22 Flavorful Vegan Cake Recipes You’ll Love

Whether you’re a long-time vegan, simply looking to reduce animal products, or just in the mood for a plant-based dessert, vegan cakes are a delightful option.

Gone are the days when vegan desserts were dry or lacking in flavor. Today, with creative ingredients like almond milk, coconut oil, flax eggs, fruit purees, and plant-based creams, vegan cakes are moist, fluffy, and utterly indulgent.

In this article, we’ve compiled 22 vegan cake recipes that range from classic favorites to tropical and fruity creations.

From rich chocolate and coffee-flavored cakes to light citrus and berry options, there’s something for everyone.

Each recipe is fully plant-based but never compromises on taste or texture.

Whether you’re planning a birthday, a cozy afternoon tea, or just treating yourself, these vegan cake recipes will inspire your next baking adventure.

22 Flavorful Vegan Cake Recipes You’ll Love

Vegan cakes have come a long way, offering rich flavors, moist textures, and stunning presentations without using any animal products.

The 22 recipes we’ve shared prove that plant-based baking can be indulgent, versatile, and fun.

Whether you’re craving a chocolatey treat, a tropical tropical delight, or a spiced autumn cake, there’s a recipe here for every occasion.

So grab your mixing bowls, plant-based ingredients, and a sprinkle of creativity—your next vegan cake masterpiece awaits!

Chocolate Avocado Cake

This rich and moist chocolate cake uses ripe avocados to replace butter, giving it a creamy texture while keeping it 100% vegan.

It’s perfect for chocolate lovers who want a healthier dessert without compromising on flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsweetened applesauce
• 1 large ripe avocado, mashed
• 1 tsp vanilla extract
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• ½ cup vegan chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
3. In another bowl, mix the mashed avocado, applesauce, almond milk, vanilla extract, and apple cider vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
5. Fold in the vegan chocolate chips if using.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely before removing it from the pan. Serve as is, or frost with vegan chocolate ganache or your favorite frosting.

This chocolate avocado cake is decadent yet healthy, with a deep chocolate flavor and a moist texture that keeps well for several days.

It’s a vegan dessert that even chocolate skeptics will adore.

Lemon Poppy Seed Cake

A light and zesty cake infused with fresh lemon juice and zest, complemented by crunchy poppy seeds.

This vegan version is soft, fragrant, and perfect for spring or summer gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• 1 cup unsweetened almond milk
• ⅓ cup vegetable oil
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tsp vanilla extract
• 2 tbsp poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan or round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine almond milk, vegetable oil, apple cider vinegar, lemon juice, lemon zest, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. Do not overmix.
5. Fold in the poppy seeds gently.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool for 15 minutes in the pan, then transfer to a wire rack to cool completely.

This vegan lemon poppy seed cake is airy, moist, and bursting with citrus flavor. It’s a perfect tea-time treat or a light dessert for any occasion.

Coconut Mango Cake

A tropical-inspired vegan cake with a subtle coconut flavor and the natural sweetness of mango. It’s soft, fragrant, and ideal for summer parties or special occasions.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup coconut sugar (or granulated sugar)
• 1 cup coconut milk
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup mango puree (fresh or canned)
• ½ cup shredded coconut (optional, for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line it with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and coconut sugar.
3. In another bowl, mix coconut milk, melted coconut oil, vanilla extract, and mango puree until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring gently until just combined.
5. Pour the batter into the prepared pan and sprinkle shredded coconut on top if desired.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely before slicing. Serve as is or with a light coconut cream frosting.

This coconut mango cake is moist, flavorful, and transports you to a tropical paradise with every bite.

Its natural sweetness and soft texture make it a delightful vegan dessert for any occasion.

Carrot Walnut Cake

A moist and spiced vegan carrot cake packed with shredded carrots and crunchy walnuts.

Sweetened naturally and lightly spiced with cinnamon and nutmeg, this cake is comforting and perfect for any season.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup coconut sugar (or brown sugar)
• ¾ cup unsweetened applesauce
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts
• ¼ cup almond milk (or any plant-based milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and coconut sugar.
3. In a separate bowl, mix applesauce, vegetable oil, almond milk, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in grated carrots and walnuts.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely before slicing. Optionally, frost with vegan cream cheese frosting.

This carrot walnut cake is moist, flavorful, and warmly spiced. It’s perfect for birthdays, holidays, or just a cozy dessert with tea or coffee.

Coffee Mocha Cake

A decadent vegan cake with the rich flavors of coffee and chocolate combined. Perfect for coffee lovers, this cake is both indulgent and satisfying without any animal products.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp vanilla extract
• ½ cup vegan chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line with parchment paper.
2. Prepare the flax egg by mixing flaxseed and water; let sit for 5 minutes.
3. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
4. In another bowl, combine coffee, vegetable oil, flax egg, and vanilla extract.
5. Gradually mix wet ingredients into dry ingredients until smooth. Fold in chocolate chips if using.
6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
7. Let the cake cool completely before frosting or serving.

This coffee mocha cake is rich, aromatic, and deeply satisfying. Its coffee-infused flavor makes it ideal for dessert after dinner or a decadent afternoon treat.

Red Velvet Cake

A classic red velvet cake, 100% vegan, with a soft texture and a slightly tangy flavor. Paired with vegan cream cheese frosting, it’s perfect for celebrations and special occasions.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 2 tbsp cocoa powder
• 1 ½ cups unsweetened almond milk
• 2 tbsp apple cider vinegar
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 tsp red food coloring (vegan)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3. In another bowl, combine almond milk and apple cider vinegar; let sit for 5 minutes to curdle (vegan buttermilk). Add vegetable oil, vanilla extract, and red food coloring.
4. Mix wet ingredients into dry ingredients until smooth. Do not overmix.
5. Divide batter evenly between the two prepared pans and smooth the tops.
6. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool completely before frosting with vegan cream cheese frosting.

This vegan red velvet cake is tender, slightly tangy, and beautifully red.

It’s perfect for birthdays, anniversaries, or any special occasion where a show-stopping dessert is needed.

Blueberry Almond Cake

A delicate and moist vegan cake bursting with fresh blueberries and a subtle almond flavor. Perfect for breakfast, brunch, or a light dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• 1 cup almond milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup fresh or frozen blueberries
• 2 tbsp cornstarch (for coating blueberries)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, toss blueberries with cornstarch and set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. In another bowl, combine almond milk, oil, vanilla, and almond extract.
5. Add wet ingredients to dry ingredients and mix until smooth. Gently fold in blueberries.
6. Pour into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
7. Let cool before serving.

Light, fruity, and subtly nutty, this cake is perfect for a simple yet elegant vegan dessert.

Pineapple Upside-Down Cake

A tropical vegan cake featuring caramelized pineapple slices and a moist, golden sponge. Sweet, tangy, and visually stunning.

Ingredients:

• 1 can pineapple slices (or fresh equivalent)
• ¼ cup brown sugar
• 2 tbsp coconut oil
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup coconut milk
• ¼ cup vegetable oil
• 2 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a small pan, melt coconut oil and brown sugar. Pour into the bottom of a greased 9-inch round cake pan and arrange pineapple slices on top.
3. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. In another bowl, combine coconut milk, vegetable oil, apple cider vinegar, and vanilla.
5. Mix wet ingredients into dry until smooth and pour over pineapple layer.
6. Bake 35–40 minutes or until a toothpick comes out clean.
7. Let cool slightly, then invert onto a serving plate.

This vegan pineapple upside-down cake is caramelized, sweet, and tropical. A show-stopping dessert for any occasion.

Apple Cinnamon Cake

A spiced vegan cake filled with tender apple chunks and warm cinnamon flavor. Perfect for fall or anytime you crave a cozy dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 medium apples, peeled, cored, and diced

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar.
3. Mix in oil, applesauce, and vanilla until smooth. Fold in apple chunks.
4. Pour into pan and bake for 35–40 minutes, or until a toothpick comes out clean.
5. Cool before serving, optionally dusted with cinnamon sugar.

This apple cinnamon cake is moist, fragrant, and comforting—an ideal vegan dessert for chilly days.

Banana Walnut Cake

A sweet, moist cake made with ripe bananas and crunchy walnuts. Naturally sweetened and perfect for breakfast or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup brown sugar
• 3 ripe bananas, mashed
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan.
2. Mix flour, baking soda, baking powder, salt, and sugar.
3. Combine mashed bananas, oil, and vanilla. Stir wet into dry ingredients until just combined. Fold in walnuts.
4. Pour into pan and bake for 45–50 minutes, or until a toothpick comes out clean.
5. Cool completely before slicing.

This banana walnut cake is naturally sweet, moist, and nutty—a vegan classic that’s perfect for any time of day.

Orange Almond Cake

A fragrant, citrusy vegan cake flavored with fresh orange juice, zest, and a hint of almond extract. Light and tender, ideal for brunch or tea time.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• ½ cup almond milk
• ¼ cup vegetable oil
• ¼ cup fresh orange juice
• 1 tsp orange zest
• 1 tsp almond extract
• ½ cup sliced almonds (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar.
3. Combine almond milk, oil, orange juice, orange zest, and almond extract.
4. Add wet ingredients to dry ingredients and mix until smooth. Pour into pan and sprinkle almonds on top if desired.
5. Bake 30–35 minutes or until a toothpick comes out clean. Cool before serving.

This vegan orange almond cake is bright, fragrant, and lightly sweet—a delightful treat for any occasion.

Chocolate Raspberry Cake

A decadent chocolate cake layered with tart raspberry puree. Moist, rich, and perfectly balanced, this vegan cake is a chocolate lover’s dream.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• 1 cup almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup fresh raspberries or raspberry puree

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch cake pan.
2. In a bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
3. Mix almond milk, oil, and vanilla, then combine with dry ingredients until smooth.
4. Gently fold in raspberries or swirl in raspberry puree.
5. Pour into pan and bake 30–35 minutes, or until a toothpick comes out clean.
6. Cool before serving; optionally frost with vegan chocolate ganache.

This chocolate raspberry cake is rich, fruity, and indulgent—a perfect vegan dessert for special celebrations.

Matcha Green Tea Cake

A light, earthy, and fragrant vegan cake infused with matcha powder. Perfect for tea lovers or a sophisticated dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 ¼ cups almond milk
• ¼ cup vegetable oil
• 2 tsp matcha green tea powder
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and matcha powder.
3. In another bowl, combine almond milk, oil, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until smooth.
5. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
6. Cool completely before slicing. Optionally top with vegan whipped cream or a dusting of matcha powder.

This vegan matcha cake is light, fragrant, and subtly sweet—a refined dessert for any occasion.

Strawberry Shortcake Cake

A vegan take on the classic strawberry shortcake, layered with tender sponge and sweet strawberries. Light, fruity, and perfect for summer.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 cup almond milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 ½ cups fresh strawberries, sliced
• Vegan whipped cream for layering

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix almond milk, oil, and vanilla. Add to dry ingredients until smooth.
4. Pour batter into pan and bake for 30–35 minutes, or until a toothpick comes out clean.
5. Let the cake cool, then slice in half horizontally. Layer with sliced strawberries and vegan whipped cream.
6. Top with remaining strawberries and cream before serving.

This vegan strawberry shortcake cake is light, fruity, and summery—a delightful dessert for gatherings or special occasions.

Pumpkin Spice Cake

A moist and aromatic vegan cake featuring pumpkin puree and warm spices. Ideal for fall or cozy evenings.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¾ cup brown sugar
• 1 cup pumpkin puree
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup almond milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Mix pumpkin puree, oil, almond milk, vanilla, and brown sugar until smooth.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Pour batter into prepared pan and bake 35–40 minutes.
6. Cool before slicing. Optionally frost with vegan cream cheese frosting.

This pumpkin spice cake is tender, warmly spiced, and comforting—a perfect vegan dessert for autumn.

Coconut Lime Cake

A tropical vegan cake with coconut and lime flavors, bright and zesty with a moist texture.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 cup coconut milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• Zest of 2 limes
• 2 tbsp lime juice
• ½ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch round pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix coconut milk, oil, lime juice, lime zest, and vanilla extract.
4. Combine wet and dry ingredients until smooth. Pour into pan and sprinkle shredded coconut on top.
5. Bake 30–35 minutes, or until a toothpick comes out clean. Cool completely before serving.

This coconut lime cake is light, fragrant, and tropical—a perfect vegan dessert for warm weather or any festive occasion.

Chocolate Peanut Butter Cake

A rich, decadent vegan cake layered with chocolate and peanut butter flavors. Perfect for indulgent celebrations.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• 1 cup almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup peanut butter (smooth)

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8-inch round pan.
2. Whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
3. Mix almond milk, oil, and vanilla, then combine with dry ingredients until smooth.
4. Pour half the batter into pan, drizzle peanut butter over, and cover with remaining batter.
5. Bake 30–35 minutes or until a toothpick comes out clean.
6. Cool before slicing. Optionally frost with vegan chocolate ganache.

This chocolate peanut butter cake is indulgent, moist, and richly flavored—a vegan dessert for chocolate and nut lovers alike.

Mango Coconut Layer Cake

A tropical, multi-layered vegan cake made with mango puree and coconut cream. Sweet, soft, and visually appealing.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 cup coconut milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup mango puree
• ½ cup coconut cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Mix coconut milk, oil, vanilla, and mango puree. Combine with dry ingredients until smooth.
4. Divide batter between pans and bake 25–30 minutes.
5. Cool completely, then layer cakes with coconut cream between layers.
6. Frost top and sides with remaining coconut cream.

This mango coconut layer cake is tropical, moist, and fruity—a stunning vegan dessert perfect for summer gatherings or celebrations.

Almond Joy Cake

A tropical-inspired vegan cake combining chocolate, coconut, and almonds. Reminiscent of the classic candy, this cake is rich, moist, and decadent.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup sugar
• 1 cup almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup shredded coconut
• ½ cup chopped almonds
• ½ cup vegan chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
2. In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt, and sugar.
3. Mix almond milk, oil, and vanilla, then combine with dry ingredients until smooth.
4. Fold in shredded coconut, chopped almonds, and chocolate chips.
5. Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
6. Cool before slicing. Optionally, sprinkle extra coconut and drizzle vegan chocolate on top.

This almond joy cake is rich, nutty, and tropical—a perfect vegan dessert for chocolate lovers with a hint of coconut.

Pear Ginger Cake

A fragrant and moist vegan cake combining sweet pears and warm ginger. Perfect for autumn or as a cozy afternoon treat.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground ginger
• ½ tsp cinnamon
• ¾ cup brown sugar
• ½ cup vegetable oil
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 medium pears, peeled and diced

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and sugar.
3. Mix oil, applesauce, and vanilla in another bowl, then combine with dry ingredients until smooth.
4. Fold in diced pears gently.
5. Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
6. Cool completely before serving.

This pear ginger cake is tender, warmly spiced, and naturally sweet—a comforting vegan dessert for any cozy gathering.

Coffee Walnut Layer Cake

A vegan coffee-flavored cake layered with crunchy walnuts and optional coffee frosting. Rich, aromatic, and perfect for dessert or coffee time.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 cup strong brewed coffee, cooled
• ½ cup vegetable oil
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tsp vanilla extract
• ½ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease two 8-inch round pans.
2. Prepare flax egg by mixing flaxseed and water; let sit for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. Mix coffee, oil, flax egg, and vanilla, then combine with dry ingredients until smooth. Fold in walnuts.
5. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean.
6. Cool completely before layering and frosting with vegan coffee frosting if desired.

This coffee walnut cake is moist, nutty, and richly flavored—a sophisticated vegan dessert perfect for coffee lovers.

Tropical Pineapple Coconut Cake

A light, fruity, and fragrant vegan cake with tropical flavors of pineapple and coconut. Perfect for summer parties or casual desserts.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 1 cup coconut milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Mix coconut milk, oil, and vanilla, then combine with dry ingredients until smooth.
4. Fold in crushed pineapple and shredded coconut.
5. Pour into pan and bake 35–40 minutes or until a toothpick comes out clean.
6. Cool completely before serving; optionally top with extra coconut.

This tropical pineapple coconut cake is moist, fruity, and fragrant—a refreshing vegan dessert ideal for any occasion