Vegan Cake Recipes
These vegan cake recipes have all been tried and tested by me and are easy to make and taste delicious. These recipes just go to show that we do not need eggs for vegan cake making.
Banana CakePreparation time: 15 minutesCooking 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 CakePreparation time: 15 minutesCooking 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 tbsp 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 CakePreparation time: 15 minutesCooking 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 225 ml / 8 fl oz water 85 ml / 3 fl oz sunflower oil 25 g / 1 oz vegan chocolate drops Icing ingredients: 75 g / 3 oz vegan margarine/soys spread 175 g / 6 oz icing sugar 30 g / 1 oz drinking chocolate powder Method: 1. Preheat oven at gas mark 4/175°C/350°F and grease an 8 inch cake tin with some soya spread or similar. 2. Sieve all the dry ingredients into a mixing bowl and stir. 3. Measure the water in a measuring jug, add the oil and stir. 4. Add the liquid to the dry ingredient mix a bit at a time and stir thoroughly. 5. Add the chocolate drops and beat the mixture. 6. 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. 7. Leave in the cake tin until cooled, then put onto a plate and ice. To ice: 1. Place the margarine or soya spread into a mixing bowl and beat until smooth and creamy. 2. Mix the icing sugar and drinking chocolate powder together, sieve into the marge/soya spread mixture and beat all together until smooth and creamy. 3. Place on top of the cooled cake, and add choc drops or grated chocolate for decoration. Chocolate Orange CakePreparation time: 20 minutesCooking 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 CakePreparation time: 15 minutesCooking 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
Date And Pecan CakePreparation time: 20 minutes Cooking time: 45 minutesIngredients: 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 CakePreparation time: 10 minutes Cooking time: 25 minutesIngredients: 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 CakePreparation time: 20 minutesCooking 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. Plain Sponge CakePreparation time: 15 minutesCooking time: 25 minutes Ingredients: 100 g / 3 1/2 oz self raising flour 1 tbs soya flour 55 g / 2 oz vegan margarine 55 g / 2 oz raw unrefined organic cane sugar 2 tbs water Few drops of vanilla essence 1/2 tsp baking powder 15 g / 1/2 oz / 1 tbs cornflour 3-4 tbs 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 CakePreparation time: 15 minutes Cooking time: 40 minutescake 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 / 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.
Leave Vegan Cake Recipies and go to the Vegan Food Pyramid
Leave Vegan Cake Recipies and go to Healthy Balanced Diet
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