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Vegan Cake Recipes

Reshma Jirage Mar 6, 2019
Here are some delicious cake recipes, which can be made without using animal products. If you are allergic to certain animal products, vegan food can be the best alternative for you.
Vegan diet is healthy and nutritional that contains less fats and high amounts of fibers. It includes plant-based foods such as legumes, seeds, fruits, whole grains, nuts, and vegetables. Milk can be replaced by rice milk or soy milk in a vegan diet. Vegan cakes are ideal for people who are allergic to milk or eggs.

Vegan Raspberry Mocha Cake

  • 3 cups flour
  • ¾ cup raspberry preserves
  • ¾ cup string brewed coffee or espresso
  • ¼ cup oil
  • ½ cup cocoa
  • 2 tsp. baking soda
  • 1½ cups sugar
  • 2 tbsp. vinegar, dissolved in ¼ cup water
  • 1½ tsp. vanilla extract

In a large mixing bowl, mix the flour, cocoa, sugar, and baking soda together. Add in the vanilla extract, oil, and the vinegar dissolved in water, along with the raspberry preserves and coffee. When the batter is well mixed, it will turn creamy and smooth. Pour it into a greased round cake pan, and bake at 350 °F for about 25 minutes.

Vegan Chocolate Cake

  • 1½ cups organic, unbleached flour (sifted)
  • 1¼ cups vanilla soy milk
  • 1 tsp. baking powder
  • 3 tbsp. organic cocoa powder (sifted)
  • ½ tsp. baking soda
  • 5 tsp. canola oil
  • ¾ cup evaporated cane juice (organic sugar)
  • 1 tsp. raspberry vinegar (optional)
  • ¼ tsp. salt
  • 1 tsp. vanilla extract or ½ tsp. almond extract

Preheat the oven to 350 °F. Place the cocoa, flour, sugar, baking soda, baking powder, and salt in a medium-sized mixing bowl, and whisk together. Pour the oil, vanilla extract, soy milk, and vinegar into the flour mixture.
Mix the wet and dry ingredients together, until the mixture turns smooth. Then, pour the batter into a baking pan, sprayed with a nonstick cooking spray. Bake at 350 °F for about 25-30 minutes.

Vegan Carrot Cake

  • 3 cups carrots (shredded)
  • 2 cups flour
  • ½ cup orange juice
  • 1¼ cups sugar
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ¾ cup granola oil
  • 1 cup walnuts (chopped)
  • 1 cup raisins
For toppings:
  • ¼ cup vegan margarine
  • ¼ cup tofutti cream cheese or soy cream cheese
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract

Preheat the oven to 350 °F. Mix all the dry ingredients well, and then add the oil and carrots to this dry mix, along with the orange juice; mix well. Add in the raisins and nuts. Grease a round cake pan with oil or cooking spray, and pour the batter into it. Bake for about 45 minutes in the preheated oven. Let it cool completely.
Beat the margarine and cream cheese together. Mix the powdered sugar and vanilla extract together, and add in the margarine and cheese mixture to this. Fill it into a plastic zip lock bag. When the cake completely cools down, cut the zip lock bag at the bottom corner and drizzle the creamy frosting over the top of the cake.

Vegan Hot Fudge Sundae Cake

  • 1 cup flour
  • ½ cup soy milk
  • ¾ cup white sugar
  • 2 tsp. oil
  • ¼ cup cocoa and 2 tsp. cocoa
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • 1 cup brown sugar
  • 1 cup nuts (chopped)
  • 1¾ cups hot water
  • Hip whip or soy ice cream

Mix the flour, 2 teaspoons cocoa, white sugar, salt, and baking powder together in a microwave-safe casserole dish. Add the oil, soy milk, and vanilla extract and stir, until the mixture turns smooth. Then add the nuts.
Sprinkle the brown sugar and ¼ cup of cocoa over the mixture. Pour the hot water over this. Microwave and leave it uncovered on a high temperature for about 9-10 minutes. Serve it with vegan ice cream or hip whip.