Why I wrote this I started this post because your cake cravings deserve a real treat. Plant-based baking can taste as rich as dairy versions, not bland. Too many vegan desserts feel like a compromise. I wanted to show what plant-based bakers can do when flavor leads, using everyday ingredients.
Who it’s for If you bake for family or friends who love good dessert, this one’s for you. If you care about simple ingredients, fair prices, and bold flavor, you are in the right place. Whether you’re vegan, dairy-free, gluten-free, or just curious about plant-based sweets, you’ll find a cake that fits your kitchen and your schedule.
What you’ll get Here are 25 vegan cake recipes that cover chocolate, vanilla, citrus, spice, and fruit twists. Each cake relies on pantry staples and friendly swaps. You’ll learn how to make a fluffy crumb with flax or applesauce, keep frosting creamy without butter, and bake without eggs. Plus practical tips to bake ahead, freeze leftovers, and tailor flavors for birthdays, weeknights, or celebrations.
Imagine a rich chocolate cake with a tender crumb and a velvet finish. Picture a lemon cake that stays bright and juicy under a glaze. A carrot cake that carries warm notes of cinnamon and nutmeg, topped with a light dairy-free frosting. These textures are what you can expect when you pick from this list.
These recipes lean on common ingredients you likely already have. Stock up on plant milks, coconut cream, oil, flour, sugar, and cocoa. We include easy egg substitutes and simple frosting ideas that stay smooth. You’ll also find tips to adapt flavors, bake in small pans, or double a recipe for a crowd.
Next steps Ready to bake? Start with a cake that fits your week and share the results. I’d love to hear which recipe you try first and how your kitchen handles the swap. If you need a hand adjusting to what you have, ask away. This collection is here to prove that plant-based cake can be truly delicious.
1. Chocolate Avocado Cake
This vegan cake proves plant-based desserts can be rich. Avocado adds creaminess and keeps the crumb moist. It delivers bold chocolate flavor with a gentle sweetness. Finish it with a dairy-free frosting for a party-worthy treat you can make at home.
Ingredients
– 1 ripe avocado
– 1 cup almond milk
– 1 cup maple syrup
– 1 1/2 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a blender or bowl, mash the avocado with almond milk and maple syrup until smooth.
3. In a separate bowl, whisk together flour, cocoa, baking soda, and salt.
4. Stir the dry mix into the wet mix until just combined.
5. Pour the batter into the pan. Bake about 30 minutes, or until a toothpick comes out with a few crumbs.
6. Let the cake cool completely before frosting, if you like.
Tips
– Use ripe avocados for best flavor and texture.
– Add a pinch of espresso powder (about 1/4 tsp) to intensify the chocolate.
– If maple syrup isn’t on hand, swap in agave nectar.
– Storage: wrap leftovers and refrigerate up to 3 days.
– Freezing: slice and freeze in a sealed container for up to 2 months.
2. Lemon Blueberry Bundt Cake
You want a bright vegan cake that tastes like sunshine. This Lemon Blueberry Bundt Cake brings that joy in every bite. The lemon zing plays with blueberry bursts. It stays light and fluffy, ideal for brunch or tea. A quick lemon glaze adds a glossy finish.
Here is why it works for you: simple ingredients, short steps, big flavor.
Recipe Overview
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: 180 per slice
Ingredients
– 2 cups gluten-free flour
– 1 cup almond milk
– 1 cup coconut sugar
– 1/2 cup coconut oil
– 1 cup fresh blueberries
– 2 tbsp lemon juice
– 1 tbsp lemon zest
– 1 tsp baking powder
– 1/2 tsp baking soda
– Pinch of salt
– Optional glaze: 1/2 cup powdered sugar, 1–2 tbsp lemon juice
Instructions
1) Preheat the oven to 350°F (175°C) and grease a bundt pan.
2) In a bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt.
3) In another bowl, mix wet ingredients: almond milk, coconut oil, coconut sugar, lemon juice, zest.
4) Pour wet into dry. Stir just until combined, then fold in blueberries.
5) Pour into the pan and bake for 40 minutes, or until a toothpick comes out clean.
6) Let cool, then drizzle with the lemon glaze if you like.
– For a stronger lemon punch, add extra zest or juice.
– Do not overmix; this keeps the cake light.
– If using frozen blueberries, add them straight from the freezer.
3. Carrot Coconut Cake
Craving a vegan cake that feels like a vacation in your kitchen? This Carrot Coconut Cake blends a classic crumb with a tropical twist. Shredded carrots stay moist, and toasted coconut adds a gentle crunch. It’s sweet enough for celebrations and simple for a weekend bake. Finish with a fluffy coconut cream frosting for a dairy-free finish. Here is the complete recipe you can try tonight.
Complete Recipe Details
– Servings: 12
– Prep Time: 25 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour
Ingredients:
– 2 cups gluten-free flour
– 1 cup shredded carrots
– 1 cup coconut sugar
– 1 cup almond milk
– ½ cup coconut oil
– 1 cup shredded coconut
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp salt
– For the frosting:
– 1 can full-fat coconut milk, chilled overnight
– 1–2 cups powdered sugar
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a round cake pan.
2. In a bowl, whisk together the flour, baking soda, cinnamon, and salt.
3. In another bowl, mix the almond milk, coconut oil, and coconut sugar until smooth.
4. Fold the wet mix into the dry ingredients. Add shredded carrots and coconut; stir just until combined.
5. Bake 33–37 minutes, till a toothpick comes out clean. Let the cake cool completely.
6. Frost the cake: scoop creamy coconut from the chilled can, whip with powdered sugar and vanilla until fluffy, then spread on top.
Tips:
– Optional to toast the remaining coconut for extra crunch.
– Add walnuts or pecans for more texture and flavor.
4. Chocolate Peanut Butter Cake
You want a chocolate cake that fits a vegan and gluten-free diet. You want a dessert you can feel good about. This Chocolate Peanut Butter Cake delivers rich cocoa and creamy peanut butter in every bite. It’s easy, quick, and perfect for any day you deserve a reward.
Next steps. Gather your ingredients and get ready to bake. This recipe stays simple, with a smooth batter and a soft, fudgy crumb. You’ll hear the oven glow and smell warm chocolate as it bakes. Finish with a peanut butter icing for a perfect finish.
Ingredients
– 1 1/2 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 cup almond milk
– 1 cup peanut butter
– 3/4 cup maple syrup
– 1 tsp baking powder
– 1/2 tsp salt
For the frosting:
– 1/2 cup creamy peanut butter
– 2-3 tbsp almond milk
– 2-3 tbsp maple syrup
Steps
1) Heat the oven to 350°F (175°C) and grease a cake pan.
2) Mix flour, cocoa, baking powder, and salt in one bowl.
3) In another bowl, blend almond milk, peanut butter, and maple syrup until smooth.
4) Stir dry ingredients into the wet mix until you have a uniform batter.
5) Pour into the pan and bake about 30 minutes. A toothpick should come out clean.
6) Cool fully, then spread the peanut butter icing on top.
Tips
– Use natural peanut butter for a cleaner flavor.
– Pair the cake with dairy-free ice cream for extra richness.
5. Vanilla Almond Flour Cake
You want a dessert that fits a plant-based kitchen and stays gluten-free. This Vanilla Almond Flour Cake checks both boxes. It stays soft and moist with a hint of almond. Serve it plain or top with berries for a bright finish.
Ingredients
– 2 cups almond flour
– 1 cup almond milk
– ½ cup maple syrup
– ¼ cup coconut oil
– 2 tsp vanilla extract
– 1 tsp baking powder
– ½ tsp salt
Instructions
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, combine almond flour, baking powder, and salt.
3. In another bowl, whisk almond milk, maple syrup, coconut oil, and vanilla.
4. Mix the dry into the wet ingredients until smooth.
5. Pour into the pan and bake for 25 minutes.
6. Cool and top with fresh berries.
– Tip: add a splash of almond extract for a stronger aroma.
– Pair it with coconut whipped cream for extra richness.
– Storage: refrigerate up to 3 days or freeze slices for longer.
6. Spiced Apple Cake
Craving a cozy vegan dessert that fits a gluten-free kitchen? Spiced Apple Cake brings warmth with every bite. You get apple chunks tucked into a soft, tender crumb and warm notes from cinnamon and nutmeg. A light dusting of cinnamon sugar on top makes it feel like a special treat.
Here is the complete, no-fuss recipe you can bake this weekend.
Recipe details
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 45 minutes
– Total Time: 1 hour 5 minutes
– Calories: 230 per slice
Ingredients
– 2 cups gluten-free flour
– 1 cup applesauce
– 1 cup coconut sugar
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– 1 cup diced apples
Instructions
1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a bowl, mix gluten-free flour, baking powder, cinnamon, and nutmeg.
3. In another bowl, whisk applesauce and coconut sugar until smooth.
4. Pour the wet mix into the dry mix and fold in the diced apples until just combined.
5. Pour the batter into the pan. Bake for 45 minutes.
6. Let the cake cool, then dust with cinnamon sugar before serving.
Tips and serving ideas
– Use a mix of tart and sweet apples to deepen flavor.
– Serve warm with a scoop of dairy-free vanilla ice cream for extra comfort.
Quick FAQ
– Can I use fresh apples? Yes. Peel and dice them, then fold into the batter.
7. Chocolate Zucchini Cake
You want a vegan chocolate cake that feels indulgent. This Chocolate Zucchini Cake gives a rich cocoa bite with a moist crumb. The zucchini adds tenderness without a veggie taste. It makes a great vegan treat for birthdays or a weeknight chocolate fix.
Recipe at a glance
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories per slice: 210
Ingredients
– 1 1/2 cups gluten-free flour
– 1 cup grated zucchini, squeezed dry
– 1/2 cup cocoa powder
– 1 cup almond milk
– 1 cup maple syrup
– 1 tsp baking soda
– 1/2 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a bowl, whisk the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a second bowl, whisk almond milk and maple syrup. Stir in the grated zucchini.
4. Add dry ingredients to wet in two batches, mixing until just combined.
5. Pour into the pan and bake about 35 minutes. Use a toothpick to check doneness.
6. Let the cake cool completely. Slice and serve with a dollop of coconut cream if you like.
7. Tip: squeeze excess water from the zucchini to keep the crumb light.
This cake keeps well in the fridge for a few days. You can frost it if you like.
8. Strawberry Shortcake
Looking for a vegan, gluten‑free dessert that still feels like a celebration? This Strawberry Shortcake hits that sweet spot. It stays light with a tender shortcake and a cool coconut whipped cream. It comes together fast, so you can whip it up for guests or a cozy family night.
Here are the next steps to make it.
Ingredients
– 2 cups gluten-free flour
– 1/2 cup coconut oil
– 1 cup almond milk
– 1/4 cup maple syrup
– 1 tsp baking powder
– 1/2 tsp salt
– 2 cups sliced fresh strawberries
– For coconut whipped cream:
– 1 can coconut cream, chilled
– 2 tbsp maple syrup
– 1 tsp vanilla extract
Instructions
1. Preheat to 350°F (175°C). Line a baking sheet.
2. Whisk dry ingredients: gluten-free flour, baking powder, salt.
3. Whisk wet ingredients: coconut oil, almond milk, maple syrup.
4. Pour wet into dry and stir just until combined.
5. Drop spoonfuls on the sheet and bake 25 minutes until lightly golden.
6. Cool, then layer with strawberries and a generous dollop of coconut whipped cream.
Tips
– Macerate the berries with a pinch of sugar for extra sweetness.
– Chill the coconut cream and beat with vanilla before serving.
FAQ
– Can I use frozen strawberries? Fresh is best, but frozen works in a pinch.
9. Matcha Green Tea Cake
Want a vegan cake that’s easy to make and looks amazing on a plate? This Matcha Green Tea Cake brings a bright green crumb with a clean, mellow sweetness. It feels light yet keeps a bold tea flavor that dessert lovers will notice. It’s a stylish finish for a tea party or a weeknight treat.
What you get
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 210 per slice
Nutrition snapshot
Per slice you get about 210 calories, 4 g protein, 7 g fat, and 38 g carbs.
Ingredients
– 1.5 cups gluten-free flour
– ½ cup matcha powder
– 1 cup almond milk
– 1 cup coconut sugar
– ½ cup coconut oil
– 1 tsp baking powder
– ½ tsp salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. Whisk flour, matcha, baking powder, and salt in a bowl.
3. In another bowl, mix almond milk, coconut sugar, and coconut oil until smooth.
4. Pour the wet into the dry and stir until blended.
5. Bake 30 minutes, or until a toothpick comes out clean.
6. Let the cake cool, then drizzle with coconut glaze.
Tips
– Use high-quality matcha for best flavor.
– Serve with fresh berries for color and a bright ring of sweetness.
FAQ
Is matcha healthy? Yes, it’s packed with antioxidants that can support your daily routine.
10. Raspberry Chia Seed Cake
If you want a dessert that fits a plant-based plan and still tastes great, try this Raspberry Chia Seed Cake. Chia seeds give a small crunch and extra fiber. The raspberries bring tart brightness that keeps the cake lively. It is gluten-free and vegan, so it fits many kitchens.
Ingredients
– 1.5 cups gluten-free flour
– 1 cup almond milk
– 1 cup fresh raspberries
– ½ cup chia seeds
– ¾ cup maple syrup
– 1 tsp baking powder
– ½ tsp salt
Instructions
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, whisk together flour, baking powder, and salt until evenly mixed.
3. In another bowl, whisk almond milk and maple syrup until smooth.
4. Stir wet into dry until just combined, then fold in raspberries and chia seeds.
5. Pour the batter into the pan and bake for about 30 minutes, until a toothpick comes out clean with a few moist crumbs.
6. Let the cake cool on a rack for at least 15 minutes, then slice and serve.
Tips
– Let the chia seeds soak in the almond milk for about 5 minutes to soften.
– For a pretty finish, top with extra raspberries.
FAQ
– Can I use frozen raspberries? Yes. Briefly reduce bake time.
11. Pumpkin Spice Cake
Craving a cozy fall cake that fits a vegan diet? You can enjoy Pumpkin Spice Cake with warm cinnamon and pumpkin in every bite. It stays moist, bakes quickly, and is perfect for gatherings or a quiet night with chai. Here is the complete recipe you can bake today.
Pumpkin Spice Cake Recipe
– 2 cups gluten-free flour
– 1 cup pumpkin puree
– 1 cup coconut sugar
– 1/2 cup almond milk
– 1/2 cup coconut oil, melted
– 1 teaspoon baking powder
– 1 teaspoon pumpkin spice
– 1/2 teaspoon salt
– Optional: 1/2 cup chopped walnuts or pecans for crunch
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round pan.
2. In a bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
3. In another bowl, whisk the pumpkin puree, coconut sugar, almond milk, and melted coconut oil until smooth.
4. Pour the wet into the dry. Stir until just combined.
5. Bake 35-40 minutes, until a toothpick comes out clean.
6. Let the cake cool completely. If you like, frost with a vegan cream cheese frosting or coconut whipped cream, and sprinkle nuts on top.
Optional tip: Serve with extra chai on cold evenings.
12. Coconut Lime Cake
Craving a vegan cake that tastes like a sunny vacation? The Coconut Lime Cake brings a tropical breeze to your table. Fresh lime keeps the sweetness lively, while coconut gives a creamy, mellow backdrop. It works for summer parties or a simple weeknight treat. A light sprinkle of coconut flakes adds a pretty touch.
Recipe details
– Servings: 8
– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Calories: 200 per slice
Ingredients
– 2 cups gluten-free flour
– 1 cup coconut milk
– ¾ cup coconut sugar
– ½ cup coconut oil
– ½ cup lime juice
– 1 tsp baking powder
– ½ tsp salt
Instructions
1. Preheat oven to 350°F (175°C). Grease a cake pan.
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, mix coconut milk, coconut sugar, coconut oil, and lime juice.
4. Pour the wet mix into the dry ingredients. Stir until smooth.
5. Bake for 30 minutes or until a toothpick comes out clean.
6. Cool the cake, then sprinkle with coconut flakes.
Tips
– Use fresh lime juice for a brighter zing.
– For extra sweetness, whisk a simple lime glaze and drizzle on top.
13. Chocolate Mint Cake
Crave a dessert that fits a plant-based diet and still wells crowds. Chocolate Mint Cake delivers. Deep chocolate meets bright mint for a clean, refreshing bite. The crumb is soft and the frosting shines with a cool finish. This cake works for birthdays, weekend treats, or any time you want something special.
Here is the complete recipe you can make tonight.
Ingredients
– Cake batter:
– 1.5 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 cup almond milk
– 1 cup coconut sugar
– 1/2 cup coconut oil, melted
– 1 tsp baking powder
– 1/2 tsp peppermint extract
– pinch salt
– Mint frosting:
– 1/2 cup coconut butter or vegan butter, softened
– 2 cups powdered sugar
– 1-2 tbsp almond milk
– 1/2 tsp peppermint extract
– optional: a few drops green food coloring
– fresh mint leaves for garnish
– Optional decorations: extra fresh mint leaves
Instructions
1. Preheat oven to 350°F. Grease an 8-inch round pan and line with parchment.
2. Whisk dry ingredients: flour, cocoa, baking powder, and salt.
3. In another bowl, whisk wet ingredients: almond milk, coconut oil, coconut sugar, and peppermint extract.
4. Combine wet and dry until just blended. Do not overmix.
5. Pour into the pan and bake 30 to 35 minutes. Check with a toothpick; it should come out clean.
6. Cool completely on a rack before frosting.
7. For the frosting, beat coconut butter and powdered sugar with enough almond milk to reach a spreadable consistency. Add peppermint extract and tint with color if you like.
8. Frost the cooled cake, then decorate with mint leaves. Slice and serve.
Notes: using gluten-free flour keeps this cake friendly for sensitive diets. A gentle mint aroma enhances every bite without overpowering the chocolate.
14. Orange Almond Cake
Craving a bright vegan cake that tastes rich and sunny? This Orange Almond Cake delivers. The crumb stays moist thanks to almond flour, while orange notes wake up every bite. A few orange zest sparks lift the flavor and make the kitchen smell amazing. It’s easy to pull off and looks stunning on any dessert table.
This cake is gluten free and dairy free, so it fits many diets without losing charm. You can finish it with a simple citrus glaze for a glossy finish. If you want, pair a slice with dairy-free ice cream for extra creaminess.
Here is the complete recipe you can follow today.
Ingredients
– 1 1/2 cups almond flour
– 1 cup gluten-free flour
– 1/2 cup maple syrup
– 1/2 cup almond milk
– 1/2 cup orange juice
– 1 tsp baking powder
– 1/2 tsp salt
– Optional: 1 tsp orange zest
– For the glaze (optional): 1/2 cup powdered sugar, 2–3 tbsp orange juice
Instructions
1) Preheat oven to 350°F (175°C) and oil or line a cake pan.
2) In a bowl, whisk almond flour, gluten-free flour, baking powder and salt until smooth.
3) In another bowl, mix maple syrup, almond milk and orange juice.
4) Pour the wet mix into the dry and stir until just combined.
5) If using zest, add it now for extra aroma. Pour into the pan and bake about 35 minutes.
6) Let the cake cool completely. If you like, whisk the glaze ingredients until smooth and drizzle over the top.
Tips
– Fresh orange zest adds a bright aroma.
– A scoop of dairy-free ice cream is a lovely finish.
FAQ
– Can I use other citrus? Yes, lemon or lime work well too.
15. Mocha Cake
Craving a vegan cake that tastes like a real coffeehouse treat? You can get that rich mocha flavor without dairy. This Mocha Cake pairs deep chocolate with bold coffee for a moist, balanced bite. Frost it with a creamy mocha icing for a finishing touch that looks as good as it tastes.
Ingredients
– 1.5 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 cup strong brewed coffee
– 3/4 cup coconut sugar
– 1/2 cup coconut oil
– 1 tsp baking powder
– 1/2 tsp salt
For the mocha icing
– 1 cup powdered sugar
– 2 tbsp cocoa powder
– 2-3 tbsp strong coffee or plant milk
– 1 tsp coconut oil
Instructions
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In another bowl, mix the strong coffee, coconut oil, and coconut sugar until smooth.
4. Pour the wet mix into the dry mix and stir until just combined.
5. Bake for about 30 minutes, then cool completely.
6. For the mocha icing, whisk powdered sugar, cocoa powder, coffee or plant milk, and coconut oil until smooth.
7. Frost the cooled cake evenly. Add chocolate shavings on top if you like.
Tips
– Use freshly brewed coffee for the best taste.
– If you want less caffeine, swap in decaf coffee.
– A light dusting of cocoa powder or shaved chocolate adds a classy finish.
16. Pina Colada Cake
You want a vegan cake that feels like a tropical vacation. Coconut and pineapple brighten each bite. It stays moist without dairy and is easy to bake. This Pina Colada Cake works for parties or a simple weekend treat. If you want a richer topping, whip coconut cream with a pinch of sugar and vanilla.
Here is why it fits your needs: simple ingredients, quick steps, and a bright, fresh flavor.
Here is the complete recipe you can make today.
Servings 10
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Calories per slice: 230
Ingredients
– 2 cups gluten-free flour
– 1 cup coconut milk
– 1/2 cup pineapple juice
– 3/4 cup coconut sugar
– 1/2 cup coconut oil
– 1 tsp baking powder
– 1/2 tsp salt
– Optional topping: 1/2 cup crushed pineapple
Instructions
1) Preheat the oven to 350°F (175°C). Grease a cake pan.
2) In a bowl, whisk together gluten-free flour, baking powder, and salt.
3) In another bowl, mix coconut milk, pineapple juice, coconut sugar, and coconut oil until smooth.
4) Pour the wet into the dry and stir until the batter is smooth.
5) Pour into the pan and bake for 35 minutes, until a toothpick comes out clean.
6) Cool the cake completely, then frost with coconut cream. Top with crushed pineapple if you like. Chill before serving.
Storage and serving tips
– Refrigerate leftovers for up to 3 days.
– Serve chilled or at room temperature.
17. Black Forest Cake
Craving a cake that looks fancy but fits a plant-based diet? This vegan Black Forest Cake gives you rich chocolate, juicy cherries, and fluffy coconut cream. It makes a great centerpiece for birthdays or weekend treats. Serve it chilled for a clean slice and bright flavor.
Complete recipe
– Servings: 10
– Prep Time: 30 minutes
– Cook Time: 35 minutes
– Total Time: 1 hour 5 minutes
– Calories: 310 per slice
Ingredients
– 2 cups gluten-free flour
– ¾ cup cocoa powder
– 1 cup almond milk
– 1 cup coconut sugar
– 1 cup pitted cherries
– ½ cup coconut oil, melted
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1 cup chilled coconut cream (for frosting)
Instructions
1. Preheat to 350°F (175°C). Grease two 8-inch round pans and line with parchment.
2. Whisk dry ingredients: flour, cocoa powder, and baking powder.
3. Whisk wet ingredients: almond milk, coconut sugar, melted coconut oil, and vanilla.
4. Pour wet into dry and stir until smooth. Fold in the cherries gently.
5. Divide batter between the pans. Bake 35 minutes. Let cool 10 minutes in pans, then move to a rack to cool completely.
6. Spoon the solid coconut cream into a bowl. Whip until fluffy with a touch of vanilla.
7. Set one cake layer on a plate. Spread with whipped coconut cream. Top with the second layer. Cover with more cream and decorate with extra cherries. Chill at least 1 hour before serving.
Tips
– Use fresh or frozen cherries for the best flavor.
– Chill the coconut cream well so your frosting stays light and airy.
18. Cherry Almond Cake
Craving a dessert that fits your plant-based diet and still feels special? Cherry almond cake pairs juicy cherries with a warm almond flavor. It stays light with a soft crumb, and the almond glaze adds a glossy finish. You can make this gluten-free cake for any gathering.
Recipe overview
– Servings: 10
– Prep Time: 20 minutes
– Cook Time: 40 minutes
– Total Time: 1 hour
– Calories: 210 per slice
Ingredients
– 2 cups gluten-free flour
– 1 cup almond milk
– 1 cup coconut sugar
– 1 cup pitted cherries
– ½ cup almond oil
– 1 tsp baking powder
– ½ tsp almond extract
– Pinch of salt (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a bowl, whisk the dry ingredients: flour, baking powder, and salt if using.
3. In a second bowl, whisk the wet ingredients: almond milk, coconut sugar, almond oil, and almond extract.
4. Stir wet into dry until smooth, then fold in the cherries.
5. Pour batter into the pan and bake about 40 minutes. Use a toothpick to check doneness.
6. Let the cake cool fully, then drizzle with almond glaze.
Almond glaze
– 1/2 cup powdered sugar
– 1–2 tablespoons almond milk
– 1/4 teaspoon almond extract
Whisk until smooth. Drizzle over the cooled cake for shine.
19. Raspberry Coconut Cake
You want a dessert that fits a vegan menu and still feels special. Raspberry and coconut bring bright flavor and a soft, tropical hug in every bite.
This Raspberry Coconut Cake stays light, dairy-free, and easy to make. It works with gluten-free flour and bakes quickly for a weekend treat.
Recipe Overview
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 190 per slice
Nutrition Information
– Calories: 190
– Protein: 4g
– Fat: 8g
– Carbohydrates: 28g
Ingredients
– 1.5 cups gluten-free flour
– 1 cup almond milk
– 1 cup fresh raspberries
– ¾ cup coconut sugar
– ½ cup coconut oil
– 1 tsp baking powder
– ½ tsp salt
Instructions
1) Preheat the oven to 350°F (175°C) and grease a cake pan.
2) In a bowl, mix flour, baking powder, and salt.
3) In another bowl, whisk almond milk, coconut sugar, and coconut oil until smooth.
4) Combine the wet and dry ingredients, then fold in the raspberries gently.
5) Pour the batter into the pan and bake for 30 minutes.
6) Let it cool, then frost with coconut cream before serving.
Tips for best flavor: use fresh raspberries and, if you like a crisp edge, toast a little shredded coconut to sprinkle on top.
FAQ
– Can I use other berries? Yes, blueberries or strawberries work well too.
Next steps: bake this soon and enjoy a light, fruity dessert that fits a vegan kitchen.
20. Blueberry Oat Cake
You want a treat that fits a plant-based life and still feels special. This Blueberry Oat Cake does just that. It tastes like a warm hug in dessert form, light enough for breakfast or a quick afternoon snack. You’ll get fiber from oats and vitamins from berries, with a gentle maple glow.
Recipe at a glance
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 180 per slice
Nutrition information
– Calories: 180
– Protein: 5g
– Fat: 7g
– Carbs: 28g
Ingredients
– 2 cups gluten-free oats
– 1 cup almond milk
– 1 cup fresh blueberries
– ¾ cup maple syrup
– ½ cup coconut oil
– 1 tsp baking powder
– ½ tsp salt
Instructions
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mix oats, baking powder, and salt.
3. In another bowl, whisk almond milk, maple syrup, and coconut oil until smooth.
4. Combine wet and dry ingredients, then fold in blueberries.
5. Pour into the pan and bake for 30 minutes.
6. Let cool before slicing and serving.
Tips
– Use rolled oats for the best texture.
– Serve warm with a drizzle of maple syrup.
FAQ
– Can I use other fruits? Bananas or apples work well too.
21. Gingerbread Cake
Want a cozy vegan gingerbread cake that fits your gluten-free and dairy-free needs? You want a dessert that fills your home with warm spice. This Gingerbread Cake delivers. It blends ginger, cloves, and cinnamon for a true holiday aroma. It stays moist and rich thanks to molasses and coconut oil. Serve it warm with dairy-free vanilla ice cream for a comforting finish.
Here is the complete recipe you can follow.
Ingredients
– 2 cups gluten-free flour
– 3/4 cup coconut sugar
– 3/4 cup molasses
– 1 cup almond milk
– 1/2 cup coconut oil
– 1 tsp baking powder
– 1 tsp ground ginger
– 1/2 tsp ground cinnamon
– 1/2 tsp ground cloves
Instructions
1) Preheat the oven to 350°F (175°C). Grease a cake pan.
2) In a bowl, whisk together gluten-free flour, baking powder, ginger, cinnamon, and cloves.
3) In another bowl, mix coconut sugar, molasses, almond milk, and melted coconut oil until smooth.
4) Pour the wet mix into the dry ingredients. Stir just until combined.
5) Pour batter into the pan. Bake about 30 minutes until a toothpick comes out clean.
6) Let the cake cool, then slice and serve with a dollop of coconut whipped cream or dairy-free vanilla ice cream.
Tip: Fresh ginger adds a bright kick. Pair with a spiced tea for a fuller holiday experience.
22. Lemon Poppy Seed Cake
You want a light, feel-good dessert that fits a plant-based lifestyle. Lemon keeps it bright and the poppy seeds add a tiny crunch. This cake stays moist thanks to almond milk and a touch of oil. It’s easy to bake and pairs nicely with tea.
Next steps help you bake with confidence. This recipe stays friendly for many diets and works well for spring gatherings.
Recipe at a glance
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 35 minutes
– Total Time: 50 minutes
– Calories: 200 per slice
Ingredients
– 2 cups gluten-free flour
– ½ cup coconut sugar
– 1 cup almond milk
– ⅓ cup lemon juice
– ¼ cup poppy seeds
– ½ cup coconut oil
– 1 tsp baking powder
– ½ tsp salt
– 1 tbsp lemon zest (optional for extra zing)
Directions
1) Preheat the oven to 350°F (175°C). Grease a cake pan.
2) In a bowl, whisk together flour, baking powder, salt, and lemon zest (if using).
3) In another bowl, mix almond milk, coconut sugar, lemon juice, and coconut oil until smooth.
4) Pour the wet mix into the dry ingredients. Stir until just combined, then fold in poppy seeds.
5) Spread batter in the pan. Bake 35 minutes, until a toothpick comes out clean.
6) Let the cake cool before slicing. Serve with tea or a lemony glaze if you like.
Notes: If you crave more lemon, add an extra teaspoon of zest or a thin lemon glaze after cooling.
23. Maple Banana Cake
You want a cake that fits a vegan lifestyle and still tastes like a real treat. Maple Banana Cake brings warm maple sweetness, ripe banana flavor, and a soft, moist crumb. It’s simple to bake and great for breakfast, brunch, or a quick snack. Try a warm slice with dairy-free ice cream or a light maple glaze for extra shine.
Recipe Overview
– Servings: 10
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 210 per slice
Ingredients
– 2 cups gluten-free flour
– 2 ripe bananas
– ¾ cup maple syrup
– ½ cup almond milk
– ½ cup coconut oil
– 1 tsp baking soda
– ½ tsp salt
– Maple glaze: ½ cup maple syrup, 2 tablespoons powdered sugar, 1 teaspoon lemon juice (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mash the bananas. Stir in almond milk, maple syrup, and coconut oil.
3. In another bowl, whisk together the gluten-free flour, baking soda, and salt.
4. Mix the wet and dry ingredients until just combined.
5. Pour the batter into the pan and bake for 30 minutes.
6. Cool the cake, then whisk together glaze ingredients and drizzle over the top.
Tips
– Use very ripe bananas for maximum sweetness.
– Serve warm with a scoop of dairy-free ice cream.
FAQ
– Can I use other sweeteners? Yes, agave or extra maple syrup can work as well.
24. Almond Joy Cake
Craving a dessert that tastes like your favorite candy bar but fits a plant-based diet? This Almond Joy Cake blends chocolate, coconut, and almonds into a moist, dairy-free slice you can share with anyone. It’s easy to bake, stays soft, and looks festive for celebrations. Top with extra coconut shavings for a glossy finish and a little crunch.
Here is the complete recipe you can follow today.
Servings: 10
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories per slice: 240
Ingredients
– 1.5 cups gluten-free flour
– 0.5 cup cocoa powder
– 1 cup almond milk
– 0.75 cup coconut sugar
– 0.5 cup coconut oil, melted
– 1 tsp baking powder
– 0.5 cup shredded coconut
– 0.5 cup chopped almonds
– 1/4 tsp salt
Coconut cream frosting
– 1/2 cup coconut cream (solid part)
– 2-3 tbsp powdered sugar
– 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, whisk almond milk, coconut sugar, and melted coconut oil.
4. Stir dry into wet until just combined.
5. Fold in shredded coconut and chopped almonds.
6. If using chocolate chips, fold them in now.
7. Pour batter into the pan and bake 35 minutes, until a toothpick comes out clean.
8. Let cool 15 minutes, then spread the coconut cream frosting over the cake.
9. Optional: chill for 10 minutes to set the frosting.
– Tip: For a lighter finish, use half the sugar and a touch more almond milk.
– Variation: Try walnuts or pecans in place of almonds for a different crunch.
25. Mocha Hazelnut Cake
Want a dessert that feels rich but stays vegan? Meet Mocha Hazelnut Cake. It blends deep chocolate, coffee, and crunchy hazelnuts for a bold flavor. You can bake it quickly and finish with a hazelnut cream that steals the show. It works at gatherings or as a cozy night treat with a strong espresso.
Here is the complete recipe you can use.
– Servings: 8
– Prep Time: 15 minutes
– Cook Time: 30 minutes
– Total Time: 45 minutes
– Calories: 250 per slice
Ingredients:
– 1.5 cups gluten-free flour
– 1/2 cup cocoa powder
– 1 cup brewed coffee
– 3/4 cup coconut sugar
– 1/2 cup coconut oil
– 1 tsp baking powder
– 1/2 cup chopped hazelnuts
– pinch salt
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, mix brewed coffee, coconut oil, and coconut sugar until smooth.
4. Gradually combine wet and dry ingredients until just blended.
5. Fold in chopped hazelnuts.
6. Pour the batter into the pan. Bake 28–32 minutes, until a toothpick comes out with a few moist crumbs.
7. Let the cake cool completely before frosting with hazelnut cream.
Hazelnut Cream Frosting:
– 1/2 cup toasted hazelnuts
– 1/4 cup coconut cream
– 2–3 tbsp maple syrup
– 1 tsp vanilla extract
– pinch salt
Instructions for frosting:
1. Blend toasted hazelnuts until a fine meal forms.
2. Add coconut cream, maple syrup, vanilla, and salt. Blend until smooth.
3. Chill 10–15 minutes to thicken, then spread on the cake.
Tips:
– For extra nutty flavor, swap in hazelnut flour for part of the flour.
– A cup of strong coffee on the side makes a perfect pairing.
Conclusion
These 25 vegan cake recipes show just how delicious plant-based desserts can be. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, there’s a cake here for everyone.
Try them out and let your taste buds be the judge! Share your favorites and let the world know that plant-based can be absolutely delightful.