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Vegan Mango Bundt Cake

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

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

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

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

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

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

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

What Kind Of Mango?:

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

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

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

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

Sliced vegan mango bundt cake on a white plate.

How To Make Vegan Mango Bundt Cake:

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

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

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

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

step 1 - mixing the dry ingredients

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

step 2 - mixing the batter

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

step 3 - baking the cake

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

Close up of slices of vegan mango bundt cake.

What If I Don’t Own A Bundt Tin?:

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

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

How Long Will It Keep?:

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

Can I Freeze Vegan Mango Bundt Cake?:

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

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

More Vegan Bundt Cakes:

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

Recipe Notes

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

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

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

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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.

A square of vegan, gluten free, low fodmap sweet potato chocolate chip cake on a sheet of baking parchment with a forkful removed.

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.

squares of sweet potato chocolate chip cake from above.

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!

Close up of the side of a square of sweet potato cake.

How To Make Vegan And Gluten Free Sweet Potato Chocolate Chip 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 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.).

sweet potato mash

(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.

step 1 - mixing the dry ingredients

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.

step 2 - blending the wet ingredients

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

step 3 - mixing the batter

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.

step 4 - baking the cake

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.

Close up of sweet potato chocolate chip cake

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

squares of sweet potato chocolate chip cake from above.
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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

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm/9 inch square cake tin and line with baking parchment.

  2. Place the ground oats and almonds, baking powder and salt in a large bowl and whisk until well combined.

  3. Place the cooked sweet potato in a blender along with the coconut milk, almond milk, maple syrup and vanilla extract and blend until smooth.

  4. Pour the wet ingredients into the dry and mix well until smooth; the batter should be very thick. Stir in the chocolate chips.

  5. Scrape the batter into the prepared tin and spread it level.

  6. 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.

  7. Leave the cake to cool in the tin. It must be completely cold before serving otherwise the texture will be too wet.

  8. Store in an airtight container for up to three days.

squares of cake on asheet of white baking parchment.

Coconut Layer Cake With Coconut Lime Curd (Vegan)

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Coconut layer cake with coconut lime curd – this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

Two layer vegan coconut cake with coconut buttercream on a glass cake stand.

This is a cake for true coconut lovers! Two layers of soft, moist coconut cake filled with smooth, creamy coconut buttercream, coconut lime curd and toasted coconut flakes; and it is all VEGAN!! (Though you would never be able to guess, it is so good!).

The cakes are super easy to make and you only need one bowl. They get their coconut flavour from coconut milk, coconut oil (make sure you use virgin, not refined which has no coconut flavour), desiccated coconut and a bit of coconut extract (which is totally optional if you can’t find it, they are still delicious without it.).

Close up of a slice of vegan coconut cake with a forkful taken out.

I wish that I could take credit for the genius idea to make coconut buttercream using creamed coconut block; but that honour goes to the very talented Charlotte of Charlotte’s Lively Kitchen whose blog you should definitely check out!

The creamed coconut (NOT coconut cream – very different thing) gives the buttercream a wonderful coconut flavour, but because it is solid at room temperature it means that the buttercream isn’t too soft.

If you aren’t able to get hold of creamed coconut then this cake would also be delicious topped with whipped coconut cream. (Though it won’t keep as well.).

I also filled the cake with some of my vegan coconut lime curd which is optional but highly recommended. The lime cuts through the richness of the coconut a little, making this cake even more moreish! My vegan lemon curd would also work well.

A scattering of toasted coconut flakes on top provide a nice contrast in texture as well as making the cake look pretty and adding even more coconut flavour!

If you want a more simple coconut cake for snacking rather than celebrations then I also have a recipe for a one-layer vegan coconut cake which is amazing too!

Close up of the toasted coconut flakes on top of a vegan coconut layer cake.

How To Make Vegan Coconut Layer 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.*

To make the cakes, place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.

Add melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (optional) and mix until well combined but be careful not to over-beat the batter or the cakes can become tough.

Step 1 - making the batter

Divide the batter evenly between two 20cm/8inch tins (I use a scale for accuracy) and bake for about 25 minutes until a skewer inserted into the centre comes out clean.

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

step 2 - baking the cakes

To make the buttercream, first melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don’t let it get too hot. Set aside to cool (It shouldn’t re-harden, but you don’t want it to be warm to the touch or it will melt the butter).

Place the softened vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until it is smooth and fluffy.

Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.

Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.

step 3 - making the buttercream.

Decoration wise, it really is up to you. I piped on blobs of the buttercream using a piping bag fitted with a large round nozzle (full disclosure – it is not the best buttercream for piping so you won’t get sharp peaks if you use this method.) then piped blobs of coconut lime curd in between the buttercream.

You could also simply spread it over the cake if you prefer then drizzle over some of the curd (if using).

A sliceof vegan coconut layer cake on a grey plate with a bowlful of toasted coconut flakes.

How Long Will It Keep?:

I think that this coconut layer cake is best eaten on the day it is made but it will keep in an airtight container at room temperature for up to four days. Do not refrigerate unless it is very warm out as the buttercream becomes very firm in the fridge.

Can I Make It In Advance?:

The cakes can be baked in advance and frozen, individually wrapped. Allow to defrost at room temperature before using.

The buttercream will keep in the fridge for up to a week but it will become very firm and you will need to let it soften at room temperature for a while before re-whipping it.

Top down shot of a slice of coconut cake on a grey plate on a grey background.

Which Ingredients To Use For The Best Vegan Coconut Cake?:

Using the right ingredients for this vegan coconut layer cake is very important for the best result.

  • Coconut Milk: you need to use full fat TINNED (canned) coconut milk, NOT the drinking variety which comes in a carton as this is very watered down.
  • Coconut oil: virgin/unrefined coconut oil is best as it contributes to the coconut flavour of the cake. Refined coconut oil will work, but as it is flavourless it wont bolster the coconut flavour. If you don’t have coconut oil then the cakes should still work using sunflower oil instead.
  • Vegan butter: You MUST use a solid block type of vegan butter/margarine for the buttercream, NOT the spreadable kind in a tub which has too high a water content and is likely to split. I love Naturli Vegan Block which is available from Sainsbury’s; but Stork block will also work. In the US use Earth Balance buttery sticks.
  • Creamed Coconut: This is the stuff that comes in a solid block, usually in a cardboard packet, and can be found in the Asian or Caribbean section of most supermarkets (or on Amazon). Do not use coconut cream by mistake as this is much too soft.

If you want to make the cake exactly as I did then you will need a half batch of my vegan coconut lime curd.

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

Two layer vegan coconut cake with coconut buttercream on a glass cake stand.
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Vegan Coconut Layer Cake

Coconut layer cake with coconut lime curd - this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven!

Course Dessert
Cuisine baking, vegan
Keyword layer cake
Prep Time 30 minutes
Cook Time 25 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Cakes:

  • 300 g (2 1/2 cups) plain (all-purpose) flour
  • 30 g (3 Tbsp) cornflour (cornstarch)
  • 60 g (3/4 cup) unsweetened desiccated coconut
  • 1 1/2 tsp bicarbonate of soda (baking soda)
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 225 g caster (superfine) sugar
  • 120 ml (1/2 cup) melted coconut oil
  • 360 ml (1 1/2 cups) full fat coconut milk (the tinned kind not the drinking variety) room temperature
  • 3 tsp white wine or cider vinegar
  • 3 tsp vanilla extract
  • 3 tsp coconut extract (optional)

Buttercream:

  • 150 g (scant 2/3 cup) vegan block butter (NOT the spreadable kind) (I used Naturli vegan block)
  • 225 g (2 cups) icing (powdered) sugar sifted
  • 150 g (5.3 oz) creamed coconut block (the kind that comes in a solid block NOT coconut cream in a tin)
  • a drop of coconut milk if needed

To Decorate:

  • 1/2 batch vegan coconut lime curd (see post above)
  • 25 g (1/2 cup) coconut flakes

Instructions

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

  2. Place the flour, cornflour, desiccated coconut, bicarbonate of soda, baking powder, salt and sugar in a large bowl and stir with a balloon whisk until well combined.

  3. Add the melted coconut oil, coconut milk, vinegar, vanilla and coconut extract (if using) and mix until well combined but be careful not to over-beat the batter or it can become tough.

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

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

  6. To make the buttercream, melt the creamed coconut block. This can be done either in short bursts in the microwave, stirring regularly; or over a low heat in a pan on the hob. Don't let it get too hot. Set aside to cool.

  7. Place the vegan block butter in a bowl and beat with an electric mixer until smooth. Add the sifted icing sugar and whisk until smooth and fluffy.

  8. Whisk in the cooled creamed coconut a little at a time, whisking well after each addition. Once all of the coconut has been added you may find that the buttercream is a little bit soft. If it is then not to worry, just pop the bowl in the fridge for 15 minutes or so until it has firmed up then give it another whisk before using.

  9. Alternatively, if you find that the buttercream is too firm, you can whisk in a little bit of coconut milk, no more than a teaspoon at a time, until it reaches the desired consistency.

  10. Toast the coconut flakes in a pan over a low heat until golden.

  11. To assemble the cake, place one layer on a serving platter or cake stand. Transfer the buttercream to a piping bag fitted with a large round nozzle and the coconut lime curd (if using) to a piping bag fitted with a small round nozzle.

  12. Pipe blobs of buttercream all over the cake layer then pipe dollops of the lime curd in the gaps in between the buttercream blobs. (Or you can just spread over the buttercream and drizzle over some of the lime curd).

  13. Place the other cake layer on top and repeat the piping of the buttercream and lime curd, Scatter over the toasted coconut and serve.

Close up of the side of vegan coconut layer cake filled with blobs of coconut buttercream on a glass cake stand.

Coconut layer cake with coconut lime curd - this vegan coconut cake is amazingly soft and delicious. Two layers of one-bowl, eggless and dairy free coconut cake topped with fluffy coconut buttercream, tangy coconut lime curd and toasted coconut; coconut heaven! #vegan #eggless #dairyfree #eggfree #vegancake #veganbaking #layercake #coconutcake #celebration

Raspberry, White Chocolate and Almond Sheet Cake (Vegan)

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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.

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. #vegan #vegancake #veganbaking

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….

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Vegan Coconut Cake With Lemon Glaze

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

Vegan coconut cake - this eggless coconut cake with lemon glaze is really moist and very coconutty. Easy to make and perfect for snacking on! #vegan #vegancake #eggless #eggfree #dairyfree #coconut #veganbaking

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!…

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Easy Vegan Chocolate Cake

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Easy vegan chocolate cake – this simple vegan chocolate sheet cake is quick and easy to make and doesn’t use any unusual or hard to find ingredients. It is so moist and rich you would never guess that it is free from eggs and dairy!

Easy vegan chocolate cake - this simple vegan chocolate sheet cake is quick and easy to make and doesn't use any unusual or hard to find ingredients. It is so moist and rich you would never guess that it is free from eggs and dairy! #vegan #vegancake #chocolatecake

I’ve made various incarnations of this vegan chocolate cake recipe before – vegan chocolate fudge layer cake, vegan chocolate sheet cake with ganache frosting, Halloween vegan chocolate tombstone cupcakes and vegan chocolate cupcakes for two….

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Maple Pecan Cake With Chocolate Cashew Cream Frosting (Vegan, Naturally Sweetened)

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Maple pecan cake with chocolate cashew cream frosting – this lovely vegan cake is naturally sweetened with maple syrup, making it a slightly healthier treat that is still delicious.

Maple pecan cake with chocolate cashew cream frosting - this lovely vegan cake is naturally sweetened with maple syrup, making it a slightly healthier treat that is still delicious. #vegan #naturallysweetened #vegancake

I made and photographed this maple pecan cake before Christmas, but January seemed like the most appropriate time to post it given that it is a ‘healthier’ cake….

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Vegan Beetroot Chocolate Cake With Chocolate Avocado Frosting

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Vegan beetroot chocolate cake with chocolate avocado frosting – a moist, fudgy chocolate cake with hidden veg, topped with a creamy chocolate avocado frosting; a delicious treat that is a little bit better for you!

Vegan beetroot chocolate cake with chocolate avocado frosting - a moist, fudgy chocolate cake with hidden veg, topped with a creamy chocolate avocado frosting; a delicious treat that is a little bit better for you! #chocolatecake #vegan #vegancake

This vegan beetroot chocolate cake with chocolate avocado frosting is so delicious and fudgy that you would never know that it contains hidden vegetables!…

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Vegan Banana Cake With Chocolate Peanut Butter Frosting & Kenwood Kmix Review

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Vegan banana cake with chocolate peanut butter frosting – easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions!

Vegan banana cake with chocolate peanut butter frosting - easy to make, fluffy, moist banana cake filled with smooth, creamy peanut butter and chocolate buttercream. The perfect cake for all occasions! #vegan #bananacake #vegancake #bananabread #baking

The weather has been so hot recently that every time I buy bananas they ripen so incredibly quickly that we are unable to eat them all before they get too ripe. For me, once they have got black spots they are just too ripe to eat as they are. They are excellent for baking with however; and an excess of blackened bananas is the perfect excuse to make this vegan banana cake with chocolate peanut butter frosting….

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Orange and Almond Cake With Chocolate Buttercream (Vegan)

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Orange and almond cake with chocolate buttercream – three layers of moist, flavourful vegan orange and almond cake with vegan chocolate orange buttercream, chocolate drip and candied orange slices. Easy to make and perfect for celebrations!

Orange and almond cake with chocolate buttercream - three layers of moist, flavourful vegan orange and almond cake with vegan chocolate orange buttercream, chocolate drip and candied orange slices. Easy to make and perfect for celebrations!

It was my birthday at the weekend (32 in case you were wondering) and while I am not really fussed about having a large celebration; cake is absolutely a must of course. I would happily eat pretty much any and all cake flavours which makes narrowing it down to one choice of cake pretty difficult!…

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