vegan cake recipes and puddings too

Here are all our favourite vegan cake recipes.

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Little Sticky Lemon Cakes

lemoncakes (550x411)
Ingredients: 6oz/200g./1 and a half cups of self raising flour 4oz./125g./half cup caster sugar 1 teaspoon raising agent the juice and rind of 1 lemon half a cup of sunflower oil 1 cup of soya milk (water or rice milk can be used instead) dash of vinegar half a cup of white icing sugar and a little boiled water, still hot paper cake cases (will make 12-20 depending on the size of case)

Mix the flour, sugar and raising agent together then add the oil, lemon juice, rind and soya milk and mix well. Add the vinegar and stir. Divide the mixture between the cake cases (a couple of dessert spoons of mixture in each one) and bake for 15-20 minutes at 200C/400F. To make the icing: sift the icing sugar and add a small amount of very hot water and stir well. Start with a teaspoon full and keep adding and stirring until you get a gooey, spreadable icing.

Once the cakes have cooled spread a little icing on each one and leave to set. Alternatively you can bake it as a large lemon cake  (increase cooking time accordingly).

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Ice Cream Sundae

Vegan ice cream such as vanilla and/or chocolate Swedish Glace (or make your own of course!)
pick and choose with these layers or add your own:
sliced strawberries, mango, kiwi fruits and/or bananas
vegan chocolate sauce
chopped nuts
crushed chocolate chip cookies
chocolate chips
sweets such as whizzers chocolate beans
vegan hundreds and thousands (vermicelli)
soya cream
crunchy cereal
granulated brown sugar

Let your artistic side go with this! You can layer things up in a sundae glass like vanilla ice cream, kiwis, chocolate ice cream, cookies, vanilla ice cream, bananas, chocolate sauce, chopped nuts, chocolate ice cream topped with soya cream and cruchy brown sugar – you get the idea. Alternatively you can just plop the ingredients of your choice in a bowl – tastes just as good. It is fun uncovering different layers in the sundae glass though…


‘Vice Cream – Gourmet Vegan Desserts’ by Jeff Rogers, the founder of ‘The Naughty Vegan’ company who has been wowing people with his vice creams at vegetarian events in the USA for some time now. Over 70 vegan ice cream recipes from old favourites like chocolate and strawberry to more unusual mocha and peanut butter – also includes a raw section for really guilt free eating! Published 1st March 2004.

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Double Chocolate Orange Muffins

300g wholemeal spelt flour
100g. sugar
1 teaspooon of bicarb
2 tablespoons of cocoa
juice and rind of one orange
100g of chocolate chips
about a third of a cup of sunflower oil
soya milk or water to mix to a good thick batter – don’t want it too runny

Mix your dry ingredients reserving about a third of the chocolate chips for topping then add the wet ones and stir well. Divide between 12 cake or muffin cases (in a muffin tin is best), topping with the remaining chips. Bake at 200C/400F for 15 to 20 minutes until well risen and browning. yum.

Vanilla Sponge with chocolate chips and pecans

I used a 8″ square tin for this cake but any shape you like would be fine.
300g/12oz/2 cups of self raising flour
1 teaspoon of bicarbonate of soda
100g/4oz/half a cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
1 cup of soya milk (or possibly a little more to get a good mixture)
2 teaspoons of natural vanilla extract
50g./2 oz./quarter cup chocolate chips (or more if you like!)
50g/2 oz/half a cup of pecan halves

Oil your cake tin and preheat oven to 180C/360F. Mix together your dry ingredients of flour, sugar and bicarbonate. Make a well in the middle and pour in the oil, soya milk and vanilla – mix well. Pour into cake tin and then sprinkle on the chocolate chips and arrange the pecans on top. Bake for about half an hour or until cooked in middle (insert a knife or skewer into the centre of cake and if cooked it will come out clean).

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 A traditional Scottish pudding is veganised – serves four. This is often served at Burn’s Suppers in Scotland.
half a cup of porridge oats
1 small box of soya cream
a tablespoon of agave nectar
1 tablespoon of whiskey (or whiskey flavouring if you don’t take alcohol)
1 punnet of fresh raspberries

Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time 🙂

Angelic Pie…because if angels baked pies it would be this one!

The topping is also reminiscent of strawberry angel delight and can be eaten uncooked by itself or made into a strawberry cheesecake as below:
1 block of silken tofu (you can use firm but will need to blend for longer)
1 punnet of strawberries (reserve two or three for garnish)
3 tablespoons of sugar
quarter cup of sunflower oil
a little soya milk for blending
a few drops of vanilla essence or a scoop of vegan vanilla ice cream
base for cheesecake:
1 packet of cookies of your choice
3 tablespoons of vegan margarine

Whizz all the topping ingredients up in a blender until smooth (this makes the angel delight type thing). For the base – combine the cookies and marg. in a food processor (or you can crush the cookies and mix with melted marg) – press into a fairly large ovenproof dish (or two small ones whatever seems best for your quantities). Pour over the topping and bake at about 200C/400F for about half an hour until the topping is firming. remove from oven and cool. Decorate with sliced fresh strawberies and eat like an angel 🙂

Fruit Strudel

1 block of frozen puff pastry (about 500g), defrosted
100g/4oz/half a cup of sugar
a little soya milk for sealing and glazing
2 cups of fruit – red and black currants are great in the summer, apples go well in autumn

Preheat oven to 180C/360F. Roll the pastry into one wide rectangle and place the fruit and sugar in a line in the middle. Lift up the edges and crimp together using the soya milk. Seal up the ends and glaze the top with soya milk. You can also sprinkle a couple of teaspoons of sugar over the top. Bake in the oven for 25-35 minutes or until the pastry is cooked. Great served with soya cream or Swedich Glace ice cream.

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Pear and Apple Upside Down Cake

This recipe has now featured on C4’s Come Dine with ME! Oh the fame… These quantities make a very large cake – we used a 10″ deep round tin. Great for keeping in the fridge and having as a pudding with custard or soya cream.
a large tin of pear halves in syrup (around 800g including syrup)
500g/16oz/2 and a half cups of self raising flour
1 teaspoon of bicarbonate of soda
200g/7oz/1 cup of sugar
1 cup/8 fl.oz/200ml of sunflower oil
2 and a half cups/20 fl.oz/500ml of apple juice
1 teaspoon of natural vanilla extract
a tablespoon of brown sugar for sprinkling

Oil your cake tin and preheat oven to 180C/360F. Arrange the pears, cut side down on the base of tin (in a star pattern was very pretty). Combine the dry ingredients (excluding the brown sugar) in a bowl then add the wet ingredients (including the syrup from the pears) and mix well. Pour over the pears and bake in the oven for about 45 minutes or until nearly cooked through. Remove from tin by placing an oven-proof plate over the tin and turning upside down so you have the pears on top. Sprinkle with the brown sugar and return to the oven for a further 10 minutes.

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Chocolate-Banana pudding

This is a ‘stodgy, cakey pud’ – nice served with vegan ice cream, soy cream or custard. Good for using up overly ripened bananas.
4oz/125g./scant half cup vegan margarine
4oz./125g./half cup sugar
4oz/125g./three quarters of a cup self-raising flour
1 tablespoon of cocoa
2 ripe bananas
1 cup soya milk

Mash the marg., sugar, bananas, cocoa and flour together in an oven proof bowl, and then use the soya milk to mix everything together well. You may need to add a little more soya milk to get a good cake-mix type consistency. Bake (yes – in the bowl) at 200C/400F for about 20 minutes until cooked.

Banana Muffins

200g./7 oz/1 and a half cups of white flour
50g./2oz/third of a cup of caster sugar
1 and a half tea spoons of baking powder
3 fl oz/100ml of orange juice
3 fl.oz/100ml of sunflower oil
2 mashed bananas (over ripe is best)
some soya milk as required
vanilla essence
dash of vinegar

Combine the dry ingredients in a bowl. Mix the wet ingredients – but not the vinegar – in a jug or bowl. Mix the two together and then stir in enough soya milk to make a smooth mixture and add the bananas, Finally add the dash of vinegar to get that lovely chemical reaction and mix well. This should make enough to fill 12 cake cases. It’s a good idea to put them in a muffin or patty tin to help them keep their shape but not totally essential. Bake for 10 – 15 minutes at 190 degrees and then cool.

A healthier version is to use wholemeal flour and unrefined dark sugar. This is equally delicious, but they don’t rise as much and don’t impress non-vegan visitors quite as well!!

Catriona’s Ginger and Macadamia fingers

4oz/120g./scant half cup vegan margarine
2oz/55g./generous quarter cup caster sugar
5oz/150g./1 cup self-raising flour
1 teaspoon of ground ginger
for the topping:
4oz/120g./half a cup icing sugar
3oz/90g./third of a cup vegan margarine
2 tablespoons of golden syrup
5oz/150g./quarter of a cup macadamia nuts, toasted and chopped
2oz/50g./eighth of a cup finely chopped glace or stem ginger

Heat oven to 180C. Grease a 20x 30 cm tin and line base and sides. Allow an extra 2cm above each edge. Beat margarine and sugar until light and fluffy. Add sifted flour and ground ginger. Mix until combined. Spread on tin and bake for 15 minutes until lightly browned. Cool in pan.
For topping: Combine sifted icing sugar, margarine and syrup in a saucepan and melt. Stir in the chopped nuts and ginger. Pour on top of the pre-cooked base and bake for a further 10 minutes. Cool in tin before cutting.

Catriona’s Caramel Slices

7oz/200g./1 cup vegan margarine
4oz/100g./half a cup of sugar
7oz/200g./1 and a half cups self-raising flour
1 and a half teaspoons of ground cinnamon
for the topping:
16oz/450g./2 cups icing sugar
3oz/75g./third of a cup vegan margarine
1 tablespoons of cinnamon
4 tablespoons of golden syrup

Heat oven to 180C. Grease a 20x 30 cm tin and line base and sides. Allow an extra 2cm above each edge. Beat margarine and sugar until light and fluffy. Add sifted flour and ground cinnamon. Mix until combined. Spread on tin and bake for 15 minutes until lightly browned. Cool in pan.
For Topping Combine sifted icing sugar, margarine and syrup in a saucepan and melt. Stir in the cinnamon. Pour on top of the pre-cooked base. Cool in tin before cutting into slices.

Also see:

mint cakes

Mint Squares
Chocolate Mousse Cake
Winter Chocolatey Fairy Cakes – gluten free
Banana Raisin Teabread – gluten free
Solstice Chocolate Refrigerator Cake
Scottish Macaroons
Ice Cream Bombe
Gluten Free Chocolate Cake

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12 Replies to “vegan cake recipes and puddings too”

  1. Hello from the US. I have a printout of your cranberry ginger bars from 2007 but unclear if all that fruit goes in or were those choices? It would be about 8 cups of fruit! Thanks so much

    1. Yes, our gluten free chocolate cake recipe and fluffy pancakes have those ingredients 🙂

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