Vegan Cake Recipes Cake

Instructions preheat the oven to 350 f 180 c spray two 7 inch round cake pans see notes with non stick spray and cut parchment paper into circles to fit the bottoms sift the flour into a mixing bowl and add the sugar baking soda and salt mix together

Instructions the recipe makes two 8 inch cakes or one 9 13 sheet cake or three 6 inch cakes to make the vegan cake start by preheating the oven to 350 f whisk liquid ingredients in a large bowl let sit at least 10 minutes then add remaining ingredients to form a batter smooth into greased baking pans

Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it stir slightly and set aside to curdle in a large bowl add the flour sugar cocoa powder baking powder baking soda and salt whisk well to combine now add the oil applesauce vanilla and almond milk vinegar mixture

Whisk the flour baking powder and salt in a medium large bowl and set aside make the vegan buttermilk by combining the milk and apple cider vinegar in a glass measuring cup stir a little then set aside in a small bowl whisk the aquafaba and cream of tartar vigorously until foamy about 2 minutes

Instructions prep preheat the oven to 350 f grease three 6 cake pans or 8 cake pans with cooking oil and line them with parchment paper set aside prepare the vegan buttermilk combine the dairy free milk with the apple cider vinegar and set aside to sit for 5 6 minutes

Preheat the oven to 180 c 356 f lightly grease the sides of an 8 inch 20 cm springform pan and line the bottom with parchment paper sift the flour cornstarch and baking powder into a bowl then add sugar salt and vanilla and whisk together

Dust with cocoa powder shake out the excess and set aside mix the almond milk and vinegar in a large mixing bowl and let set for a few minutes to activate add the oil coffee vanilla extract and applesauce and beat until foamy if coconut oil hardens microwave the mixture in 10 15 second increments until melted

Preheat oven to 350 degrees f and grease a non stick 10 12 cup bundt pan stir the soy milk and vinegar together in a glass measuring cup and set aside to curdle this is your vegan buttermilk in a large bowl add the flour sugar cocoa powder baking powder baking soda and salt whisk well to combine

Combine the wet ingredients in a medium bowl combine the non dairy milk vegetable oil apple cider vinegar and vanilla extract set aside whisk together the dry ingredients in a separate large mixing bowl add the flour sugar baking powder baking soda and salt whisk well to combine

Gently melt the chocolate in a double boiler or in 15 second increments in the microwave in a stand up mixer cream the vegan butter on high for 3 minutes scraping down the sides as necessary add the powdered sugar and vanilla extra and beat for another 5 minutes scraping down the sides again as necessary

Instructions preheat the oven to 350 f 180 c spray two 8 inch cake pans with non stick spray and line the bottoms with parchment paper set aside sift the all purpose flour into a mixing bowl and add the sugar baking soda and salt then add the soy milk oil vinegar vanilla lemon extract and lemon zest

Allow the layers to cool completely before frosting step 5 to make the vegan vanilla frosting cream vegan butter in a large bowl using a hand mixer step 6 add powdered sugar and mix until combined then add vanilla and non dairy milk and mix on medium speed until the frosting is light and fluffy

Instructions preheat oven to 180 c 350 f standard 160 c 320 f fan forced grease and line an 8 inch round cake pan with baking or parchment paper add together almond milk and vinegar and set aside to curdle for 5 minutes in a large mixing bowl add flour sugar baking powder baking soda and salt

Whisk to combine set aside at room temperature for 10 minutes to curdle in a large mixing bowl whisk flour cocoa powder sugar brown sugar baking powder baking soda salt and espresso powder pour the wet ingredients from step 1 into the bowl with the dry ingredients

Grease and line an 8 5 inch loaf pan sift the flour baking powder baking soda and salt into a large bowl then whisk in the sugar to combine set aside add the non dairy milk non dairy yogurt oil lemon juice lemon zest and vanilla extract to a measuring cup and stir to combine

Step 2 add the dry ingredients to a large bowl and whisk until mixed step 3 add the coconut milk lemon juice zest and vanilla to a separate bowl and mix step 4 pour the liquids over the dry and gently whisk or stir with a large spoon until moistened and mixed being very careful not to overmix

10 vegan no bake kiwi cheesecake every bite of this creamy cheesecake is like a bit of heaven and yes it s 100 vegan the kiwi adds a bit of tang to contrast the creamy sweet cheesecake matched with a hint of salt in the biscuit crust it s perfect

For a flax egg combine 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for 5 minutes applesauce applesauce is a great egg substitute for vegan cakes and muffins i usually use 1 4 cup of unsweetened apple sauce chia seeds chia seeds as an egg substitute work similar to flaxseeds

Lemon olive oil cake my vegan lemon olive oil cake is sweet yet tart rich zingy and supremely lemony and is so tender and moist that it practically melts in your mouth it s easy to make and requires just 10 ingredients serve as a sweet snack or breakfast or dress it up with the strawberry compote

German chocolate cake this vegan german chocolate cake recipe from vegan dollhouse contains a decadent caramel coconut pecan walnut filling and a vegan chocolate ganache drip perfect for any occasion plus it can be prepared in several sizes including a 3 layer 6 inch cake or a 2 layer 8 or 9 inch cake

11 1 bowl vegan chocolate cake by minimalist baker 12 vegan blackberry lavender chocolate cake by the curious chickpea 13 dairy free black forest cake by caked by katie 14 vegan devil s food cake by addicted to dates 15 secretly vegan chocolate peanut butter cake by the banana diaries

7 wholemeal vegan beetroot cake this delicious vegan cake features wholemeal flour and fresh grated beetroot making it a healthy and wholesome alternative to carrot cake the flavour of the sponge is rich and earthy which is complemented beautifully by a sweet and creamy almond and coconut filling

This vegan victoria sponge is sandwiched together in the classic style with a dairy free buttercream and raspberry or strawberry jam you will need 2 x 20cm 8in sandwich cake tins each serving

Preheat and prep preheat the oven to 350 degrees fahrenheit and grease an 8 8 baking dish make the streusel topping add all the streusel topping ingredients except for the vegan butter to a medium sized bowl and mix well

Hello i m anjali i m a board certified health coach author wife mom and food lover from the sf bay area now living in seattle wa with a passion for delicious food and a desire to make healthy eating easy tasty and fun

Bake for 20 minutes or until a skewer inserted in the middle of the cake comes out clean remove from the tin and transfer to a wire rack to cool while the cake cools make the icing

Either way this healthy microwave apple cake recipe is one you ll want to keep on hand this carrot mug cake is wonderful too as a certified nutrition coach i love that this protein mug cake recipe is high in protein 15 grams comforting totally paleo dairy free gluten free grain free vegan rich thanks to the coconut milk

Final thoughts on vegan coffee cake whether you re a die hard vegan or simply looking to incorporate more plant based treats into your life these 13 vegan coffee cake recipes are sure to