5 Incredible Vegan Cake Recipes

If you’re a vegan with a sweet tooth, we’ve got five great vegan cake recipes to try!

Vegan Chocolate Cake with Avocado Frosting

Creamy avocados are a great way to satisfy a sweet tooth sans sugar. To make the cake, gather these ingredients:

Ingredients:

For the cake:
3 cups all-purpose flour
2 cups unbleached sugar

1 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons baking soda
2 tablespoons apple cider vinegar
¾ cup coconut oil
1 ½ cups cold water
6 heaping tablespoons cacao powder
½ cup brewed coffee

For the avocado frosting:
6 avocados
Pinch of salt
1 ½ cups cacao powder
4 teaspoons vanilla extract
1 ¼ cups maple syrup
2 tablespoons coconut oil

Instructions:

For the cake:
Preheat oven to 350 degrees F. Apply non-stick cooking spray to two 9-inch round cake pans. Whisk together flour, baking soda, salt, sugar, and cacao powder in a large mixing bowl. Pour vinegar, vanilla, and coconut oil into three wells. Mix everything together. Add water and coffee. Transfer batter into two cake pans. Bake for 35 to 45 minutes. Let cakes cool in pans.

For the frosting:
Throw avocado flesh into food processor. Process avocado until texture becomes creamy. Mix in vanilla, coconut oil, maple syrup, and salt. Frost the cakes after they’ve cooled.

Vegan Chocolate Cake With Vinegar

When it comes to pastries, vinegar is not usually what comes to mind. Well, here’s a recipe that defies those initial misgivings to bring the world a uniquely fluffy cake that’s easy to love.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 heaping tablespoons cacao powder
1 cup unbleached sugar
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
6 tablespoons coconut oil
¼ cup brewed coffee, at room temperature
¾ cup cold water

Instructions:
Preheat oven to 350 degrees F. Use non-stick spray to grease a 9-inch round cake pan. Whisk together flour, cacao powder, sugar, salt, and baking soda in large mixing bowl. Fill three wells with vinegar, vanilla, and coconut oil. Mix, adding water and coffee. Transfer batter to cake tin. Bake for 35 to 45 minutes. Allow cake to cool.

Dust with powdered sugar or top with berries and coconut whipped cream.

Vegan Fig Carrot Cake

For anyone who enjoys both vegan and Paleo diets, this cake employs a grain-free starch called cassava as a replacement for flour and pairs fabulously with a cashew-flavored frosting.

Ingredients:

For the cake:
3 cups Otto’s Naturals Cassava Flour
½ cup coconut sugar
2 teaspoons salt
2 teaspoons baking soda
4 teaspoons baking powder
3 cups shredded carrots
¼ cup chia seeds
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
¾ unsweetened shredded coconut
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup raisins
1 cup water
½ cup maple syrup
½ cup coconut oil, melted
½ cup mashed pineapple
¾ cup applesauce
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar

For the frosting:
2 cups raw cashews, soaked overnight
⅓ cup maple syrup
½ teaspoon salt
2 teaspoons vanilla extract
3 tablespoons coconut oil, melted

For the caramel sauce:
¼ cup coconut oil
1 teaspoon flaky sea salt
2 tablespoons cashew butter
1 teaspoon vanilla extract
¼ cup maple syrup

10 ten figs, halved

Instructions:

For the cake:
Preheat oven to 350 degrees F. Use parchment paper to line two 9-inch baking pans. Spray with coconut cooking spray. Whisk dry ingredients in large bowl. Combine wet ingredients in medium bowl. Pour wet ingredients into well in center of bowl. Add coconut, raisins, and carrots. Spread batter in cake pans. Bake 35 to 40 minutes. Let the cakes cool in pans.

For the frosting:
Soak cashews in medium bowl overnight. Drain and rinse cashews. Dump cashews, maple syrup, vanilla, coconut oil, and sea salt into food processor, then mix. Pour frosting into bowl and let chill for two hours.

For the caramel sauce:
Using medium heat, warm coconut oil and maple syrup in small saucepan. Stir in salt, vanilla extract, and cashew butter. Chill.

Frost the cake, dribble it caramel sauce, and top with the sliced figs.

Vegan Salted Caramel Cheesecake

Neither cheese nor eggs are involved in this cheesecake. Lovers of almonds and caramel will be thrilled with this recipe that lets them feel indulgent without resorting to refined sugar, gluten, or dairy.

Ingredients:

For the crust:
1 tablespoon maple syrup
1 ½ cups raw almonds
½ teaspoon salt
¼ cup coconut oil, melted

For the cheesecake:
1 ½ cups cashews, soaked overnight
3 tablespoons cacao powder
1 can coconut milk, chilled overnight in the fridge
3 tablespoons maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 tablespoon coconut oil

For the salted caramel layer:
½ cup cashews, soaked overnight
¼ cup maple syrup
¼ cup non-dairy milk
1 tablespoon coconut oil
1 teaspoon salt
6 Medjool dates, pitted
1 teaspoon vanilla extract
3 oz chocolate, melted (optional)

Ingredients:

For the crust:
Use parchment paper to line bottom of springform pan. Place crust ingredients into food processor and mix until they become form a paste. Press paste onto bottom of lined springform pan. Chill pan in freezer.

For the cheesecake:
Ladle out layer of coconut cream from the top of chilled can. Put cream into high-speed blender. No liquid. Add other cake ingredients. Blend everything together to create creamy mixture. Retrieve springform pan from freezer. Spread cake mixture over crust. Cover pan and put back in freezer.

For the salted caramel layer:
Clean blender. Put all ingredients into it. Blend together until smooth. Get springform back from freezer. Pour caramel layer onto chocolate. Cover pan with plastic wrap. Allow to freeze for six hours or overnight.

Be sure to let it sit out for 20 to 30 minutes before serving.

Raw Matcha Ice Cream Cake

Matcha is basically processed green tea leaves. It’s remarkable when combined with sweet coconut milk to create ice cream.

Ingredients:

For the crust:
1 ½ cups raw almonds
¼ cup coconut oil, melted
½ teaspoon salt
1 tablespoon raw honey

For the ice cream:
2 tablespoons matcha powder
2 teaspoons vanilla extract
1 cup raspberries
1/3 cup raw honey
3 cans full-fat coconut milk

Instructions:
Chill the coconut milk in the fridge overnight.

For the crust:
Take springform pan and line bottom with parchment paper. Mix crust ingredients together in food processor until they’re paste. Press paste onto the bottom of springform pan. Allow pan to chill in freezer.

For the ice cream:
Chill mixing bowl and mixer whisk attachment in freezer for 15 minutes. Take the cream from top of the coconut milk cans (leaving liquid) and place in bowl. Whip for 1 minute before stirring in matcha, honey, vanilla, and coconut cream.

Take pan from freezer. Spread matcha mixture onto crust. Cover up pan and stick in freezer for minimum of eight hours.

For maximum deliciousness, serve frozen with raspberries.

Any Other Ideas?

Those who are disinclined to bake from scratch can still modify cake mixes to create vegan cake recipes. Find one with vegan ingredients—such as those offered by Thrive Market—and then simply use aquafaba instead of eggs and non-dairy milk in place of regular milk.