14 Vegan Cake Recipes That Taste Amazing

Vegan cakes are super yummy and fun to make. You're probably thinking of vanilla bean cake, a classic choice. It's one of 14 vegan cake recipes that you can make, with options like moist chocolate and lemon lavender.

These amazing recipes are perfect for anyone who loves cakes and wants to try something new. You'll find something that suits your taste, and that's just the beginning. From sweet treats to special occasion cakes, the options are endless and delicious.

1. Vanilla Bean Cake Recipe

Delicate vanilla bean cake with a moist texture and sweet flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vanilla bean paste

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the vanilla bean paste.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

2. Moist Chocolate Cake

Rich, decadent chocolate cake made with plant-based ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 eggs replaced by flax eggs

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Add the flax eggs and mix until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

3. Lemon Lavender Pound Cake

Lemon Lavender Pound Cake is a moist and flavorful dessert.

Ingredients

• 1 cup non-dairy milk
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/4 cup lavender syrup
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup lemon juice
• 1/4 cup dried lavender buds

Instructions

1. Preheat oven to 325°F and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together non-dairy milk, canola oil, granulated sugar, lavender syrup, and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in lemon juice and dried lavender buds.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

4. Carrot Cake With Cream Cheese Frosting

Moist carrot cake with a tangy cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces vegan cream cheese
• 1/2 cup unsalted vegan butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, applesauce, oil, and vanilla extract.
4. Add the grated carrots and chopped walnuts to the sugar mixture and stir to combine.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. To make the frosting, beat the vegan cream cheese and butter until smooth and creamy.
10. Add the vanilla extract and powdered sugar, and beat until smooth and creamy.
11. Once the cakes are completely cool, place one layer on a serving plate and spread the frosting on top.
12. Place the second layer on top and frost the entire cake with the remaining frosting.

5. Red Velvet Cake

Moist and flavorful red velvet cake made with vegan ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 1 cup vegan cream cheese frosting

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the non-dairy milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Add the cocoa powder and red food coloring, and mix until the batter is smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cool, frost with vegan cream cheese frosting and assemble the cake.

6. Strawberry Shortcake

Delicious strawberry shortcake made with fresh strawberries and vegan whipped cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 teaspoons vanilla extract
• 2 cups sliced strawberries
• 1 cup vegan whipped cream

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the non-dairy milk, canola oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into a greased 8-inch round cake pan.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely.
8. Split the cake in half horizontally using a serrated knife.
9. Spoon the sliced strawberries over the bottom half of the cake.
10. Top with the top half of the cake and spoon the vegan whipped cream over the top.

7. Pumpkin Spice Cake

Moist and flavorful pumpkin spice cake perfect for autumn gatherings.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 egg replacement

Instructions

1. Preheat oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together pumpkin puree, non-dairy milk, and canola oil.
4. Add the egg replacement to the wet ingredients and stir to combine.
5. Add the dry ingredients to the wet ingredients and mix until smooth.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

8. Espresso Chocolate Chip Cake

Rich, mocha-flavored cake with dark chocolate chips, perfect for coffee lovers.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 2 shots espresso
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, vanilla extract, and espresso.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the dark chocolate chips.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

9. Raspberry Swirl Cake

Moist and flavorful, this raspberry swirl cake is a vegan delight.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh raspberries
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, canola oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh raspberries.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Drizzle the lemon juice over the batter in each pan.
8. Use a knife or spatula to create a swirled design on the surface of each cake.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
10. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

10. Orange Blossom Cake

Delicate orange blossom cake with a sweet, floral flavor.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 1/2 cup canola oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 tablespoons orange blossom water
• 2 tablespoons orange zest

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the almond milk, canola oil, vanilla extract, and orange blossom water.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the orange zest.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

11. S'mores Cake

Rich, chocolatey cake filled with toasted marshmallow and graham cracker flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup toasted marshmallow fluff
• 1/2 cup graham cracker crumbs

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely before assembling the cake.
8. Spread toasted marshmallow fluff on top of one of the cooled cakes, then sprinkle with graham cracker crumbs.
9. Place the second cake on top and serve.

12. Cinnamon Swirl Bunt Cake

Moist and flavorful cinnamon swirl bunt cake perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup non-dairy milk
• 1/4 cup canola oil
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x5-inch bunt cake pan.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together non-dairy milk, canola oil, cinnamon, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour half of the batter into the prepared pan and sprinkle with cinnamon sugar mixture.
6. Pour the remaining batter over the cinnamon sugar mixture and use a knife to create a swirl design.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

13. Banana Nut Cake

Moist and flavorful, this banana nut cake is a vegan delight.

Ingredients

• 3 ripe bananas
• 1/2 cup vegan butter
• 1 cup sugar
• 2 eggs replacement
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup chopped walnuts
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, mash the bananas with a fork until smooth.
3. Add the sugar, vegan butter, and eggs replacement to the bowl and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the chopped walnuts and vanilla extract.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

14. German Chocolate Cake

Rich, moist German Chocolate Cake made with vegan ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 cup semi-sweet vegan chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Fold the melted chocolate into the cake batter until well combined.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
10. Once the cakes are completely cool, frost and decorate as desired.

Conclusion

You've got 14 amazing vegan cake recipes to try, but which one will you choose first? Will it be the decadent Moist Chocolate Cake or the invigorating Lemon Lavender Pound Cake? The wait is over, start baking now and indulge in a world of deliciousness, but be warned, once you take a bite, you'll be hooked!