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Five easy and delicious vegan cake recipes

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Five easy and delicious vegan cake recipes

Five easy and delicious vegan cake recipes

Five delicious (easy) vegan cake recipes (including gluten-free and refined sugar-free)

By Louise Palmer-Masterton, Stem & Glory

Cake 1: Vegan Classic Chocolate Cake

Stem & Glory vegan chocolate cake

This is a really simple and delicious large cake that can be served in many different ways. You could make a large rectangular cake with a layer of ganache on top. You could also make a double layer round cake with buttercream inside and ganache on top. We have made it into a vegan black forest gateau, and it’s the perfect cake for a kids’ party!

Serves 12

INGREDIENTS

The cake

  • 3 cups self-raising flour
  • 2 cups sugar (I use soft dark brown)
  • 1 ⅔ cup cocoa powder
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 cups of water
  • 1 cup oil
  • ¼ cup apple cider vinegar
  • 4 tsp vanilla extract

Chocolate ganache icing

  • 1 bar dark chocolate
  • 1 tbsp coconut oil
  • ⅓ cup soya/oat cream
  • 3 cups (ish) icing sugar

DIRECTIONS

  • Mix the dry ingredients in one bowl
  • Mix the wet in another bowl
  • Mix the wet and dry ingredients together (do not over mix)
  • Pour the mixture into a large greased and lined baking tin
  • Bake 30-45 mins at 180c. The middle of the cake should be firm to touch, and a knife should come out clean when inserted gently into the middle of the cake. One large cake will take longer than two small ones.

Chocolate ganache icing

  • Melt the chocolate and oil and soya/oat cream together
  • Add the icing sugar bit by bit until you have a thick, but just about pourable, consistency
  • Then spread over the cake quickly before it sets!

Cake 2: Vegan Dutch Apple Cake

Stem & Glory Vegan Dutch Apple Cake

This cake was actually first created by Stem & Glory founder Louise’s daughter Daisy when she was 13, and it was an instant hit.

Serves 8

INGREDIENTS

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate soda
  • ½ cup + 2 tbsp dark sugar
  • 1 tbsp cinnamon
  • pinch nutmeg
  • 1 ¼ cups oat or soy milk + sometimes a little more needed
  • 2 tsp cider vinegar
  • ¼ cup oil – just use your favourite
  • 2 large or 3 small apples cored, halved and sliced thinly

DIRECTIONS

  • Mix the dry ingredients in one bowl
  • Mix the wet in another bowl
  • Mix the wet and dry ingredients together
  • Pour the mixture into a large greased and lined baking tin
  • Add sliced apples to the top of the cake in a circular pattern, starting at the centre
  • Sprinkle with some dark brown soft sugar
  • Bake 45 mins at 170C or 180C depending on oven

A recipe for autumn when figs are in season. Choose the fattest, ripest ones that you can find.

Cake 3: Vegan Fig Upside Down Cake

Stem & Glory Vegan Fig Upside Down Cake

Serves 8

INGREDIENTS

  • 1 cup flour
  • ½ cup almond meal (ground almonds)
  • ¾ cup sugar
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • ¾ cup cold water
  • ½ cup concentrated apple juice (this is different from normal apple juice and is a sweet, concentrated version of apple juice. If you don’t have this, use ¼ cup agave syrup or similar, with ¼ cup water).
  • ¼ cup coconut oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 12 fresh figs sliced in half with stems trimmed

DIRECTIONS

  • Line and oil a 9″-round cake pan
  • Take the fig halves and place them cut-side down on the pan, in a circle so they are side by side over the entire pan
  • Mix the dry ingredients in one bowl
  • Mix the wet in another bowl
  • Mix the wet and dry ingredients together
  • Gently pour the cake batter over the figs, you may need to spread it out with a spatula to get it flat
  • Place in the oven at 180C and bake for 25-30 minutes, testing with a toothpick to see if it comes out clean. Usually, when the top is a golden brown, it is done. Cover with foil and cook longer if needed.
  • Once cooked, cool in the tin on a cooling rack for 30 minutes
  • Then you will need a flat plate. Slide a spatula around the sides of the tin to loosen the cake. Carefully turn the pan over onto the plate. You should have a gooey caramelised figgy bottom!

Cake 4: Vegan Refined Sugar-free Pear and Walnut Loaf

Stem & Glory Vegan Pear and Walnut Loaf

Makes 1 x loaf tin (8 portions)

INGREDIENTS:

  • 2 cups plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 x apple, grated
  • 2 tbsp white wine vinegar
  • ½ cup maple syrup
  • 3 tbsp coconut oil
  • ¼ cup sunflower oil
  • ½ cup + 2 tbsp rice milk
  • ½ cup walnuts chopped
  • 1 x pear, chopped

DIRECTIONS:

  • Mix the dry ingredients with half the chopped walnuts
  • Put all the wet ingredients into a food processor, including the apple and ½ the pear and blend until smooth
  • Mix the wet and dry ingredients together until smooth
  • Pour the mixture into a greased and lined loaf tin
  • Sprinkle with the remaining diced pear and chopped walnuts
  • Bake at 150°C for approximately an hour (may take longer)
  • The middle of the loaf should be firm to touch, and a knife should come out clean when inserted gently
  • Turn onto a cooling rack and allow to cool slightly before slicing and enjoying

Cake 5: Vegan Raspberry and Almond Gluten-free Muffins

Stem & Glory Raspberry & Almond Gluten Free Muffins

At Stem & Glory, we’re not only plant-based, we cook gluten-free too, as everyone deserves to be able to enjoy cake!

Makes 12 large muffins

INGREDIENTS:

  • 2 cups gluten-free flour
  • 2 cups ground almonds
  • 2 tsp baking powder (gluten-free)
  • 2 tsp bicarbonate of soda
  • 1 x apple, grated
  • 1 x lemon (juice and zest)
  • ¾ cup maple syrup
  • 3 tbsp coconut oil
  • ½ cup sunflower oil
  • ¾ cup rice milk
  • 1 tbsp apple cider vinegar
  • 1 cup frozen raspberries
  • ¼ cup flaked almonds (for garnish)

DIRECTIONS:

  • Mix dry ingredients in a bowl (except flaked almonds)
  • Place the wet ingredients, including the apple (but excluding frozen raspberries) into a food processor and blend
  • Mix the wet and dry ingredients together, then fold in raspberries whilst still frozen
  • Pour evenly into 12 muffin cases
  • Sprinkle with the flaked almonds and bake for 20-25 minutes at 150°C

ABOUT THE AUTHOR

Louise-Palmer-Masterton, Founder of Stem & Glory

Louise Palmer-Masterton is the founder of multiple award-winning restaurants Stem & Glory; hip and trendy but accessible plant-based restaurants, serving delicious gourmet vegan food from locally sourced ingredients. Stem & Glory also offers click-and-collect and local delivery in London and Cambridge.  In addition, Stem & Glory offers a range of ready meals, finish at home pizzas, and recipe kits available for delivery across the UK.

Facebook: https://www.facebook.com/stemandglory/

Instagram: @stemandglory

Twitter: @stemandglory

  • Stem & Glory vegan chocolate cake
  • Stem & Glory Vegan Dutch Apple Cake
  • Stem & Glory Vegan Fig Upside Down Cake
  • Stem & Glory Vegan Pear and Walnut Loaf
  • Stem & Glory Raspberry & Almond Gluten Free Muffins
  • Louise-Palmer-Masterton, Founder of Stem & Glory
  • Stem & Glory vegan chocolate cake
  • Stem & Glory Vegan Dutch Apple Cake
  • Stem & Glory Vegan Fig Upside Down Cake
  • Stem & Glory Vegan Pear and Walnut Loaf
  • Stem & Glory Raspberry & Almond Gluten Free Muffins
  • Louise-Palmer-Masterton, Founder of Stem & Glory
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