27 Easy Dairy-Free Cake Ideas That Are Super Moist

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Coconut Cake

Vegan Coconut Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [’16’, ’16 People’]

This homemade Vegan Coconut Cake will surely impress your guests. It’s soft, tender, and brimming with delicious coconut flavor! It’s heavenly!

Ingredients

• 1 1/2 cups soy milk
• 2 tablespoons lemon juice (, fresh-squeezed)
• 1 1/2 cups granulated sugar
• 1/2 cup canola oil
• 1/3 cup applesauce
• 2 teaspoons pure vanilla extract
• 1 teaspoon coconut extract
• 2 1/2 cups cake flour ((sub all-purpose))
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shredded coconut (, sweetened )
• 1 cup vegan stick butter (, slightly softened at room temp)
• 3 cups powdered sugar (, sifted (more if preferred))
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1-4 teaspoons non-dairy milk (*only if needed)
• 1 1/2 cups sweetened shredded coconut (, more if needed )

Instructions Cake

1. Preheat oven to 350 °F (177 °C). Lightly grease two 8-inch cake pans. *Optional: line the bottoms with parchment rounds for easy cake removal.
2. In a medium-sized mixing bowl, combine the soy milk and lemon juice, then let it sit for 5-10 minutes to curdle and thicken slightly.
3. When milk has curdled, add the applesauce, oil, sugar, vanilla, and coconut extract. Whisk to combine and set aside.
4. In a large mixing bowl, whisk flour, baking soda, baking powder, and salt.
5. Slowly pour the wet ingredients into the dry ingredients, scraping down the sides with a rubber spatula to get everything out. Whisk together until just combined. Don’t over mix or it can create a dense and chewy cake. Now, gently fold in the coconut shreds.
6. Divide batter evenly into each cake pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean (some dry crumbs are fine, just not wet batter). Don’t overbake or the cake will be dry.
7. Let the cake cool in the pans for 15-20 minutes before carefully removing it. Then let them cool on a rack completely before frosting.

Coconut Buttercream Frosting

1. Add the softened vegan butter to the bowl of a stand mixer or use a large bowl with a hand mixer. Beat on medium until pale and fluffy for 2-3 minutes.
2. Add the vanilla extract, coconut extract and mix for 30-60 seconds.
3. Add 1 cup of powdered sugar over low speed until it’s mostly incorporated, scraping down sides as needed. Turn up to medium-high speed and mix until smooth and fluffy. Repeat this step until the sugar is gone. If the frosting seems too thin, add more sugar. If you would like a softer consistency, add 1 tsp of milk on medium speed until desired consistency is reached.
4. Decorate cake with the frosting and immediately sprinkle the sides and top with the coconut shreds and gently press into the frosting. I did this over a large rimmed baking tray.

2. Raspberry White Chocolate Bundt Cake

Raspberry White Chocolate Bundt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT65M · Total: PT85M · Yield: [’14’, ’14 cake slices’]

This raspberry white chocolate bundt cake is gluten-free and dairy-free. It is filled with white chocolate chips, fresh raspberries, and raspberry jam swirled in the center. The white chocolate ganache on top adds the best flavor! It’s perfect for Valentine’s Day, too.

Ingredients

• 1 tablespoon lemon juice
• 1 cup unsweetened plant milk
• 2 3/4 cups gluten-free 1:1 flour (with xanthan gum)
• 2 teaspoons baking power
• 1 teaspoon salt
• 1 cup vegan butter (softened)
• 1 1/4 cup cane sugar (or granulated)
• 1/2 cup coconut sugar
• 3 eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 3/4 cup vegan white chocolate chips
• 6 ounces fresh raspberries ((about 1 1/4 cup))
• 1/2 cup raspberry jam (see notes for recipe)
• 1/2 cup vegan white chocolate chips
• 1/4 cup unsweetened plant milk
• 1 2/3 cup powdered sugar

Instructions Making the Cake

1. Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease your bundt pan with softened vegan butter, using a pastry brush to brush it in all the crevices. If using a non-stick cooking spray, generously spray the pan and then lightly coat it with flour.
2. Add the lemon juice to the plant milk and stir to combine. Set this aside for 10 minutes to create vegan buttermilk.
3. In a large bowl, stir together the gluten-free flour, baking powder, and salt. In a separate bowl, toss the fresh raspberries with 2-3 tablespoons of flour to coat them. Set aside.
4. In a large bowl, use an electric hand mixer to beat the vegan butter, cane sugar, and coconut sugar until fluffy, about 2-3 minutes. Add in the eggs and vanilla extract and beat until smooth.
5. On low speed, alternate adding the dry ingredients with the buttermilk. First, add a portion of the dry ingredients and mix until almost combined. Then add a portion of buttermilk until just combined. Repeat this process, ending with the dry ingredients. Do not over mix.
6. Gently fold in the white chocolate chips with a spatula. Then fold in the raspberries, being careful not to overmix and crush the berries.
7. Pour half of the batter into the greased bundt pan. Use a spoon to add the raspberry jam to the pan, keeping it in the center of the cake. Then pour the remaining batter into the pan, on top the jam.
8. Bake the cake for 60-70 minutes, or until a knife inserted in the center comes out clean, or with a few moist crumbs. Let it cool in the pan for 10 minutes.
9. Carefully use a knife to loosen the edges of the bundt cake from the pan. Place a cooling rack on top of the pan, flip it over, and gently lift the pan off of the cake. Gently wiggle it side to side to encourage it to slide out. Let cool completely before glazing.

Glazing the Cake

1. Add the white chocolate and plant milk to a small saucepan and warm over low heat, stirring until the chocolate is melted. Be careful not to scorch the chocolate on high heat.
2. Once melted, remove from the heat and whisk in the powdered sugar until combined. For a thinner glaze, add more plant milk one teaspoon at a time. For a thicker glaze, add more powdered sugar.
3. Pour the glaze over the bundt cake. Garnish with fresh raspberries if desired. Slice and enjoy!

3. Gluten-Free Carrot Cake

Gluten Free Carrot Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT1H · Yield: 1

This gluten-free carrot cake is tender and moist, with a fluffy vanilla frosting that melts in your mouth.

Ingredients

• 1/2 cup palm shortening
• 1/4 cup ghee or vegan butter
• 1 lbs organic powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3-5 tablespoons canned coconut milk
• 1 cup tapioca starch
• 1/2 cup sorghum flour or millet flour
• 1/2 cup brown rice flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon xanthan gum
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon sea salt
• 1 cup organic cane sugar
• 1 cup unsweetened applesauce, at room temperature
• 1/3 cup coconut oil, just melted
• 2 tablespoons honey
• 2 teaspoons vanilla extract
• 4 large eggs, at room temperature
• 2 1/2 cups grated carrots
• 1/2 cup chopped pecans (or walnuts), plus more for sprinkling on top

Instructions

1. Grate the carrots, chop the pecans, and set them aside.
2. Preheat oven to 350 degrees (F).
3. In a large mixing bowl, whisk together the tapioca starch, sorghum flour, brown rice flour, baking soda, baking powder, ground cinnamon, xanthan gum, ground nutmeg, ground ginger, and sea salt. Set aside.
4. Mix the organic cane sugar, unsweetened apple sauce, coconut oil, honey, and vanilla extract in the bowl of an electric mixer.
5. Whisk in the eggs until well blended.
6. Add half of the dry ingredients to the wet and stir until combined.
7. Stir in the remaining half of the dry ingredients and stir until combined. Use a spatula to scrape down the sides of the bowl, and stir again, just long enough to incorporate the remaining flour mixture from the sides of the bowl into the batter.
8. Stir in the grated carrots and the chopped pecans.
9. Place the cake batter into a well-greased 9×13” cake pan, or divide the dough evenly between 2 well-greased and parchment paper-lined 9-inch cake rounds.
10. For the 9×13” cake pan: bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
11. For the 9-inch cake rounds: bake for 25-32 minutes, or until a toothpick comes out clean when inserted into the center of the cake.
12. Cool completely before frosting. Sprinkle the top of the cake with chopped pecans.
13. Mix all of the ingredients on low in the bowl of an electric mixer until just blended.
14. Use a spatula to scrape down the sides of the bowl, and then whip on medium-high speed for 2-3 minutes (continue to scrape down the sides as needed) or until the frosting is light and fluffy.

4. Gluten-Free Vegan Pound Cake

Best Gluten-Free Vegan Pound Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [’10’, ’10 slices’]

This is the best gluten-free vegan pound cake because of its super moist texture and rich, buttery, vanilla flavor. It is so easy to make this recipe with applesauce and it has no eggs, dairy, or butter. Every bite melts in your mouth! Add a simple lemon glaze on top to take the cake to the next level.

Ingredients

• 1 2/3 cups gluten-free 1:1 flour (with xantham gum)
• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger (can sub nutmeg or cinnamon)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegan butter (room temperature)
• 1 cup organic cane sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure butter extract (can sub almond or vanilla extract)
• 2/3 cup unsweetened applesauce (room temperature)
• 1/3 cup unsweetened plant milk (room temperature)
• 1/4 cup fresh strawberries (or raspberries)
• 1/4 cup fresh blueberries (or blackberries)
• 3/4 cup coconut whipped cream (or other dairy-free whipped cream)
• 2-3 tablespoons vegan powdered sugar (for dusting)
• 1/4 cup lemon glaze (see notes)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper hanging over the edges (for easy cake removal later).
2. In a medium-large mixing bowl, whisk together the gluten-free flour, cornstarch, ground ginger, baking powder, and salt until combined.
3. In a separate large mixing bowl, use an electric hand mixer or stand mixer to cream the vegan butter at medium-high speed. This should take 2-3 minutes to become light and fluffy. (Make sure to use room temperature butter, not too warm).
4. Once fluffy, add the cane sugar, vanilla extract, and butter extract to the bowl. Mix on medium speed until fully incorporated and smooth.
5. While mixing on medium speed, add the applesauce to the bowl and mix until fully incorporated. Scrape the sides of the bowl as necessary.
6. Add the dry ingredients to the bowl and mix on low speed until just barely combined (it is okay to see a few flour specks left here). Add in the unsweetened plant milk and continue mixing on low speed until a smooth cake batter forms. Be careful not to over mix.
7. Pour the cake batter into the prepared loaf pan. Use a rubber spatula or spoon to spread the batter evenly throughout the pan and into the corners. You can give the pan a very gentle side-to-side shake to level the batter (but do not be aggressive or you will break the air bubbles in the cake).
8. Bake the pound cake for 55-70 minutes, or until a toothpick comes out clean. The edges should be slightly golden brown and the center should be cooked through. Allow the cake to cool in the pan for 20-30 minutes after removing it from the oven so it sets up properly.
9. Once the cake has cooled, use the edges of the parchment paper to lift the cake out of the pan. Use a knife to gently loosen the cake from the edges of the pan without parchment paper if necessary. Make sure the cake is completely cool before adding toppings (especially glaze or whipped cream).
10. Top the cake with fresh berries, vegan powdered sugar, coconut whipped cream, lemon glaze, or enjoy plain. Slice and serve!

5. Almond Flour Chocolate Cake

Almond Flour Chocolate Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: 8

This almond flour chocolate cake is luscious enough you can enjoy it at dessert, yet healthy enough you can serve it for breakfast!

Ingredients

• 4 1/2 ounces 70-72% cocoa dark chocolate
• 1/2 cup coconut oil (or ghee, or vegan butter, or butter)
• 1 cup finely ground blanched almond flour, packed
• 1 teaspoon baking powder
• pinch of salt
• 2 large eggs, separated
• 1/2 cup organic cane sugar, divided
• 1 teaspoon vanilla extract
• half packet Starbucks Via Instant Coffee, optional
• powdered sugar, for dusting

Instructions

1. Line an 8-inch cake pan with parchment paper, and generously grease. Preheat oven to 350 degrees (F).
2. In a small heavy bottom pan, melt the dark chocolate and coconut oil over low heat. Stir continuously so the chocolate doesn’t burn. Promptly remove from heat and set aside to cool.
3. In a large mixing bowl, sift together the almond flour, baking powder, and pinch of sea salt.
4. Separate the eggs, and place the yolks in a small mixing bowl, and the whites in a large mixing bowl.
5. Add 2 tablespoons of organic cane sugar to the egg whites.
6. Add the remaining organic cane sugar (should be 6 tablespoons) to the egg yolks.
7. Beat the egg whites with an electric mixer until stiff peaks form, about 2-4 minutes, depending on the mixer and the speed.
8. Using a whisk, beat the egg yolks until light and fluffy (I prefer to do this by hand), about 2-3 minutes.
9. Slowly whisk the melted chocolate and coconut oil into the whipped yolks.
10. Now pour this mixture into the bowl with the almond flour, and stir until smooth.
11. Add the egg whites, vanilla extract, and instant coffee powder (if using). Fold until just combined.
12. Pour into the prepared cake pan, and bake for 28-35 minutes, or until a toothpick, when poked into the middle of the cake round, comes out mostly clean (a few loose crumbs are okay).
13. Cool completely before dusting with powdered sugar.

6. Vegan Vanilla Layer Cake with Raspberry Jam

Vegan Vanilla Layer Cake with Raspberry Jam is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT30M · Total: PT120M · Yield: [’16’]

This Vanilla Layer Cake with Raspberry Jam is so tender and buttery that no one will believe it’s vegan! Layers of fluffy vegan vanilla cake amidst a tangy buttercream frosting and easy raspberry jam. The perfect show stopping cake for special occasions!

Ingredients

• 1/2 cup (1 stick / 112g) vegan butter, softened at room temperature
• 1 1/4 cups + 2 tablespoons ((330 mL) unsweetened plant-based milk (I used this oat milk))
• 1 tablespoon (15 mL) lemon juice
• 1/2 cup (120 mL) aquafaba (the liquid from a can of chickpeas)
• 3 1/2 cups (420g) all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup (112g) sunflower oil, or melted coconut oil*
• 1 1/4 cups (240g) organic cane sugar
• 1 tablespoon pure vanilla extract
• 2 tablespoons freshly squeezed orange juice ((optional)**)
• 1 tablespoon orange zest ((optional))
• 2 cups (240g) fresh raspberries*
• 1 batch Raspberry Jam ((recipe below))
• 1 batch Tangy Buttercream Frosting ((recipe below))

Instructions

1. Take the vegan butter out of the fridge to soften.
2. Make the vegan buttermilk. Combine the plant based milk and lemon juice and stir. Set aside to curdle.
3. Preheat the oven to 350°F/175°C. Make three parchment paper rounds for three 6×2-inch (15 x 5 cm) round cake pans and line each pan. Alternatively, you can use two 8-inch (20 x 5 cxm) round pans. Ensure your oven is calibrated or that you’re using an oven thermometer (see notes above in the “equipment needed for baking a vegan layer cake” section).
4. Prepare the aquafaba. Pour 1/2 cup of the liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, about 60 seconds.
5. Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
6. Cream the wet ingredients. Add the softened butter, oil, and cane sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the whipped aquafaba, vanilla extract, orange juice (if using), and orange zest (if using). Mix until just combined, 15-20 seconds.
7. Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Then add the vegan buttermilk and beat until just combined. Finally, add in the remaining flour mixture until you have a mostly smooth batter, but do not overmix. It’s okay if there are a few flour pockets remaining. Overbeating can cause the cake to become dense or dry. The batter should be fairly light and fluffy at this point.
8. Divide the batter equally in the prepared pans, using a digital scale to measure each pan so each cake is equal in size. The batter in each of my three 6-inch pans ended up weighing 440 grams each. Scatter the raspberries evenly over the top of each cake, but do not press them down.
9. Bake 6 x 2 inch (15 x 5 cm) cakes for 30 minutes, or until the center is set and the cake has puffed up a bit and just started to pull away from the pan, and a toothpick inserted comes out with only a few moist crumbs. If you are using two 8 x 2 inch (20 x 5 cm) cakes, bake for 30-35 minutes.Note: I recommend checking 5 minutes before the time is up, as every oven is different and it might be done sooner.
10. Cool the cakes in their pans for at least 30 minutes, then carefully invert them onto a cooling rack. Cool completely before adding assembling the cakes.
11. Assemble the cakes: If you have the time, I recommend refrigerating the cakes and frosting (see the section above called “Assembly”).a. Place one layer cake on a cake platter or plate. Spread a thin layer of the Raspberry Jam on top. Then add 1/4 of the Tangy Buttercream Frosting and smooth with an offset spatula. Top with the next layer cake. And repeat the process, adding more jam and frosting. Finish with the final layer cake, adding jam and frosting on top.b. Using the offset spatula, apply the remaining buttercream to the sides of each cake layer, starting at the bottom, working your way up to the top. For a naked cake look, you just want a thin layer.c. When the sides are covered, use a bench scraper to smooth the sides and to achieve the naked cake look.d. Using the offset spatula, smooth out the top layer of frosting until it’s level. You can serve now, or refrigerate for 1-2 hours to set the cake.
12. Store leftovers in an airtight container in the fridge for a few days.

7. Vegan Plum Almond Cake

Vegan Plum Almond Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Yield: [‘8’, ‘8 slices’]

This Vegan Plum Cake with almond flour and spelt flour is the perfect dessert for late summer and autumn. The almond and plum flavors are perfectly balanced, and the cake is moist and delicious. Whether you’re hosting a special event or just want something sweet to enjoy at home, this cake is sure to please!

Ingredients

• 4 tablespoons vegan butter, softened (plus additional for greasing the cake pan)
• 2 tablespoons flaxseed meal (mix with 5 tablespoons water)
• 5 ripe plums (approximately 1 1/4 pounds)
• ⅔ cup organic cane sugar
• ⅓ cup almond milk
• 2 tablespoons grapeseed oil
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1 cup spelt flour
• 1 cup super-fine almond flour
• 1 teaspoon baking powder
• 2 tablespoons organic cane sugar
• 2 ½ tablespoons four fruit preserves (optional, or plum preserves)
• 1 teaspoon crème de cassis (blackberry liqueur) (optional, or brandy or plum brandy)

Instructions

1. Preheat the oven to 350°F. Grease the inside of the cake pan with vegan butter and line the bottom with parchment paper, greasing both sides of the parchment paper.
2. Combine flaxseed meal with water in a small bowl and let sit for 10 minutes. In the meantime, wash and dry plums, cut into thin slices and remove pits.
3. In a large mixing bowl, beat the softened butter and sugar for 3 minutes, until light and creamy. Add flaxseed meal mixture and beat until incorporated.
4. Add almond milk, grapeseed oil, vanilla extract, and almond extract. Beat for a minute until mixed in.
5. In a medium mixing bowl, sift spelt flour, almond flour, and baking powder. Add to liquid mixture and mix on low speed until incorporated, approximately one minute. With a spatula, be sure to include the batter on the sides of the bowl. Pour batter into prepared cake pan.
6. Layer plum slices in a circle, starting at the outside and moving toward the middle. Sprinkle with a tablespoon or two of sugar.
7. Place the cake on a cookie sheet and bake in the oven for at least 50 minutes and up to 60 to 65 minutes, or until cake is slightly puffy and browning on top. Insert the tip of a clean wooden toothpick in the center – it should have a few crumbs on it, not uncooked batter. Cool on a rack for 20 to 30 minutes.
8. Mix the four fruit preserves and crème de cassis in a small bowl and brush the top of the slightly warm cake with the mixture, if desired. Serve warm or at room temperature.

8. Vegan Vanilla Cake

Vegan Vanilla Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [’16’, ’16 people’]

This Vegan Vanilla Cake is the best way to celebrate any occasion. It’s a classic recipe that is a real crowd-pleaser and so easy to make.

Ingredients

• 1 1/2 cups soy milk ((see note for sub))
• 2 tablespoons lemon juice (, fresh-squeezed)
• 1 1/2 cups granulated sugar
• 1/2 cup canola oil (, or any neutral-flavored oil (grapeseed, sunflower, avocado, vegetable, etc.))
• 1/3 cup applesauce
• 2 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract ((*optional, but so good))
• 2 1/2 cups cake flour (or all-purpose )
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegan stick butter (, slightly softened at room temp)
• 3 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 1-4 teaspoons non-dairy milk ((*only if needed))

Instructions Vegan Vanilla Cake

1. Preheat your oven to 350 °F (177 °C). Lightly grease two 8-inch cake pans.*Optional: line the bottoms with Parchment Rounds for easy cake removal or cut circles from parchment.
2. In a medium mixing bowl, add the soy milk and lemon juice. Combine and let it sit for 5-10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside.Â
3. When the milk has thickened, add the oil, applesauce, sugar, vanilla, and almond extract. Whisk to combine well.Â
4. In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine well.
5. Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Scrape the sides of the bowl with a rubber spatula so you get all that moisture. Whisk together until just combined. A few small lumps are fine. (*Don’t over mix or it can create a dense and chewy cake)
6. Divide batter evenly into each cake pan. Bake them in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean (some dry crumbs are fine, just not wet batter). Don’t overbake or the cake will be dry.
7. Let the cake cool in the pans for 15-20 minutes before carefully removing. Then let them cool on a rack completely before frosting.

Vegan Vanilla Frosting

1. In a medium mixing bowl fitted with a mesh strainer on top, add the powdered sugar and sift it to break up clumps. Set aside.
2. Add the softened vegan butter to the bowl of a Stand Mixer (or use a Large Stainless Steel Bowl with a Hand Mixer). Beat on medium until pale and fluffy for 2-4 minutes.Â
3. Add the vanilla extract and mix until incorporated (about 30-60 seconds)
4. Now add the powdered sugar, 1 cup at a time over low speed until it’s mostly incorporated. Scrape down sides as needed. Now turn up to medium-high speed and mix until smooth and fluffy. Repeat this step until the mixture is gone. Taste and add more sugar if needed.
5. * If you would like a slightly softer consistency, add the milk, 1 teaspoon at a time on medium speed until desired consistency is reached.

9. Lemon Curd Cake

Lemon Curd Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Total: PT140M · Yield: [’10’, ’10 slices’]

Slice off a piece of sunshine with this light & airy Lemon Curd Cake recipe! Featuring two moist, fluffy layers of lemon cake, tart lemon curd, and a lusciously bright lemon buttercream frosting, this sweet treat is the food equivalent of the first real day of spring.

Ingredients

• 6 tablespoons vegan butter (softened at room temperature)
• ¾ cup granulated sugar
• 2 teaspoons lemon zest
• ⅓ cup lemon juice
• 2 large eggs
• 4 large egg yolks
• ⅛ teaspoon fine salt
• 1⅓ cups all-purpose flour (See Notes for gluten-free instructions)
• ⅓ cup cornstarch
• ½ teaspoon fine salt
• ½ teaspoon baking soda
• 2 teaspoon baking powder
• 1 cup granulated sugar
• 2 tablespoons lemon zest
• ½ cup unsalted butter (softened at room temperature)
• 2 large eggs
• ⅓ cup mayonnaise
• ⅔ cup unsweetened non-dairy milk
• 2 teaspoons vanilla extract
• 1 cup vegan butter (softened at room temperature)
• ⅓ cup shortening
• 3 cups powdered sugar
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest (optional)

Instructions Lemon curd

1. In a bowl, beat together the butter, granulated sugar, salt, lemon zest. Add the eggs and egg yolks one at a time and mix until combined after each addition.
2. Stir in the lemon juice. Your mixture may look a little curdled, but don’t worry, it’ll come together once it’s heated.
3. Pour the mixture into a small pot and heat it over medium low heat and stir continuously until it thickens and reaches 175°F (80°C), about 5 minutes.
4. Take it off the heat and pour it into a clean bowl or plate to cool. Cover it with plastic wrap, making sure that it’s touching the surface of the lemon curd to prevent it from forming a “skin” and keep it in the refrigerator until ready to use.

Lemon Cake

1. Preheat your oven to 340°F (170°C). Grease and line two 6-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, salt, baking soda, baking powder, granulated sugar, and lemon zest. Add the softened butter and work it into the flour until the mixture looks like sand.
3. In a separate bowl, mix the eggs, mayo, and vanilla extract until smooth. Add this to the dry ingredients and mix until just combined. Stir in the milk until a smooth batter forms, being sure not to overmix. Scrape the sides and bottom of the bowl.
4. Fill the cake pans evenly with the cake batter (about 300g per pan). Bake the cake layers in the preheated oven for 20-25 minutes. Check for doneness by inserting a toothpick into the center. If you see any crumbs, bake for another minute or two. Let the cakes cool in the pan for 5 minutes before taking them onto a wire rack to cool completely.

Lemon Buttercream Frosting

1. In the bowl of a stand mixer, beat the softened butter and shortening for 3 to 4 minutes until fluffy and light in color.
2. Add a third of the powdered sugar and continue beating. Scrape the sides and bottom of the bowl with a spatula before each addition. After adding all of the sugar, taste to see if it’s sweet to your liking. Add more sugar if you’d like.
3. Once the powdered sugar is all incorporated, add the salt, vanilla extract, lemon juice, and lemon zest (if adding) and beat until incorporated. Put the buttercream into a piping bag with a large round tip.

Assembly

1. Take one cake layer and put it on a plate or cake stand. Using an offset spatula or knife, spread on a thin layer of buttercream (about 1-2 tablespoons). Pipe a border of buttercream on the edges, creating a well in the center. Fill the center with lemon curd (about ⅓ cup).
2. Add another cake layer on top and repeat.
3. Once the final cake layer is placed on top, crumb-coat the entire cake by adding a thin layer of buttercream to seal in all the crumbs and lock in the moisture. Put the cake in the fridge to chill for 30 minutes.
4. Take the cake out of the fridge and decorate with more buttercream if you like! I kept my cake as a “naked cake” and added little blobs of frosting on top with an extra layer of lemon curd, and some lemon slices for decoration. Any leftover lemon curd and frosting can be kept in the fridge or freezer.

10. Almond Orange Cake

Gluten Free Orange Almond Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [’10’, ’10 people’]

This Dairy Free, Flourless Almond Orange Cake is the most delicious, light and moist gluten free cake made from scratch with fresh ingredients only. The Orange Almond Cake is a great Passover Cake Idea that will be equally delicious all year round!

Ingredients

• 3 Eggs
• 80 gr (1/3 cup) Caster Sugar
• 1 1/2 teaspoon Orange Zest (or the zest of 2 oranges)
• 250 ml (1 cup) Orange Juice (about 2 to 3 large oranges)
• 80 ml (1/3 cup) Canola Oil
• 250 gr (2 1/2 cup) Almond Meal
• 30 gr (3 tbsp) Cornstarch
• 60 ml (1/4 cup) Orange Juice
• 15 ml (1 tablespoon) Lemon Juice
• 30 gr (2 tablespoons) Caster Sugar

Instructions Orange Almond Cake

1. Preheat your oven on 160’C/325’F. Line a 9 inch / 22 cm Springform Pan with baking paper and grease the edges.
2. Separate the Egg Yolks and Egg Whites.
3. Place the Egg Whites in a large mixing bowl or the bowl of your stand mixer and whip them into stiff peaks. Set aside.
4. In a separate bowl, whisk together the Egg Yolks, Caster Sugar and Orange Zest until bubbly. Mix in the Canola Oil and Orange Juice.
5. Add the Almond Meal and Cornstarch and mix until combined.
6. Gently fold in the whipped Egg Whites until the orange mixture in 3 or 4 times (see note 1).
7. Pour in the batter and bake for 30 to 35 minutes, or until the tip of a knife comes out clean (see note 2). Remove from the oven and place on a wire rack to cool down.

Orange Syrup

1. While the cake is in the oven, start preparing the syrup. Place the Orange Juice and Lemon Juice in a small saucepan with the Caster Sugar. Bring to a simmer and leave to reduce for 5 to 10 minutes, or until it starts to slightly thicken.
2. Pour it over the warm cake when just out of the oven (see note 3).
3. Optionally, decorate the cake with Icing Sugar, Flaked Almond and Orange Peels or Zest.

11. Vegan Hummingbird Cake

Vegan Hummingbird Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT75M · Yield: [’14’, ’14 servings’]

Incredible Vegan Hummingbird Cake! It’s fluffy, incredibly flavourful, super sweet, bursting with banana, pineapple, and pecans, and smothered in silky, luscious cream cheese frosting.

Ingredients

• 3¼ cups + 2 teaspoons (410 grams) all-purpose flour (, (use plain flour in the UK))
• 1½ cups (300 grams) brown sugar (, dark or light brown both work well)
• ½ cup (100 grams) granulated white or cane sugar
• ½ cup (35 grams) finely shredded coconut (, optional can be safely omitted)
• 6 tablespoons ground flaxseed
• 1 tablespoon baking powder
• 1¼ teaspoon baking soda ((bicarbonate of soda in the UK))
• 2 teaspoons ground cinnamon
• 1 tsp allspice (, or ½ teaspoon ground nutmeg)
• 1 teaspoon fine salt
• 2 cups (430 grams) mashed banana (, about 4 medium bananas)
• ¾ cup (180 mls) liquid oil (of choice (avocado, sunflower, vegetable, canola oil etc))
• ½ cup (120 mls) unsweetened dairy-free milk
• ¼ cup (60 mls) pineapple juice (, from the can is fine)
• 1 tablespoon (15 mls) apple cider vinegar
• 1 tablespoon (15 mls) vanilla extract
• 1 packed cup (195 grams) canned pineapple pieces or crushed pineapple in natural juice
• 2 cups (200 grams) chopped pecans (, divided )
• 1 cup (227 grams or 8 oz) vegan cream cheese (, I use Tofutti)
• ½ cup (110 grams) vegan butter
• 4 teaspoons arrowroot powder (or cornstarch (arrowroot works best))
• ⅛ teaspoon fine salt
• 1 teaspoon (5 ml) vanilla extract (, Do not use more)
• 4 to 5 cups (500 to 625 grams grams) powdered sugar ((icing sugar in the UK))

Instructions

1. Preheat oven 350 °F (175 °C) and have a shelf positioned in the middle of the oven.
2. Grease and line the bottoms of two 9-inch cake pans and set them aside.
3. To a large mixing bowl add all of the dry ingredients except the pecan nuts. That’s the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk together well.
4. If you haven’t already, mash the banana to a puree in a medium sized bowl.
5. To the banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix them together. It might curdle a bit. Don’t worry, that’s fine.
6. Have the chopped pecans and your cake pans ready and near you, as once the batter is mixed you need to work fast.
7. Pour the wet mixture into the dry mixture and stir together gently with a spatula. The batter will be thick. Make sure to get right into the bottom of the bowl to get all of the dry ingredients. Don’t beat it or overmix. Treat it gently but work quickly. The sooner you get it in the oven the better your cakes will be.
8. Fold in half of the chopped pecan nuts (you can eye-ball it. It doesn’t have to be absolutely exact) then immediately spoon the batter evenly between the 2 cake pans.
9. Give the pans a hard tap on your work surface to knock out any air bubbles then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick, or thin knife inserted into the middle comes out clean.
10. Remove from the oven and allow the cakes to cool in their pans.

Cream Cheese Frosting

1. Add the vegan butter to a large bowl and beat it with an electric mixer on a medium-high speed until soft and fluffy.
2. Add the cream cheese and beat again until combined and smooth but don’t over-beat. As soon as it’s combined stop.
3. Now add the arrowroot powder, salt, vanilla and about 2 cups of powdered sugar. Beat on the lowest speed for about 20 seconds until the powdered sugar has stopped flying around, then add another 2 cups. Beat again on low until it’s mostly combined then turn the speed up to medium-high again and beat until smooth and creamy, scraping down the edges with a spatula as needed to get any dry powdered sugar off the sides and into the mix.
4. Add the remaining powdered sugar to thicken as needed. Using it all makes the frosting much easier to handle, spread and pipe.
5. As soon as it’s nice and smooth stop. It’s important not to over-beat. Do not be tempted to add any more liquid to the frosting at any stage because it will become too runny. Once done, cover the bowl and put it in the fridge until needed.

Assembly

1. Place one cake layer on your cake stand or serving plate flat side up. Evenly spread the top with a thick layer of cream cheese frosting.
2. Place the other sponge cake on top, flat side down. Spread the remaining frosting all over the top and sides.
3. Garnish with the remaining chopped pecans.
4. I recommend refrigerating the cake for at least 30 minutes before attempting to cut it to give the frosting time to firm a little and make slicing neater and easier.

12. Gluten-Free Banana Cake

Gluten Free Banana Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT1H10M · Yield: 12

This Gluten Free Banana Cake is luscious and rich, with a moist, tender crumb that makes your mouth water and your smile do a happy dance. This gluten-free cake will quickly become an all-around favorite recipe topped with a dairy-free vanilla frosting that adds perfect sweetness.

Ingredients

• 1/4 cup vegan butter or palm shortening
• 2 1/2 cups organic powdered sugar
• 1 teaspoon vanilla extract
• 3-4 tablespoons canned coconut milk (full fat)
• 1 1/2 cups canned coconut milk (full fat)
• 2 teaspoons apple cider vinegar
• 1 cup tapioca starch
• 1 cup sorghum flour
• 1 cup brown rice flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 3/4 cup vegan butter or palm shortening
• 1 cup organic cane sugar
• 1/2 cup organic brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 large ripe bananas, peeled and mashed (about 1 1/2 cups mashed)

Instructions

1. Preheat oven to 350 degrees (F) and grease a 9×13” pan (or see recipe notes for other baking pan options).
2. In a small mixing bowl, combine the canned coconut milk and apple cider vinegar. Set aside to sit for at least 10 minutes (this creates a dairy-free “buttermilk”).
3. In a large mixing bowl, combine the tapioca starch, sorghum flour, brown rice flour, xanthan gum, baking powder, baking soda, ground cinnamon, ground nutmeg, and sea salt. Set aside.
4. Using a handheld mixer, or a stand mixer with paddle attachment, beat the vegan butter or palm shortening with the organic cane sugar and organic brown sugar for 2-3 minutes, or until creamed together. Scrape down the sides of the mixing bowl as needed.
5. Add the eggs and vanilla and mix until well incorporated, and then stir in the mashed banana.
6. With the mixer at low speed, alternate in three additions between mixing in the dry ingredients and the dairy-free “buttermilk.” Mix until just blended – do not overmix! A few small lumps are okay.
7. Pour the batter into the prepared pan, and bake for 30-40 minutes, or until the middle of the cake springs back when you touch it, or when a toothpick, when poked into the center of the cake, comes out mostly clean (a few crumbs are okay).
8. Cool completely before frosting.
9. Using an electric mixer, combine the vegan butter or palm shortening, organic powdered sugar, vanilla extract, and 3 tablespoons of canned coconut milk. Mix on low for 30-60 seconds.
10. If the frosting is too thick, add more coconut milk, teaspoon by teaspoon, until it reaches the desired consistency.
11. Mix for 3-5 minutes, on medium-high, until the frosting is smooth, light, and fluffy.

13. Coconut Milk Snack Cake

Coconut Milk Snack Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [’12’]

A quick and easy coconut milk dessert recipe for a moist cake that’s lightly sweet, with a soft, tender texture. Ideal for after-school snack, coffee breaks, and late night study sessions, this is a cake for coconut lovers.

Ingredients

• 1 cup unsweetened coconut milk, canned ( full fat, not low fat)
• 1/4 cup coconut oil (melted)
• 2 large eggs
• 1 cup granulated sugar
• 1/2 tablespoon vanilla extract
• 1 ¼ cup all-purpose flour
• 1/2 cup unsweetened coconut (shredded)
• 3/4 teaspoon baking powder
• 2 tablespoons confectioners’ sugar (optional)

Instructions

1. Preheat oven to 375° F. Grease an 8×8 inch pan with cooking spray (If shipping, use a disposable foil pan.)
2. Open the can of coconut milk and combine the contents THOROUGHLY. The thick, heavy fat separates from the thin milk and MUST be recombined before using. This is most easily done in a blender, food processor, or in the bowl of a stand mixer, but can also be done with vigorous whisking. When the fat is completely blended with the liquid the consistency should be similar to dairy cream or milk.
3. In a large bowl, stir together the homogenized coconut milk, melted coconut oil, eggs, granulated sugar, and vanilla.
4. In a medium bowl, whisk together the flour, shredded coconut,  and baking powder, then add to the wet ingredients. Mix until just combined.
5. Pour batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted in the center of the pan comes out clean.
6. Remove the cake from the oven and allow to cool completely in the pan on a wire rack before cutting or storing. If shipping, leave the cooled cake in the disposable pan and ship uncut.
7. When cooled, the top of the cake can be sprinkled with powdered sugar (optional).
8. Wrapped well or stored in an airtight container at room temperature, Coconut Milk Snack Cake remains fresh for up to 1 week.

14. Vegan Biscoff Cake

Vegan Biscoff Cake (Eggless) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT18M · Yield: [’16’, ’16 slices’]

3 eggless cake layers sandwiched and covered with creamy dairy-free Biscoff frosting. Perfect for any special occasion!

Ingredients

• 315 ml Unsweetened soy milk ((1+¼ cups))
• 1 Tablespoon Apple cider vinegar ((sub white vinegar or lemon juice))
• 350 g Plain flour ((2+⅔ cups))
• 1 Teaspoon Bicarbonate of soda ((baking soda))
• 1 Teaspoon Ground cinnamon ((optional))
• 200 g Caster sugar ((1 cup))
• 180 g Vegan margarine ((¾ cup))
• 1 Teaspoon Vanilla extract
• 10 Biscoff biscuits, crushed into crumbs
• 250 g Vegan margarine ((1 cup))
• 250 g Creamy Biscoff spread ((1 cup))
• 500 g Icing sugar ((4 cups))
• 8 Biscoff biscuits
• 1 Tablespoon Creamy Biscoff spread

Instructions

1. Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven). Grease, flour and line 3 7-inch cake pans.
2. Mix together the soy milk and the vinegar. Whisk briefly with a fork and set to one side- this will become “curdled” and will act as vegan buttermilk.
3. In a large bowl, mix together the flour, sugar, baking soda and cinnamon.
4. Melt the margarine in the microwave for 20-30 seconds, or until there are no lumps left, and leave it to cool for a few minutes.
5. Add the melted margarine to the bowl of dry ingredients, along with the buttermilk from earlier and the vanilla extract. Mix everything until well combined.
6. Add the crushed Biscoff biscuits and fold the crumbs into the batter.
7. Divide the cake batter between your 3 lined tins and bake for 15-18 minutes, or until a toothpick through the middle comes out clean.
8. Leave the cakes in the tins for 10 minutes then flip them out onto a wire rack and let them cool completely.

For the Biscoff buttercream frosting:

1. Mix the margarine and Biscoff spread together in a large bowl.
2. Add in the icing sugar, a little at a time. Once it’s all mixed in, briefly whisk the buttercream with an electric whisk or stand mixer, until fluffy.

To assemble:

1. Spread a thick layer of the Biscoff frosting onto the first cake using a palette knife. Place the second cake on top and repeat until you have a stack of 3 iced cakes.
2. Spread some frosting down the sides of the cake and use a scraper to smooth it out and make a crumb coat. Place the whole cake in the fridge for 1 hour, then repeat so the cake has 2 layers of frosting in total.
3. Place 6 of the Biscoff biscuits on the cake, standing them upright in a circle (as shown in pictures). Pipe some swirls around the biscuits using the leftover frosting.
4. Melt the Biscoff spread in the microwave for 10-20 seconds and drizzle it over the top of the cake.
5. Crush the remaining 2 biscuits into crumbs and press the crumbs into the bottom edges of the cake.

15. Gluten-Free German Chocolate Cake

Gluten-Free German Chocolate Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT35M · Total: PT155M · Yield: [’10’, ’10 slices’]

This gluten-free German chocolate cake has layers of moist chocolate cake and rich coconut pecan frosting that’s decadent and delicious!

Ingredients

• 2 cups gluten-free 1-to-1 flour
• ¾ cup Dutch processed cocoa powder
• 1 teaspoon fine salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 large eggs
• 1 cup granulated sugar
• 1 cup brown sugar
• ½ cup oil
• 1 cup non-dairy milk ((take out 1 tablespoon))
• 1 tablespoon apple cider vinegar
• 1 cup brewed coffee
• 2 teaspoons vanilla extract
• 1 stick vegan butter
• ½ cup granulated sugar
• ½ cup brown sugar
• 3 egg yolks
• 1 cup non-dairy evaporated milk ((see Notes))
• 2 teaspoons vanilla extract
• 1½ cups unsweetened coconut ((shredded or desiccated))
• 1 cup chopped pecans
• ⅛ teaspoon fine salt

Instructions Chocolate cake

1. In a small bowl, stir together non-dairy milk and apple cider vinegar. Let the mixture sit and curdle.
2. In a medium bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder. Set it aside.
3. In a large bowl, combine the eggs, granulated sugar, brown sugar, oil, non-dairy milk mixture, and vanilla extract.
4. Add the flour mixture into the wet ingredients and mix until just combined. Pour in the hot coffee and stir again until a smooth mixture forms. Cover the bowl and let the batter rest for 30 minutes.
5. While the batter rests, preheat the oven to 340°F (170°C) and grease and line three 6-inch round pans (or two 8-inch round pans) with parchment paper.
6. Evenly pour the batter into the cake pans and bake for 32-35 minutes. Let the cakes cool in the pan for 10 minutes before taking them out onto a cooling rack to let them cool completely.
7. Once cooled, wrap each layer with plastic and put it in the fridge or freezer for an hour.

Frosting

1. In a saucepan, mix together egg yolks and evaporated milk. Add butter, granulated sugar, brown sugar, vanilla, and salt.
2. Heat it on medium heat while whisking constantly. Once it reaches a boil, continue to whisk for 5 minutes.
3. Take it off the heat and add the coconut and pecans. Let it cool completely before putting it in the refrigerator for 30 minutes.

Assembly

1. Slice the domes off of the chilled cake layers to make them flat and even. Each layer should be about an inch tall.
2. Place one cake layer on a cake stand or plate. Put a third of the frosting on the cake and spread it to the edge using an offset spatula, knife, or spoon.
3. Place another cake layer on top and spread another third of the frosting on top. Repeat once more, finishing with frosting on top.

16. Gluten-Free Lemon Poppy Seed Cake

Gluten-Free Lemon Poppy Seed Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT100M · Yield: [’12’, ’12 slices’]

This gluten-free lemon poppy seed cake is bright, soft, and moist! It’s also dairy-free and super easy to make! This recipe is a keeper!

Ingredients

• 1⅓ cups gluten-free 1-to-1 flour
• ¼ cup almond flour
• ⅛ teaspoon fine salt
• ¼ teaspoon baking soda
• 1½ teaspoons baking powder
• 2 tablespoons poppy seeds
• ⅓ cup oil
• 1¼ cups granulated sugar
• 5 large eggs
• Zest of 3 lemons
• 3 tablespoons lemon juice
• ½ cup unsweetened non-dairy milk
• 1 cup powdered sugar (sifted)
• 4 teaspoons lemon juice
• 1 tablespoon unsweetened non-dairy milk

Instructions

1. In a bowl, combine the gluten-free flour, almond flour, salt, baking soda, baking soda, and poppy seeds. Set aside.
2. Add the lemon zest and granulated sugar to a large bowl. Work the zest into the sugar by pinching them together.
3. Add the oil, lemon juice, non-dairy milk, eggs, and whisk until combined.
4. Add the flour mixture and stir until a smooth batter forms. Cover and let it rest for 30 minutes.
5. Preheat the oven to 350°F (177°C). Grease and line an 8-inch metal loaf pan with parchment paper.
6. Pour the rested lemon poppy seed pound cake batter into the pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs on it. Let it cool in the pan for 15 minutes before taking it out onto a wire rack to cool completely.
7. Add all of the lemon glaze ingredients in a small bowl and stir until smooth. Pour as much or little as you like on the cooled lemon poppyseed loaf and let it dry.

17. Vanilla Cake

Gluten-Free Vanilla Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT28M · Total: PT58M · Yield: [‘2’, ‘2 -tier 8-inch Vanilla Layer Cake’]

Light, fluffy, moist and delicious Gluten-Free Vanilla Cake that is perfect for celebrating birthdays and special occasions! This perfect layer cake will surely impress the whole family.

Ingredients

• 2 ⅓ cups (320g ) gluten-free all-purpose flour
• 1 ½ cups (330g ) granulated sugar
• 1 tsp sea salt
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 cup (175ml) avocado oil
• 1 cup (225ml) full-fat canned coconut milk
• 3 large eggs
• 1 Tbsp pure vanilla extract
• 2 sticks (1 cup, 230g) vegan butter*
• 4 to 6 cups (480-600g) powdered sugar**
• 6 to 8 Tbsp (80-100ml) full-fat canned coconut milk, as needed*
• 1 tsp pure vanilla extract
• Pinch sea salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line two 8-inch spring form cake pans with rounds of parchment paper. You can also grease the sides of the cake pans.
2. In a large mixing bowl, combine the dry ingredients (gluten-free flour, granulated sugar, salt, baking powder, and baking soda) and stir together until everything is well-combined.
3. In a separate bowl, whisk together the avocado oil, eggs, full-fat coconut milk and vanilla extract (the wet ingredients). Note: if your house is fairly chilly and the coconut milk has separated, transfer it to a jar and microwave it for 30-60 seconds or until it is easy to stir together.
4. Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth cake batter forms.
5. Divide the vanilla cake batter between the two prepared cake pans. Bake on the center rack of the preheated oven for 23 to 28 minutes, or until the cake has set up and is slightly golden brown around the edges. The exact bake time depends on the flour you use, the elevation you life at, and the temperature of the cake batter going into the oven. If you’re at high altitude like me, you’ll need to bake closer to 28-30 minutes.
6. Once the cakes are out of the oven, allow them to cool completely to room temperature. If you have a wire rack or a cooling rack, cool the cakes on top of it.
7. Release the cakes from their molds and transfer one of them, rounded side down, to a serving dish or a cake stand. Apply a generous layer of frosting on top of the first layer. Aim for about ½ inch thick. If you’d like, you can layer chopped strawberries or mashed raspberries here for a fruit layer.
8. Place the second cake layer rounded side down on top of the frosting (or use a sharp knife to cut the rounded part of the cake off so that it sits flat). Frost the rest of the cake to your desired level of frosting. You can do as I do and engulf the whole thing in frosting, or take a naked cake approach and apply a light layer of frosting.
9. Decorate the cake to your heart’s desire! This is not my forte, so I keep it plain and simple.
10. Serve and enjoy!

Dairy-Free Vanilla Buttercream:

1. Beat the butter until creamy using a stand mixer fitted with a paddle attachment or a handheld mixer.
2. Add half of the powdered sugar, the coconut milk, vanilla extract and sea salt to the mixer. Beat on low speed until the sweetener has mixed in, then on high speed for 2 minutes. Check the frosting for consistency and flavor and add more powdered sugar to your liking.

18. Vegan Strawberry Yogurt Cake

Vegan Strawberry Yogurt Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT70M · Yield: [‘8’, ‘8 slices’]

Bake some juicy summer strawberries into this delightful vegan snack cake. It’s lightly sweet and perfect for breakfast, dessert, or any time in between.

Ingredients

• 1/2 cup vegan butter or margarine
• 1 cup brown or white sugar
• 2 tsp vanilla extract
• 3/4 cup vegan yogurt (see Note 1)
• 2 cups all purpose flour or pastry flour
• 2 tsp baking powder
• 1/2 tsp fine salt or 3/4 tsp kosher salt
• 3/4 lb fresh strawberries, leaves removed and sliced in half
• 1 tbsp coarse sugar, such as demerara, turbinado, or raw sugar (*optional)

Instructions

1. Preheat oven to 350 °F.
2. Using an electric mixer, cream together vegan butter and sugar until light and fluffy. (It took me about 5 minutes).
3. Add vanilla extract and vegan yogurt and beat again to mix with the creamed sugar-butter mixture.
4. Sift in flour, baking powder, and salt.
5. Mix on the lowest speed until just combined (no more than half a minute). Over-mixing will lead to a denser, tougher, cake.
6. Scoop mixture into a round 9-inch baking pan and gently smooth the top over with the back of a spoon or spatula.
7. Press strawberry slices into the batter, deep enough so that they are level with the surface of the cake.
8. Optional: Sprinkle a spoonful of coarse sugar evenly over the top of the cake before putting it in the oven.
9. Bake at 350 °F for 45 minutes on the center rack (see Note 2).
10. Transfer to a cooling rack. Serve at room temperature.

19. Refined Sugar-Free Chocolate Birthday Cake

Refined Sugar Free Chocolate Birthday Cake {No Flour} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT23M · Total: PT38M · Yield: [‘8’, ‘8 servings’]

This healthy refined sugar-free birthday cake is ultra moist, naturally sweetened with fruit, and has rich chocolate peanut butter flavours in every bite! Perfect for a toddler or baby’s first birthday cake, or anytime you want to serve a healthier, but still fudgy and decadent cake! {Gluten-free, Dairy-free, Paleo & Vegetarian}

Ingredients

• 1 cup pitted Medjool dates ((8 ounces by weight))
• 1/4 cup water
• 3 large eggs
• 1 cup natural peanut butter
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2-ingredient chocolate frosting ((or sub in your favourite frosting))

Instructions

1. Preheat oven to 350ºF and grease two 6-inch pans with cooking spray. Line the bottom of the pans with a piece of parchment paper to ensure easier removal.
2. In a blender or food processor, combine the eggs, dates, and water and blend using medium speed until smooth. If using a food processor, start with the water and dates only to prevent too much splashing. Add in the eggs once the dates have broken down.
3. Next, add in the peanut butter, applesauce, cocoa powder, vanilla, baking powder, and salt and blend again until a smooth batter is formed. If you don’t have a powerful enough blender, you can pour the blended date mixture into a large mixing bowl and then stir in the other ingredients until combined.
4. Divide the thick batter among the two prepared pans, and smooth the top with a spatula. They won’t be very full, but will rise slightly as they bake. Bake until the centre is slightly firm and springs back when you gently touch it with your finger, about 23-26 minutes.
5. Cool completely before removing the cake from the pan. While cooling, prepare desired frosting. Once cool, carefully run a knife along the edges to help it release. Frost with your favorite frosting and serve.

20. Almond Flour Lemon Cake

Almond Flour Lemon Cake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘1’, ‘1 (8-inch) cake’]

This moist, perfectly sweet Almond Flour Lemon Cake is a lovely burst of lemon flavor! Perfect for brunch or light dessert.

Ingredients

• 2/3 cup (158ml or 5.3oz) avocado oil*
• 2/3 cup (158ml or 5.3oz) pure maple syrup
• 3 lemons (zested and juiced (about ⅓ cup (74ml) of juice and over 1 Tbsp of zest))
• 3 large eggs
• 1 tsp pure vanilla extract (optional)
• 3 cups (340g or 12oz) almond flour
• ½ cup (65g or 2.2oz) tapioca flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (120g or 4.2oz) confectioner’s sweetener**
• 2 Tbsp (15ml) lemon juice or water

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform cake pan with a circle of parchment paper.
2. In a large bowl, whisk together the avocado oil, pure maple syrup, eggs, lemon juice, lemon zest, and vanilla extract until everything is well-combined.
3. In a separate bowl, stir together the dry ingredients (almond flour, tapioca flour, baking powder, and sea salt) until combined.
4. Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a smooth batter forms.
5. Pour the cake batter into the prepared pan and cover it with foil (this will prevent the top of the cake from getting darker than golden brown). Bake for 30 minutes with the foil on, then remove the foil and bake for another 15 to 25 minutes, or until the cake tests clean.
6. Cake is fully cooked once it reaches an internal temperature of 190 degrees F. you can check the temperature by inserting an instant read thermometer into the center of the cake.
7. Allow the cake to cool completely before releasing it from the cake pan.

21. Vegan Olive Oil Cake with Lemon and Pistachio

Vegan Olive Oil Cake with Lemon and Pistachio is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘8’, ‘8 slices’]

The best vegan olive oil cake – lemon and pistachios make this cake so delicious! We’ll make this lemon olive oil cake vegan with olive oil and dairy free milk! Or make this vegan olive oil cake with orange!

Ingredients

• baking spray
• 2 tbsp lemon zest (from about 2 medium lemons)
• 1 cup organic cane sugar
• ½ cup extra-virgin olive oil ((see note))
• 2 tbsp toasted pistachio oil
• ¼ cup unsweetened applesauce
• ⅔ cup soy milk
• 2 tbsp lemon juice
• ½ tsp pure vanilla extract (2g)
• 1 ¾ cups all-purpose flour (228g)
• 1½ tsp baking powder (7g)
• ½ tsp baking soda
• ½ tsp kosher salt (2g)
• 1 tbsp toasted pistachio oil
• 3 tbsp lemon juice
• 1¾ cups powdered sugar (202g)
• Chopped roasted pistachios and lemon zest (for topping)

Instructions

1. Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
2. In a large mixing bowl, combine sugar and lemon zest. Rub sugar and zest together to thoroughly release oils.
3. Whisk in olive oil, pistachio oil, applesauce, soy milk, lemon juice, and vanilla, mixing between each addition.
4. Sift in flour, baking powder, baking soda, and salt, and fold until just combined.
5. Transfer batter into prepared pan and bake until a toothpick inserted in center comes out clean, approximately 35 minutes. .
6. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
7. For the glaze, whisk together powdered sugar, pistachio oil, and lemon juice in a bowl. Spread over cooled cake and top with chopped pistachios and lemon zest.

22. Banana Chocolate Chip Snack Cake

Banana Snack Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 12

When those overripe bananas on your counter are begging to be used, make this Banana Chocolate Chip Cake! It’s an 8×8 banana snack cake that’s moist and tender in every bite. No mixer required!

Ingredients

• 1 + 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/2 cup soy or almond milk (or whole dairy milk for non vegan cake), room temperature
• 2 tablespoons vegetable oil (or melted butter for non vegan cake)
• 1 cup mashed banana (roughly 2 medium overripe bananas – please measure this as bananas vary in size)
• 1 tablespoon white distilled vinegar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips* (see Note about vegan)

Instructions

1. Preheat oven to 350F. Lightly grease an 8×8 inch square pan.
2. In a large bowl, sift the flour then whisk in sugar, baking soda, cinnamon, and salt.
3. In a large measuring cup or another bowl, whisk together the milk, oil, banana, vinegar, and vanilla.
4. Pour the wet ingredients over the dry ingredients and gently whisk everything until is moistened, being careful not to overwork the batter.
5. Switch to a rubber spatula and stir in 1/2 cup chocolate chips.
6. Transfer the batter to the pan then top with remaining 1/2 cup chocolate chips. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (it may have some chocolate on it). Cool completely before serving.Store leftovers at room temperature for up to 5 days.

23. Vegan Blueberry Cake

Vegan Blueberry Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [’10’, ’10 servings’]

Quick and easy Vegan Blueberry Cake made in one bowl with just 8 ingredients. With a golden crust and soft, fluffy, blueberry-packed sponge, it’s perfect for all occasions.

Ingredients

• 2½ cups (312 grams) all purpose flour (, (plain flour in the UK). Use Bob’s Red Mill Gluten-Free 1 for 1 Baking Flour for GF.)
• 1 cup (200 grams) white or cane sugar
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 1¼ cup (300 ml) plant milk (, unsweetened & unflavoured)
• ½ cup (120 mls) oil (, a neutral one such as light olive, refined avocado, vegetable, sunflower or canola)
• 1 tablespoon + 1 teaspoon (20 ml) vanilla extract
• 2 cup (250 grams) fresh or frozen blueberries (, divided, if using frozen don’t defrost them)
• OPTIONAL 1 tablespoon coarse sugar (for the top)
• ¾ cup (95 grams) powdered sugar
• 2 to 4 tablespoons plant milk (, the amount needed will vary. See directions. )

Instructions

1. Preheat oven to 375 °F (190 °C) and grease the line the bottom of a 9 x 5-inch loaf pan or a 9-inch round cake pan.
2. To a large mixing bowl add the flour, sugar, baking powder and salt. Whisk them together to combine well.
3. Make a well in the centre of the dry ingredients and add the milk, oil and vanilla. Mix gently until everything is combined to form a thick batter. Don’t over mix.
4. Add ⅔ of the blueberries to the batter. Fold them through gently then spoon the batter into the prepared pan and level the top with a spatula.
5. Add the remaining blueberries to the top and scatter with a generous amount of coarse sugar. This sugar is optional but gives the cake a gorgeously crunchy top!
6. Place on the middle shelf of the oven and bake for 75 to 80 minutes if in a loaf pan or 55 to 60 minutes if in a round pan. All ovens vary. Test doneness with a toothpick, skewer or thin knife inserted into the middle of the cake. It will come out clean when the cake is done. Please note that times are for a light coloured pan. If using a dark pan be aware that your cake will be ready a little sooner.
7. Leave in the pan for 10 minutes then transfer carefully to a wire cooling rack. Allow to cool completely before glazing or cutting.

For the glaze

1. To a small bowl add the powdered sugar. Gradually add the milk a drop at a time, stirring really well between each addition, until a thick but droppable glaze is formed. Drizzle with a spoon all over the top of the cooled cake in a zig zag motion.

24. Gluten-Free Funfetti Cake

Gluten Free Funfetti Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘8’]

This gluten free funfetti cake is perfect for birthday celebrations. The gluten free and dairy free white cake is light and airy and filled with colorful sprinkles. Finish it off with dairy free frosting and extra sprinkles for the ultimate funfetti experience!

Ingredients

• 1 3/4 C gluten free all-purpose flour
• 3/4 tsp xanthan gum
• 2 tsp baking powder
• 1/4 tsp fine sea salt
• 2/3 C granulated sugar
• 1/4 C sprinkles
• 1 C coconut milk (from a carton, room temperature)
• 1/2 C vegetable oil
• 1 tsp vanilla extract
• 4 egg whites (room temperature)
• 1/2 C shortening
• 1/2 C dairy-free butter
• 3 C powdered sugar
• 1 tsp almond extract
• 2 Tbsp coconut milk
• food coloring (optional)
• sprinkles (for decorating)

Instructions For the cake:

1. Preheat oven to 325 degrees and spray 2 6-inch cake pans with non-stick spray and line them with parchment paper cut to fit the pan.
2. In the bowl of a stand mixer, sift together the gluten free flour, xanthan gum, baking powder, salt and sugar. Mix on low speed until combined. Mix in the sprinkles.
3. In a 2-cup liquid measuring cup, combine the coconut milk, oil and vanilla extract. Set aside.
4. In a medium bowl, use and electric hand mixer to whisk the egg whites until soft peaks form. Set aside.
5. Turn the stand mixer on low and slowly pour the milk mixture into the dry ingredients. Turn the mixer to medium and mix until combined, scraping the bowl as necessary.
6. Remove the bowl from the stand mixer and use a rubber spatula to gently fold half of the whipped egg whites into the batter. Repeat with the remaining egg whites until fully incorporated.
7. Gently pour the batter into the two prepared pans, dividing the batter between the two evenly. Bake at 325 degrees for 33-35 minutes or until a cake tester comes out clean. Cool in the pans for 10 minutes then remove them from the pans and cool completely on a wire rack before frosting.

For the frosting:

1. In the bowl of a stand mixer, cream together the shortening and dairy free butter until smooth. Add the powdered sugar and mix on low until lumpy. Increase the speed to medium-high and beat for about a minute until the frosting is smooth. Add milk, almond extract and food coloring and beat on medium speed for about 2 minutes. Scrape the sides and beat an additional 30 seconds, if necessary.

To frost the cake:

1. Use a serrated knife or cake leveler to level the top of the cakes and cut each cake layer in half to create 4 layers.
2. Place one layer on a cake stand and top with about 1/3 cup frosting. Smooth the frosting over the cake and stack another layer on top. Repeat with each layer. With the last layer, frost the tops and sides of the cake. Serve immediately or refrigerate until ready to serve. Let the cake come to room temperature before serving.

25. Vegan Apple Cake with Streusel Topping

Moist Apple Cake with Crumble and Real Fresh Apples is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT35M · Total: PT60M · Yield: [’12’, ’12 slices’]

This Moist Apple Cake with Crumble Top is baked with both juicy fresh apples and applesauce to lock in moisture and bring big flavor. Complete with a crumble top for the best textures, this easy apple cake is totally foolproof!

Ingredients

• 1 ½ cups light brown sugar (tightly packed)
• ¼ cup coconut oil (in solid form)
• ¼ cup unsweetened apple sauce
• 1 cup milk of choice (I use coconut milk)
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 4 sweet apples, shredded (I use Gala)
• ¼ cup unsalted butter, melted
• ½ cup all-purpose flour
• ½ cup light or dark brown sugar (tightly packed)
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup powdered sugar to sprinkle on top (optional)

Instructions Apple Cake with Fresh Apples

1. Preheat an oven to 350°F and line or grease a 9-inch cake pan (I used a springform pan for easy removal!). You can use a round or square pan- both work!
2. In a large mixing bowl, cream the sugar and oil together until well-combined.
3. Add the apple sauce, milk, and vanilla extract and mix well.
4. With your hand mixer on low, add the flour, baking soda, cinnamon, and salt until a thick batter forms and set aside.
5. Peel the skin off the apples and use a cheese grater or food processor to shred the apple into a large mixing bowl. Use a spatula to fold the shredded apple into the cake batter.
6. Pour the batter into your prepped cake pan and set it aside to prepare your streusel.

Streusel Topping

1. Melt the butter in the microwave in 30-second intervals, stirring in between until completely liquefied.
2. Add butter to a mixing bowl with brown sugar, flour, cinnamon, and salt. Use a whisk to combine, forming a crumbly mixture. If your mixture isn’t crumbly, add a little more flour, about 1 tablespoon at a time, until it is nice a crumbly.
3. Use clean hands to crumble the mixture on top of your cake.
4. Bake cake for 30-40 minutes, until toothpick comes out clean. Sprinkle with powdered sugar (optional) and enjoy!

26. Vegan Lilac Lemon Cake

Vegan Lilac Lemon Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT95M · Yield: [’10’]

This Vegan Lilac Lemon Cake is the most flavorful and delightful cake for spring! Lemony and bright, light and tender yet buttery, it’s the best of both worlds. Includes instructions on how to make lilac sugar.

Ingredients

• 1/2 stick vegan butter (56g or 1/4 cup), (softened at room temperature)
• 120 mL (1/2 cup) unsweetened plant-based milk (I used oat milk), at room temperature
• 60 mL 1/4 cup lemon juice
• 60 mL (1/4 cup) aquafaba (the liquid from a can of chickpeas)
• 56 g (1/4 cup) neutral-tasting oil such as sunflower oil, or extra virgin olive oil
• 120 g (1/2 cup + 1 tablespoon) Lilac Sugar (or organic cane sugar)
• 1/2 tablespoon pure vanilla extract
• 1 tablespoon lemon zest ((1 medium-to-large lemon))
• 210 g (1 3/4 cups) all-purpose flour
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Toppings ((optional): Lemon Glaze (recipe below) and lilac flowers)

Instructions

1. Take the butter out of the fridge to soften and take the plant-based milk out of the fridge to come to room temperature.
2. Preheat the oven to 350°F/175°C. Line a 9×5-inch (23×13 cm) or 8×4-inch (20×10 cm) loaf pan with parchment paper.
3. Zest the lemon(s) to get 1 tablespoon of zest (1 medium-to-large lemon). Set aside.
4. Make the vegan buttermilk. Combine the plant-based milk and lemon juice and stir. Set aside to curdle.
5. Prepare the aquafaba. Pour 1/4 cup liquid from a can of chickpeas into a small bowl. With a handheld electric mixer (or stand mixer), beat the aquafaba on medium speed until it‘s foamy throughout, 45-60 seconds.
6. Cream the wet ingredients. Add the softened butter, oil, and Lilac Sugar to a large bowl. Using the mixer, beat until the ingredients are well incorporated and starting to get fluffy, 60 seconds or so. Add in the vegan buttermilk, whipped aquafaba, vanilla extract, and lemon zest. Mix until just combined, 15-20 seconds.
7. Whisk together the dry ingredients. Add the flour, salt, baking soda, and baking powder to a medium bowl and whisk well to ensure the leaveners will be evenly distributed throughout the cake.
8. Add half of the flour mixture into the butter-sugar mixture, beating on low speed until just combined, taking care to not over beat. Add the remaining flour mixture and beat until mostly smooth, then switch to a silicone spatula to finish combining. Once the cake batter is mostly evenly combined, stop mixing! Overmixing can cause the cake to become dense or dry. The batter should be fluffy and a bit bubbly at this point.
9. Pour into the prepare loaf pan, and smooth the batter out on the top using a silicone spatula.
10. Bake for 35-45 minutes until a toothpick inserted into the tops/center comes out clean and the top is golden. If the top starts to brown early, loosely tent it with foil. I baked mine for exactly 40 minutes, and it was perfect.
11. Transfer cake to a wire rack and cool for 15-20 minutes. Then use the parchment paper handles to lift the cake out of the pan and onto the wire rack. Once cooled, drizzle with the lemon glaze. If desired sprinkle some lilac flowers (shake them first to make sure there are no bugs hiding) on top.

27. Lime Drizzle Cake

Vegan Lime Pound Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT50M · Total: PT65M · Yield: [’10’]

This easy vegan lime cake has a tender moist crumb and zingy lime glaze. Infused with the zesty essence of freshly squeezed limes and lime zest, it’s sweet, tangy, and perfect all year round.

Ingredients

• 120 ml soy milk (*note 1)
• 30 ml lime juice (freshly squeezed *note 2)
• Zest of 4 limes (freshly grated (approx 4 regular/8 key limes) *note 2)
• 200 g granulated sugar
• 75 g vegan butter (melted and cooled to room temperature)
• 60 ml olive oil (*note 3)
• 140 g vegan Greek-style yogurt (*note 4)
• 1 tsp vanilla extract
• 240 g all-purpose flour ((plain flour), sifted)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 120 g powdered sugar ((confectioner’s/icing sugar))
• Zest of 1 lime (or 2 key limes *note 2)
• 1 tablespoon vegan Greek-style yogurt (*note 4)
• 1 teaspoon lime juice (freshly squeezed)

Instructions

1. Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease an 8″ loaf tin and place a sling of parchment paper into it to help lift the cake out once baked.
2. Make “buttermilk”: Add the soy milk and lime juice to a jug, stir, and allow to sit for 10 minutes.
3. Flavor the sugar: Add the lime zest and sugar to a large mixing bowl. Use your fingertips to rub the zest into the sugar until it feels “wet”.
4. Wet ingredients: Add the melted butter, olive oil, vegan yogurt, and vanilla extract and whisk to combine. Then add the vegan buttermilk (milk and lime juice mixture), and whisk again.
5. Dry ingredients: Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients in 2 parts, and gently fold with a rubber spatula until just combined and there aren’t any visible pockets of flour – be careful not to overmix the batter.
6. Bake: Transfer the cake batter to the prepared loaf pan. Place thin strips of vegan butter or a knife dipped in olive oil down the center of the loaf, this will help the loaf crack in the center once it bakes. Bake on the middle shelf for 50 minutes. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
7. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. (see note 5 for drizzle cake option)
8. Make the glaze: Meanwhile, add the powdered sugar, lime zest, lime juice, and yogurt to a bowl and whisk until smooth. Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, you can add more or less depending on your taste. Decorate with fresh lime slices.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.