4 Healthy Vegan Cake Recipes

Written by on in Recipes

Using the same basic cake recipe, you can make mutliple delicious whole food plant-based cake flavors!

You can download a PDF with all the Cake Recipes. Or click the links below to jump to the recipe you want to try first:

Vanilla Cake

plate with a slice of vanilla cake with vanilla frosting

Dry Ingredients

  • 3 cups oat flour
  • 2 teaspoons baking soda
  • 3 tablespoons date sugar
  • 3 teaspoons vanilla bean powder

Wet Ingredients

  • ¾ cup applesauce
  • ⅓ cup date syrup
  • 2 tablespoons vinegar
  • 1 cup water

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add the dry ingredients to a large mixing bowl.
  3. Add the wet ingredients to a large measuring cup.
  4. Combine the wet and dry ingredients in the mixing bowl and gently mix until well incorporated.
  5. Pour batter into an 8 by 8 silicone or parchment-lined pan. Or use a silicone or parchment-lined muffin pan to make 12 cupcakes.
  6. Bake for 20-25 minutes for cupcakes or 25 to 30 minutes for cake. It is done when the top of the cake “bounces” back when touched.
  7. Allow to cool completely, and then serve as is, or frost with your choice of vanilla icing or chocolate icing.

Spice Cake

plate with a spice cupcake with spice frosting

Dry Ingredients

  • 3 cups oat flour
  • 2 teaspoons baking soda
  • 3 tablespoons date sugar
  • 2 teaspoons vanilla bean powder
  • 2 tablespoons pumpkin pie spice

Wet Ingredients

  • ¾ cup applesauce
  • ⅓ cup date syrup
  • 2 tablespoons vinegar
  • 1 cup water

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add the dry ingredients to a large mixing bowl.
  3. Add the wet ingredients to a large measuring cup.
  4. Combine the wet and dry ingredients in the mixing bowl and gently mix until well incorporated.
  5. Pour batter into an 8 by 8 silicone or parchment-lined pan. Or use a silicone or parchment-lined muffin pan to make 12 cupcakes.
  6. Bake for 20-25 minutes for cupcakes or 25 to 30 minutes for cake. It is done when the top of the cake “bounces” back when touched.
  7. Allow to cool completely, and then serve as is, or frost with your choice of vanilla icing or chocolate icing.

Chocolate Cake

plate with a slice of chocolate cake with chocolate frosting

Dry Ingredients

  • 3 cups oat flour
  • 2 teaspoons baking soda
  • 3 tablespoons date sugar
  • 2 teaspoons vanilla bean powder
  • 6 tablespoons cocoa, cacao, or carob powder

Wet Ingredients

  • ¾ cup applesauce
  • ⅓ cup date syrup
  • 2 tablespoons vinegar
  • 1 cup water

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add the dry ingredients to a large mixing bowl.
  3. Add the wet ingredients to a large measuring cup.
  4. Combine the wet and dry ingredients in the mixing bowl and gently mix until well incorporated.
  5. Pour batter into an 8 by 8 silicone or parchment-lined pan. Or use a silicone or parchment-lined muffin pan to make 12 cupcakes.
  6. Bake for 20-25 minutes for cupcakes or 25 to 30 minutes for cake. It is done when the top of the cake “bounces” back when touched.
  7. Allow to cool completely, and then serve as is, or frost with your choice of vanilla icing or chocolate icing.

Chocolate Mint Cake

plate with a chocolate mint cupcake with chocolate mint frosting

Dry Ingredients

  • 3 cups oat flour
  • 2 teaspoons baking soda
  • 3 tablespoons date sugar
  • 2 teaspoons vanilla bean powder
  • 6 tablespoons cocoa, cacao, or carob powder

Wet Ingredients

  • ¾ cup applesauce
  • ⅓ cup date syrup
  • 2 tablespoons vinegar
  • 1 cup water
  • 1 to 2 teaspoons peppermint extract

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add the dry ingredients to a large mixing bowl.
  3. Add the wet ingredients to a large measuring cup.
  4. Combine the wet and dry ingredients in the mixing bowl and gently mix until well incorporated.
  5. Pour batter into an 8 by 8 silicone or parchment-lined pan. Or use a silicone or parchment-lined muffin pan to make 12 cupcakes.
  6. Bake for 20-25 minutes for cupcakes or 25 to 30 minutes for cake. It is done when the top of the cake “bounces” back when touched.
  7. Allow to cool completely, and then serve as is, or frost with your choice of vanilla icing or chocolate icing.

Vanilla or Spice Icing

Ingredients

  • 1 cup plant-based milk
  • 8 medjool dates, chopped or about 1 cup (or more if you want it sweeter)
  • 15-ounce can great northern beans
  • 15-ounce can garbanzo beans*
  • 2 teaspoons vanilla powder
  • Optional: 1 to 2 teaspoons pumpkin pie spice

Directions

  1. Soak the dates in the plant-based milk for 20 to 30 minutes for best results.
  2. Add all ingredients to a food processor container.
  3. Blend until smooth, scraping down the sides as needed. Add more milk as needed to get the desired consistency.
  4. Store in the refrigerator for 4 or 5 days. Or store in an air-tight container in the freezer.

*Note: You can use two cans of white beans instead of one of each, but I don’t recommend using all garbanzo beans, as it won’t be as smooth a texture.

Chocolate or Chocolate Mint Icing

Ingredients

  • 1 cup plant-based milk
  • 8 medjool dates, chopped or about 1 cup (or more if you want it sweeter)
  • 2 15-ounce cans black beans
  • 2 teaspoons vanilla powder
  • 6 tablespoons cocoa, cacao, or carob powder
  • Optional: 1 to 2 teaspoons of mint extract

Directions

  1. Soak the dates in the plant-based milk for 20 to 30 minutes for best results.
  2. Add all ingredients to a food processor container.
  3. Blend until smooth, scraping down the sides as needed. Add more milk as needed to get the desired consistency.
  4. Store in the refrigerator for 4 or 5 days. Or store in an air-tight container in the freezer.