snack cake

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack 5 Comments

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.

5 from 2 votes

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 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 Coffee And Walnut Cake

October 15, 2019 by hannahhossack 1 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)

*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.

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

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 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

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 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.

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.

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.

Vegan Gluten Free Sweet Potato Chocolate Chip Cake (Low Fodmap)

June 7, 2019 by hannahhossack 5 Comments

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

I’m going to straight up admit that gluten free baking is not really my area of expertise. I don’t really know any coeliacs/gluten intolerant people so it isn’t something I’ve ever needed to do on the regular.

Recently however, Damian has been giving the low Fodmap diet a try (it is SUCH a ballache of a diet but needs must…). The elimination phase requires you to cut out basically everything that contains gluten (and just about everything else as well it feels like!), so I’ve come up with a few gluten free and low fodmap friendly bakes so he can still have a little bit of joy in his diet.

This sweet potato chocolate chip cake is both vegan and gluten free, as well as being suitable for the low fodmap diet. It uses a base of ground oats and almonds instead of flour which makes it soft and moist. It is bound with cooked mashed sweet potato, maple syrup, almond milk and full fat tinned coconut milk.

There is no extra fat added to this cake other than the fat from the coconut milk so don’t swap this out for another kind of milk or it might not work as well.

This is not an overly sweet cake – it is sweetened just with maple syrup; so a healthy dose of chocolate chips provide a bit of extra sweetness. (And the more chocolate chips the better in my opinion!).

This is a great cake for snacking on and because it is a bit more nutritious than regular cake you don’t need to feel guilty about having two slices!

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

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

Start by making your sweet potato mash – Take one medium-large sweet potato and prick it a couple of times with a sharp knife. Microwave for around 10 minutes, turning it over halfway through, until it is soft. You can also bake it if you prefer; but it takes longer.

Allow to cool a little then peel off the skin, place the flesh in a bowl and mash. Measure out 120g/1/2 cup of the mash for the cake and reserve any left over for another use. (I give it to my dog, he loves it.).

(If you are measuring the potato by weight, not cups (which I always recommend!) then there is no need to mash it as you will be blending it in a minute anyway.).

(You only need one sweet potato – two are pictured as I nicked this photo from my vegan sweet potato bread with pecan streusel post).

Tip your oat flour/ground oats (see below for instructions on how to make it) into a large bowl along with ground almonds, baking powder and salt and mix it well with a balloon whisk so no lumps remain.

Place your cooked sweet potato in a blender along with tinned full fat coconut milk (no substitutions!), almond milk (or another thin plant milk, or just water is fine), maple syrup (or you can use agave) and vanilla extract. Blend until smooth.

Pour the wet ingredients into the dry and mix well, the batter should be very thick. Stir in the chocolate chips.

Scrape the batter into a 23cm/9inch square greased and lined cake tin and spread it level. Bake until a skewer inserted into the centre comes out clean or with a couple of moist crumbs but no wet batter.

Leave the cake to cool in the tin before turning it out and slicing into squares. It MUST be completely cold before you cut it otherwise the texture will be too wet.

How Long Will It Keep?:

I find that this cake doesn’t keep particularly well – about 3-4 days max in an airtight container. Left for too long, particularly if the weather is warm, you may find that it goes mouldy.

How To Make Oat Flour:

You can purchase ready ground oat flour; but it is really simple to make your own. You just need to blitz rolled oats in a blender until they are very finely ground; it takes all of about 30 seconds.

I just weigh out the 215g of oats that I need for the recipe, grind them up in the blender, tip them out into a bowl then blitz up the wet ingredients as per the recipe (no need to clean the blender first).

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

5 from 2 votes

Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

This moist, delicious sweet potato chocolate chip cake is easy to make and is totally vegan, gluten free and suitable for the low fodmap diet.

Course Dessert

Cuisine baking, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 25 minutes

Servings 16 squares

Author Domestic Gothess

Ingredients

215 g (2 cups + 2 Tbsp) finely ground oats/oat flour
230 g (2 cups) ground almonds
4 tsp baking powder
1/2 tsp salt
120 g (1/2 cup) cooked, mashed sweet potato
200 ml (1/2 + 1/3 cup) full fat coconut milk (tinned, NOT the drinking variety)
100 ml (1/3 cup + 1 Tbsp + 1tsp) unsweetened almond milk (or another thin non-dairy milk)
200 g (1/2 cup + 2 Tbsp) maple syrup
3 tsp vanilla extract
150 g (5.3 oz) dairy free chocolate chips

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.
Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.
Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.
Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.
Scrape the batter into the prepared tin and spread it level.
Bake for 25-30 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.
Store in an airtight container for up to three days.

Vegan Carrot Cake Loaf

April 28, 2019 by hannahhossack 23 Comments

Vegan carrot cake loaf – this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

It seemed criminal that I hadn’t yet posted a recipe for vegan carrot cake as it is both one of mine and Damian’s favourite cakes. I tested and developed this recipe some time ago but hadn’t gotten round to photographing it; Easter seemed like the perfect time to bake another loaf and finally take some photos!

This is a really simple, but really moist and flavourful vegan carrot cake loaf. When I took it round to the in-laws for Easter Sunday it disappeared within minutes and everyone was lamenting that I hadn’t made a larger cake – you may want to double the recipe and bake two loaves!

The cake is moist, lightly spiced and has a wonderful soft but not too dense texture. I did initially want to top it with a vegan cream cheese frosting but all three of the supermarkets closest to me were out of vegan cream cheese that wasn’t garlic and herb flavour, so a simple lemon glaze had to do!

The lemon glaze is delicious however, and it works wonderfully with the lightly spiced flavour of the cake. It is also lovely plain too so feel free to top it as you wish (or not at all).

How To Make Vegan Carrot Cake Loaf:

(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, cider vinegar, vanilla extract and lemon (or orange) zest.

In a separate bowl, sift together the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Tip the dry ingredients into the wet and 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.

Tip the batter into an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin that you have greased and lined with a strip of baking parchment and spread it level. Bake for about an hour until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely before you add the glaze. The cake is delicate when warm so be careful moving it.

How Long Will This Vegan Carrot Cake Loaf Keep?:

This vegan carrot cake loaf will keep for around five days in an airtight container.

Can I Freeze It?:

Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.

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.

4. Mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots.

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

6. Top with a vegan cream cheese frosting instead of the lemon glaze.

7. Omit the glaze entirely for a less sweet cake that is great for breakfast or brunch.

More Classic Vegan Cakes:

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

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4.85 from 13 votes

Vegan Carrot Cake Loaf

Vegan carrot cake loaf - this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

Course Dessert

Cuisine baking, British, vegan

Keyword cake

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cake Loaf:

150 g (3/4 cup + 1 Tbsp) light brown soft sugar
65 g (1/3 cup) caster (superfine) sugar
120 ml (1/2 cup) sunflower oil (or another mild flavoured oil)
120 ml (1/2 cup) unsweetened non-dairy milk (I used soy)
2 tsp cider or white wine vinegar
1 tsp vanilla extract
finely grated zest of 1 lemon or orange
140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
65 g (1/2 cup + 1 Tbsp) plain wholemeal flour
2 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
240 g (8.5 oz) grated carrot

Lemon Glaze:

175 g (1 1/2 cups) icing (powdered) sugar sifted
1 Tbsp unsweetened non-dairy yoghurt (optional)
juice of 1/2 lemon (plus extra as needed)

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 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.
Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.
In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
Tip the dry ingredients into the wet and 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.
Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.
Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely.
To make the glaze, place the sifted icing sugar in a bowl and add the yoghurt (if using). Gradually stir in the lemon juice until it forms a thick but pourable glaze.
Pour the glaze over the top of the cake and serve. Store any leftovers in an airtight container.

Recipe Notes

Raspberry, White Chocolate and Almond Sheet Cake (Vegan)

April 18, 2019 by hannahhossack 2 Comments

Raspberry, white chocolate and almond sheet cake – this amazing eggless, dairy free and vegan traybake cake is wonderfully soft and moist and full of fresh raspberries and white chocolate chunks.

This vegan raspberry, white chocolate and almond sheet cake is the kind of cake that you can’t just have one slice of; it is so moist and full of flavour, without being too sickly sweet, that you just can’t help coming back for more….

Vegan Coconut Cake With Lemon Glaze

April 4, 2019 by hannahhossack 6 Comments

Vegan coconut cake – this eggless coconut cake with lemon glaze is really moist and very coconutty. Easy to make and perfect for snacking on!

My husband has declared this vegan coconut cake ‘the best cake ever’, and although I couldn’t possibly label any one cake the ‘best ever’, it is definitely up there with my favourites!…

Sweet Potato Bread With Pecan Streusel (Vegan)

September 12, 2018 by hannahhossack 6 Comments

Sweet potato bread with pecan streusel – a vegan version of the classic Autumnal loaf cake with a crisp, buttery pecan crumble topping. Eggless and dairy free.

Sweet potatoes have to be my favourite vegetable as they are just so versatile. I always have some in the vegetable bowl and cook with them at least a couple of times a week….

Vegan Chocolate Sheet Cake

June 13, 2018 by hannahhossack 15 Comments

Vegan chocolate sheet cake – a soft, moist, delicious chocolate traybake cake topped with rich, smooth vegan chocolate coconut milk ganache. Perfect for feeding a crowd!

If I had to pick a favourite cake flavour, I don’t think I could. But the cake that I crave most often is definitely chocolate. Specifically a dark, intensely chocolatey chocolate cake with a not-too-sweet ganache topping….

snack cake

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 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 Coffee And Walnut Cake:

How Long Will It Keep?:

Can I Freeze It?:

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

Top Tips:

More Classic Vegan Cakes:

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Vegan Coffee And Walnut Cake

Ingredients

Coffee Cake:

Coffee Buttercream:

Instructions

Recipe Notes

How To Make Pumpkin Puree:

How To Make Vegan Pumpkin Bread:

Top Tips:

Optional Mix-Ins:

Can I Freeze This Vegan Pumpkin Bread?:

More Vegan Pumpkin Recipes:

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Vegan Pumpkin Bread

Ingredients

Instructions

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip Cake:

How Long Will It Keep?:

How To Make Oat Flour:

Sweet Potato Chocolate Chip Cake (Vegan, Gluten Free, Low Fodmap)

Ingredients

Instructions

How To Make Vegan Carrot Cake Loaf:

How Long Will This Vegan Carrot Cake Loaf Keep?:

Can I Freeze It?:

Top Tips:

More Classic Vegan Cakes:

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Vegan Carrot Cake Loaf

Ingredients

Vegan Carrot Cake Loaf:

Lemon Glaze:

Instructions

Recipe Notes

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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.