Category: Vegan Cakes

by betsy

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.

The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.

Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

Yield: 1 serving (easily mutiplies)

1 tablespoon vegan butter
1/4 cup gluten-free 1:1 baking mix or all-purpose flour
2 tablespoons granulated stevia or natural sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allsice
1/8 teaspoon freshly grated black pepper
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (freshly grated if possible)
Pinch sea salt if vegan butter is unsalted)
2 tablespoons non-dairy milk
Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk
1 tablespoon unsweetened applesauce
1 teaspoon dark molasses
1/8 teaspoon vanilla extract
Garnishes:
2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these)
1 tablespoon chopped or halved walnuts or pecans

In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #gingerbread #mugcake

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by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #gingerbread

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by betsy

Best Pumpkin Banana Bread (vegan/plant-based + gluten-free option)

Luscious in texture, gently spicy and molasses-y in flavor–without molasses (except in brown sugar)–this stir-together one-bowl treat will keep you warm all winter.

Feel free to add nuts, chocolate chips, struesel topping, or plant-based cream cheese frosting, but I think all it needs is a cup of chai tea…and maybe some Silk vanilla Greek style yogurt.

Pumpkin Banana Bread

1 cup canned pumpkin puree (not pumpkin pie filling)
1 medium banana, peeled (and mashed, if not using electric mixer)
1/2 cup organic granulated sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/4 teaspoon sea salt
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups gluten-free 1:1 baking mix (make sure it is 1:1) or unbleached all-purpose flour

Preheat oven to 350 degrees. Oil a standard 5 x 9″ loaf pan. In large mixing bowl, whisk together all ingredients except flour until completely combined. (If using an electric mixer, beat pumpkin and banana together until smooth and creamy. Then add remaining ingredients except flour and blend on medium-low until completely combined.) Next, add flour one half-cup at a time, stirring or mixing just until incorporated. Transfer to prepared pan, gently smoothing top. Bake 55 to 60 minutes. Cool for 10 minutes in pan. Remove from pan and let cool on wire rack covered with a dish towel.

Note: It will slice nicely warm if made with all-purpose flour, but if made with gluten-free flour, slice when it is just barely warm to the touch, or it will tend to break apart a bit.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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by betsy

Chocolate-Pear Loaf with Chai-Sour Cream Glaze–A Valentine’s Pear-ing (vegan & plant-based)

This moist and fudgy cake is winter incarnate thanks to pear puree in the batter and chai tea spices in the glaze. It is also deliciously vegan and plant-based.

Gild this lily with dried edible flowers and cinnamon sticks and it becomes Valentine’s Day incarnate, sweet-but-not-too. For every day, cinnamon sticks, star anise, and a few chopped nuts would be just right.

Find my recipe at https://www.tofutti.com/recipe-blog/tofutti-dairy-free-vegan-chocolate-loaf with a big thanks to Tofutti, who commissioned this beauty.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #thebloomingplatter #plantbasedchocolate #veganchocolate #plantbasedcake #vegancake #plantbasevalentines #veganValentines

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by betsy

Scrumptious Peach Poundcake with Peach Schnapps (vegan/plant-based)

When summer gives you peaches, make Peach Poundcake. All you need is a few minutes of hands-on time.

No fussy creaming or alternating ingredients.  Just combine all in a bowl and pop in the oven.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
4 tablespoons vegan peach schnapps like Archers + more for brushing on (or substitute peach nectar)
4 tablespoons non-dairy milk
1 teaspoon vanilla
1/2 teaspoon almond extract
2 very ripe pureed peaches (I use my Magic Bullet)
1 pureed banana (or substitute a third very ripe peach)
Accompaniments: non-dairy whipping cream, sliced or chopped ripe peaches, and/or non-dsury vanilla ice cream or peach sorbet

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine all ingredients, except accompaniments, in a large mixing bowl and whisk well to completely combine or use the low speed of an electric mixer, scraping sides of bowl often.  Spoon batter evenly into pan and gently smooth top. Bake approximately 45 to 50 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes, invert onto wire rack, brush with 3 or so tablespoons schnapps, and cool completely. Serve with desired accompaniments.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpoundcake #plantbasedpoundcake #veganpeachcake #plantbasedpeachcake

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by betsy

Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

A widow for 4.5+ years, I married Bob Friesen on May 15, 2021, in a magical, mostly DIY, micro-wedding at the rustic Southern Shores Civic Association North Marina Pavilion in the Outer Banks of NC. The love from our tribe of just under 50 made the simple elegance of our sweet ceremony, officiated by a dear friend who is ordained, and posh picnic expansive beyond our ability to describe.

I will joyfully share a few of the delectable food-related details here, including my recipe for the Coconut-Almond Wedding Cake (or Cupcakes) of my dreams. My dear friend, Sharon Clohessy, and I did one trial run, tweaked the flavoring, and then she did the honors, creating our perfect cake and one batch of 24 cupcakes. I made the other batch and together we frosted them the morning of the wedding in our charming sraside hotel, the Sandeling Inn in Duck, NC.

Coconut-Almond Wedding Cake or Cupcakes (vegan & plant-based)

Batter:

3/4 cup butter (I prefer Miyoko’s), room temperature
1 1/2 cup granulated natural sugar
1 tablespoon + 1 1/2 teaspoons baking powder
1 tablespoon almond extract (start with less and taste)
1 tablespoon coconut extract (start with less and taste)
1 tablespoon vanilla extract (start with less and taste)
3 cups all purpose flour
2.5 cups coconut milk (in a carton, not can)

Cream together butter and sugar. Beat in baking powder and extracts followed by alternating flour and coconut milk. Spread into 2 greased and floured 6″, 8″, or 9″ inch round cake pans or 24 paper-lined cupcake tins. Bake 30 minutes for 8 or 9″ cakes, slightly longer for 6″, or 20 for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan, invert cakes layers onto racks, and cool completely. Frost and garnish. Freezes nicely if completely cooled and well-wrapped.

Buttercream or Cream Cheese Frosting

3/4 cup butter (I prefer Miyoko’s)
3/4 cup vegetable shortening or plant-based cream cheese
2 pounds powdered sugar
1 tablespoon almond extract
1 1/2 teaspoons coconut extract (or more)
3/4 teaspoon vanilla extract (or more)

Garnish: Flaked unsweetened coconut, fresh edible flowers, like roses, pink sanding sugar, pink “XO”

Cream together butter and shortening or cream cheese. Gradually beat in powdered sugar and extracts. Thin if necessary with a tablespoon or so coconut milk. Frost cake or cupcakes and coat thickly with flaked coconut.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedweddingcake #veganweddingcake #plantbasedcoconutalmondcake #vegancoconutalmondcake #plantbasedweddingcupcakes #veganweddingcupcakes

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by betsy

Glazed Amaretto (or Rum) Mini Bundt Cakes (vegan & plant-based)

Glazed Amaretto (or Rum) Mini Bundt Cakes
Yield: 12-2-inch mini bundt cakes

On a recent hike, my friend and A+ history teacher, Linda Francis, had been waxing poetic about a former colleague’s Glazed Amaretto Mini Bundt Cakes, as well as a rum version, that she would bring in every Christmas, which caused a ripple of excitement down the social studies hall. I could not stop thinking about them.

My first attempt to recreate them, based on Linda’s description, as well as to veganize them, was an utter down-the-disposal fail, but it was worth it to get to this version. Dense enough to be a very close cousin of a pound cake, they are light enough to have a springiness about them.

The flavour is deeply almondy–or rummy–and the rich glaze is somewhere between a syrup and a caramel. I have no idea if they are anything like the originals, but it doesn’t matter: these will become standards in our house.

Glazed Amaretto (or Rum) Mini Bundt Cakes

1/2 cup butter (I prefer Miyoko’s), room temperature
1 cup granulated natural sugar
1 tablespoon baking powder
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup nondairy milk (I use unsweet soymilk) curdled with 1 tablespoons apple cider vinegar
1/4 cup + 2 tablespoons Amaretto liqueur, Bailey’s Almande or rum (I like spiced rum)
Amaretto or Rum Glaze (recipe follows)

Preheat oven to 350. Spray 12-cup mini bundt cake pan with nonstick spray. With electric mixer, cream together butter and sugar until fluffy. Add baking powder, extracts, half of flour, half of non-dairy milk, and 2 tablespoons Amaretto, Almande, or rum. Beat on low or medium speed just until combined, scraping down sides of bowl as necessary. Repeat with remaining non-dairy milk and 2 tablespoons Amaretto, Almande, or rum. Divide evenly among mini bundt cake cups. Bake approximately 17 minutes or until set and a toothpick inserted in center comes out clean. Let cool a couple minutes and then brush tops with remaining 2 tablespoons Amaretto, Almande, or rum. Let soak in and then remove cakes from pan to slightly cool on wire rack set over a baking sheet. Meanwhile make glaze and spoon evenly over cakes. Spoon up what drips onto baking sheet and drizzle over the tops of the cakes again. These cakes are delicious served warm as well as room temperature.

Amaretto or Rum Glaze

1/2 cup Amaretto, Bailey’s Almande, or rum (I like spiced rum)
1/4 cup water
1l2 cup granulated natural sugar
2 tablespoons butter (I prefer Miyoko’s)

Simmer together all ingredients in a saucepan over medium heat for a couple minutes or until slightly reduced and thickened. The longer you simmer, the thicker the mixture will become and you want to avoid creating caramel.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedalmondcake #veganalmondcake #plantbasedbundtcake #8veganbundtcake
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by betsy

Fresh Orange Bundt Cake with Black Walnut Streusel

I created this cake to share with a dear friend for her birthday in memory of her dad, who loved a black walnut-orange cake, as she is selling the family home during her birthday week. Today, Veterans Day, we enjoyed a still-warm slice with mid-morning chai on her eclectic artsy patio near the beach.

Streusel:
1/4 cup flour
1/4 cup brown sugar
3/4 cup coarsely chopped black walnuts (or nut of your choice)
1/4 cup softened vegan butter

1 cup non-dairy milk
2 tablespoons apple cider vinegar
3/4 cup vegetable oil
1 cup natural sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
Zest of 2 medium oranges
1 cup fresh squeezed orange juice
Oprional: 1 tablespoon orange liqueur
3 cups flour (I use white whole wheat)
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt

Grease and flour 10-cup bundt pan. Preheat oven to 350 degrees.

Place all streusel ingredients in small bowl and crumble together with fingers. Set aside.

Whisk together non-dairy milk and vinegar in a small bowl and set aside to curdle. In a large bowl of electric mixer beat together oil and sugars for a couple of minutes at medium speed, scraping down sides of bowl as necessary, adding vanilla and orange zest at the end. Add both liquids (curdled nondairy milk and orange juice) and flour, alternating, about 3/4 cup at a time, beginning and ending with flour. Beat in baking soda, powder, and salt. Crumble streusel evenly into bottom of bundt panel. Pour batter over and gently smooth top. Bake 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; invert onto wire rack to finish cooling or enjoy while still warm.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganorangebundtcake #plantbasedorangebundt cake
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by betsy

Apple Pie Bundt Cake (vegan & plant-based)

I made this beautiful bundt for Bob’s dad’s socially-distanced outdoor 89th birthday gathering for 9 and 2 on FaceTime. The surprise ingredient of a can of apple pie filling insures extra moistness and fall flavors.

3/4 cup vegetable oil
1 1/2 cup sugar
3 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
2 to 4 tablespoons non-dairy milk

1 tablespoon molasses
1 teaspoon vanilla
1/2 teaspoon almond extract
20 ounces apple pie filling (I leave the slices whole, but you could chop or mash)
Optional: Maple-Cinnamon “Cream Cheese” Glaze (recipe follows)

Garnish: 1/2 cup chopped pecans and, optionally, 8 apple chips or dried apple slices

Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. Combine oil and sugar in large bowl of electric mixer. Beat at medium speed about a minute to dissolve sugar. Add remaining ingredients and beat a couple more minutes or just until completely combined, stopping to scrape down sides of bowl as necessary. Spoon batter evenly into pan and gently smooth top. Bake approximately 45-50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, invert onto wire rack, and cool completely. Spoon Glaze around top and let cascade down inside and outside. Garnish with chopped or whole pecans and optional apple chips.

Maple-Cinnamon Cream Cheese Glaze
2 ounces firm tofu (I use regular for body)
1/4 cup vegan butter
1 tablespoon maple syrup

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 teaspoon pure lemon extract or zest of 1 small lemon

1/2 teaspoon cinnamon

Approximately 4 cups powdered sugar

In bowl of large food processor, process all ingredients except powdered sugar for a few minutes or until completely smooth. Add half of powdered sugar and process until smooth. Repeat with remaining powdered sugar. Add additional powdered sugar if necessary to reach desired consistency.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganbundtcake #plantbasedbundtcake #veganapplebundtcake #plantbasedapplebundtcake
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