easy vegan cake

“Homemade Italian cakes are often simple and plain &#8211; perfect to enjoy any time of the day, especially breakfast! This version uses olive oil to create a moist cake and uses only a few pantry staples. And, better yet, no eggs required. If you would prefer a neutral flavoured oil, replace the olive oil with light olive oil, sunflower or rice bran oil. This is my go-to cake and I hope it can be yours too.” ~ Nadia

Olive Oil Lemon Cake

soy milk

olive oil

vanilla extract

juice and zest of 1 lemon

plain flour

bicarbonate soda

sugar

icing sugar

Preheat oven to 170C/338F.

Grease a cake tin. I use a springform 20 x 6cm round tin.

Into a large bowl, sift the flour, bicarb soda and stir through the sugar. Into another large bowl, whisk together the milk, oil, vanilla, lemon juice and zest. Pour the wet into the dry ingredients, a little at a time and stir until thoroughly combined. Be careful not to over mix. If the mix is a little dry, add a dash or so more milk.

Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle of the cake).

Allow to cool slightly in the tin and then transfer onto a cake rack to cool further.

To serve, dust with icing sugar.

Method

Vegan gingerbread cake is a must-make this holiday season – it’s fluffy, moist, tender, &amp; flavor-packed. Enjoy it warm or chilled with sauce, frosting, or powdered sugar!

Vegan Gingerbread Cake

flax meal

water

unsalted plant-based butter, (at room temperature)

granulated sugar

full flavor molasses

all-purpose flour

baking powder

baking soda

cinnamon

½ teaspoon ground ginger

¼ teaspoon of ground cloves

salt

hot water

In a small bowl, combine the flax meal and water. Mix well and set aside for 5 minutes.

Preheat the oven to 350 degrees F and prepare a 9-inch square baking pan with parchment paper.

Using an electric mixer, beat the vegan butter and sugar until light and fluffy, this takes about 2 to 3 minutes. Add the flax mixture and molasses, and beat until a smooth consistency is achieved.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.

Using a ½ cup, add the dry ingredients to the vegan butter mixture, and mix until fully incorporated each time. Repeat the process until you have used up all of the flour mixture. Add the water and mix until a smooth batter is achieved and then pour the batter into the prepared baking pan.

Bake for 45 minutes. To test if the cake is done, insert a toothpick or a knife in the center of the cake, if it comes out clean, the cake is ready. If it doesn&#39;t, keep baking in increments of 10 minutes.

When ready, remove the cake from the oven and place the baking pan on a cooking rack. Allow it to fully cool before removing it from the pan.

I did substitute applesauce for butter, and although the cake was a little more dense (as expected), it worked just fine - &amp; the flavor was excellent!

Made this vegan gingerbread cake for a party and everyone loved it ... thanks for the recipe!

This vegan chocolate cake is rich, moist, and incredibly fluffy—made without any dairy or eggs. Perfect for birthdays, celebrations, or whenever you&#039;re craving a decadent chocolate dessert! You&#039;d never guess it&#039;s 100% plant-based!

Vegan Chocolate Cake

cocoa powder

white sugar

tsp baking soda

tsp baking powder

espresso powder (optional, boosts chocolate flavor)

unsweetened plant milk (soy recommended)

tbsp vinegar or lemon juice

neutral oil (canola, vegetable, avocado, etc.)

½ cup brewed coffee (or hot water)

tsp vanilla extract

aquafaba (liquid from canned chickpeas)

Vegan Chocolate Buttercream

Preheat

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

Combine

Combine the plant milk and vinegar. Let sit for 10 minutes.

Whisk

In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.

In the same bowl, mix in the milk mixture, oil, brewed coffee, aquafaba, and vanilla. Whisk until just smooth. Batter will be thin—that’s perfect!

Bake

Pour evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs.

Cool

Cool in pans for 10–15 minutes, then remove and let cool completely on a wire rack before frosting.

Good recipe, I made 24 cupcakes. The cupcakes are very soft and moist.

Top 3 easy vegan cake recipes from across the web

The most viewed easy vegan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Olive Oil Lemon Cake

Vegan Gingerbread Cake

Vegan Chocolate Cake

Top 3 easy vegan cake recipes from across the web

The most viewed easy vegan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Olive Oil Lemon Cake

Vegan Gingerbread Cake

Vegan Chocolate Cake

The most viewed easy vegan cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine