5 Swift & Simple Vegan Cake Recipes

Vegan Courgette Cake

Discover the delightful world of vegan baking with our scrumptious Vegan Courgette Cake. This moist and wholesome treat is perfect for those who crave a guilt-free indulgence.


Here's what you'll need for this delectable dish:

  • 2 cups grated courgette (zucchini)
  • 1 ½ cups all-purpose flour
  • ½ cup almond flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • ¾ cup coconut sugar (or preferred sweetener)
  • ½ cup unsweetened applesauce
  • ⅓ cup melted coconut oil (or vegetable oil)
  • 2 tsp vanilla extract
  • Optional mix-ins: chopped nuts or raisins

Vegan Cream Cheese Frosting:

  • 8 oz vegan cream cheese, softened
  • ¼ cup vegan butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract


Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Preheat the oven to 350°F (175°C) and grease a cake pan.
  2. In a large bowl, combine the grated courgette, flours, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the coconut sugar, applesauce, melted coconut oil, and vanilla extract until well combined.
  4. Gradually add the wet mixture to the dry ingredients and stir until just combined.
  5. Fold in optional mix-ins like nuts or raisins if desired.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let the cake cool completely before frosting.

Vegan Cream Cheese Frosting:

  1. In a mixing bowl, beat the vegan cream cheese and vegan butter until creamy.
  2. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
  3. Once the cake has cooled, spread the cream cheese frosting evenly over the top.
  4. Optionally, garnish with grated courgette or chopped nuts for an extra touch.

With its hidden veggies and delicious flavors, our Vegan Courgette Cake is a delightful way to enjoy a guilt-free indulgence. Share this moist and wholesome treat with friends and family for a truly satisfying dessert experience!

Vegan apple crumble recipe

vegan cake

Sweet sultanas, tender apples, and a crispy oat topping combine to make this vegan apple crumble a delectable dessert.

Giving everyone the same pudding is helpful when serving family members or guests who have various dietary requirements. For this reason, even people who are not vegans will enjoy this vegan take on apple crumble, making it a fantastic recipe to add in your repertoire. This pudding has a wonderful texture because to the distinct oat and sultana textures. These days, stores provide some excellent vegan ice cream options. That being said, if the situation calls for it, you might also wish to serve a non-vegan version, or a custard, alongside. If you happen to have any apples left over, try our really flexible vegan stewed apple dish.


  • Three cooking apples, weighing roughly one kilogram and two pounds
  • Four tablespoons of sultanas 
  • 4 teaspoons of granulated sugar 
  • One teaspoon of mixed spice
  • Optional: Half a lemon; vegan ice cream to be served
For the topping:
  • 90 grammes (3 ounces) flour (simple) 90g (3oz) Oats for porridge, 90g (3 oz) dairy-free butter or your preferred spread
  • Twist-up of granulated sugar


  1. Adjust the oven to moderate heat, gas 5 (190°C/375°F).
  2. After slicing, peeling, and core the apples, arrange them in the dish and top with a layer of sugar, cinnamon, and sultanas. If you have any lemon juice, sprinkle it on, but it's not necessary.
  3. In a bowl, combine the flour and oats; massage in the butter to make the topping. Add the sugar and stir. Gently press the crumb mixture onto the fruit after scattering it over it.
  4. Transfer the dish to a baking pan, bake for 15 minutes, then lower the oven temperature to 180°C/350ºF/Gas 4 and bake for a further 30 to 40 minutes.

Top tips for making this vegan apple crumble

This can be frozen, but it also keeps well for a few days in the refrigerator and tastes great cold.

Vegan blondies recipe

vegan cake

Author of Crazy Easy Vegan Desserts Heather Saffer's cake batter-flavored vegan blondies recipe is a great winner. Vegan blondies are a tasty and simple bake.
When asked where the idea for these vegan blondies originated, Heather said, "My mom is really into birthdays." This about her is what I adore. She makes it a point to be the first to wish me a happy birthday on my birthday each year. She takes her time choosing the perfect dessert to surprise me with when we go out to eat at whatever restaurant I select.

She has never cooked me a cake from scratch, and I'm okay with that. There are tons of wonderful bakeries in the world! If I were to request homemade cake, though, it could come in the shape of these blondies covered with sprinkles. I retract what I just said. I would have these adorable blondies for my birthday treat at noon, and then an enormous, rich cake in the evening. On your birthday, you can never have too much cake!

These simple vegan cakes would be ideal for your birthday celebration buffet or if your child would want to bring a cake to school to share with their classmates on their birthday.


  • One fifteen to seventeen-oz box of vegan, gluten-free vanilla cake mix
  • ¼ cup refined coconut oil or melted safflower oil
  • Three teaspoons of aquafaba
  • ¼ cup almond milk without sugar
  • Four tsp rainbow sprinkles


  1. Set oven temperature to 350°F. Apply nonstick cooking spray to an 8-inch square baking pan.
  2. Combine the cake mix, oil, and aquafaba in a medium-sized bowl and stir until well blended. Smoothly blend in the almond milk after adding it. If the mixture seems overly thick, add a small amount of almond milk. The batter should have the consistency of frosting. Sprinkles should be incorporated.
  3. Fill the prepared cake pan with batter, and bake for 15 to 20 minutes, or until the top begins to brown and a toothpick inserted in the center comes out with moist crumbs attached. Take out of the oven and allow it cool fully before slicing.


Make sure the sprinkles you choose are colored and free of confectioner's glaze. These celebration blondies don't belong with confectioner's glaze because it's not vegan. If you don't want to use aquafaba, you may make softer and slightly fluffier blondies by using unsweetened applesauce instead.

Vegan berry mousse cake bar recipe

vegan cake

A delicious and flavorful vegan treat is our berry mousse cake bar. This delicious and creamy berry mousse cake is made without the use of any animal products thanks to the cashew nuts and coconut cream! While it can occasionally be challenging to satisfy dietary restrictions while still producing a delicious pudding, this berry mousse cake bar recipe simplifies the process. We adore this recipe for a simple dessert that you can quickly prepare and store in the refrigerator for when you host dinner for guests or family and don't want to spend the whole time in the kitchen.


For the filling:
  • Two 160ml coconut cream cans
  • 300g of frozen berries and 150g of cashew nuts
  • one lemon's zest and juice, finely grated
  • One hundred grams of maple syrup
  • 75 grams of virgin coconut oil, defrosted
For the base:

  • 100g of egg and dairy-free biscuits (we used Ocado's Misura)
  • 45g of spreadable olive oil
To decorate:
  • 100g of mixed berries, thawed if stored frozen
  • One tablespoon of either desiccated coconut or coconut chips
  • Dusting sugar for icing
You will need:

  • Grease and line a 12 x 36 cm tranche or 23 cm springform tin.

  1. To make the coconut cream cans firmer, place them in the refrigerator. Transfer the cashews to a bowl and cover with 300ml of boiling water. Give the nuts two hours to soften.
  2. To make the base, place the biscuits in a food processor and pulse until they become small crumbs. Melt the olive oil spread in the microwave for 30 seconds. Pour over biscuits and mix one more to incorporate. Place into the tin's base and refrigerate.
  3. After draining, grind the cashews into a smooth paste in a food processor. Incorporate the frozen berries, lemon zest and juice, and maple syrup, then process until the berries are crushed. Add the coconut oil and cream and blend until well combined. Cover with the glaze and refrigerate for the entire night.
  4. Berries should be arranged along the top and sprinkled over the coconut to serve. Add icing sugar to dust.

Hairy Bikers' vegan brownies recipe

vegan cake

In only ten minutes, make these delicious, moist vegan brownies from the Hairy Bikers.
These brownies are created with vegan chocolate, nut butter, and plant-based milk; they are not made with dairy like our traditional chocolate brownie recipe. This dish yields 6–8 servings. These brownies can be kept for up to three days in an airtight jar kept on the kitchen side. You may always reheat your brownies in the microwave before serving them again if they start to dry out.


  • 275ml of any kind of plant-based milk
  • 150ml oil from walnuts or groundnuts
  • Two tsp of vanilla essence
  • Twice as much ground flaxseed
  • 125g of ordinary flour and 60ml of boiling water
  • 125 grams of chocolate
  • One-half teaspoon of baking powder
  • One hundred grams of light brown sugar
  • 75 grams of caster sugar
  • Half a teaspoon of salt
  • 150g chocolate chips made without dairy
  • 100g of any kind of nut butter


  1. Turn the oven on to 180°C, fan 160°C, and gas 4. A 20 x 20 cm brownie pan can be sprayed with cake release spray or lined with baking paper. In a bowl, whisk together the milk, oil, and vanilla essence; leave aside. After combining the hot water and ground flax seeds, let it sit for five minutes. In a separate dish, whisk together the remaining ingredients, excluding the nut butter and chocolate chips.
  2. Mix the dry ingredients gradually into the wet mixture after beating the flax seeds into it. Put the chocolate chips in. Scrape mixture into tin that has been prepared. Using the tip of a knife, dot spoonfuls of the nut butter over the batter and swirl it around. Avoid making too many changes!
  3. Bake the brownies for 20 to 25 minutes, or until they are just set. After allowing it to cool fully, cut it into squares. Place them in the refrigerator for a few hours if you want them to be particularly crispy. If not, move to a sealed container.

Top tips for making vegan brownies

According to the Hairy Bikers, "These beauties taste fantastic even without butter or eggs." It's a lovely touch to swirl in some nut butter at the end; we like peanut butter, but hazelnut or almond butter also works well. These vegan brownies may be made in a variety of ways, but we believe ours is the best.

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