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Easter is a time for family gatherings, celebrations, and, of course, indulging in delicious desserts.
While traditional cakes often rely on dairy and eggs, there are plenty of plant-based alternatives that are just as flavorful and satisfying.
Whether you’re vegan yourself or simply looking to cater to guests with dietary preferences, these 50+ Easter vegan cake recipes offer a wide variety of sweet treats to grace your holiday table.
From light and fruity cakes featuring springtime flavors like lemon, strawberry, and coconut, to rich and indulgent chocolate and spice cakes, these recipes will inspire you to create a memorable dessert spread.
These cakes not only celebrate the spirit of Easter but also provide a healthier, cruelty-free option that everyone can enjoy, regardless of their dietary needs.
Prepare to be amazed by the creative, mouth-watering, and festive vegan cakes you can bake for this special occasion!
50+ Delightful Easter Vegan Cake Recipes for a Sweet Celebration
No matter your taste preferences or dietary restrictions, there’s a vegan cake for everyone this Easter.
The options are endless, from zesty citrus cakes to decadent chocolate ones, all bursting with the vibrant flavors of spring.
By choosing a plant-based cake, you not only offer a delicious dessert but also an inclusive one, allowing everyone to partake in the joy of Easter treats without compromise.
These 50+ Easter vegan cake recipes will undoubtedly inspire you to bake something truly special and delicious this holiday season.
So grab your apron, preheat the oven, and get ready to impress your guests with stunning, plant-based desserts that everyone will love!
Vegan Lemon Cake with Berry Frosting
A light and refreshing vegan lemon cake topped with a naturally sweetened berry frosting. This cake is perfect for Easter, offering a burst of citrus flavor while being completely dairy-free and egg-free. The combination of tangy lemon and sweet berries creates a delightful contrast that everyone will enjoy, even those who aren’t vegan.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar (or coconut sugar for a healthier option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup vegetable oil
- 1 cup almond milk
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup mixed berries (blueberries, strawberries, or raspberries)
- 2 tbsp powdered sugar
Method:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, and baking soda.
- Add the vegetable oil, almond milk, lemon zest, lemon juice, and vanilla extract. Stir until the batter is smooth and well-combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the berry frosting by blending the mixed berries in a blender until smooth. Strain through a fine sieve to remove the seeds.
- In a small bowl, combine the berry puree with the powdered sugar, mixing until it reaches a frosting consistency.
- Once the cake has cooled completely, spread the berry frosting on top. Decorate with additional fresh berries, if desired.
This vegan lemon cake is a crowd-pleaser with its light texture and vibrant frosting. The lemon’s tartness pairs wonderfully with the natural sweetness of the berries, making it an excellent dessert for any Easter celebration. The fact that it’s vegan adds an extra layer of appeal, ensuring that everyone can enjoy it. This cake is easy to prepare and incredibly refreshing, making it a perfect fit for the spring season.
Carrot Cake with Vegan Cream Cheese Frosting
A classic Easter treat, this vegan carrot cake is moist, spiced, and topped with a creamy, dairy-free cream cheese frosting. Perfect for those looking for a dessert that’s both festive and delicious, this cake will make your Easter celebration extra special. The flavors of cinnamon and nutmeg come through beautifully, creating a cake that feels like a cozy springtime indulgence.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1 1/2 cups grated carrots (about 2 large carrots)
- 1/2 cup chopped walnuts (optional)
For the frosting:
- 1/4 cup vegan cream cheese
- 1/4 cup vegan butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
Method:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate large bowl, mix the vegetable oil, brown sugar, and applesauce. Stir in the grated carrots and chopped walnuts, if using.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the frosting by whipping together the vegan cream cheese and vegan butter until smooth. Add the powdered sugar and vanilla extract, and continue to mix until fluffy.
- Once the cake has cooled completely, spread the cream cheese frosting over the top and sides of the cake.
This vegan carrot cake offers the perfect balance of spiciness and sweetness, making it a beloved Easter favorite. The moist texture and rich flavor, combined with the creamy frosting, will have your guests asking for seconds. Carrots are the star of this cake, but the subtle warmth from the cinnamon and nutmeg makes it irresistibly comforting. The vegan cream cheese frosting adds the right amount of tang to complement the cake’s flavor, creating a harmonious dessert that’s sure to be the highlight of your Easter table.
Vegan Chocolate Almond Cake
For those who prefer a rich and indulgent dessert, this vegan chocolate almond cake is the ultimate Easter treat. A moist and fudgy chocolate cake is paired with almond butter frosting, creating a decadent yet light dessert. The almond flavor adds a layer of complexity, making this cake both satisfying and special.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup ground almonds
For the frosting:
- 1/2 cup almond butter
- 1/4 cup powdered sugar
- 2 tbsp almond milk
- 1 tsp vanilla extract
Method:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, and vanilla extract. Stir in the ground almonds for extra texture and flavor.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- For the frosting, whisk together the almond butter, powdered sugar, almond milk, and vanilla extract until smooth and creamy.
- Once the cake has cooled completely, frost the top with the almond butter frosting and garnish with extra chopped almonds or chocolate shavings if desired.
This vegan chocolate almond cake is rich, decadent, and full of flavor. The combination of chocolate and almonds creates a perfect balance of sweetness and nuttiness, while the almond butter frosting adds a creamy, indulgent finish. Whether you’re serving it at an Easter brunch or a family dinner, this cake is sure to impress. Its moist texture and rich flavor will satisfy any chocolate lover, making it a go-to choice for a celebratory dessert.
Vegan Coconut Easter Cake
A light, tropical delight perfect for Easter, this vegan coconut cake is infused with coconut milk and shredded coconut, offering a moist, fluffy texture. Topped with a dairy-free coconut frosting and a sprinkle of toasted coconut, this cake is ideal for those who love coconut flavors and want something unique for their holiday celebrations.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup sugar (or maple syrup)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut milk (canned, full-fat)
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
- 1 tbsp lemon juice
For the frosting:
- 1/2 cup coconut cream (chilled)
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (toasted)
Method:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the coconut milk, vegetable oil, vanilla extract, lemon juice, and shredded coconut to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the frosting by mixing the chilled coconut cream and powdered sugar until smooth.
- Once the cake has completely cooled, spread the coconut frosting over the top and sprinkle with toasted coconut flakes for added texture and flavor.
This vegan coconut cake is incredibly light and fluffy, with just the right balance of sweetness. The tropical coconut flavor makes it perfect for Easter, offering a refreshing yet indulgent treat. The coconut frosting adds richness without being overpowering, and the toasted coconut flakes on top give it a delightful crunch. This cake is perfect for those seeking a tropical twist on a classic Easter dessert and will be a hit among guests of all ages.
Vegan Strawberry Shortcake Cake
A delightful twist on the classic strawberry shortcake, this vegan strawberry shortcake cake is a layered masterpiece filled with fresh strawberries and dairy-free whipped cream. The light and airy cake pairs perfectly with the sweetness of the strawberries, making it a fantastic choice for Easter brunch or dinner.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 cup fresh strawberries (sliced)
For the frosting:
- 1 cup coconut cream (chilled)
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
Method:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- Add the almond milk, vegetable oil, vanilla extract, and lemon juice, mixing until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is cooling, whip the chilled coconut cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake has cooled, slice it into two layers. Spread a layer of whipped coconut cream on the bottom layer, followed by fresh sliced strawberries.
- Place the top layer of cake over the strawberries and cover the entire cake with the remaining whipped cream. Garnish with more fresh strawberries on top.
This vegan strawberry shortcake cake is a vibrant and delicious dessert that feels like spring in every bite. The lightness of the cake and the freshness of the strawberries make it the perfect dessert for Easter, as it feels both indulgent and refreshing. The coconut cream frosting is rich but airy, adding the right touch of sweetness to the cake. It’s a perfect showstopper for anyone looking to impress their guests with a beautiful and mouth-watering treat.
Vegan Raspberry Almond Cake
This vegan raspberry almond cake is a beautiful combination of fruity and nutty flavors, with fresh raspberries and ground almonds baked into a soft, fluffy cake. Topped with a simple almond glaze, it’s a perfect dessert for Easter, offering a light, flavorful treat that’s sure to impress.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond meal (ground almonds)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup sugar (or maple syrup)
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
For the almond glaze:
- 1/4 cup powdered sugar
- 2 tbsp almond milk
- 1/2 tsp almond extract
Method:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt.
- In a separate bowl, mix the almond milk, vegetable oil, sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until smooth. Gently fold in the fresh raspberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the almond glaze by whisking together powdered sugar, almond milk, and almond extract until smooth.
- Once the cake has cooled, drizzle the almond glaze over the top of the cake, allowing it to drip down the sides.
This vegan raspberry almond cake offers a delicate, nutty flavor complemented by the tartness of fresh raspberries. The almond glaze adds a sweet finish to the cake, making it an ideal dessert for a spring celebration like Easter. The combination of almond meal and almond milk in the cake gives it a lovely texture, while the raspberries provide a refreshing burst of flavor. It’s a light yet indulgent treat that’s as beautiful to look at as it is to eat.
Vegan Lavender Lemon Cake
A subtly fragrant and refreshing cake, this vegan lavender lemon cake combines the floral essence of lavender with the zesty brightness of lemon. Perfect for an Easter brunch or spring gathering, it’s light, fragrant, and beautifully decorated with edible flowers for an elegant touch.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp dried lavender flowers
- 1 cup almond milk
- 1/2 cup vegetable oil
- 1/2 cup sugar (or coconut sugar)
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
For the frosting:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Edible flowers (optional, for decoration)
Method:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a small saucepan, heat the almond milk over low heat. Once warm, add the dried lavender flowers, and let steep for 5-10 minutes. Strain out the lavender and set the milk aside to cool.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk together the cooled lavender-infused almond milk, vegetable oil, sugar, lemon zest, lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cake is cooling, make the frosting by mixing the powdered sugar, lemon juice, and vanilla extract until smooth.
- Once the cake has completely cooled, spread the frosting over the top and decorate with edible flowers if desired.
This vegan lavender lemon cake offers a sophisticated flavor profile that is both floral and citrusy, making it an excellent choice for any springtime celebration like Easter. The lavender provides a lovely and unexpected note that complements the lemon’s tang, creating a fresh, refined dessert. The simple yet elegant frosting is just the right finishing touch. This cake is not only delicious but also visually stunning, especially when adorned with delicate edible flowers.
Vegan Raspberry Pistachio Cake
A gorgeous and flavorful vegan raspberry pistachio cake that combines the sweet-tartness of raspberries with the rich, earthy flavor of pistachios. This cake is an ideal dessert for Easter or any special occasion, offering a delightful mix of textures and tastes with its crumbly pistachio-infused cake and fresh raspberry topping.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup ground pistachios
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 3/4 cup sugar (or maple syrup)
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries
For the frosting:
- 1/2 cup cashews (soaked for 4-6 hours)
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- 1 tsp lemon juice
Method:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, sugar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting by blending the soaked cashews, coconut cream, maple syrup, and lemon juice until smooth and creamy.
- Once the cake has cooled, spread the cashew frosting over the top of the cake and garnish with fresh raspberries and crushed pistachios.
This vegan raspberry pistachio cake offers a unique combination of flavors that perfectly balance sweet and savory. The pistachios lend a lovely crunch and richness to the cake, while the fresh raspberries add a burst of tangy sweetness. The cashew-based frosting is creamy and smooth, providing the perfect contrast to the slightly crumbly cake. This cake is a showstopper and will undoubtedly add a touch of sophistication to your Easter table.
Vegan Apple Cinnamon Cake
A comforting and heartwarming vegan apple cinnamon cake that’s perfect for the springtime. With tender pieces of apple baked into a cinnamon-spiced cake, this dessert is perfect for Easter gatherings, offering a cozy and flavorful option that’s completely plant-based.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup maple syrup (or sugar)
- 1 tsp vanilla extract
- 2 medium apples, peeled, cored, and chopped
- 1/4 cup chopped walnuts (optional)
For the frosting:
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1-2 tbsp almond milk
Method:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the almond milk, vegetable oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients, stirring until smooth.
- Gently fold in the chopped apples and walnuts (if using), then pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake cools, prepare the frosting by whisking together the powdered sugar, maple syrup, cinnamon, and almond milk until smooth.
- Once the cake has completely cooled, drizzle the frosting over the top.
This vegan apple cinnamon cake is the epitome of comfort, with its warm spices and tender apples. The cinnamon flavor runs throughout the cake, infusing every bite with a cozy, sweet warmth, while the fresh apples keep the cake moist and flavorful. The maple syrup frosting adds a perfect touch of sweetness, complementing the cake’s warm, spiced notes. This cake is an excellent choice for Easter celebrations, offering a comforting and wholesome option that’s just as delicious as it is heartwarming.
Vegan Carrot Cake with Cream Cheese Frosting
A classic Easter favorite, this vegan carrot cake is moist, flavorful, and full of the perfect blend of spices. With grated carrots, walnuts, and a rich, dairy-free cream cheese frosting, this cake is a festive and satisfying dessert that everyone will love, whether they follow a plant-based diet or not.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup walnuts (chopped)
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (or coconut sugar)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup almond milk
For the frosting:
- 1/2 cup vegan cream cheese (softened)
- 1/4 cup powdered sugar
- 1/4 cup coconut cream
- 1 tsp vanilla extract
Method:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the grated carrots, walnuts, vegetable oil, brown sugar, maple syrup, vanilla extract, apple cider vinegar, and almond milk.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is cooling, prepare the frosting by beating together the vegan cream cheese, powdered sugar, coconut cream, and vanilla extract until smooth and fluffy.
- Once the cake has cooled completely, frost the top with the vegan cream cheese frosting and garnish with additional walnuts or shredded coconut if desired.
This vegan carrot cake with cream cheese frosting is a true crowd-pleaser. The cake is rich and moist, with the perfect amount of sweetness and spice, while the creamy, tangy frosting adds the perfect contrast. The walnuts provide a satisfying crunch, and the cake is completely plant-based without compromising on flavor or texture. It’s a perfect dessert to bring to your Easter table and sure to become a family favorite.
Vegan Chocolate Mint Cake
For those who love the combination of chocolate and mint, this vegan chocolate mint cake is a decadent and refreshing treat. The rich chocolate cake is paired with a cool, minty frosting, making it an indulgent dessert that’s perfect for Easter or any special occasion.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/2 cup vegetable oil
- 3/4 cup sugar (or coconut sugar)
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp apple cider vinegar
For the frosting:
- 1/2 cup vegan butter (softened)
- 1 1/2 cups powdered sugar
- 2 tbsp almond milk
- 1/2 tsp peppermint extract
- A few drops of green food coloring (optional)
Method:
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, sugar, vanilla extract, peppermint extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the frosting by beating together the vegan butter, powdered sugar, almond milk, peppermint extract, and food coloring (if using) until smooth and fluffy.
- Once the cake has cooled completely, frost the top and sides of the cake with the mint frosting.
This vegan chocolate mint cake is an indulgent, flavorful dessert that combines the richness of chocolate with the refreshing coolness of mint. The cake itself is moist and full of deep chocolate flavor, while the mint frosting adds a refreshing contrast that is perfect for spring celebrations. The vibrant green color of the frosting gives it an extra touch of fun, making it an eye-catching dessert for Easter or any gathering. The balance of chocolate and mint is just right, making each bite a delightful treat.
Vegan Peach and Ginger Cake
This peach and ginger cake is a fresh, light dessert with a warm, spicy kick from the ginger and the sweet, juicy burst of peaches. Perfect for springtime, it’s a fragrant and flavorful option that’s sure to delight at any Easter gathering.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup fresh peaches (peeled and chopped)
- 1/2 cup vegetable oil
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting:
- 1/2 cup coconut cream (chilled)
- 2 tbsp maple syrup
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Method:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine the flour, baking powder, baking soda, ginger, cinnamon, and salt.
- In a separate bowl, mix together the vegetable oil, maple syrup, almond milk, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients, stirring until well combined. Fold in the chopped peaches.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is cooling, prepare the frosting by whipping the chilled coconut cream, maple syrup, ginger, and vanilla extract until smooth and fluffy.
- Once the cake has cooled completely, frost the top with the ginger-infused coconut cream.
This vegan peach and ginger cake is a delightful, aromatic dessert that’s perfect for spring. The fresh peaches add natural sweetness and juiciness, while the ginger brings warmth and depth to the flavor profile. The coconut cream frosting adds a light, creamy texture that balances the cake’s natural fruitiness. This cake will be a standout at any Easter celebration, offering a fresh and unique alternative to traditional cakes.
Vegan Lemon Poppy Seed Cake
A vibrant and zesty dessert, this vegan lemon poppy seed cake is a perfect balance of tangy lemon and the subtle crunch of poppy seeds. Its light, fluffy texture makes it an ideal choice for spring celebrations like Easter, offering a refreshing twist on traditional cakes.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond milk
- 1/4 cup vegetable oil
- 1/2 cup sugar (or maple syrup)
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the frosting:
- 1 cup powdered sugar
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp almond milk
Method:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, mix the flour, poppy seeds, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, sugar, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake cools, make the frosting by whisking together the powdered sugar, lemon juice, vanilla extract, and almond milk until smooth.
- Once the cake has cooled, spread the frosting over the top, and garnish with additional lemon zest or poppy seeds if desired.
This vegan lemon poppy seed cake is bright and uplifting, making it an excellent choice for springtime celebrations. The zesty lemon provides a refreshing citrus burst, while the poppy seeds add a gentle crunch that enhances the light texture of the cake. The simple lemon glaze complements the cake without overpowering the delicate flavors. This dessert is light yet satisfying, and its vibrant flavor profile is sure to be a hit at Easter or any festive gathering.
Vegan Strawberry Shortcake
A classic dessert with a twist, this vegan strawberry shortcake is made with tender biscuit-like cake layers, sweetened strawberries, and a creamy, dairy-free whipped topping. It’s a refreshing and indulgent dessert, perfect for Easter picnics or springtime brunches.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil (solid)
- 1/4 cup maple syrup (or sugar)
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
For the strawberry topping:
- 2 cups fresh strawberries, sliced
- 2 tbsp maple syrup (or sugar)
For the whipped topping:
- 1 can full-fat coconut milk (chilled)
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Method:
- Preheat the oven to 375°F (190°C). Grease and line a baking sheet.
- In a large bowl, combine the flour, baking powder, and salt.
- Cut the coconut oil into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
- Stir in the maple syrup, almond milk, vanilla extract, and apple cider vinegar, mixing until just combined.
- Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it down to about 1-inch thickness and use a biscuit cutter or a glass to cut out rounds.
- Place the biscuit rounds on the baking sheet and bake for 12-15 minutes, or until golden brown.
- While the shortcakes bake, prepare the strawberry topping by tossing the sliced strawberries with maple syrup and letting them sit for about 10 minutes.
- For the whipped topping, scoop the solidified coconut cream from the chilled can into a bowl and beat with a hand mixer, adding powdered sugar and vanilla extract until fluffy.
- Once the shortcakes are cool, slice them in half and layer with strawberries and whipped cream.
This vegan strawberry shortcake is light, airy, and bursting with fresh flavors. The biscuit-like shortcake layers are perfectly soft and tender, providing a delightful contrast to the sweet, juicy strawberries. The whipped coconut topping is rich and creamy, adding a luscious texture without the need for dairy. This dessert is a wonderful way to enjoy spring’s freshest strawberries, and its simplicity makes it perfect for Easter or any special occasion.
Vegan Coconut Lime Cake
This vegan coconut lime cake is a tropical delight, featuring a rich, coconut-flavored base with a zesty lime frosting. Its combination of creamy coconut and bright lime makes it a refreshing choice for any springtime gathering, especially Easter, when you want something a little more exotic.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded coconut (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk
- 1/2 cup coconut oil (melted)
- 3/4 cup sugar (or maple syrup)
- 1 tsp vanilla extract
- Zest of 2 limes
- 1/4 cup fresh lime juice
- 1 tbsp apple cider vinegar
For the frosting:
- 1/2 cup vegan butter (softened)
- 1 1/2 cups powdered sugar
- 1/4 cup coconut cream (chilled)
- 1 tsp lime juice
- Zest of 1 lime
Method:
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
- In a large bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, whisk together the almond milk, melted coconut oil, sugar, vanilla extract, lime zest, lime juice, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients, stirring until smooth.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- While the cake cools, prepare the frosting by beating together the vegan butter, powdered sugar, coconut cream, lime juice, and lime zest until fluffy and smooth.
- Once the cake has cooled completely, frost the top and sides with the coconut-lime frosting, and garnish with additional shredded coconut or lime slices if desired.
This vegan coconut lime cake is the perfect tropical treat for springtime. The coconut provides a rich, creamy texture, while the lime adds a zesty, refreshing contrast. The frosting is creamy and smooth, with just the right amount of lime to complement the cake’s tropical flavors. It’s a beautiful and festive dessert that will transport you to a warm, sunny beach, making it a perfect choice for an Easter celebration or any spring event.
Note: More recipes are coming soon!
