“How to bake Delicious Vegan Cakes: 7 Easy and Irresistible Recipes”

Do you ever find yourself in the throes of a powerful cake craving, only to be back by dietary restrictions? The struggle is real, and it’s something many of us can relate to. Perhaps, you’re avoiding dairy, eggs, or other animal products, or maybe you are on a quest to maintain a healthy lifestyle. Whatever your reason maybe, we’ve got fantastic news: your cake cravings need not be stifled any longer! 
Picture this: A beautifully frosted cake, moist and decadent, topped with fresh berries or a generous drizzle of chocolate ganache. The mere thought of it can make anyone’s mouth water. But if we tell you that this cake can be the healthiest cake for you, cruelty-free, environmentally friendly, and surprisingly easy to make? Puzzled!? Well, Welcome to the world of ‘Vegan Cakes’! In a world over-flowing with sugar-laden confections and dairy-rich indulgences, Vegan Cakes emerge as a beacon of health-conscious and compassionate baking. Unlike their traditional counterparts, Vegan Cakes offer a delightful departure from the guilt-ridden aftermath of sugary splurges. With plant-based ingredients, lower cholesterol levels, and often fewer calories, they pave the way for guilt-free indulgence.
With this, let’s dive into the culinary ocean filled with 7 delectable 'Easy Vegan Cake recipes' that will re-define your dessert experience. 
1- Vegan Banana Chocolate Cake
• Apple cider vinegar
• Bananas
• Ground flax seed
• Chocolate chips
• Vanilla
• Oil
• Baking powder, Baking Soda and Salt
• Sugar
• Flour/ PlantMade Vegetarian Anda Powder
• Oat milk/  PlantMade Rice milk

• Before starting preheat the oven to 350F and grease or line an 8*8 inch pan with parchment paper.
• Make the Banana Chocolate chip cake batter-Start by mashing the bananas in a bowl. Then, add in the wet ingredients including the oat milk/Rice milk , oil, sugar, ground flaxseed, and vanilla. Whisk together until smooth. Then, add in the dry ingredients including the flour, baking powder, baking soda, and salt. Whisk into a smooth batter. As a final step use a spatula to fold in the chocolate chips.
 Add to pan and top with sugar- Pour the banana chocolate chip batter into the 8*8 inch baking pan and use a spatula to spread it out. Then evenly sprinkle the remaining sugar on top to create the crackle topping.
• Bake the cake, slice, and Enjoy- Add the banana cake with chocolate chips to the oven and bake for 30-32 minutes. Remove and let cool in the pan for about 10 minutes. Slice it into pieces and enjoy the banana snacking cake!
2- Vegan Carrot Cake 
• Grated carrots
• Flour
• Baking Soda
• Baking Powder
• Salt
• Cinnamon
• Nutmeg or ginger or pumpkin pie spice 
• Brown sugar
• Rice milk/ soy milk/ oat milk/ almond milk
• Vanilla extract
• Frosting made with vegan butter and powdered sugar
• Preheat the oven to 350 degrees F
• Prepare your cake pans by rubbing them with oil and then dusting a little flour on the oil. You can also line the bottom of your pan with parchment paper.
• Chop or grate the carrots into small pieces and set them aside.
• Add the flour, baking soda, baking powder, salt, and spices to a large bowl.
• In a smaller bowl, mix the brown sugar, plant-milk, vanilla, and oil then stir with a whisk.
• Add the wet ingredients to the dry ingredients and stir with a whisk.
• Add the shredded carrots and beat with a whisk again for about 30 seconds until everything is incorporated. Add nuts or raisins at this time if you choose.
• Pour the batter into the prepared cake pans filling them about ¾ of the way full to leave plenty of room to rise.
• Bake at 350 degrees F until a toothpick inserted in the center comes out clean.
• Allow cooking on a rack for about 15-20 minutes before inverting to remove the cake from the pans, and allow them to cool completely before frosting.
• Frost with the vegan frosting and enjoy the flavor!
3- Vegan Coffee Cake
For the sponge
• Soy milk/ Rice milk/ almond milk/ coconut milk (1 cup + 2 tablespoons)
• 2 Teaspoons Apple cider vinegar 
• 1 Tablespoon Instant coffee granules
• flour (~2 cups)
• ½ Teaspoon Baking soda 
• Caster sugar (1 cup)
• Vegetable oil (7 tablespoons)
• 1 Teaspoon Vanilla extract
For the dairy-free coffee buttercream
• 1 Teaspoon Instant coffee granules
• Vegan butter / Plant Made Non- dairy Creamer (½ cup)
• 300 g Icing sugar (2 + ½ cups)
For the sponge-
• Preheat your oven to 350°. Grease or line two 7-inch round cake tins.
• Mix the soy milk and vinegar and set aside for a few minutes. This will act as vegan buttermilk.
• Mix the coffee granules with 1 tablespoon of boiling water and leave it to cool.
• In a separate, large bowl, mix together the flour, baking soda and sugar.
• Now add in the buttermilk and the cooled coffee, along with the vegetable oil and
vanilla. Mix well until you have a smooth and creamy batter.
• Divide the cake batter between the two tins and use the back of a spoon to make
sure it's evenly distributed.
• Bake for 15-18 minutes, until a toothpick or knife through the center comes out clean.
• Leave the cakes in the tins for 10 minutes, then flip them out onto a cooling rack
and let them cool completely.
For the frosting-
• Mix the coffee granules with 1 teaspoon of boiling water and set it aside to cool. If you want your coffee cake to taste a bit stronger, just increase the amount to
• In a large bowl, mix together the dairy-free creamer/ Vegan butter and icing sugar. I recommend mixing with a wooden spoon until it comes together, then whisking with an electric whisk for a minute or two to make it fluffy.
• Add in your cooled coffee and gently stir it in.
Now Assemble-
• Place your first cooled cake onto a plate, board or cake stand. Using a palette knife or spatula, spread a thick layer of buttercream frosting over the top.
• Add your second cake on top and spread another thick layer of frosting on top of
that. You can use any leftover frosting to pipe buttercream swirls around the top if you wish.
• Allow the cake to sit for 1 hour so the frosting becomes firm. Then cut into slices
and enjoy!
4- Vegan Apple Cake

Wet Ingredients-
• 1 cup plant milk [soy, almond, oats, rice]
• ¾ cup sugar plus 2 tbsp to sprinkle on top
• ¼ cup vegetable oil, sunflower oil, canola oil, or melted vegan butter
Dry Ingredients
• 2 cups flour
• 1 tablespoon baking powder
• 3 teaspoons cinnamon or 1 tablespoon vanilla extract 
• 1 pinch salt
• 3 – 4 medium apples ( 2 apples for the filling and 1 to 2 apples for the top)
Oil the sides of your pan and dust them with flour. Line the bottom with
parchment paper.
• Preheat the oven to 360°F or 180°C.
• To a medium bowl, add the wet ingredients: plant milk, oil, and sugar. Whisk to combine.
• Sift in the dry ingredients: flour, baking powder, cinnamon, and a pinch of salt.
• Whisk with a hand mixer for a few seconds till you have a smooth and thick cake batter. Do not over-mix, or the cake will turn out gummy. You can also stir the batter with a whisk or a silicon spatula.
• Add small apple pieces from 2 apples. Apples should be cored and seeds removed. You can keep the peel on.
• Fold in with a spatula until the apple pieces are well incorporated into the batter, then pour it into the cake tin.
• Cover the top of the cake with thin apple slices in a circular pattern, overlapping the slices a bit. Finally, sprinkle the apples with 2 tablespoons of sugar.
• Bake the cake at 360°F or 180°C for 55 minutes to 1 hour on the centre rack of the oven. Take it out of the oven and let cool down for about 1 hour. Then sprinkle with some powdered sugar if you want. And Voila! It’s ready!
5- Vegan Peanut Butter Cake
For the peanut butter cake-
• ⅔ cup plant-based milk [Oat milk, Rice milk, Soy milk, almond milk]
• 1 Tablespoon apple cider vinegar or lemon juice
• ¾ cup sugar
• ⅓ cup creamy unsalted peanut butter
• ⅓ cup olive oil
• 2 teaspoons of vanilla extract
• 1 ½ cups flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
For the peanut butter frosting-
• ½ cup vegan butter
• ¼ cup creamy unsalted peanut butter
• 2 Tablespoons coconut cream 
• 1 teaspoon vanilla extract
• 1-1 ¼ cups powdered sugar
• roasted peanuts optional, as topping
• Preheat the oven to 350F and line an 8*8 inch square pan with parchment paper
or grease the pan lightly. Set aside for later.
• Peanut butter cake batter- Add the plant-based milk and apple cider vinegar to a
large mixing bowl and whisk together. Let sit for 2-3 minutes to curdle. Next, add
the sugar, creamy peanut butter, oil, and vanilla to the bowl and whisk together.
Then, add in the dry ingredients starting with flour and then adding the baking
powder, salt, and baking soda on top. Mix it into a thick batter.
• Bake the cake- Pour the batter into the pan and add to the oven. Bake for 30-32
minutes or until cooked through.Once baked, remove the cake from the oven and
let it cool in the pan for about 10 minutes. Then carefully move to a wire rack to finish cooling completely before frosting.
• Make the peanut butter frosting- Once the cake has cooled completely, make the
frosting. Start by adding the butter to a bowl and using a standing mixer or electric mixer to whip for a minute or two until fluffy. Next, add the creamy peanut butter, coconut cream, and vanilla extract to the mixing bowl. Whip with the butter for another 1-2 minutes until smooth. Gradually whip in the powdered sugar until incorporated. Once all the powdered sugar has been mixed in, I recommend whip the frosting for a few minutes. Use a cookie scoop to add the peanut butter frosting to the cake and then spread it out with a cake spatula. Top the cake with optional roasted peanuts. Then, slice into 9 evenly-sized pieces, serve, & and Enjoy!
6- Vegan Almond Cardamom Cake
• 1 cup all-purpose flour 
• 1/4 cup almond flour 
• 2 tablespoons cornstarch 
• 1 teaspoon baking powder
• 1/4 teaspoon + 1/8 teaspoon baking soda
• 1 & 1/4 teaspoon cardamom powder
• 1/4 teaspoon salt
• 1 tablespoon white vinegar 
• 1 cup almond milk unsweetened, 
• 1/4 cup oil 
• 3/4 cup granulated white sugar or adjust to taste to make it less sweet
• 1/4 teaspoon + 1/8 teaspoon almond extract
• zest of 1 lemon optional
• 1/2 cup sliced almonds + more to sprinkle on top

• Line a 8 x 2 inch round pan with parchment paper and spray with a non-stick spray. Set it aside. Pre-heat oven to 350 F degrees.
• In a large bowl sift together all-purpose flour, almond flour, cornstarch, baking
powder, baking soda, cardamom powder and salt. Set it aside.
• Take your 1 cup measuring cup and add 1 tablespoon white vinegar to it. Now start adding almond milk to the cup until it's filled to the top. Set it aside for 5
minutes while you proceed to the next steps.
• Using the paddle attachment of your stand mixer or using your hand mixer, beat
together oil and sugar until combined. Add almond extract and lemon zest (if
using) and mix.
• Start adding the flour mix, alternating with the prepared vegan buttermilk (almond milk-vinegar mixture). Start and end with the flour mix.
• Mix until everything is well combined but do not over-mix.
• Fold in 1/2 cup sliced almonds.
• Transfer batter to the prepared round pan. Sprinkle with more sliced almonds on
• Bake at 350 F degrees for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool completely on a wire rack before slicing. Dust with powdered sugar and enjoy!
7- Vegan Avacado Chocolate Cake
For the cake-
• 2 cups of PlantMade Vegetarian Anda Powder as the egg replacer
• 1 ½ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking soda
• ½ tsp salt
• 2 ripe avacados, mashed
• 1 cup water
• ¼ cup vegetable oil
• 2 tsp vanilla extract
• 2 tbsp white or apple cider vinegar
For the frosting-
• 2 ripe avacados, mashed
• ½ cup unsweetened cocoa powder
• ½ cup maple syrup
• 1 tsp vanilla extract

• Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. 
• In a large bowl, whisk together the Vegetarian Anda powder ,sugar, cocoa powder, baking soda, and salt.
• In another bowl, combine the mashed avocados, water, vegetable oil, vanilla extract, and vinegar.
• Pour the wet ingredients into the dry ingredients and stir until well combined.
• Divide the batter evenly between the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• For the frosting, in a bowl, combine the mashed avocados, cocoa powder, maple syrup and vanilla extract. Mix until smooth and creamy.
• Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, then place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
• Decorate with fresh fruit, shaved chocolate, or your favorite toppings and Enjoy!

With these, we have covered our 7 sensational Vegan cake recipes celebrating flavor, texture, and creativity while simultaneously honoring the planet and our bodies. These cakes are more than just desserts, with each bite you savor flavors, creativity, and compassion all in one. 
Now, to make this journey simple and guilt-free we have curated a wide range of products  just for you! We make your culinary journey super easy by offering various plant-based alternatives to traditional ingredients that are majorly used in the dessert making. PlantMade’s Vegetarian Anda powder is India’s first functional egg replacer and can be used in majority of the recipes to replace eggs. PlantMade’s Rice milk also serves as one of the best substitutes to dairy milk. Another interesting product is the gluten-free Vegan Creamer which is cholesterol and lactose free serving as a healthier alternative to regular cream and butter.  Salted hot chocolate, Vegan Brownie Premix and Caramel coffee powder are in the line of other vegan products that can be used to enhance the taste of any chocolate cake without adding those extra calories.
So, with these exciting Vegan recipes and products, elevate your vegan cake experience and let your next baking adventure be a celebration of mindful indulgence that leaves a sweet taste in your mouth and a kinder footprint on Earth.