(833) 407-0747
UK
CA
UK
Shopping Cart (
Vegan cake recipes - what are you missing out on?
Baking can sometimes feel like it’s 50% science and 50% luck, and that struggle can feel a lot harder for us vegans. Without the staples of butter, egg, and milk, vegan cakes can all too often lack that oh-so-good fluffiness and perfect rise we all hope and dream of.
Never fear! With this quick and simple guide to 5 delicious vegan cake recipes, your baking nightmares will soon be a thing of the past.
At PlantX, we have a variety of plant-based alternatives that can easily be in all your baking favorites. You’ll never look back once you’ve tried our egg replacers, cultured vegan unsalted butter, and delicious whipped rice topping! We also believe switching to a plant-based diet can be an exciting opportunity. You can really push the boat out and start baking with more and more fresh, wholesome and in-season produce.
Read on to discover some of our unique vegan cakes recipes using whole vegetables and produce!
Pantry essentials for easy vegan cakes
When it comes to cakes, there are certain ingredients every vegan baker must simply have. Here are the top ingredients we recommend you always have on hand:
Chia seeds vs egg replacers: What’s the difference?
Combining chia seeds with water or plant-based milk is a nifty trick every vegan baker has up their sleeve. This is an easy way to substitute eggs and will give your vegan cakes that lovely consistency and fluff. Like eggs, chia seeds are a great source of protein but are far richer in fiber and magnesium!
If chia seeds just aren’t your thing, we recommend going for an egg replacer like that from Bob’s Red Mill. This easy-to-use egg-free alternative can be easily incorporated into all of your vegan cake recipes.
Easy vegan cakes for every season
Here at PlantX, we believe cooking is best when nature guides you towards the best ingredients it has to offer. Think fresh and juicy in the summer, and starchy and whole for the colder months.
Baking in line with the seasons can be a great way to simplify your cooking choices. Plus, you ensure you only the best products available.
Want to impress your dinner guests? Delve through and test out some of these exciting seasonal vegan cake recipes!
1. Spring: Tangy Blueberry Muffins With Cornmeal
Just the thing for when the trees are starting to blossom. These Blueberry Muffins are a super easy vegan cake recipe bursting full of fruity flavor and crunch! It’s the perfect picnic snack to enjoy with friends or on your own. Simply divine.
Ingredients
For the muffins:
- 2 tablespoons of chia seeds
- ½ cup of your chosen plant-based milk
- 1 ½ cups of all-purpose gluten-free flour
- ½ cup of cornmeal
- ½ cup of ground almonds
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- ½ cup of maple syrup
- ½ cup of orange juice
- ⅓ cup of melted coconut oil
- 2 tablespoons of orange zest
- 1 tablespoon of grated ginger
- 1 tablespoon of vanilla
- 2 cups of organic fresh blueberries
Method:
- Begin by preheating your oven to 350°F and greasing a 12-cupcake tin with melted coconut oil.
- Mix your chia seeds with your plant-based milk and set aside for about 5 minutes, or until thick. This will serve as the egg replacer.
- In a large, separate mixing bowl, combine your flour, cornmeal, ground almonds, baking powder, and salt.
- In the chia mix: add the maple syrup, orange juice, remaining coconut oil, orange zest, ginger, and vanilla together, and blend.
- Combine the wet and dry ingredients in one bowl and then stir in the blueberries
- All that’s left to do is divide your batter into the muffin tin and bake for 30 minutes. Once it’s time to take it out, leave to rest until cool and try not to eat all of them at once!
2. Summer: Cooling Zucchini Cake and a Coconut Glaze
Get that juicy summer freshness with this Zucchini Cake and Coconut Glaze. A fun twist on a traditional winter tea loaf, this vegan cake is just the thing for a hot summer afternoon. Serve with a tall glass of iced tea.
Ingredients
For the zucchini cake:
- 1 tablespoon of plant-based butter for greasing (sunflower oil also works)
- 1 cup of muscovado brown sugar or organic dark-brown sugar
- 4 tablespoons of egg replacer, with 8 tablespoons of water (follow packet instructions)
- 200g of finely grated zucchini
- 100g of raisins
- 100g of almonds
- 200g of self-raising flour or oat flour
- 1 teaspoon of sea salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
For the coconut glaze:
- 1 cup of icing sugar
- ⅓ cup of unsweetened organic coconut cream
Method
- Preheat your oven to 340°F and grease your loaf tin (8x4 inches), and line with baking parchment.
- Whisk together your sugar and egg replacement until creamy.
- Combine the zucchini, lemon zest, raisins, and almonds.
- Sift in the flour, salt, cinnamon, and nutmeg, then stir into the mixture using a large wooden spoon.
- Spoon the cake mixture into your loaf tin and cook for about an hour.
- For the glaze, simply combine your icing sugar and coconut cream until you have a glue-like consistency. You can adjust measurements accordingly.
- Remove from the oven and leave to cool before adding your coconut glaze. Slather it on and enjoy!
3. Fall: Pumpkin tea loaf with vanilla frosting
The perfect pairing to a crisp fall afternoon, this Pumpkin tea has all the oranges and browns of October and November. Full of starchy and fruity flavor, the perfect thing for curling up on the couch and reading your book.
Ingredients
For the tea loaf:
- 1 tablespoon of plant-based butter for greasing (sunflower oil can also work)
- 1 cup of muscovado sugar or organic dark-brown sugar
- 4 tablespoons of egg replacer, with 8 tablespoons of water (follow packet instructions)
- 200g of finely grated raw pumpkin flesh
- 1 lemon - zest and juice
- 100g of raisins
- 100g of almonds
- 200g of self-raising flour or oat flour
- 1 teaspoon of sea salt
- 1 teaspoon of ground cinnamon
- ½ teaspoon of nutmeg
For the frosting:
- 2 tablespoons of Miss Jones Baking Co. Vanilla Frosting
Method:
- Preheat your oven to 340°F and grease your loaf tin (8x4 inches). Line with baking parchment.
- Whisk together your sugar and egg replacement until light and creamy.
- Stir in the grated pumpkin and combine in the lemon zest, raisins, and almonds.
- Sift in the flour, salt, and spices, and then fold into the mixture using a large wooden spoon.
- Pour the cake mixture into your loaf tin and cook for an hour.
- Remove from the oven and leave to cool before spooning over your vanilla frosting.
4. Winter: Classic Carrot Cake with Creamy Cheese Frosting
Warming and simply divine, this luxurious carrot cake with a vegan cream cheese frosting is just the thing for cozy evenings cuddled up by the fire. Serve with a hot chocolate or steaming mug of tea.
Ingredients
For the carrot cake:
- 1 cup of melted coconut oil
- 1 ½ cups of organic light brown sugar
- 1 ½ teaspoon of vanilla extract
- 1 cup of plant-based milk - oat or soy would do the trick!
- 3 ½ cups of plain flour
- 1 ½ teaspoon of baking powder
- 1 ½ teaspoon of bicarbonate of soda
- 1 teaspoon of cinnamon
- 1 teaspoon of ground ginger
- 1 orange - zest only
- 4 medium organic carrots - peeled and grated
- ½ cup of walnuts - roughly chopped
For the frosting
- 100g of softened cultured vegan unsalted butter
- 100g of icing sugar
- 200g of vegan cream cheese
Method
- Begin by preparing the frosting. Sift the icing sugar into a large mixing bowl. Then, combine the vegan cream cheese and vegan butter until thick and creamy. Cover and set aside.
- Preheat your oven to 340°F and grease your cake tins with a little bit of coconut oil before lining with baking parchment.
- In a large mixing bowl, whisk together the remaining coconut oil, milk, sugar, and vanilla extract.
- In a separate bowl, sift in the flour, baking powder, bicarbonate of soda, and spices. Add the orange zest.
- Combine the wet and dry mixtures and then add in the grated carrots. Stir until all of your ingredients are combined.
- Divide the mixture into the two separate cake tins and bake for about 30 minutes.
- Remove from the oven and leave to cool. Once cool, spread your cream cheese frosting between the cakes and on top.
- Feel free to decorate with some edible flowers and sesame seeds for a little beauty! (or even some holly if it’s the season!).
5. Vegan Cake Recipe for all-year-round: the Ultimate Vegan Birthday Cake Recipe with whipped Rice Topping
A bit of a guilty pleasure! Nothing quite beats a chocolate birthday cake. An easy vegan cake recipe for all-year-round, this cake is just the thing to gift a friend or loved one.
Ingredients
For the chocolate cake:
- 1 ½ cups of all-purpose flour
- 1 cup of organic light brown sugar
- ¼ cup of cocoa powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- ⅓ cup of coconut oil
- 1 teaspoon of vanilla extract
- 1 teaspoon of distilled white vinegar
- 1 cup of water
For the decoration:
Method
- Begin by preheating your oven to 350°F and carefully grease a 9x5 loaf tin with coconut oil before lining it with parchment paper.
- Sift the flour, sugar, cocoa powder, baking soda, and salt into a large mixing bowl.
- Combine in the remaining coconut oil, vanilla extract, distilled vinegar, and water. Mix until smooth.
- If you like, now would be when you add any nuts or chocolate chips!
- All that’s left to do now is pour the mixture into your loaf tin and bake for about 45 minutes.
- Remove from the oven and leave to cool. Once cool, add your whipped rice topping and plenty of sprinkles. Now that’s what we call a perfect birthday cake!
So there we have it!
So all-in-all, with these delicious vegan cake recipes, baking no longer has to be something we vegans miss out on. By using a range of wholesome and natural ingredients, there’ll be no stopping you.
Want to find out more about some irresistibly delicious, yet simple, vegan cake recipes? Check out our YouTube channel. From No Bake Cheese Cake Bites to Julia’s Vegan Hot Cocoa Bombs, there’s plenty more to get stuck into!
Soon, you’ll unleash your inner baking genius and be making vegan cakes left, right and center! So what are you waiting for?
