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Vegan Apple Cake

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Vegan apple cake – this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

vegan apple cake on a square of white baking parchment on a grey background surrounded by apples and apple tree leaves.

I had been craving apple cake since as soon as the weather started to turn colder, and this vegan apple cake recipe has been a little while in the making.

I always thoroughly test my recipes before I am happy to post them and I must have tried about ten different variations of apple cake before I was finally happy this time!

The good news is that my apple cake cravings have been fully satisfied after all that testing and this vegan apple cake is The One!

It is a soft, moist, lightly spiced cake with a crunchy sugar topping and plenty of juicy apples. It is the kind of simple, rustic cake that it is impossible to just have one slice of!

Some vegan yogurt and ground almonds in the batter keep the texture of the cake wonderfully soft, moist and tender. I went pretty heavy on the apples, this is an apple cake after all, and the cake itself is not overly sweet; meaning that you could even eat it for breakfast…

In addition to breakfast, afternoon tea or snacking on, this vegan apple cake is also amazing served warm for pudding, with a scoopful of ice cream or plenty of custard.

close up of a slice of vegan apple cake with apples and apple tree leaves in the background.

How To Make Vegan Apple Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing a deep 20cm/8 inch round cake tin and line it with baking parchment. It needs to be at least 8cm / 3 inches deep to avoid overflow.

Peel and core your apples and chop them into 1-1.5cm dice. Set aside while you make the batter.

In a large bowl whisk together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

Add unsweetened non-dairy milk (soy is best for baking), non-dairy yogurt (I used plain soy), sunflower oil (another neutral oil is fine) and lemon juice and whisk gently until no dry lumps remain.

step 1 - making the batter

Add the diced apples and fold them through.

step 2 - adding the apples

Transfer the batter to the prepared tin and spread it level. Scatter some demarera sugar over the top to create a nice crunchy topping and bake the cake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

step 3 - baking the cake

Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store it in an airtight container for up to five days.

close up of vegan apple cake cut into slices.

What Kind Of Apples Should I Use?:

In short, use whatever kind you like! I prefer a sharper tasting apple so that more flavour comes through but it doesn’t really matter too much. I used half Granny Smith and half Braeburn apples for this cake.

Top Tips:

As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.

Some ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.

Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.

This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.

Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.

Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

Side view of vegan apple cake.

Ways To Adapt This Vegan Apple Cake:

Try adding a couple of handfuls of raisins along with the apple.

Chuck in a couple of handfuls of roughly chopped nuts.

Add a streusel topping instead of the demarera sugar.

Add some chopped crystallised or stem ginger and up the ground ginger to 1 1/2 tsp.

More Autumnal Vegan Cakes:

Vegan pumpkin bread

Pumpkin chocolate chip cake bars

Easy vegan ginger cake

Vegan beetroot chocolate cake with chocolate avocado frosting

Vegan pumpkin cake with cinnamon buttercream and maple pecans

Vegan apple bundt cake

Sweet potato bread with pecan streusel

Vegan ginger bundt cake

Orange and almond cake with chocolate buttercream

Vegan apple cake on a shet of white baking parchment with sliced apples and apple tree leaves.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

close up of vegan apple cake cut into slices.
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Vegan Apple Cake

Vegan apple cake - this simple, rustic cake is easy to make in just one bowl and is utterly delicious. Moist, lightly spiced and packed full of juicy apples it is the perfect cake for snacking; or try it warm with custard for pudding!

Course Dessert
Cuisine British
Keyword cake
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
  • 80 g (1/3 cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 60 g (1/2 cup) ground almonds
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 160 ml (2/3 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 80 ml (1/3 cup) sunflower oil
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.

  2. Peel and core the apples and chop into 1-1.5cm dice. Set aside.

  3. In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.

  4. Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.

  5. Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.

  6. Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.

Recipe Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

vegan apple cake pinterest image

 

 

Vegan Mincemeat Cake

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Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a great festive alternative to a traditional Christmas cake.

vegan mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.

This vegan mincemeat cake is adapted from one of my early, non-vegan recipes. A reader asked me whether it was possible to veganise my mincemeat bundt cake.

I had completely forgotten about that cake, but her question reminded me just how good a cake it was and I was intrigued to see whether I was able to create a vegan version.

The answer is of course, a resounding yes. With a few tweaks to the recipe this vegan mincemeat cake worked out perfectly and as far as I can recall (it has been many years since I made the non-vegan one!) it is just as delicious and moist as the original.

This cake is perfect for using up a jar of mincemeat if you have leftovers after Christmas, or it makes a wonderful lighter alternative to a traditional fruit cake.

I baked mine in a bundt tin as that is such a simple way to make an impressive looking cake; but if you don’t have a bundt tin then it can also be baked in a 23cm/9 inch square cake tin instead.

I topped the cake with a simple rum glaze; it is such a moist, flavourful cake that it doesn’t really need one, but what is Christmas without a bit of extra booze and sugar?!

A slice of vegan mincemeat cake on a glass plate with the rest of the cake in the background.

How To Make Vegan Mincemeat Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by thoroughly greasing a 10 cup bundt tin,make sure that you get into all of the nooks and crannies. Sprinkle the greased tin with granulated sugar and tip out the excess. This helps to stop the cake from sticking to the tin.

Otherwise you can grease and line a 23cm/9 inch square cake tin instead.

Whisk together non-dairy milk (soy is best for baking), non-dairy yogurt (again, soy is best) and vinegar. This buttermilk substitute reacts with the raising agent to help the cake rise and the yogurt helps to keep the cake lovely and moist.

In a separate bowl, sift together plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

step 1 - preparing the wet and dry ingredients

In another bowl, whisk together softened vegan block butter (I use Naturli Vegan Block), light brown soft sugar and grated orange zest until it is light and fluffy.

Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

step 2 - making the batter.

Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

step 3 - adding the mincemeat and baking the cake

Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

Close up of vegan mincemeat bundt cake.

Top Tips:

Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

If you want to make your own mincemeat then I have a recipe for vegan mincemeat in my vegan mince pies post.

If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

You can use rum, whisky or brandy in the glaze, or stick with orange juice for an alcohol free version.

This vegan mincemeat cake will keep for around five days in an airtight container at room temperature.

Can I Freeze This Vegan Mincemeat Cake?:

Yes, this cake can be frozen in well wrapped individual slices. Allow to defrost at room temperature.

Close up of slices of vegan mincemeat cake.

More Vegan Christmas Recipes:

A slice of vegan mincemeat cake on a glass plate with a fork.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

vegan mincemeat cake on a grey stone plate with oranges, spices and a glass of whisky in the background.
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Vegan Mincemeat Cake

Vegan mincemeat cake – this Christmassy vegan bundt cake is perfect for using up mincemeat (of the fruit variety!) or is a perfect festive alternative to a traditional Christmas cake.

Course Dessert
Cuisine British
Keyword cake
Prep Time 10 minutes
Cook Time 50 minutes
Servings 12 people
Author Domestic Gothess

Ingredients

Vegan Mincemeat Cake:

  • 240 ml (1 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) unsweetened non-dairy yogurt (I use soy)
  • 2 tsp cider or white wine vinegar
  • 350 g (3 cups) plain (all-purpose) flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 3 tsp mixed spice (pumpkin spice)
  • 1/2 tsp salt
  • 225 g (8oz / 3/4 cup + 3 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • finely grated zest of 2 oranges
  • 350 g (12oz) mincemeat

Glaze:

  • 120 g (1 cup) icing (powdered) sugar sifted
  • 2-3 Tbsp rum, whisky or orange juice

Instructions

  1. Preheat the oven to 170°C/325°F/gas mark 3. Thoroughly grease a 10 cup bundt tin, making sure that you get in all the nooks and crannies. Sprinkle it with granulated sugar to coat and tip out the excess. (You can use a 23cm/9 inch square tin instead - grease it and line the base with baking parchment.)

  2. Whisk together the non-dairy milk, non-dairy yogurt and vinegar in a jug; set aside.

  3. In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, mixed spice (or pumpkin spice) and salt. Make sure that the raising agents are evenly distributed so that the cake rises evenly.

  4. In another bowl, use an electric mixer to whisk together the softened vegan block butter, light brown soft sugar and grated orange zest until it is light and fluffy.

  5. Whisk in a third of the flour mixture followed by half of the wet ingredients, then another third of the flour, the rest of the wet ingredients then the rest of the flour.

  6. Fold through the mincemeat then transfer the batter to the prepared tin and spread it level.

  7. Bake for 45-55 minutes until the cake is firm to the touch, has begun to pull away from the sides of the tin and a skewer inserted into the centre comes out clean.

  8. Leave the cake to cool in the tin on a wire rack for 20 minutes then carefully flip it out onto a wire rack and leave it to cool completely before glazing and slicing.

  9. To make the glaze, place the sifted icing sugar in a bowl and gradually stir in the liquid of your choice until it forms a thick but pourable glaze. Drizzle the glaze over the cake before serving.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

  • Lots of shop bought mincemeats are vegan friendly but do check the jar as some of them may contain butter or suet.

  • If you don’t have a bundt tin then this cake can be baked in a 23cm/9 inch square cake tin instead. The bake time may be a little different so check it after half an hour. It is ready when it is firm to the touch and a skewer inserted into the centre comes out clean.

  • Make sure that you use a block butter/margarine rather than the spreadable kind in a tub which has too high a water content for baking.

  • If you are using a bundt tin then it is important to let the cake cool in the tin for 20 minutes to allow it to settle as it is very delicate when it is warm. Don’t leave it to cool in the tin completely however as that can cause condensation to form which can make the cake stick to the tin.

  • Greasing the bundt tin and then sprinkling it with granulated sugar helps to stop the cake from sticking. Sugar works better than flour and doesn’t leave gunk on the cake surface like flour can.

  • This vegan mincemeat cake will keep for around five days in an airtight container at room temperature

pinterest image

 

Vegan Pumpkin Muffins

by 1 Comment

Vegan pumpkin muffins – these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

A tray of vegan pumpkin muffins on a white surface with mini fresh pumpkins.

I know that I only very recently posted a recipe for vegan pumpkin bread and here I am posting pumpkin muffins already but I just can’t get enough of pumpkin based baked goods!

It’s not a very common thing here in the UK but it is one American trend that I am totally on board with and I think that the UK really needs to jump on the bandwagon!

These vegan pumpkin muffins are soft, moist, incredibly quick and easy to make and full of lightly spiced Autumnal flavours. They will keep for around five days in an airtight container and are perfect for snacking on.

They are so fluffy and delicious nobody would be able to guess that they are vegan! They also use up a full can of pumpkin puree so you aren’t left wondering what to do with the last little bit.

 

Vegan pumpkin muffins on a white surface, one with a bite taken out of it, surrounded by mini pumpkins and a muffin tray.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make these vegan pumpkin muffins which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the muffins, too wet.

Close up of a vegan pumpkin muffin in a brown muffin liner.

How To Make Vegan Pumpkin Muffins:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by sifting together plain flour, pumpkin spice, bicarbonate of soda and salt.

step 1 - mixing the dry ingredients.

In a separate bowl whisk together pumpkin puree, white sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

step 2 - mixing the wet ingredients.

Tip the dry ingredients into the wet and whisk gently until no dry lumps remain.

step 3 - mixing the wet and dry ingredients together

Divide the batter between a 12 hole muffin tin lined with muffin cases. I use an ice cream scoop to easily scoop the batter into the liners. This recipe makes 12 large muffins.

Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

step 4 - baking the muffins

Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely.

A stack of pumpkin muffins on a white cake stand.

Optional Mix-Ins:

I love these pumpkin muffins just as they are, but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts
  • a streusel topping

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the muffins tough, just mix it until no dry lumps remain.
  • Using non-dairy yogurt in the batter helps to keep these muffins moist, but they should work with the same quantity of apple sauce instead.
  • The muffins are ready when a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Store the muffins in an airtight container at room temperature for up to five days.

Can I Freeze These Vegan Pumpkin Muffins?:

Yes. These muffins freeze well in a freezerproof container. Allow to defrost at room temperature.

Close up of vegan pumpkin spice muffins in a metal muffin tin.

More Vegan Pumpkin Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

5 from 2 votes
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Vegan Pumpkin Muffins

Vegan pumpkin muffins - these amazing vegan pumpkin spice muffins are moist, soft, flavourful and so quick and easy to make! They also use a full can of pumpkin puree! Eggless and dairy-free.

Course Breakfast, Dessert, Snack
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 muffins
Author Domestic Gothess

Ingredients

  • 240 g (2 cups) plain (all-purpose) flour
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice
  • 1/2 tsp salt
  • 425 g (15 oz) pumpkin puree (NOT pumpkin pie filling)
  • 150 g (3/4 cup) caster sugar
  • 90 g (1/2 cup) light brown soft sugar
  • 120 ml (1/2 cup) unsweetened non-dairy yogurt (I use soy)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.

  2. Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.

  3. In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.

  4. Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.

  5. Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.

  6. Bake the muffins for about 20-25 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

  7. Leave the muffins to cool in the tin for a couple of minutes then carefully transfer them to a wire rack to cool completely. Once cool, store in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

vegan pumpkin muffins pinterest image

Vegan Coffee And Walnut Cake

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Vegan coffee and walnut cake – this easy coffee and walnut traybake cake is deliciously soft and moist. Topped with a cloud of light and fluffy coffee buttercream this is the perfect cake for serving a crowd. Post sponsored by Pyrex.

Vegan coffee and walnut traybake cake with a slice cut out on a sheet of baking parchment on a wire rack with chocolate coffee beans and chopped walnuts.

Coffee and walnut cake is an absolute classic British cake. No tearoom worth their salt would neglect to have a coffee and walnut cake on offer!

I think that this vegan sheet cake version is just as good as the original. The cake is soft and moist with plenty of coffee flavour, and the buttercream is light and fluffy and also packs a coffee flavour punch!

Due to the amount of coffee in this cake I think that it is best eaten in the morning or afternoon, not in the evening. I would also recommend swapping for a decaf coffee if you would like to make this cake with children.

Close up of squares of vegan coffee and walnut cake topped with coffee buttercream.

I used Pyrex’s new Magic Metal range 23×30 cm roasting tin to make this cake. Their excellent quality roasting tins aren’t just good for cooking a roast dinner, they are also the perfect size and shape for baking sheet cakes!

While Pyrex may be best known for their reliable heat-resistant glassware, their metal bakeware lives up to the same high-quality standards.

The carbon steel Magic Metal bakeware range is non-stick, oven safe up to 230°C, dishwasher safe and comes with a five year guarantee!

I also used their Expert bowl and glass jugs to do all of the cake prep. Pyrex products are my go-to when it comes to baking as they are just so sturdy and practical!

If you want to get your hands on any of the excellent Magic Metal range it is available from Argos.

Pyrex magic metal roasting tin surrounded by baking equipment and ingredients.

How To Make Vegan Coffee And Walnut Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing your 30x23cm roasting tin and lining it with baking parchment. Make sure that it comes above the top of the tin to make it easy to lift the cake out once it is baked.

Whisk together softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy. The Pyrex Expert mixing bowl is perfect for making cake batter in!

Next add non-dairy yogurt (plain soy is best), non-dairy milk (again, I favour soy milk for baking), vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.

Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough. Fold through some roughly chopped walnuts.

step one - making the batter

Transfer the batter to your prepared tin, spread it level and bake in a preheated oven for around 25-35 minutes until a skewer inserted into the centre comes out clean.

Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter.

The baked vegan coffee and walnut cake in a metal tin on a wire rack with a grey cloth, walnuts and coffee beans.

To make the coffee buttercream, whisk together softened vegan block butter and vegetable shortening until they are well combined. Make sure that there are no lumps at this stage.

Mix together instant espresso powder and a little non-dairy milk to make a paste. Add the coffee paste to the butter mixture along with sifted icing sugar and vanilla extract.

Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.

If it is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.

Step three - making the coffee buttercream.

Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.

The iced and decorated vegan coffee and walnut cake on a wire rack on a grey background with chocolate coffee beans and walnuts.

How Long Will It Keep?:

Once decorated, this vegan coffee and walnut cake will keep for around five days in an airtight container at room temperature.

Can I Freeze It?:

Yes, the cooled, un-iced cake can be wrapped and frozen whole for up to three months.

What If I Want To Make A Coffee And Walnut Layer Cake Instead?:

If you want to make a coffee and walnut layer cake rather than a tray bake then this recipe can be baked in two 23cm/9inch round cake tins instead (you can get away with 20cm/8inch ones if they are deepish)

They will probably take a little less time to cook so start checking on them after 20 minutes.

The buttercream quantity should still be the right amount to fill and top a two layer cake.

Squares of vegan coffee and walnut traybake on a sheet of baking parchment.

Top Tips:

  • If you don’t have instant espresso powder you can grind up instant coffee granules in a pestle and mortar or spice grinder instead.
  • This cake has a fairly strong coffee flavour; if you want it to be milder then you can reduce the amount of coffee to 2 Tbsp in the cake batter and 1 Tbsp in the buttercream. You can also use decaf coffee if you just want the flavour, not the caffeine!
  • Whisk the butter and sugar together until it is very light and fluffy, but once you have added the other ingredients only mix the batter until it is combined. Over-mixing can make the cake tough.
  • It is very important that you use a vegan block butter/margarine to make this cake (both the cake and the buttercream) – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.
  • Using part vegan block butter and part vegetable shortening in the buttercream helps to stabilise it and prevent it from splitting which is a common problem with vegan buttercreams.
  • Keep the decorations classic with a sprinkling of chopped walnuts, or turn it into more of a showstopper like I did by adding some cacao nibs and chocolate coffee beans too. (I used mocha coffee beans from Waitrose which appear to be vegan friendly).

More Classic Vegan Cakes:

Close up of the buttercream on top of vegan coffee and walnut traybake cake topped with chocolate coffee beans, walnuts and cacao nibs.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan coffee and walnut traybake cake with a slice cut out on a sheet of baking parchment on a wire rack with chocolate coffee beans and chopped walnuts.
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Vegan Coffee And Walnut Cake

Vegan coffee and walnut cake – this easy coffee and walnut traybake cake is deliciously soft and moist. Topped with a cloud of light and fluffy coffee buttercream this is the perfect cake for serving a crowd.

Course Dessert
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 15 people
Author Domestic Gothess

Ingredients

Coffee Cake:

  • 200 g (½ + 1/3 cup) softened vegan block butter (I use Naturli vegan block)
  • 300 g (1 + 2/3 cup) light brown soft sugar
  • 200 g (½ + 1/3 cup) non-dairy yogurt (I used Greek style soy)
  • 200 ml (½ + 1/3 cup) unsweetened non-dairy milk (I use soy)
  • 2 tsp vanilla extract
  • 400 g (3 + 1/3 cups) self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 3 Tbsp instant espresso powder
  • 125 g (4.5 oz) roughly chopped walnuts

Coffee Buttercream:

  • 125 g (½ cup) softened vegan block butter (I use Naturli vegan block)
  • 50 g (1/4 cup) vegetable shortening (I use Trex)
  • 2 Tbsp instant espresso powder
  • 2 tsp non-dairy milk
  • 215 g (2 cups) sifted icing sugar
  • 1 tsp vanilla extract
  • chopped walnuts for decorating

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 30x23 cm/9x12 inch roasting tin or traybake tin and line it with baking parchment.
  2. Whisk together the softened vegan block butter and light brown soft sugar with an electric mixer for a good few minutes until it is very light and fluffy.
  3. Add the yogurt, milk, vanilla extract, self-raising flour, baking powder, bicarbonate of soda, salt and instant espresso powder.
  4. Whisk gently until everything is well combined but take care not to over-mix the batter as that can make the cake tough.
  5. Fold through the chopped walnuts then transfer the batter to the prepared tin, spread it level and bake for around 25-35 minutes until a skewer inserted into the centre comes out clean.
  6. Leave the cake to cool in the tin then carefully lift it out using the baking parchment and place on a serving platter. (At this point you can also wrap and freeze it if you like).
  7. To make the buttercream, whisk together the softened vegan block butter and vegetable shortening until they are well combined.
  8. Mix together the instant espresso powder and milk to make a paste. Add the coffee paste to the butter mixture along with the sifted icing sugar and vanilla extract.
  9. Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.
  10. If the buttercream is too thick you can whisk in a little extra milk, ½ tsp at a time. And if it is too soft you can either whisk in more sifted icing sugar or pop it in the fridge for 15 minutes to firm up a bit.
  11. Spread the buttercream over the top of the cake and decorate as you like with chopped walnuts, cacao nibs and chocolate coffee beans.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

This post is sponsored by Pyrex, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

vegan coffee and walnut cake pinterest image

 

Vegan Pumpkin Bread

by 3 Comments

Vegan pumpkin bread – this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.

I absolutely adore pumpkin cake; sadly pumpkin based baked goods are not very common here in the UK, and tinned pumpkin puree can be difficult to find, though I have managed to find it in Sainsbury’s, Tesco’s and Waitrose so far!

 

It’s a shame it’s not more popular here, as pumpkin cake is like the Autumn version of carrot cake; full of warming spices with a soft, moist, incredibly more-ish texture.

This vegan pumpkin bread is super easy to make and just uses one bowl – always a bonus to have less washing up to do! It has a wonderfully soft and moist texture and a beautifully spiced flavour; you would never be able to guess that it is vegan!

It keeps well for up to five days in an airtight container, and is perfect for snacking on or even for breakfast with a cup of something hot.

Close up of slices of vegan pumpkin cake from above on a blue background.

How To Make Pumpkin Puree:

I used tinned pumpkin puree to make this vegan pumpkin bread which I get from Sainsbury’s; it can also be found in some Tesco’s, Waitrose and on Ocado and Amazon. In the supermarkets it is often hidden away in a little ‘American section’ in the world foods aisles.

If you can’t find it however it is also really easy to make your own; you just need to halve, de-seed and roast an eating pumpkin (NOT a carving one) or a butternut squash until it is tender then scoop the flesh out of the skin and puree it until smooth.

Roast it at around 200C/400F/gas mark 6. The time it takes will very much depend on how large the pumpkin/squash is so just cook it until the flesh can easily be pierced with a fork.

I don’t recommend boiling the pumpkin to cook it as that will make the puree, and therefore the cake, too wet.

Close up of vegan pumpkin loaf cake cut into slices with mini pumpkins in the background.

How To Make Vegan Pumpkin Bread:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by whisking together plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice (or you can use your own blend of spices – quantities are given in the recipe card below) and salt in a large mixing bowl.

Add pumpkin puree (either tinned or homemade – see instructions above), sunflower oil (or another flavourless oil), non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

step 1 - making the batter

Transfer the batter to a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and spread it level. Scatter a handful of pumpkin seeds (pepitas) over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

step 2 - baking the cake.

Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

Sliced pumpkin bread loaf on a blue background with mini pumpkins.

Top Tips:

  • If you are using tinned/canned pumpkin puree, make sure that it is 100% pumpkin, NOT pumpkin pie filling.
  • Don’t over-mix the batter as that can make the cake tough, just mix it until no dry lumps remain.
  • Grease your loaf tin and line it with a strip of baking parchment that comes above the sides of the tin so that it is easy to lift the cake out of the tin.
  • Depending on your oven the top of the cake might start to get a bit dark before it is cooked in the middle. If this happens you can loosely cover the top with a sheet of tin foil for the last 20 minutes of cooking.
  • The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
  • Make sure that the cake has cooled completely before you slice it as otherwise the texture can be a little gummy.

Optional Mix-Ins:

I love this pumpkin bread as it is, topped with pumpkin seeds (pepitas), but if you want to get creative why not try adding:

  • chocolate chips
  • dried cranberries
  • raisins
  • chopped pecans or walnuts

The end of a sliced loaf of vegan pumpkin cake with mini pumpkins in the background.

Can I Freeze This Vegan Pumpkin Bread?:

Yes. This pumpkin loaf cake freezes really well in well-wrapped individual slices (make sure it is completely cold before you slice and wrap it!). Allow to defrost at room temperature.

More Vegan Pumpkin Recipes:

close up of slices of vegan pumpkin loaf cake

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

a loaf of vegan pumpkin bread topped with pumpkin seeds on a sheet of baking parchment on a blue background with mini pumpkins, cinnamon sticks, a grey cloth and a knife.
5 from 1 vote
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Vegan Pumpkin Bread

Vegan pumpkin bread - this spiced pumpkin loaf cake tastes like Autumn in cake form! This one-bowl pumpkin cake is soft, moist, spicy, easy to make, full of Fall flavours and perfect for snacking on. Eggless and dairy-free.

Course Dessert, Snack
Cuisine American, baking, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

  • 280 g (2 1/4 cups) plain (all-purpose) flour
  • 135 g (3/4 cup) light brown soft sugar
  • 100 g (1/2 cup) caster sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)
  • 2 1/2 tsp pumpkin spice/mixed spice (or use 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp allspice and 1/8 tsp cloves)
  • 1/2 tsp salt
  • 320 g (1 1/3 cups) tinned pumpkin puree (NOT pumpkin pie filling) (see instructions above to make your own)
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 100 ml (1/3 cup + 1 Tbsp + 1 tsp) unsweetened non-dairy milk (I used oat)
  • 1 tsp cider vinegar/white wine vinegar
  • 1 tsp vanilla extract
  • a handful of pumpkin seeds (pepitas) to decorate (optional)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a little way above the sides so that you can easily lift the cake out once it is baked.

  2. Whisk together the plain flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, pumpkin spice and salt in a large mixing bowl.

  3. Add the pumpkin puree, sunflower oil, non-dairy milk, vinegar and vanilla extract and whisk gently until no dry lumps remain but be careful not to over-mix.

  4. Transfer the batter to the prepared loaf tin and spread it level. Scatter a handful of pumpkin seeds over the top then bake for 60-75 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter. Loosely cover the top with tin foil for the last 20 minutes of baking if it starts to get too dark.

  5. Leave the cake to cool in the tin for 10 minutes then carefully lift it out onto a wire rack and leave to cool completely before slicing. Store leftovers in an airtight container for up to five days.

vegan pumpkin bread pinterest image

Ultimate Vegan Lemon Drizzle Cake

by 6 Comments

Vegan lemon drizzle cake – this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze. This vegan lemon cake is sure to become a favourite!

Close up of the end of a sliced vegan lemon drizzle loaf cake topped with lemon glaze and sugared lemon zest.

If you could only pick one type of cake to eat for the rest of your life what kind would it be? (A harsh sentence I know). Mine would have to be a good old fashioned lemon drizzle.

 

I’m a sucker for any kind of intensely lemony dessert; and a simple, classic lemon loaf cake, drenched in a sharp lemon syrup, is just about as perfect as cake gets for me.

This vegan lemon drizzle cake is the ultimate vegan version of a classic lemon drizzle cake – intensely lemony, moist, soft and very, very moreish.

In my opinion, when it comes to lemon drizzle, the more lemon the better. If it doesn’t pack a punch then it just isn’t up to standard. The problem is that lemon flavour is often lost a little while baking.

To conquer this, I use lots of lemon juice and zest (of three whole lemons!) in the batter; drizzle the cake with a generous amount of lemon syrup once it is baked, AND top it with a lemon icing and sugared lemon zest once it has cooled. There is no missing the lemon flavour here!

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.

How To Make Vegan Lemon Drizzle Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Sift plain flour, cornflour (cornstarch), baking powder and bicarbonate of soda (baking soda) into a large bowl then whisk in ground almonds, caster sugar and salt.

Add grated lemon zest, non-dairy milk, non-dairy yoghurt, lemon juice, vanilla extract and melted vegan block butter.

Whisk gently until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

step 1 - making the batter

Pour into a greased and lined approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then you can loosely cover it with a sheet of tin foil.

Because there is so much acid in this cake batter, it reacts with the raising agents extremely quickly so you need to get it in the oven right away. Don’t leave the batter sitting around at all before getting it into the tin and the oven.

step 2 - baking the cake

While the cake is baking prepare the drenching syrup – place freshly squeezed lemon juice and caster or granulated sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

step 3 - making the syrup

Once the cake is baked, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick.

Drizzle over the syrup, making sure that you pour it evenly around the edges as well, not just in the middle otherwise you will end up with a soggy centre.

step 4 - pouring the drizzle over the cake

Leave the cake to cool completely in the tin. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

To make the glaze, place sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing.

Drizzle the icing over the top of the cake and serve (top with sugared lemon zest first if you like; see below for instructions on how to make it). Store any leftovers in an airtight container for up to 5 days.

step 5 - making the glaze

Close up of slices of vegan lemon drizzle cake on a grey background.

How To Make Sugared Lemon Zest:

If you want to decorate your vegan lemon drizzle cake with some sugared lemon zest as pictured (which also adds an extra burst of lemonyness!), then it is really easy to make.

Simply use a lemon zester – the kind with the little holes for making strips of zest (like this one), to zest two lemons. Mix the zest in a small bowl with 3 tsp granulated sugar so that it is well coated then spread it out on a sheet of baking parchment and set it aside to dry.

Do this while the cake is in the oven then sprinkle it over the top of the cake once it is glazed. It is best to add it shortly before serving as the sugar will melt after a few hours.

Close up of the end of an unsliced loaf of vegan lemon drizzle cake topped with lemon glaze and lemon zest.

How Long Will Vegan Lemon Drizzle Cake Keep?

This vegan lemon drizzle cake is really moist so it keeps well in an airtight container for around four to five days.

If you make the sugared lemon zest to decorate the cake with it will only stay crunchy for about a day; but it will still be delicious and good to eat once it has softened.

Can I Freeze It?:

Yes! You can freeze this cake either whole or in individual slices. Either way make sure it is well wrapped to avoid freezer burn.

Top Tips:

It is very important that you use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

A bit of cornflour (cornstarch) helps to give the cake a nice, soft texture, and helps to bind in place of the egg.

Adding some ground almonds to the batter gives this cake a far superior texture to those that I tested without almonds. You can’t taste the almond at all but I think that the mouthfeel is much nicer.

Make sure that you measure your ingredients accurately! I always, always use a digital scale to measure everything out and would never recommend using cups, they are not accurate enough for baking.

Grease your tin well and line it with baking parchment to ensure that your cake doesn’t stick. Leave a strip overhanging on either side so that you can lift the cake out of the tin easily.

This cake is very lemony, but if you want it to be extra, extra lemony then you can add the finely grated zest of another one to two lemons to the batter (so a total of five). Don’t add any more lemon juice however as that will make the cake too wet.

Sliced vegan lemon drizzle cake on a grey background surrounded by whole and sliced lemons, a lemon juicer, a knife and plates.

Lemon Drizzle Cake Variations:

  • Swap the lemon zest and juice for lime to make a vegan lime drizzle cake.
  • Swap the lemon zest and juice for orange or clementine to make an orange drizzle cake
  • Add a couple of tablespoons of poppy seeds along with the flour to make a lemon poppy seed cake
  • Add a teaspoon or two of ground ginger along with the flour and stir in some chopped crystallised ginger once the batter is ready to make a lemon and ginger drizzle cake.
  • Add a dash of whisky or brandy to the drizzle and glaze to make a lemon hot toddy cake.

More Classic Vegan Cakes:

Close up of the end of a loaf of sliced lemon drizzle cake with lemons and crockery in the background.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan lemon drizzle cake with lemon glaze and candied lemon zest on a sheet of baking parchment with lemons and crockery in the background.
5 from 2 votes
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Ultimate Vegan Lemon Drizzle Cake

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped with lemon glaze.

Course Dessert
Cuisine British, vegan
Keyword cake
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Cake:

  • 275 g (2 1/4 cups) plain (all-purpose) flour
  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 50 g (1/2 cup) ground almonds
  • 230 g (1 cup + 2 Tbsp) caster (superfine) sugar
  • 1/4 tsp salt
  • finely grated zest of 3 lemons
  • 120 ml (1/2 cup) unsweetened non-dairy milk (I use soy)
  • 80 g (1/3 cup) non-dairy yogurt (I use soy)
  • 100 ml (1/3 cup + 1 Tbsp + 1tsp) lemon juice
  • 1 tsp vanilla extract
  • 130 g (1/2 cup + 2tsp) vegan block butter melted and cooled slightly

Syrup:

  • 50 ml (3 Tbsp + 1 tsp) lemon juice
  • 50 g (1/4 cup) caster or granulated sugar

Icing:

  • 130 g (1 cup + 1 Tbsp) icing (powdered) sugar sifted
  • the juice of 1/2 - 1 lemon

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.

  2. Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.

  3. Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.

  4. Whisk gently until no dry lumps remain but be careful not to over-beat the batter.

  5. Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.

  6. While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.

  7. Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.

  8. Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.

  9. Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.

vegan lemon drizzle cake pinterest image

Lemon Blueberry Polenta Cake (Vegan with Gluten Free, Low Fodmap Option)

by 2 Comments

Lemon blueberry polenta cake – this summery cornmeal snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.

Vegan lemon blueberry polenta cake in a black cast iron skillet on a grey background.

This vegan lemon blueberry polenta cake is a great cake for snacking, or even for an indulgent breakfast or brunch. It has a hearty, rustic texture due to the cornmeal and ground almonds and is loaded with fresh blueberries. Once the cake is baked, it is drenched in lemon syrup which helps to keep it nice and moist and gives it plenty of flavour.

I bake it in a cast iron skillet, but you can use a 23-25cm round cake tin instead if you don’t have a skillet. I like to serve it warm straight from the pan topped with ice cream.

This cake can be baked with regular plain flour but it also works well with a gluten free flour blend and it is really easy to make it low fodmap friendly as well!

It is a lovely light cake that isn’t too sweet and is great for using up the last of the Summer fruit. You can swap the blueberries for any other berry if you prefer as well; or use a mixture. I haven’t tested it using frozen rather than fresh berries but I see no reason why that wouldn’t work as well.

Close up of sliced vegan lemon blueberry cornmeal cake in a black skillet.

How To Make Lemon Blueberry Polenta Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by whisking together the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl until no lumps remain.

Add the lemon zest, caster sugar, sunflower oil, lemon juice, non-dairy milk, non-dairy yoghurt and vanilla extract and whisk well until no dry lumps remain.

step 1 - making the batter

Pour the batter into a greased 25cm/10 inch cast iron skillet and spread it level. Scatter over the fresh blueberries.

Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.

step 2 - baking the cake.

While the cake is baking, mix together the lemon juice and maple syrup. When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.

the lemon syrup.

The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

A skillet of lemon blueberry polenta cake on a grey background with a grey cloth and fresh blueberries.

Make Low Fodmap Lemon Blueberry Polenta Cake:

To make this cake low fodmap, use a plain gluten-free flour blend in place of the plain flour (I use Doves Farm).

For the milk make sure that you use either almond or rice milk which are low fodmap options.

For the yogurt use non-dairy coconut yogurt.

Can It Be Frozen?:

Yes, this cake freezes well; either whole or in individual slices.

Sliced lemon blueberry polenta cake in a skillet with one slice on a glass plate.

More Blueberry Recipes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan lemon blueberry polenta cake in a black cast iron skillet on a grey background.
5 from 2 votes
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Lemon Blueberry Polenta Cake (Vegan, Gluten Free, Low Fodmap)

Lemon blueberry polenta cake - this summery snack cake is baked in a skillet and is perfect for breakfast, brunch and snacking. Totally vegan and easily made gluten-free and low fodmap.

Course Dessert, Snack
Cuisine baking, vegan
Keyword cake
Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Cake:

  • 125 g (3/4 cup) fine cornmeal/polenta
  • 100 g (3/4 cup + 1 Tbsp) ground almonds
  • 150 g (1 1/4 cups) plain (all-purpose) flour (Or a plain gluten free flour blend for GF/low fodmap option)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • finely grated zest of 2 lemons
  • 130 g (2/3 cup) caster (superfine) sugar
  • 120 ml (1/2 cup) sunflower oil (or another flavourless oil)
  • 60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
  • 120 m (1/2 cup) non-dairy milk (use almond or rice for low fodmap)
  • 120 g (1/2 cup) non-dairy yogurt (use coconut for low fodmap)
  • 1 tsp vanilla extract
  • 150 g (5.3 oz) fresh blueberries (or another type of fruit)

Syrup:

  • 60 ml (1/4 cup) freshly squeezed lemon juice (about 2 large lemons)
  • 2 Tbsp maple syrup or agave

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)

  2. Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.

  3. Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.

  4. Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.

  5. Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.

  6. While the cake is baking, mix together the lemon juice and maple syrup.

  7. When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.

  8. The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

If you don't have an approx 25cm skillet then this cake can also be baked in a 23-25cm round cake tin instead.

The blueberries can be swapped for any other kind of berry.

Close up of the blueberries on top of the cake.

Vegan Courgette Cake With Lemon Glaze

by 2 Comments

Vegan courgette cake with lemon glaze – this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.

A loaf of vegan courgette cake on a sheet of baking parchment with lemons and a bowl of glaze.

This vegan courgette cake is a great, easy bake to use up a few courgettes if you have been blessed with a glut of them. Or just because you want a delicious cake to snack on that also has some hidden veg in it.

It is a lovely moist cake due to the grated courgette; because it is quite a bland vegetable the flavour doesn’t really come through at all, it just provides a nice texture. Plenty of lemon zest and juice and some cinnamon and ginger give the cake a delicious zingy, lightly spiced flavour, kind of similar to a carrot cake.

It is a perfect light, teatime cake that isn’t overly sweet so it is great for snacking, or even for breakfast! The courgette keeps it moist so it will last well for about four days in an airtight container.

Close up of sliced vegan courgette loaf cake.

How To Make Vegan Courgette Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by coarsely grating a couple of courgettes. Place the grated flesh in a clean tea towel over the sink and squeeze out most of the excess moisture.

Step 1 - squeezing the moisture out of the courgettes

Tip the squeezed courgette into a large bowl and add lemon zest, light brown soft sugar (brown sugar helps to give the cake flavour), caster sugar, sunflower oil (or you can use another flavourless oil), non-dairy milk and lemon juice. Whisk until it is all well combined.

Add plain flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt and stir through until no dry lumps remain.

step 2 - mixing the batter

Tip the batter into a lined loaf tin and bake for about 70 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin then top with lemon glaze.

step 3 - baking the cake

slices of courgette loaf cake on a sheet of baking parchment.

Tips:

  • There is no need to peel the courgettes, the skin is very nutritious.
  • Be sure to use the coarse side of the grater to grate the courgettes; they will be too mushy if you use a fine grater.
  • Make sure that you squeeze the excess moisture out of the grated courgette so you don’t end up with a soggy cake.
  • You can substitute the courgette for marrow.
  • Swap the lemon zest and juice for lime if you prefer.

Courgette Or Zucchini?!:

Either! Courgette and zucchini are the same thing; courgette is the British name and zucchini is the North American.

You can also use marrow instead, which is mature courgette.

Can I Freeze Vegan Courgette Cake?:

Yes, this cake freezes well, either whole or in individual slices.

A loaf of courgette cake on a sheet of baking parchment on a grey background.

More Vegan Vegetable Cakes:

Close up of slices of vegan courgette cake.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Close up of sliced vegan courgette loaf cake.
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Vegan Courgette Cake

Vegan courgette cake with lemon glaze - this easy, one-bowl, eggless and dairy-free courgette cake (zucchini cake) is moist, lemony and lightly spiced and is a great way of using up seasonal gluts.

Course Dessert, Snack
Cuisine vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 8 people
Author Domestic Gothess

Ingredients

Courgette Cake:

  • 350 g (12.3 oz) courgette (zucchini) (about 2 medium)
  • finely grated zest of 2 lemons
  • 100 g (1/2 cup + 1 Tbsp) light brown soft sugar
  • 80 g (1/3 cup + 1 Tbsp) caster sugar
  • 120 ml (1/2 cup) sunflower oil
  • 60 ml (1/4 cup) unsweetened non-dairy milk (I used soy)
  • 60 ml (1/4 cup) lemon juice
  • 260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt

Lemon Glaze:

  • 85 g (2/3 cup) icing (powdered) sugar
  • juice of 1/2 lemon

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.

  2. Coursely grate the courgette and place the grated flesh in a clean tea towel over the sink. Firmly squeeze out most of the excess water. Weigh the leftover flesh, you should have about 240g left.

  3. Place the grated courgette in a large bowl along with the lemon zest, light brown soft sugar, caster sugar, sunflower oil, milk and lemon juice.

  4. Whisk until well combined.

  5. Add the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt. Stir until no dry lumps remain.

  6. Working quickly, tip the batter into the prepared loaf tin, spread it level and place in the preheated oven.

  7. Bake for about 70 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

  8. Once the cake is cool, sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a thick but pourable glaze.

  9. Drizzle the glaze over the top of the cake and serve. Store in an airtight container for up to four days.

Recipe Notes

  • For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them
  • There is no need to peel the courgettes, the skin is very nutritious.
  • Be sure to use the coarse side of the grater to grate the courgettes; they will be too mushy if you use a fine grater.
  • Make sure that you squeeze the excess moisture out of the grated courgette so you don't end up with a soggy cake.
  • You can substitute the courgette for marrow.
  • Swap the lemon zest and juice for lime if you prefer.

Loaf of lemon glaze topped zucchini bread on a sheet of white baking parchment.

Vegan Victoria Sponge Cake

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Vegan Victoria sponge cake – this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Vegan Victoria sponge cake filled with jam and buttercream on a glass cake stand on a grey background with cherries and redcurrants.

I’m on a bit of a mission to perfect vegan versions of all of the classic bakes. For the most part, the majority of recipes are not too hard to veganise well; though if anyone has a recipe for vegan choux pastry that actually works do let me know!

Victoria sponge cake has to be the ultimate classic cake recipe, and fortunately it works very well as a vegan version. The cake is light, soft and moist, with just the right amount of fluffy vanilla buttercream and strawberry jam.

This is a perfect cake for all occasions, whether you make it as a birthday cake, or just for a simple afternoon tea. It is the kind of cake that is good for both children and adults so it is bound to be a crowd-pleaser.

A slice of vegan Victoria sponge cake on a grey patterned plate with a fork sticking in it.

What Is Victoria Sponge Cake?:

Victoria sponge cake, also known as Victoria sandwich, is the quintessential British cake. It is named after queen Victoria, who reportedly liked a slice with her afternoon tea.

It is comprised of two layers of buttery vanilla cake filled with jam and cream or buttercream. It is often baked as a birthday cake, for afternoon tea, or just because it’s Tuesday.

A slice of cake on a grey patterned plate with a cake fork and redcurrants on a grey background.

The Best Ingredients:

Butter: It is very important that you use a vegan block butter/margarine for both the cake and the buttercream – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking.

As this is a fairly simple cake, a lot of the flavour comes from the butter, so it is best to also use one that tastes good. I absolutely love Naturli Vegan Block and almost always use it for baking.

It is currently unfortunately only available in Sainsbury’s but if you are able to get hold of it that is 100% the brand I would recommend (not sponsored, I just think it’s great).

Otherwise, Stork block or Vitalite block both work well; and in the US Earth Balance buttery sticks would be the right kind of product to use.

Yogurt: Non-dairy yogurt replaces the eggs and helps to keep the cake soft and moist. I use Alpro vanilla soy but a plain variety will also work, as will coconut yogurt; though I would stick to a thinner type rather than a really thick, set style of yogurt.

Jam: Victoria sponge cake is traditionally filled with jam (purists would say it should contain ONLY jam, no buttercream, and no vanilla extract either!); either strawberry or raspberry is best (and traditional), but you can use any variety you prefer.

 

Close up of the side of vegan victoria sponge cake filled with jam and blobs of buttercream on a glass cake stand.

How To Make Vegan Victoria Sponge Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by greasing two 19-20cm/7.5-8inch round cake tins and lining the bases with baking parchment. My tins are 19 cm so if you use 20cm ones the cakes will be very slightly thinner than pictured.

Cream together the softened vegan butter and sugar with an electric mixer for a good few minutes until very light and fluffy. You want to try and get lots of air incorporated for a fluffy cake.

Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough and you don’t want to knock out too much of the air you’ve just beaten in.

step 1 - making the batter.

Divide the batter between the tins and bake for about 25-35 minutes until the cakes are springy to the touch and a skewer inserted into the centre comes out clean.

Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

step 2 - baking the cakes

Once the cakes have cooled, make the buttercream. Place the softened vegan butter, sifted icing sugar and vanilla extract in a bowl and whisk with an electric mixer for at least a couple of minutes until smooth and fluffy.

If the buttercream is too stiff you can whisk in a little bit of milk until it forms the right consistency, no more than a teaspoon at a time.

step 3 - making the buttercream

Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, you can spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

Place the second cake layer on top. Sprinkle with a little caster sugar or dust with icing sugar and serve.

A slice of cake on a grey patterned plate with redcurrants and the whole cake in the background.

Top Tips:

  • Make sure that all of your ingredients are at room temperature before you start – if the yogurt and milk are too cold it can cause the butter to harden and the batter to curdle.
  • Strawberry jam is the most traditional, but you can use any kind you like. It would also be great filled with lemon curd.
  • I like to sprinkle the top with caster sugar, but you could dust it with sifted icing sugar instead.
  • If you don’t have self-raising flour, you can swap it for regular plain flour and add an extra 3 1/2 tsp baking powder instead.
  • This vegan Victoria sponge cake is lovely served with fresh fruit, especially strawberries or red berries.
  • It will keep for up to four days in an airtight container.
  • Best enjoyed with a cup of tea.

 

A slice of vegan Victoria sandwich on a grey patterned plate with a forkful removed.

More Classic Vegan Cakes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Vegan Victoria sponge cake filled with jam and buttercream on a glass cake stand on a grey background with cherries and redcurrants.
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Vegan Victoria Sponge Cake

Vegan Victoria sponge cake - this delicious egg free and dairy free vanilla Victoria sandwich cake with jam and vanilla buttercream is light, soft, easy to make and perfect for Afternoon Tea!

Course Dessert
Cuisine British, vegan
Keyword cake
Prep Time 20 minutes
Cook Time 35 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Cake:

  • 175 g (2/3 cup + 1 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 265 g (1 1/3 cups) caster (superfine) sugar
  • 175 g (2/3 cup + 1 Tbsp) non-dairy yogurt (I used vanilla soy)
  • 175 ml (2/3 cup + 1 Tbsp) unsweetened non-dairy milk (I use soy)
  • 2 1/2 tsp vanilla extract
  • 350 g (3 cups minus 2 Tbsp) self-raising flour
  • 1 tsp baking powder
  • 3/4 tsp bicarbonate of soda (baking soda)

Buttercream:

  • 125 g (1/2 cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
  • 220 g (2 cups) icing (powdered) sugar sifted
  • 1 tsp vanilla extract
  • strawberry or raspberry jam
  • caster sugar for sprinkling

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment.

  2. Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.

  3. Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.

  4. Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.

  5. Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.

  6. Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.

  7. Place one of the cake layers on a serving plate and spread over a generous quantity of jam.

  8. Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).

  9. Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them

Recipe adapted from Vegan Life.

Vegan victoria sponge cake on a glass cake stand with fruit and crockery in the background.

Vegan Mango Bundt Cake

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Vegan mango bundt cake – this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

vegan mango bundt cake on a white plate on a grey background with strawberries, sliced mango and mango curd.

I recently discovered the deliciousness that is mango cake – not cake filled or served with mango, but cake that is made with mango puree in the batter so that it contains wonderful mango flavour in every bite.

This vegan mango bundt cake is incredibly easy to make and just uses one bowl. It has a soft, moist texture and beautiful fragrant mango flavour.

Because mango is quite a delicate flavour I chose to leave the cake plain as I didn’t want to overpower it with glaze or buttercream. As it is such a moist cake it really doesn’t need any kind of frosting anyway and is perfectly delicious on it’s own. It does go extremely well with my vegan mango curd however!

This is a great cake for snacking, or it would be wonderful for dessert served with whipped coconut cream and fresh fruit. It is also not overly unhealthy as it is made with a decent amount of fruit and the mango provides plenty of moisture so you don’t have to add much oil to keep the cake soft.

A slice of vegan mango bundt cake on a glass plate with a fork and sliced strawberries.

What Kind Of Mango?:

I use tinned (canned) mango puree for this eggless mango cake. It may not be an ingredient you have ever thought to buy before but it is easy to find in the world foods section of pretty much all supermarkets and generally comes in 850g tins.

I used kesar mango pulp as it is slightly cheaper than alphonso pulp, but either will work fine. There will be a little more puree than you need in the tin but any leftovers work great in smoothies or to make tropical overnight oats!

If you can’t find the tinned puree then you can use fresh mango instead – just peel and dice a couple of fresh, ripe mangoes then puree until totally smooth.

Because the tinned puree is slightly sweetened, if you use fresh mango instead then you may want to increase the amount of sugar in the cake a little to compensate

Sliced vegan mango bundt cake on a white plate.

How To Make Vegan Mango Bundt Cake:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

Start by thoroughly greasing a 10 cup bundt tin. I use melted vegan butter and a pastry brush to get into all of the nooks and crannies; you really don’t want your cake to stick to the tin!

Next whisk together your dry ingredients in a large bowl – plain (all-purpose) flour, caster (superfine) sugar, baking powder, bicarbonate of soda (baking soda) and salt. Make sure that it is well blended and there are no lumps as you don’t want to have to whisk the batter much once you’ve added the wet ingredients.

step 1 - mixing the dry ingredients

Next add in your mango puree, some sunflower oil (or you can use another mild flavoured oil) and vanilla extract. Whisk just until no dry lumps remain, you don’t want to over-beat the batter or the cake can become tough.

step 2 - mixing the batter

Pour the batter into your prepared bundt tin and spread it level. Bake for about 40 minutes until a skewer inserted into the centre comes out clean.

step 3 - baking the cake

Vegan cakes tend to be quite delicate when they are warm so leave it to cool in the tin on a wire rack for about 45 minutes before you carefully flip it over and turn it out; this gives it a chance to firm up a bit so it is less likely to crack when you remove it from the tin.

Close up of slices of vegan mango bundt cake.

What If I Don’t Own A Bundt Tin?:

Never fear! You can still bake this cake! The batter can be also be baked in either a lined 23 cm/9 inch square or 23×33 cm/9×13 inch rectangular cake tin (which will make for a thinner cake).

Bear in mind that the bake time will vary depending on what tin you use so start checking for doneness after 25 minutes.

How Long Will It Keep?:

This vegan mango bundt cake will keep well in an airtight container for around five days.

Can I Freeze Vegan Mango Bundt Cake?:

Yes! The cake will freeze well in individual slices. Keep well wrapped or in a sealed tub then allow to defrost at room temperature as needed.

eggless mango bundt cake on a white plate with a slice of cake, strawberries, mango and coconut.

More Vegan Bundt Cakes:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.*

Sliced vegan mango bundt cake on a white plate.
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Vegan Mango Bundt Cake

Vegan mango bundt cake - this eggless mango cake is soft, moist, full of mango flavour and so easy to make in just one bowl!

Course Dessert
Cuisine baking, Indian, vegan
Keyword bundt cake
Prep Time 10 minutes
Cook Time 40 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

  • 440 g (3 + 2/3 cups) plain (all-purpose) flour
  • 280 g (1 + 1/3 cups) caster (superfine) sugar
  • 3 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp salt
  • 600 g (2 + 1/3 cups) tinned mango puree
  • 160 ml (2/3 cup) sunflower oil (or another mild flavoured oil)
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Thoroughly grease a 10 cup bundt tin with melted vegan butter making sure that you get right into all of the nooks and crannies.

  2. Place the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl and wisk well with a balloon whisk. Make sure that it is well combined and no lumps remain.

  3. Add the mango puree, sunflower oil and vanilla extract and whisk until no dry lumps remain but be careful not to over-beat the batter.

  4. Pour the batter into the prepared tin and spread it level. Bake for about 40 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean.

  5. Leave the cake to cool in the tin on a wire rack for about 45 minutes then carefully flip it out and leave to cool completely.

Recipe Notes

This cake can also be baked in either a 23 cm / 9 inch square, or 23x33 cm / 9x13 inch rectangular cake tin in which case the baking time will vary; start checking for doneness after 25 minutes.

Sliced vegan mango bundt cake on a white plate on a grey background with a slice of cake on a plate, strawberries, coconut, a bowl of diced mango and a bowl of mango curd.

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