40+ Irresistible Saturday Vegan Cake Recipes You Need to Bake

Saturday is the perfect day to indulge in something sweet, and what better way to do that than with a collection of 40+ delicious vegan cake recipes?

Whether you’re a seasoned vegan baker or someone just starting to explore plant-based desserts, these cake recipes are sure to bring joy to your weekend.

From rich chocolate cakes to fruity delights and nutty indulgences, these vegan cakes are not only satisfying but also made with wholesome ingredients.

So, gather your ingredients, preheat your oven, and get ready to enjoy a variety of mouthwatering vegan cakes that will make your Saturday extra special.

40+ Irresistible Saturday Vegan Cake Recipes You Need to Bake

With 40+ Saturday vegan cake recipes to choose from, you’ll never run out of delicious options to bake for yourself and your loved ones.

Whether you’re in the mood for something decadent and chocolatey or light and fruity, there’s a recipe here for every taste.

These cakes are all made with plant-based ingredients, making them the perfect treat for vegans and non-vegans alike.

So why wait? Grab your baking tools, experiment with flavors, and treat yourself to a slice of vegan heaven this Saturday!

Vegan Chocolate Zucchini Cake

This moist and decadent chocolate zucchini cake is perfect for a Saturday afternoon treat. Packed with rich cocoa flavor, it uses shredded zucchini to keep the texture soft and tender while providing a healthy twist. The combination of sweetness from the sugar and the richness from the cocoa makes this cake an irresistible indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 cup shredded zucchini (about 1 medium zucchini)
• 1/2 cup almond milk
• 1/4 cup apple cider vinegar
• 1/2 cup vegan chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the vanilla extract, vegetable oil, almond milk, and apple cider vinegar. Stir in the shredded zucchini until well mixed.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in the vegan chocolate chips.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate zucchini cake is incredibly moist with a deep chocolate flavor and subtle hints of zucchini. It’s a great way to sneak some vegetables into your diet without sacrificing taste. The optional chocolate chips add extra richness, but the cake is just as delicious without them. Perfect for a cozy Saturday afternoon or as a dessert for any gathering.

Vegan Lemon Blueberry Pound Cake

A light and refreshing cake with the perfect balance of tart lemon and sweet blueberries, this vegan lemon blueberry pound cake is a delightful choice for a Saturday treat. It’s an easy-to-make, tender cake that’s bursting with fresh fruit, making it a perfect complement to your weekend morning coffee or tea.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1/4 tsp salt
• 1/3 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 tbsp lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to break them apart.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan lemon blueberry pound cake is soft, flavorful, and not overly sweet, making it the ideal dessert for a Saturday afternoon. The refreshing lemon flavor paired with bursts of juicy blueberries makes each bite a perfect balance of tart and sweet. Whether enjoyed as a snack or dessert, this cake will surely brighten your weekend.

Vegan Cinnamon Swirl Coffee Cake

This vegan cinnamon swirl coffee cake is a cozy, comforting cake that pairs wonderfully with a hot cup of coffee or tea on a Saturday morning. The cake is soft and tender with a rich cinnamon sugar swirl throughout, making it a delicious and satisfying way to start your weekend.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 cup vegetable oil
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• ½ cup brown sugar
• 2 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. In a small bowl, mix together the brown sugar and cinnamon to create the cinnamon swirl mixture.
6. Pour half of the batter into the prepared cake pan. Sprinkle half of the cinnamon sugar mixture on top of the batter. Repeat with the remaining batter and cinnamon sugar mixture.
7. Using a knife or toothpick, swirl the cinnamon sugar mixture into the batter to create a marbled effect.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan cinnamon swirl coffee cake is a delightful treat that combines the richness of cinnamon with the softness of the cake. The swirl of cinnamon sugar throughout gives each slice a little extra sweetness and warmth. It’s perfect for sharing with friends or family on a lazy Saturday morning, and its comforting flavors are sure to make it a favorite for years to come.

Vegan Carrot Cake with Cream Cheese Frosting

This vegan carrot cake is soft, moist, and full of flavor. Loaded with freshly grated carrots, it’s perfect for a cozy Saturday dessert. Topped with a tangy vegan cream cheese frosting, this cake is a delightful balance of sweet and slightly spicy, with a rich frosting that complements the earthy flavors of the carrots.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup vegetable oil
• ½ cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the cream cheese frosting:

• 1/2 cup vegan cream cheese
• 2 tbsp vegan butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix together the sugar, grated carrots, vegetable oil, applesauce, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the frosting by whipping together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until smooth and creamy.
8. Once the cake has completely cooled, spread the cream cheese frosting evenly on top.

This vegan carrot cake is rich, moist, and absolutely scrumptious with a creamy vegan cream cheese frosting that ties all the flavors together. It’s perfect for any occasion, but especially for a relaxing Saturday dessert. The warm spices and fresh carrots make this cake a comforting treat that you can feel good about enjoying.

Vegan Pumpkin Spice Cake

This vegan pumpkin spice cake is the ultimate fall-inspired dessert, but it’s also perfect for any Saturday craving. Made with pure pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, it’s a soft, flavorful cake that’s easy to prepare. Whether you’re enjoying it for a weekend brunch or as an afternoon snack, this cake is sure to please.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp salt
• 1 cup pumpkin puree
• 1 cup granulated sugar
• ½ cup vegetable oil
• 1/3 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3. In another bowl, mix together the pumpkin puree, sugar, vegetable oil, almond milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan pumpkin spice cake is rich in flavor and offers a perfect balance of spices and pumpkin. Its light, moist texture makes it a comforting dessert that’s ideal for a cozy Saturday treat. Enjoy it on its own or topped with a dusting of powdered sugar or a dollop of vegan whipped cream for extra indulgence.

Vegan Apple Cinnamon Bundt Cake

A perfect cake for apple season, this vegan apple cinnamon bundt cake is packed with tender chunks of apples and warm cinnamon flavors. Its elegant appearance makes it an ideal dessert for any Saturday gathering or a festive occasion. The cinnamon sugar swirl creates a lovely marble effect that makes each bite extra special.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 cup granulated sugar
• 1 cup unsweetened applesauce
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 ½ cups peeled and diced apples (about 2 medium apples)
• ½ cup brown sugar (for cinnamon swirl)
• 2 tbsp ground cinnamon (for cinnamon swirl)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a bundt pan with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix together the sugar, applesauce, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apples.
6. In a small bowl, mix together the brown sugar and cinnamon to create the cinnamon swirl mixture.
7. Pour half of the batter into the bundt pan. Sprinkle half of the cinnamon sugar mixture over the batter, then pour the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture.
8. Use a knife or toothpick to swirl the cinnamon sugar into the batter.
9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan apple cinnamon bundt cake is a perfect balance of sweet apples and warm spices. The cinnamon swirl not only adds a beautiful design but also infuses the cake with extra flavor. It’s an elegant yet easy-to-make treat, making it a wonderful addition to your Saturday dessert table or an afternoon tea party.

Vegan Strawberry Shortcake Cake

A light and fluffy vegan strawberry shortcake cake, perfect for enjoying during strawberry season. The cake is made with simple ingredients but achieves a perfect balance of sweetness and fluffiness. Paired with whipped coconut cream and fresh, juicy strawberries, this is a refreshing and delightful treat to enjoy on a Saturday afternoon.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1/4 tsp salt
• 1 cup unsweetened almond milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ¾ cup granulated sugar
• 1 tbsp apple cider vinegar
• 2 cups fresh strawberries, hulled and sliced
• 1 tbsp maple syrup (optional)

For the whipped cream:

• 1 can full-fat coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, combine the almond milk, vegetable oil, vanilla extract, sugar, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the whipped cream by scooping the solidified coconut cream into a mixing bowl and whipping it with powdered sugar and vanilla extract until fluffy.
8. Once the cake has cooled completely, slice it in half horizontally and fill the center with whipped cream and sliced strawberries. Top with more whipped cream and strawberries.

This vegan strawberry shortcake cake is a delightful summer treat, but it’s perfect for any Saturday celebration. The lightness of the cake, combined with the fresh strawberries and creamy coconut whipped topping, creates a refreshing dessert that feels like a luxurious treat. It’s a simple yet impressive cake that will leave you wanting more.

Vegan Banana Bread

This vegan banana bread is soft, moist, and brimming with the natural sweetness of ripe bananas. It’s a perfect way to use up overripe bananas and makes for a delicious breakfast or afternoon snack. With its simple ingredients, it’s quick to whip up and will fill your kitchen with the comforting scent of freshly baked bread.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 ripe bananas, mashed
• 1/3 cup vegetable oil
• 1/2 cup maple syrup or agave nectar
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup unsweetened almond milk
• ½ cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mash the bananas until smooth and add the vegetable oil, maple syrup, vanilla extract, apple cider vinegar, and almond milk. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in walnuts or chocolate chips for added texture and flavor.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan banana bread is wonderfully moist, with just the right amount of sweetness from the bananas and maple syrup. It’s perfect for breakfast, as an afternoon snack, or even as a dessert. You can also add variations such as cinnamon or nutmeg for a warm, spiced twist. Its simplicity and comforting flavors make it a staple in any vegan baker’s repertoire.

Vegan Coconut Macaroons

These vegan coconut macaroons are chewy on the inside and slightly crispy on the outside, making them an irresistible treat for any occasion. They’re naturally sweetened and require just a few ingredients, making them easy to prepare. With their tropical coconut flavor, they’ll be a hit with anyone who loves a simple yet satisfying dessert.

Ingredients:

• 2 ½ cups shredded unsweetened coconut
• ¾ cup granulated sugar
• ¼ tsp salt
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ cup aquafaba (the liquid from a can of chickpeas)
• 1/3 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded coconut, sugar, salt, and cornstarch.
3. In a separate bowl, whisk the aquafaba until it forms soft peaks, then add the vanilla extract.
4. Gently fold the aquafaba into the dry ingredients until well combined.
5. Using a spoon, scoop small mounds of the coconut mixture onto the prepared baking sheet.
6. Bake for 18-20 minutes, or until the edges of the macaroons are golden brown.
7. Let the macaroons cool completely before drizzling with melted dark chocolate, if desired.

These vegan coconut macaroons are delightfully chewy and naturally sweet, making them the perfect snack or dessert. The slight crispiness on the outside and the rich coconut flavor inside are simply irresistible. For extra indulgence, dip them in melted vegan chocolate for an extra touch of decadence. They’re a simple, yet elegant treat that’s sure to impress.

Vegan Pear and Almond Cake

This vegan pear and almond cake is a beautiful and delicious dessert that combines the sweet flavor of pears with the rich, nutty taste of almonds. The cake is moist and light, making it the perfect choice for a Saturday afternoon treat or a special occasion. The almond flour adds a delicate flavor and a bit of texture to this cake, making it uniquely satisfying.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup almond flour
• 1 ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 1/2 cup granulated sugar
• ½ cup vegetable oil
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 2 ripe pears, peeled and sliced thinly
• ¼ cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, cinnamon, and salt.
3. In another bowl, mix the sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Arrange the pear slices on top of the batter in a decorative pattern and sprinkle the sliced almonds on top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This vegan pear and almond cake is light, flavorful, and not overly sweet. The subtle almond flavor pairs perfectly with the juicy pears, creating a delightful and comforting dessert. The almonds on top add a nice crunch and a touch of elegance. It’s perfect for any occasion, from casual Saturday afternoons to more formal gatherings.

Vegan Chocolate Peanut Butter Cake

This indulgent vegan chocolate peanut butter cake is a rich and decadent dessert that combines two beloved flavors: chocolate and peanut butter. The moist chocolate cake is complemented by a creamy peanut butter frosting, making it an irresistible treat. Perfect for chocolate and peanut butter lovers, this cake will become your go-to weekend dessert.

Ingredients: For the cake:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup almond milk
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the peanut butter frosting:

• 1 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
3. In another bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Divide the batter evenly between the two cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool completely in the pans before transferring them to a wire rack.
8. While the cakes cool, prepare the frosting by mixing together the peanut butter, powdered sugar, almond milk, and vanilla extract until smooth and creamy.
9. Once the cakes are cooled, spread a layer of peanut butter frosting between the two cakes, then frost the top and sides of the entire cake with the remaining frosting.

This vegan chocolate peanut butter cake is decadently rich, with the perfect balance of flavors between the chocolate cake and creamy peanut butter frosting. Each bite is a heavenly combination of sweet and salty, making it a satisfying dessert that’s sure to be a hit at any gathering or Saturday treat time.

Vegan Mocha Cake

This vegan mocha cake combines the rich flavors of coffee and chocolate in a moist, tender cake. It’s a perfect choice for coffee lovers who want a sweet, indulgent treat with a kick of espresso flavor. Paired with a simple vegan chocolate ganache, this cake is a great way to enjoy a cozy Saturday dessert.

Ingredients: For the cake:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup strong brewed coffee (cooled)
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ cup vegetable oil
• 1 tbsp apple cider vinegar

For the ganache:

• 1 cup dairy-free chocolate chips
• ½ cup canned coconut milk

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the cooled coffee, sugar, vanilla extract, vegetable oil, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. While the cake cools, prepare the ganache by heating the coconut milk in a small saucepan until it starts to simmer. Pour it over the chocolate chips in a heatproof bowl and stir until smooth.
9. Once the cake has cooled, pour the ganache over the top and let it set for a few minutes before slicing.

This vegan mocha cake is a flavorful and rich dessert with a perfect balance of coffee and chocolate. The moist cake pairs wonderfully with the creamy ganache, creating a decadent treat that’s sure to satisfy any sweet tooth. It’s the ideal cake for a Saturday morning brunch or an afternoon pick-me-up.

Vegan Chocolate Coconut Cake

A luscious and indulgent dessert, this vegan chocolate coconut cake is perfect for coconut lovers. The moist chocolate cake is infused with coconut flakes, and the rich coconut frosting gives it an added tropical twist. This cake is ideal for anyone looking for a dairy-free treat with an exotic touch.

Ingredients: For the cake:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened almond milk
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ½ cup shredded coconut (unsweetened)

For the frosting:

• 1 ½ cups powdered sugar
• ½ cup dairy-free butter, softened
• 1 tsp vanilla extract
• 2-3 tbsp unsweetened coconut milk
• 1 cup shredded coconut (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix together the almond milk, vegetable oil, sugar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded coconut.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. For the frosting, beat together the powdered sugar, dairy-free butter, vanilla extract, and coconut milk until smooth and creamy.
9. Once the cakes are cool, spread frosting between the layers and on top. Top with shredded coconut for added texture and flavor.

This vegan chocolate coconut cake is rich, moist, and packed with delicious coconut flavor. The combination of chocolate and coconut is a match made in heaven, and the fluffy frosting adds a silky finish to this indulgent dessert. Perfect for a weekend celebration or as a special treat to enjoy on a Saturday afternoon.

Vegan Almond Joy Cake

Inspired by the famous candy bar, this vegan Almond Joy cake features the perfect balance of chocolate, almond, and coconut flavors. The cake is rich and moist, with a chocolate base and a coconut-almond filling. Topped with a decadent vegan chocolate ganache, this cake is sure to become a weekend favorite.

Ingredients: For the cake:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

For the filling:

• 1 cup shredded coconut
• ¼ cup almond butter
• ¼ cup maple syrup
• 1 tsp vanilla extract

For the ganache:

• 1 cup dairy-free chocolate chips
• ½ cup canned coconut milk

For topping:

• 1/2 cup whole almonds (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix together the almond milk, vegetable oil, sugar, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. While the cakes cool, prepare the filling by mixing together the shredded coconut, almond butter, maple syrup, and vanilla extract in a bowl until well combined.
8. For the ganache, heat the coconut milk in a saucepan until it starts to simmer. Pour over the chocolate chips in a heatproof bowl and stir until smooth.
9. Once the cakes are completely cool, spread the coconut-almond filling between the layers. Top the cake with the ganache and garnish with whole almonds.

This vegan Almond Joy cake is a dream come true for anyone who loves the combination of chocolate, coconut, and almonds. The rich chocolate cake is complemented by the sweet coconut filling, and the creamy ganache ties everything together. This indulgent cake is perfect for a Saturday celebration or a treat for any occasion.

Vegan Raspberry Lemon Cake

This vibrant vegan raspberry lemon cake is light, fruity, and perfect for a spring or summer Saturday. The tangy lemon cake is complemented by the sweet, tart raspberries, and a drizzle of lemon glaze adds a refreshing finish. It’s a bright, refreshing dessert that’s sure to impress.

Ingredients: For the cake:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened almond milk
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup fresh raspberries (or frozen, thawed)

For the glaze:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, mix the almond milk, vegetable oil, sugar, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the raspberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
10. Once the cake is cool, drizzle the lemon glaze over the top and garnish with additional fresh raspberries, if desired.

This vegan raspberry lemon cake is bright, fresh, and bursting with flavor. The tangy lemon cake is complemented by the juicy raspberries, and the lemon glaze adds a zesty finish. It’s a perfect cake for a sunny Saturday, offering a delightful balance of sweetness and tartness.

Note: More recipes​ are coming soon!