Vegan Cake Recipes

These vegan cake recipes have all been tried and tested by me and are easy to make and taste pretty good. They are also fairly foolproof.

Banana Cake
Bramble And Custard Cake
Chocolate Cake
Chocolate Orange Cake
Coffee Cake
Date And Pecan Cake

Gingerbread Cake
Ginger Cake
Lemon Cake
Plain Sponge Cake
Plum And Almond Upside Down Cake


Banana Cake:

Preparation time: 15 minutes

Cooking time: 1 hour

Ingredients:

200 g / 7 oz self raising flour
1 heaped tsp baking powder
75 g / 3 oz unrefined organic brown sugar
2 mashed bananas
225 ml / 8fl oz water
85 ml / 3 fl oz sunflower oil

Method:

1. Preheat the oven at gas 4/175°C/350°F and grease a loaf tin.
2. Sieve all the dry ingredients into a mixing bowl and stir. Add the mashed banana and stir in.
3. Measure the water into a measuring jug, add the oil and stir.
4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth.
5. Pour mixture into the loaf tin and place in the preheated oven for 1 hour until firm but springy to the touch.
6. Remove from the cake tin and allow to cool on a wire rack.


Bramble And Custard Cake:

Preparation time: 15 minutes

Cooking time: 30 minutes

Cake Ingredients:

300 g / 11 oz self raising flour
1 1/2 heaped tsp baking powder
110 g / 4 oz soft unrefined organic brown sugar
350 ml / 12 fl oz water
135 ml / 4 1/2 fl oz sunflower oil
2 1/4 tsp vanilla essence

Filling:

5 Tbsps bramble/blackberry jam
450 ml / 3/4 pint double thick cold custard

Method:

1. Make up the custard as instructed on the package, but use twice as much powder and sugar so that it's extra thick. Leave to cool and then chill in the fridge.
2. Preheat the oven at gas 4/175°C/350°F and grease two 8 inch cake tins.
3. Sieve all the dry ingredients into a mixing bowl and stir.
4. Measure the water into a measuring jug, add the oil and vanilla essence and stir.
5. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth.
6. Pour mixture into the cake tins and place in the preheated oven for 30 minutes until firm but springy to the touch.
7. Leave to cool in the cake tins.
8. Spoon the jam onto the cake and add the cold custard on top.
9. Place the second cake on top and sprinkle with some icing sugar.


Chocolate Cake:

This is such a delicious and moist cake. One of the best I've ever tasted.

Preparation time: 15 minutes

Cooking time: 60 minutes

Cake Ingredients:

8 oz (225g) unrefined caster sugar
2 Tbsps flaxseeds (baking section at supermarket)
4 Dessert spoons of cocoa powder
12 oz (340g) plain white flour
1 1/2 tsp bicarbonate of soda
6 fl oz (170ml) vegetable oil
2/3 pint (350ml) cold water
2 tsps vanilla essence
4 tsps vinegar

Icing Ingredients:

2 oz (55g) vegan margarine or butter
1/2 tsp vanilla essence
1 Dessert spoon (10g) of cocoa powder, sieved
6 oz (170g) icing sugar, sieved

Method:

1. Preheat oven to 180°C/350°F/Gas 4
2. Oil 7 inch cake tin.
3. Sieve sugar, cocoa, flour and bicarbonate of soda into a mixing bowl and mix well.
4. Add oil, water, vanilla essence and vinegar to dry ingredients. Combine well but do not beat.
5. Pour into a 7 inch cake tin and bake for 1 hour or until a cocktail stick comes out clean.
6. Cool thoroughly and top with chocolate icing and sprinkle grated chocolate on top.

Icing:

1. Mash margarine and vanilla essence into the cocoa powder and sugar with a fork.

Note. If you want really thick icing replace half the margarine with vegetable fat (e.g. Trex). If possible leave the Trex out to soften for a couple of hours before using.


Chocolate Orange Cake:

Preparation time: 20 minutes

Cooking time: 40 minutes

Cake Ingredients:

200 g / 7 oz self raising flour
1 heaped tsp baking powder
30 g / 1 oz drinking chocolate powder
75 g / 3 oz soft unrefined organic brown sugar
Zest 1/2 an orange
Juice of 1 orange
Some water
85 ml / 3 fl oz sunflower oil

Icing Ingredients:

75 g / 3 oz vegan margarine
175 g / 6 oz icing sugar
30 g / 1 oz drinking chocolate powder
Zest of 1/2 an orange

Method:

1. Preheat oven at gas 4/175°C/350°F and grease an 8 inch cake tin with margarine or soya spread.
2. Sieve all the dry ingredients into a mixing bowl and stir. Add the zest of the orange.
3. Juice the orange into a measuring jug and make up to 225 ml/8 fl oz with water.
4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth.
5. Pour the mixture into the cake tin and place in the preheated oven for about 40 minutes or until firm and springy to the touch.
6. Leave the cake to cool, then place onto a plate and ice.

To Ice:

1. Put the marg or soya spread into a bowl and beat until smooth and creamy.
2. Mix the icing sugar and drinking powder together and sieve into the marg and beat together until smooth. Stir in the orange zest.
3. Ice the cake adding choc drops or grated chocolate for decoration.


Coffee Cake:

Preparation time: 15 minutes

Cooking time: 40 minutes

Cake Ingredients:

200 g / 7 oz self raising flour
1 heaped tsp baking powder
75 g / 3 oz soft unrefined organic brown sugar
1 1/2 tbsp coffee powder
225 ml / 8 fl oz water
85 ml / 3 fl oz sunflower oil

Icing Ingredients:

75 g / 3 oz vegan margarine/soya spread
225 g / 8 oz icing sugar
1 tbsp coffee powder

1 tsp hot water

Method:

1. Preheat the oven to gas 4/175°C/350°F and grease an 8 inch cake tin.
2. Sieve the flour, baking powder and sugar into a mixing bowl and stir.
3. Place the coffee powder into a measuring jug and add enough hot water to dissolve the granules. Top up to 225 ml with cold water, add the oil and stir.
4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding any more. Beat until smooth.
5. Pour the mixture into the cake tin and place in the preheated oven for around 40 minutes until firm but springy to the touch.
6. Leave in the cake tin to cool and then place onto a plate to ice.

To Ice:

1. Place the coffee powder in a container and add the smallest amount of hot water to dissolve the granules. Leave to cool.
2. Put the marg in a bowl and beat until smooth and creamy.
3. Pour some of the cool coffee liquid onto the marg and sieve some of the icing sugar in and stir until all the ingredients are combined.
4. Ice the cake and add grated chocolate or walnuts for decoration.


Date And Pecan Cake:

Preparation time: 20 minutes

Cooking time: 45 minutes

Ingredients:

225 g / 1/2 lb of dates
55 g / 2 oz of pecans
85 g / 3 oz vegan margarine
1/2 a pint of water
115 g / 4 oz raisins
1/2 a tsp of cinnamon
1/2 a tsp of nutmeg
Pinch of sea salt
225 g / 1/2 lb wholewheat flour
1 tsp baking powder
1 tsp bicarbonate of soda

Method:

1. Preheat the oven to gas mark 5 / 190°C / 375°F.
2. Chop up the dates and pecans.
Put the dates, margarine, water and raisins into a large saucepan and bring to the boil. Let it boil for a couple of minutes and then remove from the cooker.
3. Stir in the remaining ingredients mixing thoroughly.
4. Pour the mixture into a cake tin and bake for around 45 minutes or until firm and springy to the touch.


Gingerbread Cake:

Preparation time: 10 minutes

Cooking time: 25 minutes

Ingredients:

170 g / 6 oz wholewheat flour
85 g / 3 oz raw unrefined organic cane sugar
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ginger
1/2 a tsp of cinnamon
1/2 tsp of nutmeg
Pinch of sea salt
55 g / 2 oz vegan margarine
170 g / 6 oz of molasses, black treacle, golden syrup or a mixture of two or three.
4 tbs water

Method:

1. Preheat the oven to gas mark 5 / 190°C / 375°F.
2. In a large saucepan gently heat the margarine, treacle/syrup and water until it has all melted. Remove from the heat and stir in all the dry ingredients.
3. Pour the mixture into a square or rectangular baking tin and bake for 30 minutes or until firm and springy to the touch.


Ginger Cake:

Preparation time: 20 minutes

Cooking time: 30 minutes

Cake Ingredients:

300 g / 11 oz self raising flour
1 1/2 heaped tsp baking powder
110 g / 4 oz soft unrefined organic brown sugar
1 tsp ground ginger
150 ml / 5 fl oz orange juice
150 ml / 5 fl oz water
135 ml / 4 1/2 fl oz sunflower oil
1 1/2 tsp vanilla essence
75 g / 3 oz preserved ginger in syrup, finely chopped

Filling:

75 g / 3 oz vegan margarine
175 g / 6 oz icing sugar
1 tsp vanilla essence
Zest of an orange/lemon or lime

Method:

1. Preheat the oven at gas 4/175°C/350°F and grease two 8 inch cake tins.
2. Sieve the flour, baking powder, sugar and ground ginger into a bowl and mix.
3. Combine the orange juice, water, oil and vanilla essence in a measuring jug and stir.
4. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed in before adding more. Beat until smooth.
5. Mix in the chopped ginger.
6. Pour mixture into the cake tins and place in the preheated oven for 30 minutes until firm but springy to the touch.
7. Leave to cool in the cake tins.

To Ice:

1. Put the marg into a bowl and beat until smooth and creamy.
2. Sieve the icing sugar into the marg, add the fruit zest and vanilla essence and beat together until smooth.
3. Sandwich the two cakes together using the icing and sprinkle over a little icing sugar for decoration.


Lemon Cake:

This cake is one of the best I've ever tasted. Recipe courtesy of Fairfoods.

Preparation time: 30 minutes

Cooking time: 50 minutes

Cake Ingredients:

15 fl oz (425ml) soya milk
2 1/4 tsp vinegar
5 fl oz (150ml) vegetable oil
2 Tbsps grated lemon zest
10oz (285g) caster sugar
2 rounded Dessertspoons of flax seeds
8 oz (225g) rice flour
1 oz (30g) soya flour
1 oz (30g) cornflour
1 tsp xanthan gum
1 tsp bicarbonate of soda
1 1/2 tsp baking powder

Vanilla Icing:

1 1/4 oz (36g) margarine
3/4 oz (22g) Trex at room temp (fridge section at most supermarkets)
6 oz (170g) unrefined icing sugar, sieved
1/2 tsp vanilla essence

Lemon Curd:

1/2 pint lemon juice
2 oz (55g) cornflour
10 oz (300g) unrefined sugar
10 oz (285g) margarine

Method:

1. Whisk soya milk and vinegar together in a large bowl and set aside for five minutes.
2. Beat the vegetable oil, lemon zest, caster sugar and flaxseed with the soya milk mixture.
3. Sift flours, baking powder, bicarbonate and xanthan gum into wet ingredients and mix well (whisk if necessary).
4. Pour into 7 inch cake tin and bake for around 50 minutes at 175C or until cocktail stick comes out clean.
5. Wait until the cake is completely cooled before adding the vanilla icing. Just mix all the ingredients together in a bowl.

The Trex makes it really thick but you can replace this with some more margarine.

Sprinkle some lemon zest over the top to finish.

You can leave the lemon curd out but it does make this cake extra special. Just slice the cold cake in half and spoon over:

1. Dissolve cornflour in a little of the lemon juice.
2. Put rest of ingredients into a saucepan and mix in the cornflour mixture.
3. Bring to the boil and boil for 1 minute.
4. Put pan in a sink of cold water and beat to cool it.
5. Keeps well for over 3 weeks in the fridge.


Plain Sponge Cake:

Preparation time: 15 minutes

Cooking time: 25 minutes

Ingredients:

100 g / 3 1/2 oz self raising flour
1 Tbsps soya flour
55 g / 2 oz vegan margarine
55 g / 2 oz raw unrefined organic cane sugar
2 Tbsps water
Few drops of vanilla essence
1/2 tsp baking powder
15 g / 1/2 oz / 1 tbs cornflour
3-4 Tbsps soya milk

Method:

1. Preheat the oven to gas mark 5 / 190°C / 375°F.
2. Cream the margarine and sugar together until fluffy.
3. Mix the soya flour into the water with a fork and mix it into the margarine mixture a little at a time. Add the vanilla essence.
4. Mix the flour, baking powder and cornflour together and add them to the bowl together with enough soya milk to make a batter of dropping constistency.
5. Put the batter into two 7 inch sandwich cake tins for about 25 minutes or until firm and springy to the touch.
6. Remove from oven and turn onto a wire rack to cool before adding a filling of your choice.


Plum And Almond Upside Down Cake:

Preparation time: 15 minutes

Cooking time: 40 minutes

Ingredients:

400 g / 14 oz plums, cut into quarters and stones removed
25 g / 1 oz flaked almonds, toasted in a dry frying pan or under the grill
200 g / 7 oz self raising flour
1 heaped tsp baking powder
75 g / 3 oz soft unrefined organic brown sugar
225 ml / 8 fl oz water
85 ml / 3 fl oz sunflower oil
1 tsp almond essence

Method:

1. Preheat the oven at gas 4/175°C/350°F. Line the bottom of a deep 20 cm / 8 inch cake tin with grease proof paper, and lightly grease the tin and the paper.
2. Place the plum quarters in the base of the tin and sprinkle over the toasted almonds.
3. Sieve the flour, baking powder and sugar into a mixing bowl and stir.
4. Measure the water into a measuring jug, add the oil and almond essence and stir.
5. Add the liquid to the dry ingredients a bit at a time and stir thoroughly, making sure the liquid is fully mixed before adding more.
6. Pour the cake mix onto the plum and almonds, and level with a spoon.
7. Place in the oven and bake for 40 minutes until golden brown in colour.
8. Remove from the oven and leave to stand in the cake tin for 15 minutes before turning out onto a plate so that the plums are uppermost. Scatter with a few flaked almonds.



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