Glorious Cakes
by Sara Kidd
Cakes have been around for centuries. In the mid-17th century, Europe witnessed the birth of modern-looking cakes, crafted with flour, milk, eggs, sugar, butter, and raising agents. Fast forward to the 1930s, during the hardships of the Great Depression, when the unique "wacky cake" emerged. Made with cocoa, sugar, water, oil, raising agents, and vanilla, this unwittingly marked the dawn of vegan cakes. Eggs and dairy were left behind, resulting in a surprisingly delectable creation.
Now, embrace the joy of baking at home with these beloved vegan cake recipes. With readily available ingredients and straightforward methods, these treats are guaranteed to tantalize your taste buds.
Gluten-Free Vanilla Cake
(Makes one 8-inch cake serving 12)
1 1/2 cups white rice flour
3/4 cup blanched almond flour
1/2 cup potato starch
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon xanthan gum (found in the baking or gluten-free aisle)
3/4 cup organic sugar
1 1/2 cups plain soymilk
1 Tablespoon white vinegar
1/2 cup vegetable oil
1 Tablespoon vanilla extract
Preheat oven to 320 degrees. Oil and line an 8-inch cake pan with baking paper.
In a large mixing bowl, sift the rice flour, almond flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add the sugar and stir until fully incorporated. Make a well in the middle of your dry ingredients.
Place the soymilk and vinegar in a large bowl and stir to thicken. Add oil and vanilla and stir to combine. Slowly pour the wet ingredients into the bowl of dry ingredients and gently whisk to combine.
Pour the batter into your cake pan and tap it on a hard surface with force to release any large air bubbles.
Bake on the middle rack of your oven for about 50 minutes, or until a skewer inserted into the center comes out almost clean of cake batter and the top springs back when lightly pressed.
Let cool in the pan for 10 minutes before flipping onto a cake rack to finish cooling completely. Frost and decorate with your chosen frosting and decorations.
| Total calories per serving: 283 | Fat: 13 grams |
| Carbohydrates: 38 grams | Protein: 4 grams |
| Sodium: 308 milligrams | Fiber: 2 grams |
Persian Love Cake
(Makes one 8-inch cake serving 12)
Cake
1/3 cup plus 2 Tablespoons melted vegan butter
3/4 cup organic sugar
3 Tablespoons rosewater
1 teaspoon vanilla bean paste or vanilla extract
1 teaspoon lemon extract
Zest of one lemon (about 1 Tablespoon)
1/3 cup plain soymilk
1 Tablespoon white vinegar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 Tablespoon ground cardamom
1/2 cup blanched almond flour
Preheat your oven to 325 degrees. Oil and line an 8-inch cake pan with parchment paper.
In a medium bowl, combine the melted butter and stir in sugar. Add the rosewater, vanilla, lemon extract, and zest. Stir until completely combined.
In a separate bowl, whisk the soymilk and vinegar until thick and slightly curdled before adding the mixture to the melted butter. Stir to combine.
Sift the all-purpose flour, baking powder, baking soda, salt, xanthan gum, and cardamom together into a large mixing bowl. Stir in the almond flour.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined.
Next, pour the batter into the cake pan and bake for 35-37 minutes, or until golden brown and the top springs back when gently pressed.
Let cool in the pan for at least 15 minutes. Turn out onto a wire rack to finish cooling completely.
Glaze
1 cup organic powdered sugar
2 Tablespoons fresh lemon juice
1 Tablespoon rosewater
Chopped pistachios and (optional) dried rose petals
Mix the powdered sugar, lemon juice, and rosewater until completely combined. Pour over the cooled cake and garnish with pistachios and dried rose petals.
| Total calories per serving: 217 | Fat: 7 grams |
| Carbohydrates: 33 grams | Protein: 3 grams |
| Sodium: 241 milligrams | Fiber: 1 gram |
Roasted Carrot Cardamom Cake
(Makes one 9-inch cake serving 12)
Cake
3 large whole carrots pre-roasted in the oven
1 2/3 cups all-purpose flour
1 2/3 cups blanched almond flour
1/2 cup vegan butter or margarine, melted
3/4 cup organic light brown sugar, firmly packed
1/4 cup organic sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup toasted walnuts, coarsely chopped
1 cup plain soymilk
1 teaspoon vanilla bean paste
1/2 teaspoon ground cardamom
1 teaspoon lemon extract
Preheat oven to 320 degrees. Oil one 9-inch round cake pan, line it with baking paper, and then oil the paper. Dust very lightly with flour to prevent the cake from sticking.
Add your roasted carrots to a food processor and pulse until the carrots are broken up into small pieces but not completely puré. Set aside.
In the bowl of a mixer with a whisk attachment, add the all-purpose flour and almond flour. Pour in the melted butter and mix on a low speed until it takes on a sandy consistency.
In a large bowl, add both the brown and white sugars, baking powder, and salt. Whisk together to break up the brown sugar. Pour into your mixing bowl, add the walnuts, and mix together for about 30 seconds or until the sugar has blended into the flour.
Add the soymilk, roasted carrot mixture, vanilla, cardamom, and lemon extract to a large bowl and stir to combine. Pour into your mixing bowl and beat on the lowest speed until just combined, about 20-30 seconds. The mixture will be very lumpy and runny.
Transfer the batter to your prepared cake pan. Bake on the middle rack of your oven for about 50 minutes, or until the top is firm to touch and a skewer inserted into the middle of the cake comes out with only a few crumbs clinging to the sides.
Let cool in the cake pan for 15 minutes before flipping onto a cake rack. Allow to completely cool before frosting.
Semi-Sweet Lemon Buttercream
1/4 cup hi-ratio vegetable shortening (available online, Walmart, and other stores)
1/4 cup vegan butter
1/4 cup soy or other plant-based whipping cream
1 1/4 cups organic powdered sugar
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 teaspoon lemon extract
Pinch of salt
Warm the shortening and butter in the microwave for 15-30 seconds, until slightly soft to touch but not melted. Transfer to the bowl of a mixer and use the paddle attachment to beat on a low speed until completely smooth and lump free, about 5-10 minutes.
While beating on a low speed, add 1 Tablespoon soy cream at a time until incorporated and smooth.
Sieve powdered sugar and add a cup at a time while beating on low speed. Add the vanilla, lemon extract, and salt and beat until combined. Set aside until ready to frost your cake.
How to Assemble Your Cake
Using a sharp serrated knife, cut the dome off the top of your cake so it's completely level.
Place your cake onto your cake board or cake stand with the smooth bottom side facing up.
Cover the top of your cake in buttercream and smooth it out using a large offset spatula or palette knife. To create a whirl effect on top, place a small palette knife onto the center of your buttercream, just touching the buttercream, at a slightly tilted angle and spin your cake around on a cake turntable, while slowly moving your knife to the outside of the cake. The swirl pattern will appear as the cake spins.
| Total calories per serving: 415 | Fat: 23 grams |
| Carbohydrates: 43 grams | Protein: 6 grams |
| Sodium: 303 milligrams | Fiber: 3 grams |
Spicy Chai Cake with Cinnamon Buttercream
(Makes one double layer 6-inch cake serving 12)
Spice Blend
1 Tablespoon ground cinnamon, plus extra for dusting
1 Tablespoon ground ginger
2 teaspoons ground cardamom
1 teaspoon ground cloves
3/4 teaspoon finely ground black pepper
In a large frying pan, add all the ingredients for the spice blend and gently dry toast over medium-low heat while occasionally stirring with a wooden spoon for about 2-3 minutes. You will notice that your spices start to become more fragrant. Remove from heat.
Cake
1 1/4 cups white rice flour
1 cup blanched almond flour
3/4 cup potato starch
2 1/2 cups organic powdered sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum
3/4 cup unsweetened full-fat canned coconut milk
3/4 cup plus 1 Tablespoon brewed black tea, cooled
3/4 cup vegetable oil
1 Tablespoon vanilla bean paste or vanilla extract
1 Tablespoon organic lemon zest
Preheat oven to 350 degrees. Oil and line two 6-inch round cake pans with vegetable oil and baking paper and then oil the paper.
In a large mixing bowl, sift both flours, starch, sugar, baking powder, baking soda, salt, and xanthan gum together. Briefly whisk to combine.
In a large bowl, mix together the coconut milk, brewed tea, oil, vanilla, and lemon zest. Stir to combine.
Pour the liquid mixture into the bowl of dry ingredients and gently fold together with a spatula, until just combined.
Divide the batter between both cake pans, making sure they have the same amount. I weigh my batter in the tins to make sure they are the same weight. Tap the pans firmly on a hard surface to release any air bubbles.
Place pans onto the middle rack of your oven and bake for 50-53 minutes, or until a skewer inserted into the middle comes out almost clean, with just a few crumbs clinging to the sides.
Allow to sit in the cake pans for 5 minutes before running a thin knife around the inside of the pan and turning out onto a cake rack. Let cool completely.
Cinnamon Buttercream
3/4 cup hi-ratio vegetable shortening (available online, Walmart, and other stores)
1 cup vegan butter, at room temperature
3 3/4 cups organic powdered sugar
1 Tablespoon cinnamon, plus extra for dusting
1 teaspoon vanilla bean paste or vanilla extract
Pinch of salt
Warm the shortening and butter in the microwave until soft but not melted. Place in the stand mixer and use the paddle attachment to beat on low speed for 5-10 minutes until smooth and lump free.
Sift powdered sugar and cinnamon, and add a cup at a time to the mixture while beating on low speed.
Add vanilla and salt and beat until combined.
Let rest in the fridge for 30-60 minutes before using, or until firm enough to pipe on your cake.
1/3 cup thick coconut yogurt, plain or unsweetened
1/2 cup coconut flakes, toasted (optional)
How to Assemble Your Cake
Using a sharp serrated knife, cut the domed tops off both cakes to create perfectly flat rounds. Make sure both cakes are exactly the same height.
Place the bottom layer onto your cake board or stand. Using a piping bag with a round nozzle, pipe buttercream around the edge of the cake to create a thick 1-inch border. Fill the center with coconut yogurt, reaching only 3/4 of the way to the top of the buttercream. Optionally, sprinkle toasted coconut flakes over your yogurt. Place the second cake layer on top, with the flat bottom facing up.
Using your piping bag, completely cover your cake in buttercream to create a crumb coat and smooth out the sides with an offset spatula or cake scraper. Coat with buttercream again for your final coat and smooth. Finally, dust the top of your cake with cinnamon and serve.
| Total calories per serving: 702 | Fat: 43 grams |
| Carbohydrates: 72 grams | Protein: 3 grams |
| Sodium: 296 milligrams | Fiber: 2 grams |
Plum Butter Cake
(Makes one 8-inch cake serving 12)
Cake
2 Tablespoons ground flaxseeds
5 Tablespoons boiling water
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup vegetable oil
2 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 5 teaspoons full-fat coconut cream
1/4 cup organic sugar
1/2 cup packed organic light brown sugar
1 teaspoon vanilla bean paste or vanilla extract
1 Tablespoon fresh ginger, finely grated
Preheat oven to 320 degrees. Oil and line an 8-inch round cake pan with parchment, then oil the paper.
In a small mixing bowl, combine the ground flaxseeds and boiling water. Stir until there are no lumps. Leave to thicken for 3 minutes.
In a bowl of a mixer with a whisk attachment, add the whole wheat and all-purpose flour along with the vegetable oil. Mix together on the lowest speed until just combined. Add baking powder and salt, and mix for an additional 10 seconds.
Add the coconut cream, both sugars, vanilla, and ginger to the flaxseed mixture and whisk to combine, until there are no lumps.
Turn your mixer onto the lowest speed and slowly pour in your wet ingredients. Mix for about 1 minute or until completely incorporated. Pause, scrape down the sides of the bowl, and mix for another 10 seconds. The resulting cake batter should be quite thick.
Pour the batter into your prepared cake pan and bake in the middle rack of your oven for about 45 minutes, or until a skewer inserted into the center comes out clean. The top should also be quite firm to touch. Remove from the oven and allow to cool in the pan for 5 minutes before tipping out onto a cake rack. Allow to cool completely and move onto making your plum topping.
Topping
4 large semi-ripe plums
1/4 cup vegan butter, cubed
1/2 cup organic sugar
1 cup water
Wash, dry, and slice plums into large even horizontal pieces. Discard the pits.
In a small saucepan, melt your butter over medium heat, cooking until it just begins to bubble. Add the sliced plums and gently sauté for 30 seconds. You only want to coat the plums in butter, not stew them. Remove from heat and allow to cool.
Arrange plums in a circular pattern around your cake until the top is completely covered. Pour any remaining butter over the cake.
In a small saucepan, add sugar and water over medium heat. Stir for about 2 minutes until the sugar dissolves. Simmer gently for an additional 3 minutes, until it becomes a slightly thicker syrup. Remove from heat. Using a pastry brush, gently brush syrup over each plum to add shine. Now your cake is ready to serve.
| Total calories per serving: 295 | Fat: 15 grams |
| Carbohydrates: 37 grams | Protein: 2 grams |
| Sodium: 284 milligrams | Fiber: 2 grams |
Sara Kidd is an Australian vegan pastry chef and bestselling author. She teaches online baking classes while managing the vegan cake group on Facebook called Vegan Cake Decorating. Learn more about Sara at Sarakidd.com
