Category: Vegan Cakes

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

@vegan_community

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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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by betsy

Apple Cinnamon Oatmeal Bread (vegan & plant-based)

Who am I kidding? This luscious bread is really a cake!

Gifted to yet another helpful colleague, my latest creation with the apples leftover from lunches at my new school–which surely owns an orchard–is simply insane in the flavor and texture departments.

If you are thinking that oatmeal=dry and crumbly, think again…and try not to do a header into the batter!

3 apples, stemmed, cored, and cut into chunks
1/2 cup vegetable oil
1 cup sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1/2 cup old fashioned oats

Preheat oven to 350 degrees. Grease a 5 x 9″ loaf pan. In food processor, process apples until finely chopped. Add remaining ingredients and process just until well combined. Stir in oatmeal. Transfer into prepared pan. Bake 50 minutes or until wooden pick inserted on center comes out clean. Cool in pan 10 minutes. Invert onto wire rack to cool completely.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedapplebread #veganapplebread #plantbasedapplecake #veganapplecake
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by betsy

Chocolate Orange Bundt Cake (vegan & plant-based)

Yield: 1-10″ bundt cake

This delicious and moist cake is a riff on those vintage chocolate cake recipes that use mayonnaise to replace oil and eggs. And it was my response to a growing mound of oranges from a week of Covid-necessitated bag lunches at the private school where I now teach. With the bountiful apples and oranges, wr joke that they must have an orchard.

As crazy as it sounds, this delicious and moist bundt cake can be completely oil-free if you use an oil-free mayo (and glaze it with something other than ganache). I use Walton Farms no-calorie accidentally vegan (yes, its true!) that I purchase at Harris Teeter.

But that is not the reason to make this recipe. No, its rich flavor and beautiful texture are the reasons why.

Chocolate-Orange Bundt Cake

3 cups flour

1 1/2 cups sugar

1/2 cup cocoa powder

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 1/4 cups fresh squeezed orange juice

Optional: zest of 1 orange

1/4 cup concentrated coffee or more orange juice

2 teaspoons vanilla

3/4 cup mayonnaise (I used Walton Farms no calorie mayo)

Preheat oven to 350 degrees. Grease and flour 10-cup bundt pan. In a large mixing bowl, beat or whisk together all ingredients for about 2 minutes or until smooth and completely combined. Spoon into prepared pan, gently smooth top, and bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack, cover with a dish towel, and cool completely. Glaze as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganchocolatebundtcake #plantbasedchocolatebundtcake

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