8 Great Vegan Cake Recipes

From special celebrations to weekend treats, the art of baking a cake from scratch is a worthy endeavor. If you’re looking for a vegan fruitcake recipe, zucchini cake, delectable crumb cake or one of the other eight delicious recipes from Incredibly Delicious: Recipes for a New Paradigm, that I’ve selected, you are bound to be pleased and delighted!

I’ve included a mix of simple recipes to whip up when unexpected guests arrive and more complicated recipes for lazy days when you want to fill the house with warmth and mouthwatering smells.

Before you begin, here are a couple of simple tips to make sure your cake turns out as planned:

1. Read through the entire recipe before starting and add ingredients in the order suggested.

2. Mix your wet and dry ingredients separately.

3. Make sure your baking dish is prepared (greased and floured if needed) and the oven is preheated before you mix the dry and wet ingredients together.

4. Once the cake is in the oven, do not open the oven until the cake has risen and looks relatively firm. If you open the oven too early you risk deflating the cake (it will still be delicious, but not as fluffy and it might look a bit funny.) If you do need to open the oven for some reason, be very careful when you close the door. A sudden jolt can cause the cake to sink in the center.

5. After the cake has risen and is firm (approximately 2/3 the cooking time) open the oven and turn the cake around to ensure even baking.

6. Allow the cake to cool fully before trying to remove it from the baking dish or cutting it.

7. ENJOY!

Peacetime Cake
yields one 9″ cake

The ‘wartime’ cake emerged when eggs and milk were rationed during the World Wars. Here’s the updated version:

Wet Mix
1 cup dry sweetener
1 1/4 cup + 2 tsp. water
1/3 cup oil
2 cups raisins

Dry Mix
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt

1.  Oil and flour a cake pan.
2.  In a saucepan, mix all wet ingredients. Boil for three minutes. Cool.
3.  Sift flour, baking soda and powder. Combine with salt & spices in a mixing bowl. Stir.
4.  Add wet to the dry and mix.
5.  Pour batter into cake pan and bake in a pre-heated oven at 325° for 50 minutes.

——————————–

While fruitcake may be the source of many holiday jokes, this recipe is bound to make you smile for the right reasons.

Holiday Fruitcake
yields two 9″ round cakes or a 9″ x 13″ rectangle

2/3 cup oil
2 cups dry sweetener
2 tsp. vanilla
1/2 tsp. almond extract
1 1/2 Tbsp. orange juice
3 3/4 cups whole wheat pastry flour
1 1/2 tsp. baking soda
8 oz. (1/2 cup) tofu, rinsed and drained
1 1/2 cups water
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 cup dates or figs, chopped
1/2 cup apple, diced (or banana)

1.  In a bowl, whisk together the oil, sweetener, vanilla, almond extract and juice.
2.  In a separate bowl, sift together the flour and baking soda.
3.  In a blender, blend the tofu and water.
4.  Add dry ingredients and the tofu mixture alternately to the wet ingredients. Stir well. Fold in the raisins, chopped nuts and fruit. Pour batter into oiled and floured pans.
5.  Bake in a pre-heated oven at 350°. For small round cake pans, bake for 25–30 minutes. For a rectangle, bake for 35–40 minutes or until a toothpick comes out dry.

Ice with White Frosting or Cashew Icing.

  • Optional ~ Add grated orange peel to the frosting/icing.

Tofu milk is made by blending tofu with water.
To prepare: Rinse and drain 8 oz. (one cup) of tofu.
In a blender, blend tofu with one cup water. Purée until smooth.
Add one more cup of water and blend. This will yield 2 1/2 – 3 cups of tofu milk.

The perfect recipe for a classic vanilla birthday cake!

Vanilla Cake
yields two 9″ cakes

2 1/2 cups tofu milk (see below)
1 Tbsp. vanilla
1 tsp. almond extract
3/4 cup oil
2 cups dry sweetener
3 3/4 cups whole wheat pastry flour, sifted
2 tsp. baking soda, sifted
2 tsp. baking powder, sifted
1/2 tsp. sea salt

1.  In a blender, make tofu milk by blending 1/2 cup rinsed tofu with 1 1/2 cups of water.
2.  In a bowl, whisk together all ingredients in the first column.
3.  Combine dry ingredients. Add the dry to the wet batter. Mix well.
4.  Pour batter into two lightly oiled cake pans, filling each half-way.
5.  Bake at 350° in a pre-heated oven for 40–45 minutes, or until a toothpick comes out dry.

  • Mix tahini/cashew butter with maple syrup, to taste, for a quick and easy frosting.

——————————–

A wonderful addition to any brunch or tea date.

Crumb Cake
yields two 9″ cake pans

4 cups whole wheat pastry flour
2 cups dry sweetener
1 tsp. cinnamon
1 tsp. ginger powder
1/2 tsp. nutmeg
2/3 cup oil
1 cup raisins
1 cup walnuts, chopped
1 3/4 cups tofu milk (see below), mixed with 4 tsp. vinegar
1 1/2 tsp. baking soda, sifted
2 tsp. baking powder, sifted
2 Tbsp. egg replacer, mixed with 4 Tbsp. water

1.  Sift flour and combine with sweetener and spices in a bowl.
2.  Mix in oil and set aside two cups of this crumbly mixture.
3.  Stir raisins and walnuts into the remaining crumbly mixture.
4.  For tofu milk, blend 1/2 C. rinsed tofu with 1 1/4 cups of water + vinegar in a blender.
5.  Add tofu milk, baking soda, baking powder and egg replacer mixture to batter. Mix.
6.  Oil two small cake pans and pour thick batter into them. Sprinkle the two cups of crumbly mixture on top.
7.  Bake in a pre-heated oven at 375° for 40 minutes or until a toothpick comes out dry.

 

This the perfect festive cake for a lazy warm Sunday. Probably best to bookmarked this recipe for spring/summer when fresh strawberries abound.

Strawberry Tall Cake
yields two short or one tall cake

Cake
2 1/2 cups tofu milk (see below)
3/4 cup oil
1/2 tsp. almond extract
1 Tbsp. vanilla
1 Tbsp. orange juice
2 cups dry sweetener
3 3/4 cups pastry flour (whole wheat)
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt
1 tsp. orange rind, grated
1 tsp. lemon juice (optional)

1.  In a blender, blend half a cup rinsed soft tofu with 1–1 1/2 cups of water. Add tofu or water until you reach the 2 1/2 C. line on the blender.
2.  Whisk together all ingredients in the first column.
3.  Sift together flour, baking soda and powder. Combine with remaining ingredients.
4.  Add the dry to the wet batter and mix.
5.  Pour batter into two oiled cake pans, filling each half-way.
6.  Bake at 350° in a pre-heated oven for 40–45 minutes or until a toothpick comes out dry.

Frosting
2 cups soft tofu, rinsed & drained
1/2 cup sweetener
1/2 cup cashew butter
1 tsp. vanilla

Strawberry Glaze
1 pint fresh strawberries, sliced
2 Tbsp. arrowroot powder
2 Tbsp. strawberry jam

1 cup fresh strawberries, sliced

1.  In a food processor, using the “S” shaped blade, blend the frosting ingredients until creamy.
2.  In a saucepan, on medium-low, heat 1 pint sliced strawberries with arrowroot and jam until the arrowroot thickens (approx. 20 minutes), stirring often. Do not boil.
3.  To make one tall cake, use both cakes. For two short cakes, cut each cake in half horizontally (when cooled) using a sharp, serrated knife.
4.  Spread cashew frosting on bottom layer. Pour enough of the strawberry glaze to cover the frosting. Put the second layer of cake on top of this and fully frost the top and the sides with the cashew frosting. Lay out fresh sliced strawberries on frosting
then pour the glaze on top letting it drip down the sides.
5.  Serve immediately or refrigerate until serving.

 

If you’re looking for a chocolate cake with a little extra oomph, try this recipe!

Chocolate Zucchini Cake
yields two 9″ cakes

Dry Mix
4 Tbsp. cocoa powder
2 1/2 cups pastry flour
1/4 tsp. sea salt
1/2 tsp. baking powder
1 1/4 tsp. baking soda, sifted

Wet Mix
3/4 cup oil
2 cups dry sweetener
2 Tbsp. soy powder & 4 Tbsp. water
3/4 cup tofu milk (see page 10)
1 tsp. vanilla
2 cups grated zucchini

1.  In a bowl, sift and combine all Dry ingredients. Stir.
2.  In a separate bowl, whisk oil, sweetener, soy mixture, tofu milk and vanilla.
3.  Mix the dry with the wet together well. Add grated zucchini to batter. Mix.
4.  Pour into two oiled 9″ cake pans. Bake in a pre-heated oven at 350° for 30–40 minutes or until a toothpick comes out dry.

  • Optional ~ Top with half a cup of dairy-free carob/chocolate chips and bake.

——————————–

A delicious cake fit for Zeus himself!

Ambrosia Cake
yields two 9” cakes

2 1/2 cups dry sweetener
1/2–3/4 cup oil
2 1/2 cups tofu milk (see page 10)
2 tsp. vanilla
1 tsp. almond extract
1 tsp. lime (or lemon) extract

3 cups pastry flour
2 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. sea salt
1 cup shredded coconut

1.    Mix together wet ingredients including sweetener.
2.    In a separate bowl, sift remaining dry ingredients. Add shredded coconut. Mix.
3.    Mix the dry into the wet. Divide batter into two lightly oiled and floured cake pans.
4.    Bake in a pre-heated oven at 350° for 45 minutes or until a toothpick comes out dry.

•Serve with a white frosting and/or strawberry glaze over the frosting.
•Omit almond extract and shredded coconut to make a pound cake.

 

The best of both worlds!

Marble Cake
yields two 9″ cakes

2 1/2 cups thick tofu milk (see below)
1 Tbsp. vanilla
1 tsp. almond extract
3/4 cup oil
2 cups dry sweetener
3 3/4 cups pastry flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. sea salt

1.   In a blender, blend 1/2 cup rinsed soft tofu with 1 1/2 cups of water. Add water and/or tofu until you reach the 2 1/2 cup line on the blender.
2.  In a bowl, whisk together all ingredients in the first column including sweetener.
3.  Sift together dry ingredients. Add the dry to the wet batter. Mix well.
4.  Split batter in half. Pour one half into two oiled cake pans, filling one side only.
5.  Add the following ingredients to the remaining batter in the bowl. (If too thin, add more flour, if too thick, add more milk):

1/3 cup carob or cocoa powder
1/4 cup sweetener (add more sweetener if using cocoa powder)
1/4 cup tofu milk

6.  Add the carob batter to the other side of each cake pan and gently swirl or “marblize”.
7.  Bake at 350° in a pre-heated oven for 40–45 minutes or until a toothpick comes out dry.

——————————–

Related Posts:

Vegan Cinnamon Rolls & Pastries
Seven Delicious Vegan Bread Recipes
Seven Delicious Vegan Cookie Recipes

69 comments

Maryann S.
Maryann S.about a year ago

I own and operate a home bakery. Looking for some great Vegan cake recipe's. Your recipe's look/sound fabulous but I need to know what it is you are referring to when you say dry sweetener? is that sugar substitute? or is that granulated sugar. Thank you for the feedback.

Libby Connor
L Connor2 years ago

Fab, thanks for sharing, will also share. :-)

Leila Mota
Leila Mota2 years ago

Let's try it!

Bryna Pizzo
Bryna Pizzo2 years ago

Thank you for the recipes! I can't wait to try them!

Sara T.
Sara T.2 years ago

What about vegan dessert recipes for people who cannot tolerate soy products? I do have one recipe that works - it's Dairy-Free Chocolate cake - oooh delicious. Look up the recipe online.

Catsy D.
Catsy D.4 years ago

Thank you

Lori M.
Lori Montgomery4 years ago

Thanks

Natasha L.
Natasha L.4 years ago

Thanks

Dan Martin
Dan Martin4 years ago

Book marking this I have been vegan for 2 months but need to know more things to cook

Michele Wilkinson

Thank you