all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1 cup plant-based sugar
1/2 cup vegetable oil
3/4 cup plant-based milk
1 tablespoon apple cider vinegar (natural)
1 teaspoon vegetarian Worcestershire sauce (natural)
1 teaspoon vanilla extract (natural)

Cream Cheese Frosting Ingredients

8 oz plant-based cream cheese
1 cup plant-based sugar
1 teaspoon vanilla extract (natural)
1/2 teaspoon natural gelling agent
1 teaspoon apple cider vinegar (natural) (optional)
2–3 tablespoons plant-based milk (to adjust consistency)

Optional Toppings

Smoked turkey bacon, crisped and crumbled
Fresh chopped dill or chives

Instructions

Prepare the Batter: Preheat your oven to 350°F (175°C) and lightly grease your cake pans. In a large bowl, whisk together all-purpose flour, baking powder, and plant-based sugar. In a separate bowl, mix vegetable oil, plant-based milk, apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), and vanilla extract (natural). Slowly combine the wet ingredients with the dry ingredients and stir until just blended to keep the cake light and fluffy. Gently fold in the chopped dill pickles to evenly distribute the tangy flavor without over-mixing.
Bake the Cake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for about 25 to 30 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean. Remove from oven and let the cake layers cool completely in the pans before removing and frosting.
Make the Cream Cheese Frosting: In a bowl, beat the plant-based cream cheese until smooth and creamy. Gradually add plant-based sugar and vanilla extract (natural), continuing to beat until well combined. Mix in the natural gelling agent and optionally add a small splash of apple cider vinegar (natural) to balance the sweetness with tang. Adjust the consistency with plant-based milk as needed to create a spreadable but firm frosting.
Assemble the Cake: Once the cake layers are completely cool, spread an even layer of cream cheese frosting over the first layer. Stack the second layer on top and use the remaining frosting to cover the entire cake. Optionally, garnish with crumbled smoked turkey bacon or fresh chopped dill or chives for added texture and flavor.

Notes

Use room temperature ingredients to achieve a smooth batter and frosting without lumps.
Do not over-mix the batter to keep the cake tender and fluffy.
Chop pickles finely to ensure even distribution of tangy flavor.
Allow the cake to cool completely before frosting to prevent melting.
Adjust frosting firmness by gradually adding natural gelling agent as needed.
Apple cider vinegar added to the frosting enhances the tanginess and balances sweetness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 320mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: pickle cake, plant-based cream cheese frosting, tangy dessert, unique cake recipe, dairy-free frosting, gluten-free dessert