Category Archives: Vegan cakes

Mango Cake with Cashew Lime Frosting



1.5 cups of flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cardamon (optional)
1 tsp ground turmeric (optional)
2 mangos, peeled, chopped and blended
1/3 cup of oil
1/2 cup of sugar
1 tsp vanilla extract

1 cup of cashews, soaked
Juice of 1 lime
Splash of non dairy milk
1 tbsp of sugar, or other sweetener
1 tsp ground cardamon (optional)

Pre-heat oven to 170C/ 325F.

Combine the wet ingredients together and then whisk together with the dry ingredients to make a smooth batter.

Pour into a greased 8 inch cake tin and bake for about 25 minutes.

Blend the frosting ingredients until smooth. Adjust sweetness and consistency (with non dairy milk). Spread over cake, and sprinkle with nuts or fruit as desired.

Coffee Cupcakes with Coffee Butter Icing


vegan coffee muffins norwich


40 mls strong coffee
1 cup non dairy milk
1 tbsp cider vinegar
1/3 cup vegetable oil (rapeseed or melted coconut oil is good)
1 tsp vanilla extract
2 cups self raising flour
1 tsp bicarbonate of soda
1 tsp baking powder
½ teaspoon salt
¾ cup sugar

Coffee icing
½ cup dairy-free margarine
2 cups icing sugar
1 tsp vanilla extract
40 mls strong coffee


Mix the non dairy milk and cider vinegar and wait for it to curdle a little.  Add the oil, vanilla extract and coffee and mix gently. Sieve the flour, bicarbonate of soda, baking powder and salt, then mix in the sugar.

Mix the wet and dry ingredients together and combine until smooth.

Place 12 cupcake paper cases into a muffin tin or place on baking tray.  Fill the cases evenly and bake  for 20 minutes at 170 °C/ 325 °F/ Gas Mark 3.

Allow to cool and prepare the icing by mixing the margarine with the sieved icing sugar until combined.  Add the vanilla extract and coffee and blend until smooth and creamy. Adjust the icing by adding a little more icing sugar or a splash of non dairy milk.

Place icing into a piping bag and decorate the cupcakes as desired.

Lemon cake


 Vegan lemon cake


2 1/4 cups self raising flour
1 cup sugar
1 tsp baking powder
1 lemon (zest and juice)
1/3 cup vegetable oil
1 cup cold water

1 cup icing sugar
Lemon juice (1/2 lemon approx)


Sieve the flour and baking powder into a bowl, then add the sugar and zest and mix well.

Add the oil, juice and water and stir until smooth and well combined.

Pour the mixture into a greased and lined loaf tin, and bake for 30 minutes at 200 C/ 400 F/ Gas Mark 6.

Remove from oven and allow to cool. Make the glaze by adding a little lemon juice to the icing sugar and mixing well until the desired consistency for pouring and spreading a little.

Raw Vegan Lavender and Lemon Cheesecake


Vegan Lavender cheesecake


1/2 cup dates
1 1/2 cups of almonds (flaked are convenient)

3 cups cashews (soaked for 3 hours)
3/4 cup lemon juice (lime or orange also work well)
2/3 cup maple syrup
3/4 cup melted coconut oil
1 tsp salt
2 tsp dried lavender
1 tsp vanilla extract


Place the dates and almonds into a blender and mix together until combined. Grease and line a cake tin with grease proof paper around base and edges, and press the mixture into base with the back of a spoon until smooth and even. Allow to set in the fridge.

Blend all of the ingredients together until smooth and creamy. Pour onto the crust and allow to set in the fridge for a few hours.

Vegan Chocolate Coffee Cake with Chocolate/ Almond Butter Frosting


vegan chocolate cakeServes 8



1 ½ cups white self raising flour

⅓ cup cocoa powder

½ tsp bicarbonate of soda

½ tsp salt

1 cup sugar

½ cup vegetable oil (or melted coconut oil)

1 cup cold coffee

2 tsp vanilla extract

2 tbs cider vinegar

Chocolate Nut Butter Frosting:

2 oz dark chocolate

¼ cup almond butter (peanut or other)

3 – 4 tbs water

1 tsp vanilla extract

1 cup icing sugar

Whipped Coconut Cream

1 can of coconut cream chilled in fridge over night

1 tsp vanilla extract


Preheat oven to 190 C/ 375 F.

Oil an 8-inch cake tin and line with grease proof paper on the bottom and around the edges.

Sieve the flour, cocoa, bicarbonate of soda, salt and sugar.

In another bowl, combine the oil, coffee and vanilla. Pour the liquid mixture into the dry one and mix until smooth.

Add the vinegar and stir briefly.  Pour the mixture into the cake tin and bake for 20-25 minutes.

Allow to cool and transfer to a plate.

To make chocolate nut butter frosting, break into pieces and melt the chocolate. In a separate bowl mix the nut butter, water and vanilla until smooth. Add the icing sugar and the melted chocolate and mix until smooth. Spread the frosting over the cooled cake.

For the whipped coconut cream, open the chilled can, carefully remove the coconut cream and place into a bowl leaving behind the coconut water. (Discard the coconut water/ however it can be used in another recipe or a smoothie for instance).   Add the vanilla extract and with an electric whisk, beat for a few minutes until fluffy and light with soft peaks.

Vegan Chocolate Brownies


vegan chocolate brownies


5 tbsp vegetable or coconut oil, melted (note: optional,as this recipe works well without oil too)

200 g dark chocolate

170 g self-raising flour

2 tbsp cocoa powder

180 g sugar

1/4 tsp Salt

1 vanilla pod/ or 1 tsp vanilla extract

230 ml non dairy milk (soya or almond)


Preheat the oven to 180 C/ 350 F.

In a large bowl, sieve the flour and cocoa powder, then add the sugar, vanilla pod/ extract and salt and stir until combined.

Melt 150g of the chocolate into a bowl and then mix in the oil and non dairy milk until smooth.

Add the dry mixture to the wet, and stir until combined. Roughly chop the rest of chocolate and mix through.

Pour the mixture into a deep cake tin (approx 10 x 10) and bake for 20/ 25 minutes until cooked on the outside, and gooey in the middle.

Leave to cool for a little while, and then turn out onto a wire rack. Slice into squares and enjoy.

Vegan Carrot Cake with Cashew Cream Frosting


Vegan carrot cake


The cake:

2¼ cups white self raising flour (or choose wholemeal, spelt or mixed for example)
3 tsp baking powder
1 tsp bicarbonate of soda
3 tsp cinnamon
½ tsp nutmeg
1 tsp salt
½ cup applesauce
1 cup almond milk (or other non dairy)
2 tsp vanilla essence
1 cup sugar (white or brown)
½ cup rapeseed oil (or use coconut oil)
400g carrots (peeled and grated)

The frosting:

1 cup cashew nuts (soaked for 2 hours min, drained and rinsed)

¼ cup maple syrup
2 tbsp coconut oil
1 tsp vanilla essence
2 tsp lemon juice (lime is good too)
½ tsp salt
(Optional) splash of almond milk

½ cup of broken nuts (pecans or walnuts)


Combine the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt.
In a separate bowl, mix the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry and wet ingredients together and fold in the carrots until combined.
Pour into a deep cake tin (approx 10 x 10) and bake in a moderate oven (170 / 325 degrees) for 30/40 minutes.

Place all of the ingredients into a blender and whizz until very smooth and creamy. Add a little almond milk during this process to get the right consistency.

Allow the cake to cool and spread the frosting over the top and sprinkle with the nuts.