The 10 best recipes for vegan cakes

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Ingredients:

• 125g vegan butter
• 100 g maple syrup or cane sugar
• 1 tsp vanilla extract
• 1 pinch of salt
• 2 flaxseed eggs
• 250 g grated carrots
• 150g gluten-free flour
• 2 teaspoons of baking soda
• 100 g ground almonds
• 1 tsp cinnamon
• 1 pinch grated nutmeg

Ingredients for the topping:

• 200 g cream cheese (vegan)
• 1 tsp zest of an organic lemon
• 75 g powdered sugar

Preparation:

Beat the liquid ingredients for the gluten-free vegan cake batter until fluffy and add the dry ingredients and stir to form a smooth batter. Pour the mixture into a 20 cm springform pan lined with baking paper. Bake the carrot cake in a preheated oven at 180 °C or 160 °C for about 50 minutes. Prepare the topping, spread on the cooled vegan cake and decorate with marzipan carrots as you like.

Ingredients:

• 2 tablespoons cocoa
• 3 tablespoons of boiling water
• 2 1/2 tablespoons maple syrup
• 1 1/2 tablespoons oil
• 1 tablespoon tapioca flour
• 2 tablespoons gluten-free whole wheat flour
• 1/2 teaspoon baking powder
• 1 pinch of salt

Preparation:

This small vegan gluten-free cake in a cup is quick to make, so you don't have to buy a vegan cake. To do this, whisk the cocoa with boiling water and add oil and maple syrup. Then stir the flour with the baking powder into the mixture. The cake is vegan and easy to bake in the microwave or in the oven at 180°C for a minute. You can serve the quick vegan cake with ice cream, cream or yoghurt.

Ingredients for the base:

• 1 ½ cups almond flour
• 2 tablespoons erythritol (sugar substitute)
• 1 teaspoon grated lime zest
• 4 tablespoons softened vegan butter

Ingredients for the Blueberry Cheese Layer:

• 1 cup blueberries
• 2 tablespoons erythritol
• 2 tablespoons lemon juice
• 5 tablespoons of water
• 450 g cream cheese
• ½ cup powdered sugar (erythritol)
• 1 tsp vanilla extract
• 1 ½ tsp sugar-free gelatin powder
• 1 cup cream

Preparation:

Mix the almond flour, sugar alternative and lime zest together, add the butter and process to a granular mass. Simply press the dough for the base of the vegan cake into a springform pan lined with parchment paper and place in the fridge.

For the blueberry cheese layer of the vegan cake without sugar, first simmer the blueberries with the sugar, water and lemon juice at medium temperature. Then beat the cream cheese with the vanilla extract and powdered sugar until creamy and mix with the blueberries.

Dissolve the gelatine with water over medium heat and add to the blueberry and cheese mixture. Finally, fold in the whipped cream and spread the whole thing over the base of the best vegan cake to refrigerate for four hours.

To make a gluten-free vegan chocolate cake, you can use the sugar-free vegan chocolate cake recipe below and use chickpea flour instead of gluten-containing wheat flour. To make chickpea flour, simply grind the chickpeas into flour using a high powered blender or food processor. Alternatively, you can simply buy chickpea flour for the vegan cake online.


Ingredients:

• 1 cup flour
• ½ tsp baking powder
• ⅔ cup unsweetened almond milk
• 1 cup erythritol (sugar substitute)
• ½ cup unsweetened baking cocoa
• 6 tablespoons sugar-free peanut butter

Preparation:

Preheat the oven to 160°C and line a 20 cm springform pan with baking paper. Mix flour and baking powder in a mixing bowl. Make a well in the center and pour in the almond milk. Melt the peanut butter in the microwave or on the stovetop. Then fold in the melted butter, unsweetened cocoa powder, and sugar alternative. Pour the batter into the pan and bake for 35-40 minutes, until the edge of the sugar-free vegan cake is set and the center no longer wobbles when shaken. Let the chocolate cake set on a wire rack and dust with powdered sugar (erythritol powder) before serving.

Ingredients:

• 3 tbsp oat milk
• some grated lemon zest
• 1 tsp lemon juice
• 1 tbsp sunflower oil
• 4 tablespoons flour
• 2 tbsp powdered sugar
• 1 pinch baking soda
• 4 fresh or frozen raspberries

Preparation:

In a microwave-safe mug, combine milk, lemon zest, and lemon juice and steep for 2-3 minutes. Then stir in the sunflower oil, flour, sugar and baking soda and add the raspberries. Then quickly cook the vegan cake in the microwave for one minute and 30 seconds. You can quickly serve the small vegan cake with coconut cream or a scoop of dairy-free ice cream.

Ingredients:

• 150g melted margarine
• 300 ml oat milk
• 1 tablespoon lemon juice
• 350 grams of flour
• 100 g powdered sugar
• 100 grams of brown sugar
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• 300 g apples (Granny Smith) cut into cubes
• 2 tablespoons chopped almonds

Preparation:

The cake is vegan and easy to prepare: Pour the oat milk into a jug, add the lemon juice and let stand for 5 minutes. Then put the flour, sugar and baking powder in a large bowl, pour in the oat milk mixture, almond extract, butter and salt and mix everything with a mixer into a homogeneous dough. Place the apple pieces in a large bowl, dust with flour and fold into the cake batter. Pour the mixture into a 20 cm springform pan lined with parchment paper and sprinkle with almonds. Bake the vegan cake with apples at 180°C/160°C in the middle of the oven for 60-80 minutes until golden.

Ingredients:

• 2 cups wheat flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 pinch of salt
• ½ cup extra virgin olive oil
• ½ cup cane sugar
• Organic Olive Oil Spray
• ½ cup unsweetened non-dairy yogurt
• ½ cup freshly squeezed lemon juice
• ½ cup plant milk
• 1 tablespoon maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon of lemon zest
• 1 cup powdered sugar

Preparation:

Mix together the dry ingredients for the best vegan cake with flour, sugar, baking powder, baking soda and salt. Then add the liquid ingredients and work into a smooth dough. Place the dough for the vegan cake with lemons in a loaf tin that has been greased with olive oil spray and bake at 180 degrees Celsius for 40 minutes. Pour a glaze of powdered sugar, lemon juice, non-dairy milk and vanilla onto the cooled lemon cake.

Ingredients:

• 3 cups wheat flour
• 1 ¼ cups sugar
• ½ cup grated coconut plus some for decoration
• 1 teaspoon baking powder
• 1 pinch of salt
• ¾ cup unsweetened plant-based milk
• ¾ cup canned coconut milk
• ½ cup canola or grapeseed oil
• 2 tablespoons white vinegar
• Vanilla Frosting (No Milk)

Preparation:

In a large bowl, combine the plant milk, coconut milk, oil, vinegar and vanilla with a hand mixer. Then add flour, sugar, grated coconut, baking powder and salt. Pour the dough for the coconut cake into a greased and floured 20 cm springform pan and bake in a convection oven at 170 °C for about 35 minutes. After the easy vegan cake has cooled, decorate it with icing and coconut flakes.

Ingredients:

• 220 g spelled flour
• ½ pack of baking powder
• 70 grams of sugar
• 4 bananas
• 100 ml oat drink
• 100 ml vegetable oil
• 1 pinch of salt
• 2 tablespoons cocoa
• a pinch each of cardamom and cinnamon

Preparation:

Mix the oat drink, oil, sugar, salt and three finely mashed bananas into an even mixture. Then add the flour and baking powder as well as the spices and cocoa. Place the dough for the moist vegan cake in a greased 24 cm loaf tin. Halve the fourth banana, place on top of the mixture and sprinkle with some sugar. Bake the vegan banana bread for about 40 - 50 minutes at 170° C in a convection oven.

If you want to buy a vegan cake, you will usually only find a small offer or nothing at all at your place of residence or on the go. Simply choose one of our recipes and bake your favorite vegan cake yourself. To take a few pieces with you to the office or to a picnic, we recommend our stainless steel lunch boxes . They are CO2 neutral, free of plastic, BPA and TÜV certified. At Sattvii we have specialized in the production of high-quality stainless steel products such as lunch boxes, bento boxes and lunch boxes. You can even bake a small cake in our stainless steel tins. With this you create a grandiose gift with a high-quality lunch box including delicious contents.