Cakes

Here you will find vegan and vegetarian recipes for all sorts of cakes including all the classics such as vegan chocolate fudge cake, vegan Victoria sponge, vegan carrot cake, vegan ginger cake, vegan coffee and walnut cake, vegan lemon drizzle cake, vegan banana bread and more.

There are also more non-traditional recipes such as mango bundt cake, vegan biscoff banana bread and lemon blueberry polenta cake.

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack Leave a Comment

Easy vegan banana bread – this is the best vegan banana bread recipe! It is so quick and simple to make, perfectly moist, tender, fluffy and full of banana flavour. It is the perfect way to use up those brown bananas and is really adaptable, add whatever mix-ins you like! Eggless and dairy-free with NO weird egg replacers.

I’ve posted quite a few different recipes for various flavours of vegan banana bread before; but I realised recently that I have never actually written up the recipe for my basic, easy vegan banana bread.

This easy vegan banana bread may be basic, but it is anything but boring. It is a super simple recipe that uses just regular store cupboard ingredients but results in a beautifully moist, tender, fluffy, flavourful banana bread that easily rivals any egg and dairy laden variety.

All you need to whip up a loaf is:

Bananas – the more ripe and brown they are the better!

Light brown soft sugar – brown sugar gives the banana bread flavour and extra moisture, but it will still work well with white sugar if you don’t have brown.

Oil or vegan block butter – you can use a neutral flavoured oil such as sunflower, vegetable or canola oil, or use melted coconut oil or melted vegan block butter. All of these options work well. (Oil might give a sliiightly more moist texture than butter but both are good. The one in the photos was made with melted butter (Naturli Vegan Block)).

Plain flour – I like this vegan banana bread best made with regular plain white flour but you can also swap about a third of it for wholemeal flour if you like. Or replace the plain flour with white spelt flour.

Non-dairy milk: soy milk is best for baking as it has the highest protein content but any variety will work (except tinned coconut milk).

Cider or white wine vinegar: a little bit of vinegar reacts with the bicarbonate of soda to help the banana bread rise. You could swap it for a teaspoon of lemon juice if you don’t have vinegar.

Baking powder and bicarbonate of soda: these are the raising agents that make the banana bread light and fluffy.

Vanilla and cinnamon: I like to add a dash of vanilla extract for extra flavour but you can leave it out if you don’t have it. I kept the cinnamon fairly minimal to enhance the banana flavour rather than overpower it but you can add more if you like. A 1/4 tsp of ground nutmeg would be a lovely addition too!

Salt: I find that the flavour of most baked goods is enhanced by the addition of a little bit of salt.

How To Make Easy Vegan Banana Bread:

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

Make sure that you have preheated your oven and greased and lined a 2lb loaf tin.

Start by whisking together plain flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl using a balloon whisk.

Next, mash your bananas very well with a fork and add them to the bowl of flour along with light brown soft sugar, your choice of oil or melted butter, non-dairy milk, cider or white wine vinegar and vanilla extract.

Gently whisk everything together until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

If you are adding any mix-ins, fold them through now.

Pour the batter into your greased and lined tin and spread it level. Bake for about 50-60 minutes until the banana bread is springy to the touch and a skewer inserted into the centre comes out clean. If the top starts to get too dark before it is ready you can loosely cover it with tin foil.

Cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. Store in an airtight container for up to five days.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

More Vegan Banana Bread Recipes:

Vegan Biscoff banana bread

Vegan chocolate banana bread

Carrot banana bread

Vegan chocolate chip banana bread

Vegan banana cake with chocolate peanut butter frosting

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.

Easy Vegan Banana Bread

Course Breakfast, Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 55 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/4 tsp salt
330 g (3 medium) very ripe banana
175 g (1 cup) light brown soft sugar
125 ml (1/2 cup) sunflower oil or another neutral oil OR melted coconut oil OR 125g vegan block butter, melted
60 ml (1/4 cup) unsweetened non-dairy milk (soy is best)
1/2 tsp cider or white wine vinegar
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, 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 weighing your ingredients 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.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

Vegan Simnel Cake

March 28, 2020 by hannahhossack 1 Comment

Vegan Simnel cake – this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Simnel cake may not be as popular an Easter treat as chocolate eggs and hot cross buns but it is one of my favourite Easter bakes.

I really love fruitcake and could eat marzipan by the block, so this light, moist fruit cake that is both filled and topped with marzipan is just about my ideal cake!

I was really keen to create a vegan Simnel cake recipe that is just as delicious as the original, and I am extremely pleased with how well this one turned out.

It is moist and flavourful, packed with plenty of dried fruit and topped with a generous helping of marzipan. Fruit cake heaven!

What Is Simnel Cake?:

Simnel cake is a traditional bake at Easter in the UK. It consists of a light fruit cake (less rich, heavy and boozy than a Christmas fruit cake) which has a layer of almond marzipan in the middle.

It is topped with another layer of marzipan and 11 balls of marzipan representing the twelve apostles, minus Judas. Though some have 12 balls to include Jesus. Now I’m an atheist but the more marzipan the better I say!

It was actually originally baked by serving girls for their mothers on Mothering Sunday when they were allowed to return home, but for a long time has been associated with Easter instead.

This vegan version is really easy to make and you would never be able to tell that it doesn’t contain any eggs or dairy!

How To Make Vegan Simnel Cake:

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

Start by greasing a deep 20cm/8inch round cake tin and lining it with a DOUBLE layer of baking parchment on both the base and sides – this helps to stop the cake from catching round the edges.

Whisk together plain flour, baking powder, bicarbonate of soda and mixed spice (pumpkin spice) in a large bowl.

Add cubed vegan block butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.

Stir in light brown soft sugar (you can also use dark brown), finely grated orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in soy milk to form a batter.

Spoon half of the batter into the prepared tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.

Bake the cake for about 1 ½ – 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean.

You’ll have to test a few times and use your own judgement on when it is ready, it can be hard to tell because of the marzipan. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.

While the cake is baking make a syrup to brush over it once it is baked, this helps to keep it nice and moist so don’t skip it! You can use either orange juice or rum which you heat with sugar in a small saucepan until the sugar has dissolved. Set aside.

Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave it to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).

Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave it to cool completely then store in an airtight container.

The following day, use some marzipan to make 11 equal sized balls. I used a digital scale to ensure they were all the same size – I went for 15g per ball.

Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.

Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.

Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. You can also place it under a grill if you don’t have a blowtorch but make sure that you keep a really close eye on it!

Toasting the marzipan is totally optional so just skip this step if you are worried about it!

Top Tips:

If you want a plain fruit cake then you can omit the marzipan.

You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes – raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.

I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.

I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.

Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.

The cake will keep for a week or more in an airtight container at room temperature.

More Vegan Easter Recipes:

: Vegan Hot Cross Buns

: Vegan Carrot Cake

: Vegan Easter Biscuits

: Vegan Coconut Layer Cake

: Chocolate Orange Hot Cross Buns

: Vegan Carrot Cake Loaf

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 1 vote

Vegan Simnel Cake

Vegan Simnel cake - this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Course Dessert

Cuisine British

Keyword cake

Prep Time 30 minutes

Cook Time 2 hours

Servings 11 people

Author Domestic Gothess

Ingredients

380 g (3 cups + 2 Tbsp) plain (all-purpose) flour
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda (baking soda)
2 tsp mixed spice (pumpkin spice)
190 g (⅔ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cubed
190 g (1 cup + 1 Tbsp) light brown soft sugar (or dark brown)
finely grated zest of 1 orange and 1 lemon
300 g (10 ½ oz) mixed dried fruit (raisins, sultanas, currants and candied peel)
100 g (3 ½ oz) dried cranberries (or more mixed dried fruit)
100 g (3 ½ oz) glace cherries (or more mixed dried fruit) quartered
225 ml (¾ cup + 3 Tbsp) unsweetened non-dairy milk (soy is best)
700 g (24 oz) marzipan
about 2 Tbsp apricot jam

Syrup:

100 ml (7 Tbsp) rum or orange juice
80 g (scant ½ cup) granulated sugar

Instructions

Bake the cake the day before you want to decorate it. Preheat the oven to 170°C/150°fan/325°F/gas mark 3. Grease a deep 20cm/8inch round cake tin and line it with a DOUBLE layer of baking parchment - this helps to stop the cake from catching round the edges.
Whisk together the flour, baking powder, bicarbonate of soda and mixed spice in a large bowl.
Add the cubed vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
Stir through the sugar, orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in the milk to form a batter.
Spoon half of the batter into the tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.
Bake the cake for 1 ½ - 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.
While the cake is baking make the syrup. Place the rum/orange juice and sugar in a small saucepan and stir over a low heat until the sugar has dissolved. Set aside.
Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).
Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave to cool completely then store in an airtight container.
The following day, use some of the remaining marzipan to make 11 equal sized balls. I used a scale to ensure they were all the same size - 15g per ball. Set aside.
Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.
Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.
Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. (This step is optional!). Store in an airtight container at room temperature.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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 want a plain fruit cake then you can omit the marzipan.
You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes - raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.
I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.
I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.
Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.
The cake will keep for a week or more in an airtight container at room temperature.
Cake adapted from: https://thegreatbritishbakeoff.co.uk/recipes/all/phil-spiced-fruit-cake-with-rum-glaze/

Vegan Lemon Pound Cake (Or Vanilla!)

March 17, 2020 by hannahhossack 3 Comments

Vegan lemon pound cake – this delicious lemon loaf cake is soft, moist and lemony with the classic dense, melt-in-the-mouth texture of a perfect pound cake. You can also use this recipe to make a vegan vanilla pound cake if you prefer!

This vegan lemon pound cake is one of my favourite cake recipe creations to date. It is perfectly moist and soft, dense but not claggy, has a wonderfully tender crumb and a delicate lemon flavour.

It is one of those beautifully simple cakes that is delicious eaten just as it is for a snack; or dressed up with fruit compote and cream or ice cream for a classy dessert.

I adapted it from my (very!) old non-vegan pound cake recipe and I am happy to say that this vegan version is just as good as I remember it being!

What Is Pound Cake?:

Pound cake is a dense, moist cake with a tight, soft crumb; very different to a light and fluffy sponge cake! It is generally baked in either a loaf or bundt tin.

Traditionally it was made with a pound each of flour, sugar, butter and eggs, hence the name. Since it’s invention in the 1700’s, pound cake recipes have evolved a bit to make it a little lighter, less dry and more flavourful, and many countries have their own version.

For this vegan pound cake, I swapped the eggs for silken tofu. That might seem like a weird ingredient to add to cake but trust me it really works!

It’s not an ingredient I would use as an egg replacement in most cake recipes, but here we want a soft, dense, melt-in-the-mouth texture and silken tofu does the job perfectly. Don’t worry, you can’t taste it at all.

How To Make Vegan Lemon Pound Cake:

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

Start by sifting togther the dry ingredients – self-raising flour, bicarbonate of soda and salt. Set them aside.

Place the wet ingredients in a blender – silken tofu, non-dairy milk, lemon juice, oil, lemon zest and vanilla extract and blend until completely smooth. Set aside.

In a large bowl, whisk together softened vegan block butter and caster sugar with an electric mixer until well combined.

Add half of the wet ingredients to the butter and sugar mixture and whisk until smooth; the mixture will look a bit split but that’s ok.

Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.

Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.

Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.

To make the glaze simply stir enough lemon juice into your sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of your cooled cake.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.

2. For the best textured cake it is important to 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. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

3. You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

4. All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

5. Make sure that you don’t over-beat the batter once you have added the flour as that can make the cake tough.

How To Make Vegan Vanilla Pound Cake:

It’s really easy to adapt this vegan lemon pound cake recipe into a vanilla pound cake one. Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work. Don’t worry, it’s not enough to make the cake taste of lemon, most of the lemon flavour comes from the zest.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; enough to make a thick but pourable glaze; and add 1/2 a tsp of vanilla extract.

How To Make Candied Lemon Slices:

The candied lemon slices are totally unecessary, but they are a nice way to decorate the cake and are very easy to make.

To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved.

Thinly slice 1-2 lemons and lay the slices in a single layer in the syrup. Bring the pan up to a gentle simmer and cook for about 30-45 minutes until soft and almost translucent, flipping the slices over halfway through.

Lay the slices out on a sheet of baking parchment and leave to dry for an hour or two before using. Ideally you shouldn’t place them on the cake until shortly before serving.

More Vegan Loaf Cakes:

: Vegan Lemon Drizzle Cake

: Vegan Biscoff Banana Bread

: Vegan Pumpkin Bread

: Vegan Carrot Cake Loaf

: Vegan Courgette Cake (Zucchini Cake)

: Sweet Potato Bread With Pecan Streusel

: Carrot Banana Bread (Vegan)

: Vegan Chocolate Banana Bread

: Vegan Chocolate Chip Banana Bread

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 1 vote

Vegan Lemon (Or Vanilla) Pound Cake

Course Dessert

Cuisine vegan

Keyword cake

Prep Time 20 minutes

Cook Time 55 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Vegan Lemon Pound Cake:

260 g (2 cups + 2 Tbsp) self-raising flour
¼ tsp bicarbonate of soda (baking soda)
¼ tsp salt
120 g (4 ¼ oz) silken tofu
120 ml (½ cup) unsweetened non-dairy milk (soy is best) room temperature
2 Tbsp lemon juice
finely grated zest of 2 lemons (optional)
1 Tbsp sunflower oil (or another flavourless oil)
1 tsp vanilla extract
120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
250 g (1 ¼ cups) caster (superfine) sugar

Lemon Glaze:

140 g (1 cup + 2 Tbsp) icing (powdered) sugar sifted
juice of ½ - 1 lemon (or use 1 ½ - 2 Tbsp milk plus ½ tsp vanilla extract)

Instructions

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 2lb loaf tin and line with baking parchment.
Sift together the self-raising flour, bicarbonate of soda and salt. Set aside.
Place the silken tofu, non-dairy milk, lemon juice, sunflower oil, lemon zest and vanilla extract in a blender and blend until completely smooth. Set aside.
In a large bowl, whisk together the softened vegan block butter and caster sugar with an electric mixer until well combined.
Add half of the wet ingredients to the butter sugar mixture and whisk until smooth, the mixture will look a bit split but that’s ok.
Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.
Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.
Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.
To make the glaze simply stir enough lemon juice into the sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of the cooled cake.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
For the best textured cake it is important to 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. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).
You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.
All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

How To Make Vegan Vanilla Pound Cake Instead:

Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; and add 1/2 a tsp of vanilla extract.

Vegan Carrot Cake With Cream Cheese Frosting

February 28, 2020 by hannahhossack Leave a Comment

Classic vegan carrot cake – a delicious eggless and dairy free version of carrot layer cake which is filled and topped with creamy vegan cream cheese frosting. It is so good you won’t be able to tell the difference! This is the perfect cake for Easter, Mother’s Day or any celebration.

This amazing vegan carrot layer cake with cream cheese frosting is the ultimate vegan carrot cake!

It consists of two layers of soft, moist, perfectly spiced carrot cake which is filled and topped with creamy vegan cream cheese frosting. It is a wonderful cake for celebrations such as Easter and Mother’s Day.

Topped with a scattering of chopped pistachios and a few dried rosebuds it makes for a beautiful centrepiece!

How To Make Vegan Carrot Cake:

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

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, lemon juice, vanilla extract and orange or lemon zest.

Add the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

Divide the batter evenly between two 8 inch round greased and lined cake tins and spread it level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for ten minutes then very carefully turn them out onto a wire rack to cool completely. The cakes are very delicate when they are warm so be gentle.

To make the cream cheese frosting, place softened, room temperature vegan block butter in a large bowl. Drain any excess liquid from room temperature vegan cream cheese and pat it dry with paper towels; add it to the bowl with the butter.

Whisk the butter and cream cheese together with an electric mixer until they are well combined. Add sifted icing sugar and a bit of xanthan gum and whisk well until the frosting is smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.

Vegan Cream Cheese Frosting:

I find that vegan cream cheese frosting can be quite tempermental and prone to splitting or becoming runny. You generally either need to use vegetable shortening instead of butter/margarine or add a vast amount of icing sugar to combat this.

I’ve discovered a secret weapon however – xanthan gum. Xanthan gum is a thickening agent and stabiliser commonly used in gluten free baking. It is vegan friendly and can be found in the baking section of most supermarkets.

Adding a small amount to the cream cheese frosting helps to prevent the ingredients from separating, making for a lusciously smooth, creamy frosting.

Top Tips:

1.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.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.

4. You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.

5. Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.

6. When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

How Should I Store This Vegan Carrot Cake?:

Once the cake has been frosted, it is best stored in the refrigerator as the frosting can become a little soft at warm room temperature. Ideally it should be eaten on the day it is assembled but any leftovers will keep for 2-3 days in the fridge.

The cakes can be baked the day before you make the frosting and assemble the cake. Store in an airtight container at room temperature.

The un-iced cakes can be wrapped and frozen for up to three months. I do not recommend freezing the frosting as it is likely to have a detrimental effect on the texture.

The frosting is best made when you are ready to assemble and serve the cake.

More Classic Vegan Cakes:

Vegan Victoria sponge cake

Vegan chocolate fudge cake

Vegan lemon drizzle cake

Vegan ginger cake

Vegan fruit cake

Vegan coffee and walnut cake

Vegan banana cake

Vegan apple cake

Vegan coconut cake

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

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Vegan Carrot Cake

Course Dessert

Cuisine baking

Keyword cake

Prep Time 25 minutes

Cook Time 35 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cakes:

200 g (1 cup + 2 Tbsp) light brown soft sugar
100 g (½ cup) caster (superfine) sugar
180 ml (¾ cup) sunflower oil (or another flavourless oil)
180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
1 Tbsp fresh lemon juice
2 tsp vanilla exract
finely grated zest of 1 orange or lemon
230 g (2 cups minus 1 Tbsp) plain (all-purpose) flour
100 g (¾ cup + 2 Tbsp) plain wholemeal flour
2 tsp ground cinnamon
1 ½ tsp ground ginger
¾ tsp ground nutmeg
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¼ tsp salt
360 g (12 ½ oz) coarsely grated carrot

Vegan Cream Cheese Frosting:

150 g (5 ⅓ oz / ½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
225 g (8 oz) vegan cream cheese (I use Asda own brand) room temperature
450 g (4 ½ cups) icing (powdered) sugar sifted
1/4 tsp xanthan gum
chopped pistachios to decorate (optional)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8inch round, (ideally 5cm/2in deep) cake tins and line the base and sides with baking parchment.
Whisk together the light brown soft sugar, caster sugar, oil, milk, lemon juice, vanilla and lemon or orange zest in a large bowl.
Add the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.
Add the grated carrots and fold through until well combined.
Divide the batter evenly between the prepared tins, spread it level and bake for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then very carefully turn them out onto a wire rack and leave to cool completely.
To make the cream cheese frosting, place the softened, room temperature butter in a large bowl. Drain any excess liquid from the room temperature cream cheese and pat it dry with paper towels; add it to the bowl with the butter.
Whisk the butter and cream cheese together with an electric mixer until well combined. Add the sifted icing sugar and xanthan gum and whisk well until smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.
Place one of the cooled cake layers on a cake stand or serving platter and spread over some of the frosting. Place the other layer on top and ice it as you like - the recipe makes enough frosting to cover the sides if you wish.
Decorate with chopped pecans, walnuts or pecans as you like.

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.
Use a standard sized grater for the carrots rather than a fine one for the best texture.
I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through. If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.
You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.
Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.
When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

Carrot Banana Bread (Vegan)

January 29, 2020 by hannahhossack Leave a Comment

Carrot banana bread – this easy vegan loaf cake is super moist and delicious thanks to both banana and grated carrot. It is not too sweet so is perfect for breakfast and snacking. Eggless and dairy free.

This vegan carrot banana bread is the perfect cake for snacking; it is not too sweet and pretty low in fat too. It is also full of fruit and veg and uses part wholemeal flour; healthy enough for breakfast I say!

It is a very simple banana bread recipe, adapted from my vegan chocolate chip banana bread, with grated carrot and extra spices to give it a different twist.

How To Make Vegan Carrot Banana 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 grating your carrot, you want 150g which is about two small-medium carrots. Use the coarse rather than the fine side of the grater otherwise the cake might end up being a bit too moist.

Next you want to squeeze most of the excess moisture out of the grated carrot with some kitchen towels. There is no need to fully wring it out but you do want to pat it dry as best you can. After drying you should have about 120g of grated carrot left. Set it aside while you prepare the batter.

In a large bowl sift together plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.

In a separate bowl mash three medium bananas (300g) then whisk in some neutral oil*, non-dairy milk (I use soy but any should be fine), light brown soft sugar (or you could use coconut sugar), vanilla extract and cider or white wine vinegar.

*(I use sunflower but any oil is fine. If you use melted coconut oil then make sure that your milk is lukewarm so that the oil doesn’t resolidify)

Pour the wet ingredients into the dry and mix gently with a balloon whisk until no dry spots remain then stir through the grated carrot.

Pour the batter into a greased and lined loaf tin, spread it level and bake for about 60-75 minutes until a skewer inserted into the centre comes out clean.

Leve the cake to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. It will keep for up to four days in an airtight container.

Top Tips:

Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.

Use the coarse rather than the fine side of the grater for the same reason.

Don’t over-beat the batter as that can make the banana bread tough, just mix it until the wet and dry ingredients are combined.

If you want, this vegan carrot banana bread would be lovely with a couple of handfuls of chopped walnuts, pecans or raisins stirred through the batter along with the carrot.

More Vegan Banana Recipes:

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Carrot Banana Bread (Vegan)

Course Breakfast, Dessert, Snack

Cuisine baking

Keyword cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 8 people

Author Domestic Gothess

Ingredients

150 g (2 small) carrots
300 g (3 medium) very ripe bananas
80 ml (⅓ cup) neutral oil (I used sunflower) (or use melted coconut oil)
60 ml (¼ cup) unsweetened non-dairy milk (I used soy) (warm if using coconut oil)
120 g (⅔ cup) light brown soft sugar (or coconut sugar)
1 tsp cider or white wine vinegar
1 tsp vanilla extract
200 g (1 + ⅔ cup) plain (all-purpose) flour
80 g (⅔ cup) plain wholemeal flour (or more all-purpose)
1 ½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp salt
2 tsp cinnamon
1 tsp ground ginger
½ tsp ground nutmeg

Instructions

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 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.
Grate the carrot using the coarse side of the grater. Squeeze the grated carrot dry using paper towels; there should be about 120g left after squeezing. Set aside.
Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and vinegar until well combined.
Sift together the plain and wholemeal flours, baking powder, bicarbonate of soda, salt, cinnamon, ginger and nutmeg.
Tip the dry ingredients into the wet and stir with a balloon whisk until no dry lumps remain. Don't over-beat the mixture.
Add the grated carrot and stir through.
Pour the batter into the prepared tin and spread level. Bake for about 60-70 minutes until a skewer inserted into the centre comes out clean. Cover the cake loosely with tin foil part way through baking if the top starts to get too dark.
Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack and leave to cool completely.

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.
Make sure that you squeeze the excess moisture out of the grated carrot, you don’t want the cake to end up being soggy.
If you want you can add a couple of handfuls of chopped walnuts, pecans or raisins to the batter along with the carrot.

Vegan Apple Cake

December 8, 2019 by hannahhossack Leave a Comment

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!

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.

How To Make Vegan Apple Cake:

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

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.

Add the diced apples and fold them through.

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.

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.

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.

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

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 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

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.
Peel and core the apples and chop into 1-1.5cm dice. Set aside.
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.
Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.
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.
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 Mincemeat Cake

November 21, 2019 by hannahhossack 2 Comments

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.

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?!

How To Make Vegan Mincemeat Cake:

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

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.

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.

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.

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.

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.

More Vegan Christmas Recipes:

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

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5 from 1 vote

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

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

Vegan Pumpkin Muffins

October 18, 2019 by hannahhossack 6 Comments

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.

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.

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.

How To Make Vegan Pumpkin Muffins:

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

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

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

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

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.

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

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.

More Vegan Pumpkin Recipes:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Vegan pumpkin bread
Pumpkin spice granola
Pumpkin bread rolls
Vegan pumpkin chocolate chip cookies
Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
Vegan pumpkin pancakes
Pumpkin chocolate chip cake bars
Vegan pumpkin mac and cheese
Stuffed mini pumpkins with cranberry and pecan rice

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

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5 from 6 votes

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

Calories 196 kcal

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

Preheat the oven to 180°C/350°F/gas mark 4. Line a 12 hole muffin tin with muffin liners.
Sift together the plain flour, pumpkin spice, bicarbonate of soda and salt. Set aside.
In a separate large bowl whisk together the pumpkin puree, caster sugar, light brown soft sugar, non-dairy yogurt, sunflower oil and vanilla extract.
Tip the dry ingredients into the wet and whisk gently with a balloon whisk until no dry lumps remain.
Divide the batter evenly between the muffin cases. I use an ice cream scoop to easily scoop the batter into the liners.
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.
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 Coffee And Walnut Cake

October 15, 2019 by hannahhossack Leave a Comment

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.

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.

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.

How To Make Vegan Coffee And Walnut Cake:

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

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.

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.

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.

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

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.

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:

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

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Vegan Coffee And Walnut Cake

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

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.
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.
Add the yogurt, milk, 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 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.
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).
To make the buttercream, whisk together the softened vegan block butter and vegetable shortening until they are well combined.
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.
Whisk on a high speed for a good few minutes until the buttercream is very light and fluffy.
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.
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

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 Pumpkin Bread

September 25, 2019 by hannahhossack 2 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.

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.

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.

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.

How To Make Vegan Pumpkin Bread:

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

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.

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.

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.

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

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:

Vegan pumpkin cake with maple pecans and cinnamon buttercream
Vegan pumpkin muffins
Pumpkin spice granola
Pumpkin bread rolls
Vegan pumpkin chocolate chip cookies
Vegan sweet potato bread with pecan streusel (ok, so not technically pumpkin but pretty close!)
Vegan pumpkin pancakes
Pumpkin chocolate chip cake bars
Vegan pumpkin mac and cheese
Stuffed mini pumpkins with cranberry and pecan rice

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 1 vote

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

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.
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.
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.
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.
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.

Cakes

How To Make Easy Vegan Banana Bread:

Optional Mix-Ins:

Can I Freeze It?:

More Vegan Banana Bread Recipes:

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Easy Vegan Banana Bread

Ingredients

Instructions

Recipe Notes

Optional Mix-Ins:

Can I Freeze It?:

What Is Simnel Cake?:

How To Make Vegan Simnel Cake:

Top Tips:

More Vegan Easter Recipes:

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Vegan Simnel Cake

Ingredients

Syrup:

Instructions

Recipe Notes

What Is Pound Cake?:

How To Make Vegan Lemon Pound Cake:

Top Tips:

How To Make Vegan Vanilla Pound Cake:

How To Make Candied Lemon Slices:

More Vegan Loaf Cakes:

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Vegan Lemon (Or Vanilla) Pound Cake

Ingredients

Vegan Lemon Pound Cake:

Lemon Glaze:

Instructions

Recipe Notes

How To Make Vegan Vanilla Pound Cake Instead:

How To Make Vegan Carrot Cake:

Vegan Cream Cheese Frosting:

Top Tips:

How Should I Store This Vegan Carrot Cake?:

More Classic Vegan Cakes:

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Vegan Carrot Cake

Ingredients

Vegan Carrot Cakes:

Vegan Cream Cheese Frosting:

Instructions

Recipe Notes

How To Make Vegan Carrot Banana Bread:

Top Tips:

More Vegan Banana Recipes:

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Carrot Banana Bread (Vegan)

Ingredients

Instructions

Recipe Notes

How To Make Vegan Apple Cake:

What Kind Of Apples Should I Use?:

Top Tips:

Ways To Adapt This Vegan Apple Cake:

More Autumnal Vegan Cakes:

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Vegan Apple Cake

Ingredients

Instructions

Recipe Notes

How To Make Vegan Mincemeat Cake:

Top Tips:

Can I Freeze This Vegan Mincemeat Cake?:

More Vegan Christmas Recipes:

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Vegan Mincemeat Cake

Ingredients

Vegan Mincemeat Cake:

Glaze:

Instructions

Recipe Notes

How To Make Pumpkin Puree:

How To Make Vegan Pumpkin Muffins:

Optional Mix-Ins:

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.