Now, who says vegan cakes can’t be just as indulgent and delightful as their traditional counterparts? Whether you’re celebrating a special occasion or simply treating yourself, our roundup of 20 Delicious Vegan Cake Recipes for Every Occasion promises to satisfy your sweet tooth without compromise. From rich chocolate layers to fluffy vanilla sponges, there’s a plant-based masterpiece here for every baker to explore. Let’s dive in!
Classic Vegan Chocolate Cake
Moist and indulgent, this classic vegan chocolate cake is a treat for anyone with a sweet tooth. With its deep, rich flavor and velvety texture, it’s the perfect dessert to satisfy any craving.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1/2 cup sugar
– 2 teaspoons vanilla extract
– 1/4 cup unsweetened applesauce
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine non-dairy milk, oil, sugar, vanilla extract, and applesauce. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Vegan Vanilla Sponge Cake
This classic vegan sponge cake recipe yields a tender and moist vanilla-flavored dessert perfect for any occasion. With its delicate crumb and subtle sweetness, it’s sure to please even the most discerning palates.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 egg replacers (such as flaxseed or chia seeds)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the egg replacers to the wet ingredients and stir until well combined.
5. Pour the wet ingredients into the dry mixture and whisk until smooth.
6. Pour batter into prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Vegan Carrot Cake with Cream Cheese Frosting
Moist and flavorful, this vegan carrot cake is a perfect treat for any occasion. With the cream cheese frosting adding a tangy and creamy contrast, you’ll be hooked!
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup grated carrots
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts (optional)
For the frosting:
– 8 ounces vegan cream cheese, softened
– 1/2 cup vegan butter, softened
– 1 1/2 cups powdered sugar
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted vegan butter, grated carrots, and vanilla extract. Mix until combined.
3. Fold in chopped walnuts, if using. Divide batter evenly between prepared pans.
4. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely.
5. For the frosting, beat softened cream cheese and vegan butter until smooth. Gradually add powdered sugar and vanilla extract, beating until combined.
Cooking Time: 60-70 minutes
Vegan Lemon Drizzle Cake
Brighten up your day with this refreshing vegan lemon drizzle cake! This moist and flavorful treat is perfect for a quick breakfast or afternoon pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup sugar
– 1/4 cup unsweetened almond milk
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow the cake to cool before drizzling with lemon glaze (mix lemon juice with confectioners’ sugar, if desired).
Cooking Time: 25-30 minutes
Vegan Red Velvet Cake
This moist and flavorful cake is a perfect treat for anyone looking to indulge in a rich, velvety dessert without compromising their dietary preferences. With its deep red color and subtle cocoa flavor, this vegan red velvet cake is sure to impress.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons apple cider vinegar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup cocoa powder
– 1 teaspoon vanilla extract
– 1 cup vegan red food coloring
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine almond milk, oil, vinegar, and cocoa powder. Add vanilla extract and red food coloring. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Allow cakes to cool before serving.
Cooking Time: 30-35 minutes
Vegan Banana Bread Cake
Moist and flavorful, this vegan banana bread cake is perfect for a sweet treat any time of the day. Made with ripe bananas, whole wheat flour, and natural sweeteners, it’s a delicious and healthier alternative to traditional cakes.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup whole wheat flour
– 1/2 cup unsweetened almond milk
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan or two 6-cup muffin tin.
2. In a large bowl, combine flour, baking powder, and salt.
3. In a separate bowl, mix mashed bananas, almond milk, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in chopped walnuts, if using.
6. Pour batter into prepared loaf pan or muffin tin.
7. Bake for 45-50 minutes (loaf) or 20-25 minutes (muffins). Let cool before serving.
Cooking Time:
– Loaf cake: 45-50 minutes
– Muffins: 20-25 minutes
Vegan Coconut Cake with Lime Glaze
Moist coconut cake meets tangy lime glaze in this delightful vegan dessert. Perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup sugar
– 1/2 cup non-dairy milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Lime glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, coconut, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, vanilla extract, and salt.
4. Pour wet ingredients into dry ingredients and mix until combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before glazing.
Lime Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lime juice
Whisk together powder sugar and lime juice until smooth. Drizzle over cooled cake.
Vegan Matcha Green Tea Cake
A moist and flavorful cake infused with the subtle bitterness of matcha green tea, perfect for a refreshing dessert or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons matcha powder
– 2 teaspoons apple cider vinegar
– 1 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup chopped walnuts (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, and matcha powder.
3. In a separate bowl, combine almond milk, oil, vinegar, and baking soda. Whisk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in chopped walnuts (if using).
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Vegan Pumpkin Spice Cake
This moist and flavorful cake is perfect for fall gatherings or as a sweet treat any time of the year. With its warm pumpkin flavor, comforting spices, and tender crumb, it’s sure to become a new favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon pumpkin pie spice
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
3. In another bowl, whisk together pumpkin puree, non-dairy milk, and canola oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
Vegan Blueberry Lemon Cake
Brighten up your day with this refreshing vegan blueberry lemon cake, perfect for any occasion. Moist and flavorful, it’s a delightful treat that’s also free from animal products.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup non-dairy milk (almond or soy work well)
– 1/2 cup canola oil
– 1/4 cup maple syrup
– 2 teaspoons baking powder
– 1 teaspoon lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh blueberries
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, lemon zest, and salt.
3. In a large bowl, combine non-dairy milk, oil, maple syrup, lemon juice, and vanilla extract. Stir in blueberries.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Cooking Time: 40-45 minutes
Vegan Coffee Walnut Cake
Moist and flavorful, this vegan coffee walnut cake is perfect for a breakfast or brunch treat. The combination of coffee, walnuts, and chocolate chips creates a rich and decadent flavor profile that’s sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon instant coffee powder
– 1/2 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– 1/2 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together almond milk, oil, coffee powder, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in walnuts and chocolate chips.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
Cooking Time: 35-40 minutes
Vegan Almond Flour Cake
Vegan Almond Flour Cake Recipe
Moist and decadent, this vegan almond flour cake is a game-changer for those looking to indulge in a guilt-free dessert.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup maple syrup
– 1/4 cup coconut oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 large eggs, replaced by 2 flax eggs*
– 1/2 cup non-dairy milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together almond flour, baking powder, and vanilla extract.
3. In a separate bowl, whisk together maple syrup, coconut oil, flax eggs, and non-dairy milk.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Pour batter into prepared cake pan and smooth top.
6. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Vegan Mocha Chocolate Cake
Vegan Mocha Chocolate Cake Recipe
Rich, mocha-flavored chocolate cake, perfectly balanced with the deep flavors of coffee and dark chocolate. This vegan mocha chocolate cake is a decadent treat for anyone who loves the combination of coffee and chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons instant coffee powder
– 1 teaspoon vanilla extract
– 1 cup semisweet vegan chocolate chips
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, oil, coffee powder, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow to cool slightly.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Vegan Strawberry Shortcake
Satisfy your sweet tooth with this refreshing vegan strawberry shortcake recipe, featuring juicy strawberries and a crumbly cookie crust.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup coconut sugar
– 1/2 cup unsalted vegan butter, chilled and cut into small pieces
– 3/4 cup non-dairy milk (such as almond or soy milk)
– 2 cups sliced strawberries
– 1 tablespoon lemon juice
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and coconut sugar. Add vegan butter and use a pastry blender or fingers to work into crumbs.
3. Gradually add non-dairy milk, stirring until dough forms. Turn onto floured surface; knead 5-7 times.
4. Roll out dough to about 1/2-inch thickness. Cut into desired shapes (e.g., squares or hearts).
5. Place on prepared baking sheet and bake for 15-18 minutes, or until lightly golden.
6. Allow shortcakes to cool completely before serving with sliced strawberries and a drizzle of lemon juice.
Cooking Time: 15-18 minutes
Vegan Peanut Butter Chocolate Cake
Vegan Peanut Butter Chocolate Cake: A rich and decadent dessert that combines the creaminess of peanut butter with the depth of dark chocolate, all wrapped up in a moist and fluffy cake.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1/4 cup dark chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine peanut butter, non-dairy milk, oil, and vanilla extract. Whisk until smooth.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. Melt chocolate chips in the microwave or over a double boiler. Allow to cool slightly.
6. Fold melted chocolate into cake batter until well combined.
7. Divide batter evenly between prepared pans and smooth tops.
8. Bake for 25-30 minutes or until toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Vegan Tiramisu Cake
Ready to dive into a dessert that’s as indulgent as it is compassionate? This vegan tiramisu cake layers rich flavors and textures, proving you don’t need dairy to create something spectacular. Perfect for impressing guests or treating yourself, it’s a game-changer.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut sugar
- 1/3 cup cold-pressed coconut oil, solidified
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 1 cup strong brewed espresso, cooled to room temperature
- 1/4 cup coffee liqueur (optional)
- 2 cups raw cashews, soaked overnight
- 1/2 cup pure maple syrup
- 1/4 cup coconut cream
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp cocoa powder, for dusting
Instructions
- Preheat your oven to 350°F. Line an 8-inch springform pan with parchment paper.
- In a food processor, combine almond flour, coconut sugar, solidified coconut oil, vanilla extract, and sea salt. Pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, or until lightly golden. Let cool completely.
- In a shallow dish, mix the cooled espresso and coffee liqueur. Briefly dip ladyfingers into the mixture, ensuring they’re moist but not soggy, and layer them over the crust.
- For the filling, blend soaked cashews, maple syrup, coconut cream, and lemon juice until smooth and creamy. Spread half over the ladyfingers.
- Add another layer of dipped ladyfingers, followed by the remaining cashew cream. Smooth the top with a spatula.
- Refrigerate for at least 4 hours, or overnight, to set. Before serving, dust with cocoa powder.
Every bite of this vegan tiramisu cake offers a creamy, dreamy texture with a bold coffee kick. Serve it chilled with a sprinkle of cocoa or a drizzle of melted chocolate for an extra touch of decadence.
Vegan Pineapple Upside-Down Cake
Satisfy your sweet tooth with this moist and flavorful vegan pineapple upside-down cake, featuring caramelized pineapple rings and a hint of cinnamon. Perfect for special occasions or everyday treats.
Ingredients:
– 1 cup non-dairy milk (almond, soy, or coconut)
– 1/2 cup canola oil
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 2 teaspoons baking powder
– 1 teaspoon cinnamon
– 1/4 teaspoon salt
– 1 cup pineapple rings (fresh or canned)
– 1 tablespoon non-dairy butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2. In a large bowl, whisk together milk, oil, granulated sugar, and brown sugar.
3. Add baking powder, cinnamon, and salt; whisk until combined.
4. Arrange pineapple rings on the prepared pan. Pour batter over fruit.
5. Dot top with melted non-dairy butter.
6. Bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 45-50 minutes
Vegan Raspberry Almond Cake
This moist and flavorful cake combines the sweetness of raspberries with the nutty goodness of almonds, perfect for a special occasion or everyday treat. With its subtle almond flavor and burst of raspberry goodness, this cake is sure to please even the most discerning palates.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 cup sliced almonds
– 1 cup fresh or frozen raspberries
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together almond milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in sliced almonds and raspberries.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Vegan Gingerbread Cake
Moist and flavorful, this vegan gingerbread cake is perfect for a cozy evening or special occasion. With the warmth of ginger and spices, it’s sure to become a new favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup almond milk
– 1/4 cup canola oil
– 1/2 cup brown sugar
– 1/4 cup crystallized ginger, finely chopped
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, whisk together almond milk, oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped crystallized ginger.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Vegan Orange Poppy Seed Cake
Vegan Orange Poppy Seed Cake: A delightful and moist dessert that combines the brightness of orange with the subtle crunch of poppy seeds, all without any animal products!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup vegan butter, softened
– 2 large eggs, replaced by 2 flax eggs*
– 1/4 cup orange juice
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1/4 cup poppy seeds
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened vegan butter, flax eggs, orange juice, vanilla extract, and poppy seeds. Mix until smooth.
4. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Summary
Looking for delicious and satisfying vegan cake options for every occasion? Look no further! This article presents 20 mouth-watering vegan cake recipes that are perfect for birthdays, celebrations, or just a sweet treat. From classic chocolate to creative flavors like matcha green tea and pumpkin spice, these recipes cater to every taste bud. Whether you’re a seasoned baker or a newbie in the kitchen, these easy-to-follow instructions will guide you to create stunning and scrumptious vegan cakes that everyone will love.
