vegan cake

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

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 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
225 g (2 cups minus 2 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.

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)

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

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

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

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

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

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

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 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 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

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.

Ultimate Vegan Lemon Drizzle Cake

September 16, 2019 by hannahhossack 8 Comments

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

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

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

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

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

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

How To Make Vegan Lemon Drizzle Cake:

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

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

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

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

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

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

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

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

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

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

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

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

How To Make Sugared Lemon Zest:

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

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

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

How Long Will Vegan Lemon Drizzle Cake Keep?

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

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

Can I Freeze It?:

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

Top Tips:

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

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

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

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

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

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

Lemon Drizzle Cake Variations:

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

More Classic Vegan Cakes:

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 4 votes

Ultimate Vegan Lemon Drizzle Cake

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

Course Dessert

Cuisine British, vegan

Keyword cake

Prep Time 20 minutes

Cook Time 50 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Cake:

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

Syrup:

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

Icing:

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

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with baking parchment.
Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
Add the lemon zest, milk, yogurt, lemon juice, vanilla extract and melted vegan butter.
Whisk gently until no dry lumps remain but be careful not to over-beat the batter.
Working quickly, pour into the prepared loaf tin and bake for 50-55 minutes until a skewer inserted into the centre comes out clean. If the top starts to colour too much before the cake is ready then loosely cover it with tin foil.
While the cake is baking prepare the syrup - place the lemon juice and sugar in a small pan and heat gently while stirring until the sugar has dissolved. Remove from the heat and set aside.
Once the cake is ready, set it aside to cool in the tin for 10 minutes then poke holes all over the top with a cocktail stick. Drizzle over the syrup, making sure that you pour it around the edges as well, not just in the middle. Leave the cake to cool in the tin.
Once the cake is cool, carefully lift it out of the tin using the strip of baking parchment.
Place the sifted icing sugar in a bowl and gradually stir in enough lemon juice to form a thick but pourable icing. Drizzle the icing over the top of the cake and serve. Store any leftovers in an airtight container for up to 5 days.

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

August 30, 2019 by hannahhossack 3 Comments

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

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

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

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

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

How To Make Lemon Blueberry Polenta Cake:

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

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

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

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

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

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

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

Make Low Fodmap Lemon Blueberry Polenta Cake:

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

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

For the yogurt use non-dairy coconut yogurt.

Can It Be Frozen?:

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

More Blueberry Recipes:

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

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

5 from 3 votes

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

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

Course Dessert, Snack

Cuisine baking, vegan

Keyword cake

Prep Time 15 minutes

Cook Time 40 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Cake:

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

Syrup:

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

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease a 25cm/10inch cast iron skillet. (Or use a cake tin)
Place the cornmeal, ground almonds, flour, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine.
Add the lemon zest, sugar, oil, lemon juice, milk, yogurt and vanilla extract and whisk well until no dry lumps remain.
Pour the batter into the prepared skillet and spread it level. Scatter over the blueberries.
Bake for about 40 minutes until a skewer inserted into the centre comes out clean or with a few moist crumbs.
While the cake is baking, mix together the lemon juice and maple syrup.
When the cake is done, drizzle over the syrup while it is still hot then allow to cool a little before serving.
The cake is best eaten on the day it is baked but will keep for a couple of days in an airtight container.

Recipe Notes

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

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

Vegan Victoria Sponge Cake

July 23, 2019 by hannahhossack 5 Comments

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

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

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

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

What Is Victoria Sponge Cake?:

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

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

The Best Ingredients:

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

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

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

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

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

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

How To Make Vegan Victoria Sponge Cake:

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

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

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

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

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

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

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

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

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

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

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

Top Tips:

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

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.

5 from 1 vote

Vegan Victoria Sponge Cake

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

Course Dessert

Cuisine British, vegan

Keyword cake

Prep Time 20 minutes

Cook Time 35 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

Cake:

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

Buttercream:

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

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 19-20cm/7.5-8inch round cake tins and line with baking parchment.
Cream together the butter and sugar with an electric mixer for a good few minutes until very light and fluffy.
Add the yogurt, milk, vanilla, flour, baking powder and bicarbonate of soda and gently mix everything together until it forms a smooth batter. Take care not to over-beat it as that can make the cake tough.
Divide the batter between the tins and bake for about 25-35 minutes until springy and a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then carefully turn them out onto a wire rack and leave to cool completely.
Once the cakes have cooled, make the buttercream. Place the butter, icing sugar and vanilla extract in a bowl and whisk with an electric mixer for a couple of minutes until smooth and fluffy.
Place one of the cake layers on a serving plate and spread over a generous quantity of jam.
Transfer the buttercream to a piping bag fitted with a large round nozzle and pipe blobs of the buttercream on top of the jam. (Alternatively, spread the buttercream over the bottom cake layer with a palette knife first, then spoon the jam on top).
Place the second cake layer on top. Sprinkle with a little caster sugar and serve. Store any leftovers in an airtight container for up to four days.

Recipe Notes

Recipe adapted from Vegan Life.

Vegan Mango Bundt Cake

June 14, 2019 by hannahhossack 8 Comments

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

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.

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

How To Make Vegan Mango Bundt Cake:

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

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.

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.

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.

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.

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.

More Vegan Bundt Cakes:

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

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

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

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.
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.
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.
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.
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.

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

June 7, 2019 by hannahhossack Leave a Comment

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

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.

Coconut Layer Cake With Coconut Lime Curd (Vegan)

June 1, 2019 by hannahhossack 3 Comments

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!

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.).

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!

How To Make Vegan Coconut Layer Cake:

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

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.

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.

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.

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).

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.

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

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

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.
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 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.
Divide the batter evenly between the tins 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 to cool completely.
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.
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.
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.
Toast the coconut flakes in a pan over a low heat until golden.
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.
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).
Place the other cake layer on top and repeat the piping of the buttercream and lime curd, Scatter over the toasted coconut and serve.

vegan cake

How To Make Vegan Carrot Cake:

Vegan Cream Cheese Frosting:

Top Tips:

How Should I Store This Vegan Carrot Cake?:

More Classic Vegan Cakes:

*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 Carrot Cake

Ingredients

Vegan Carrot Cakes:

Vegan Cream Cheese Frosting:

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:

*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

Ingredients

Instructions

Recipe Notes

How To Make Vegan Mincemeat Cake:

Top Tips:

Can I Freeze This Vegan Mincemeat Cake?:

More Vegan Christmas Recipes:

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

Vegan Mincemeat Cake

Ingredients

Vegan Mincemeat Cake:

Glaze:

Instructions

Recipe Notes

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:

*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

Ingredients

Coffee Cake:

Coffee Buttercream:

Instructions

Recipe Notes

How To Make Vegan Lemon Drizzle Cake:

How To Make Sugared Lemon Zest:

How Long Will Vegan Lemon Drizzle Cake Keep?

Can I Freeze It?:

Top Tips:

Lemon Drizzle Cake Variations:

More Classic Vegan Cakes:

*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.*

Ultimate Vegan Lemon Drizzle Cake

Ingredients

Cake:

Syrup:

Icing:

Instructions

How To Make Lemon Blueberry Polenta Cake:

Make Low Fodmap Lemon Blueberry Polenta Cake:

Can It Be Frozen?:

More Blueberry Recipes:

*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.*

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

Ingredients

Cake:

Syrup:

Instructions

Recipe Notes

What Is Victoria Sponge Cake?:

The Best Ingredients:

How To Make Vegan Victoria Sponge Cake:

Top Tips:

More Classic Vegan Cakes:

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

Vegan Victoria Sponge Cake

Ingredients

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.