Vegan Cake Recipes: Valentine’s Day Special.
Baking cakes can be a little perplexing if you are a vegan. No dairy and eggs – the two major ingredients used commercially for baking cakes and cupcakes, especially for the special Valentine’s Day can turn many away from treating their loved ones to a delicious gourmet treat!
But, don’t you worry, we got you covered with these amazing recipes that will make this Valentine’s Day, one that you will remember for a very long time!
Some tricks to baking your perfect cake — Substitute butter with coconut oil or olive oil, the cake usually ends up denser, rich and delicious. Eggs can be easily replaced too, with Chia seeds or mashed Bananas.
We hope you enjoy our compilation of cake recipes that are delicious, healthy and dairy-free.
Vegan Chocolate Cherry Cake
- 300 g dairy-free margarine (suitable for baking) , plus extra for greasing
- 300 g gluten-free plain flour , plus extra for dusting
- 300 g golden caster sugar
- 2 teaspoons vanilla extract
- 200 g organic soya yoghurt
- 2 teaspoons gluten-free baking powder
- ½ teaspoon xanthan gum
- 70 g cocoa powder
- 6 tablespoons rice milk
- 100 g fresh raspberries
- Dairy-free dark chocolate (70% cocoa solids) , to serve
For The Icing
- 200 grams icing sugar
- 4 Tablespoons cocoa powder
- 100 grams Dairy-free margarine
- 2 Tablespoons organic soya yoghurt
- Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Add the vanilla extract and yoghurt, then mix until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
- Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing. Sieve the icing sugar and cocoa powder into a large bowl, then add the margarine and beat until smooth. Stir in the soya yoghurt to combine.
- Once cooled, place one of the sponges on a plate or cake stand. Carefully spread half the butter icing on top, then scatter over most of the raspberries. Sandwich the second sponge on top and press down lightly, then carefully spread the remaining icing over the top and finish with a scattering of berries and a few shavings of chocolate.
Recipe taken from Jamie Oliver
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Vegan Carrot Cake Recipe
- 2¼ cups (256g) flour (half spelt, half all purpose flour)
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ½ cup (125g) applesauce
- 1 cup original Almond Breeze Almond Milk
- 2 teaspoons vanilla
- 1 cup cane sugar
- ½ cup (melted) coconut or canola oil
- 2 cups (240g) grated carrots, medium-packed
- ½ cup (58g) raw macadamia nuts (soaked, drained and rinsed)*
- ½ (68g) cup raw cashews (soaked, drained and rinsed)*
- ¼ cup almond milk
- ¼ cup maple syrup
- 2 tablespoons coconut oil
- 1 teaspoon vanilla
- 2 teaspoons fresh lemon juice
- ½ teaspoon salt
- Preheat the oven to 350°F and grease a 9×13 baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
- Mix the dry ingredients into the bowl with the wet ingredients.
- Fold in the carrots and stir until just combined.
- Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
- Make the frosting: combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.
- Chill for at least 30 minutes before spreading. (It will firm up a bit).
- Store frosted cake in the fridge
Recipe taken from Jeanine
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Vegan Vanilla Cake With Strawberries
- 1 and ¾ cups (220g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- ⅓ cup (80ml) Olive Oil
- 1 Tbsp (15ml) White Vinegar
FOR THE VANILLA FROSTING
- 3 and ¾ cups (450g) Powdered Sugar
- 3 Tbsp Vegan Butter
- 4 Tbsp Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- Fresh Strawberries
- Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius)
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, olive oil and vinegar and whisk it in.
- Grease two 7 inch round cake tins with coconut oil and divide the mixture evenly between them.
- Bake for 30 minutes.
- Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
- Move to a cooling rack to cool completely.
- Prepare your frosting.
- Add the powdered sugar, vegan butter, vanilla and soy milk.
- Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
- If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
- When your cake is completely cool, add frosting to the top of one of the layers.
- Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
- Decorate with fresh strawberries and serve right away.
- If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.