30+ Irresistible Sunday Vegan Cake Recipes to Try Today

Sundays are the perfect time to indulge in a little extra sweetness, especially when it’s in the form of a delicious, plant-based cake.

Whether you’re hosting a family gathering, having a quiet afternoon with friends, or just treating yourself, a vegan cake can bring the comforting, homemade goodness you crave.

Vegan cakes are not only perfect for those following a plant-based lifestyle but also a delightful option for anyone looking to enjoy a dessert that’s dairy-free, egg-free, and often healthier without compromising on taste.

In this article, we’ve curated 30+ irresistible vegan cake recipes that are perfect for Sundays.

From fruity delights to rich chocolate cakes, these recipes are easy to make, full of flavor, and sure to leave you satisfied.

Let’s dive into these creative and mouthwatering cakes that will make your Sunday even sweeter!

30+ Irresistible Sunday Vegan Cake Recipes to Try Today

There’s no better way to enjoy a relaxing Sunday than by treating yourself to a delicious vegan cake.

These 30+ vegan cake recipes provide an array of options, from light and fruity cakes to rich, indulgent desserts.

Whether you’re looking to bake something for a special occasion or simply want to end your weekend on a sweet note, these cakes are sure to impress.

The best part? They are made with wholesome ingredients that don’t sacrifice flavor or texture.

So, gather your ingredients, preheat that oven, and get ready to enjoy some scrumptious plant-based cakes this Sunday!

Vegan Carrot Cake with Cashew Cream Frosting

This Vegan Carrot Cake is a moist and spiced treat, perfect for a Sunday dessert. Packed with shredded carrots, nuts, and raisins, it’s a delicious alternative to traditional carrot cake. Topped with a creamy cashew frosting, it’s a beautiful and satisfying dessert for gatherings or family meals. This cake is both nourishing and indulgent, offering a great balance of sweet and savory flavors.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup brown sugar
• 1 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 3 medium carrots)
• 1/2 cup walnuts, chopped (optional)
• 1/2 cup raisins (optional)

For the frosting:

• 1 cup raw cashews, soaked for at least 4 hours
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 cup water (adjust for consistency)
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, mix the brown sugar, applesauce, vegetable oil, and vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients until just combined.
5. Stir in the shredded carrots, walnuts, and raisins (if using).
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely in the pan before transferring to a wire rack.
8. To make the frosting, blend the soaked cashews, maple syrup, vanilla, water, and salt in a high-speed blender until smooth and creamy.
9. Frost the cooled cake with the cashew cream frosting and serve.

This Vegan Carrot Cake with Cashew Cream Frosting is the perfect addition to any Sunday gathering. The cake’s warm spices and rich texture, complemented by the creamy, slightly sweet cashew frosting, create a decadent yet healthy dessert. It’s a crowd-pleasing cake that can easily be customized with your favorite nuts and dried fruits, making it versatile and always enjoyable.

Vegan Chocolate Hazelnut Cake

This rich and indulgent Vegan Chocolate Hazelnut Cake is perfect for chocolate lovers seeking a dairy-free option. It features a moist, fudgy base made with cocoa powder and a handful of crushed hazelnuts, topped with a silky chocolate ganache. Whether you’re hosting a family brunch or craving something sweet for a quiet afternoon, this cake is bound to impress.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1/2 cup chopped hazelnuts (plus extra for garnish)

For the ganache:

• 1/2 cup coconut milk (full-fat)
• 4 oz dark chocolate (at least 70% cocoa)
• 1 tablespoon maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the sugar, vegetable oil, almond milk, apple cider vinegar, and vanilla extract.
4. Gradually combine the wet and dry ingredients, stirring until smooth. Fold in the chopped hazelnuts.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. For the ganache, heat the coconut milk in a saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate and maple syrup. Stir until the chocolate is melted and smooth.
8. Once the cakes have cooled, spread a layer of ganache on top of one cake, place the second cake on top, and cover the entire cake with the remaining ganache.
9. Garnish with additional chopped hazelnuts and serve.

This Vegan Chocolate Hazelnut Cake is the ultimate treat for any chocolate lover. The cake’s richness and depth of flavor are perfectly balanced by the crunchy hazelnuts, while the velvety ganache takes it to the next level. It’s a decadent dessert that is sure to satisfy even the most discerning sweet tooth, making it an excellent choice for Sunday afternoons or special occasions.

Vegan Lemon Poppy Seed Cake

A light and refreshing Vegan Lemon Poppy Seed Cake that will brighten up any Sunday. This cake is subtly sweet with a delightful citrusy tang, thanks to fresh lemon juice and zest. The poppy seeds add a slight crunch, making every bite an enjoyable experience. With a glaze to top it off, it’s a perfect balance of flavors that’s both zesty and satisfying.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or regular sugar
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, combine the flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the coconut sugar, almond milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Transfer the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, mix the powdered sugar and lemon juice until smooth. Once the cake is fully cooled, drizzle the glaze over the top.
8. Slice and serve.

This Vegan Lemon Poppy Seed Cake is light, bright, and full of flavor. Its citrusy kick and delicate sweetness are complemented perfectly by the crunch of the poppy seeds, creating a cake that’s both refreshing and indulgent. The simple lemon glaze gives it an extra touch of sweetness and tang, making it a delightful dessert for any Sunday afternoon, or as a refreshing treat after a hearty meal.

Vegan Strawberry Shortcake Cake

This Vegan Strawberry Shortcake Cake is the perfect summer dessert, with fresh strawberries and a fluffy cake that’s light and airy. It’s made without dairy or eggs, but still delivers all the classic flavors of the beloved strawberry shortcake. The cake is soft, the whipped coconut cream is indulgent, and the fresh strawberries add a sweet, juicy finish. It’s a delightful dessert for any Sunday gathering or picnic.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup coconut oil, melted
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the whipped coconut cream:

• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For the strawberries:

• 2 cups fresh strawberries, sliced
• 2 tablespoons sugar (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, combine the melted coconut oil, almond milk, vanilla extract, and apple cider vinegar. Add the wet ingredients to the dry ingredients and mix until just combined.
4. 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.
5. While the cake is baking, prepare the whipped coconut cream. Scoop the solidified coconut cream from the chilled can into a bowl, discarding any liquid. Use a hand mixer to whip the coconut cream until it’s light and fluffy. Add powdered sugar and vanilla extract, and continue whipping until well combined.
6. Once the cake has cooled completely, slice it into two layers. Spread a layer of whipped coconut cream on the bottom layer, top with sliced strawberries, and then add the top layer of cake. Frost the entire cake with the remaining coconut cream and top with more fresh strawberries.
7. Serve chilled.

This Vegan Strawberry Shortcake Cake is a perfect Sunday treat, combining the delicate sweetness of strawberries with the airy, moist cake and luxurious whipped coconut cream. It’s a fresh, light dessert that’s sure to impress any guest or family member. The best part is, it’s simple to make and doesn’t require any fancy ingredients, yet delivers an indulgent and refreshing dessert for warm days.

Vegan Blueberry Lemon Bundt Cake

This Vegan Blueberry Lemon Bundt Cake is bursting with fresh blueberries and has a refreshing citrus zing from lemon zest and juice. It’s a light yet flavorful cake, perfect for a Sunday brunch or as a dessert to share. The combination of blueberries and lemon is timeless, and with a simple glaze on top, this Bundt cake becomes a showstopper dessert. It’s tender, flavorful, and made without any dairy or eggs.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, but thawed and drained)

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt cake pan.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, whisk together the oil, almond milk, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 35-40 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 to a wire rack to cool completely.
8. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle over the cooled cake.
9. Slice and serve.

The Vegan Blueberry Lemon Bundt Cake is a perfect way to enjoy the refreshing flavors of summer. The cake itself is soft, with a burst of fruity flavor from the blueberries and a zesty twist from the lemon. The simple glaze enhances the citrusy sweetness without overpowering the cake. It’s an easy yet impressive dessert that’s perfect for any Sunday occasion, offering a light and flavorful finish to a meal or a sweet treat for guests.

Vegan Coconut Cream Cake

This Vegan Coconut Cream Cake is a rich, moist cake packed with the tropical flavor of coconut. It features a tender crumb, thanks to coconut milk and shredded coconut, and is topped with a luscious coconut whipped cream. Ideal for a Sunday dessert, this cake is a delightful combination of flavors and textures, offering a creamy, coconutty indulgence that’s perfect for special occasions.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup coconut milk (full-fat, canned)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut

For the coconut whipped cream:

• 1 can full-fat coconut milk, chilled overnight
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix the coconut milk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined.
4. Fold in the shredded coconut.
5. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely on a wire rack.
7. For the coconut whipped cream, scoop out the solid coconut cream from the chilled can of coconut milk into a bowl. Whip the cream using a hand mixer until light and fluffy. Add powdered sugar and vanilla extract, and continue whipping until smooth.
8. Once the cakes are cooled, spread a layer of coconut whipped cream on the top of one cake layer, then top with the second layer. Frost the entire cake with the remaining whipped cream.
9. Garnish with additional shredded coconut or toasted coconut flakes.
10. Slice and serve.

This Vegan Coconut Cream Cake is the perfect dessert for coconut lovers. It has a light, tender texture and a rich coconut flavor that’s enhanced by the smooth and creamy coconut whipped cream. The cake is easy to make yet decadent, making it a perfect treat for Sunday celebrations or just a special dessert to enjoy with family and friends. It’s a tropical escape in every bite, and the perfect way to round off a relaxing weekend.

Vegan Chocolate Hazelnut Cake

This Vegan Chocolate Hazelnut Cake combines the rich flavor of chocolate with the nutty crunch of hazelnuts, making it an irresistible treat. With a dense, moist texture, this cake is perfect for a Sunday dessert or special celebration. The layers of cake are complemented by a smooth chocolate ganache and a sprinkling of chopped hazelnuts, making this an indulgent yet completely vegan dessert that everyone will love.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/2 cup chopped hazelnuts

For the ganache:

• 1/2 cup dairy-free chocolate chips
• 1/4 cup coconut cream
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, combine the vegetable oil, almond milk, vanilla extract, and apple cider vinegar. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in the chopped hazelnuts, then divide the batter evenly between the prepared cake pans.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. While the cake is cooling, prepare the ganache. In a small saucepan, heat the coconut cream over medium heat until it begins to simmer. Remove from the heat and add the chocolate chips, stirring until smooth. Add vanilla extract and mix well.
7. Once the cakes have cooled, place one layer of cake on a serving platter. Spread a layer of ganache over the top and then place the second cake layer on top. Frost the entire cake with the remaining ganache and garnish with extra chopped hazelnuts.
8. Slice and serve.

This Vegan Chocolate Hazelnut Cake is a luxurious dessert that’s perfect for any occasion, especially Sunday gatherings. The combination of rich chocolate and crunchy hazelnuts creates a balanced, satisfying flavor. The smooth chocolate ganache adds the perfect finishing touch to this decadent cake. Whether served at a party or enjoyed with a cup of coffee, it’s a dessert that will leave everyone impressed.

Vegan Carrot Cake with Cream Cheese Frosting

This Vegan Carrot Cake with Cream Cheese Frosting is a must-have dessert for any Sunday afternoon. The moist, spiced cake is made with shredded carrots, cinnamon, and nutmeg, creating a warm and comforting flavor. Topped with a rich, creamy vegan cream cheese frosting, this cake is both satisfying and delicious. It’s a perfect balance of sweetness and spice, making it a crowd-pleasing treat for your next Sunday gathering.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 1/2 cups shredded carrots
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the vegan cream cheese frosting:

• 1/2 cup vegan cream cheese
• 1/4 cup dairy-free butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine the sugar, brown sugar, vegetable oil, shredded carrots, 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 bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool completely on a wire rack before frosting.
7. To make the frosting, beat the vegan cream cheese and dairy-free butter together until smooth. Gradually add the powdered sugar, 1/4 cup at a time, and continue to beat until fluffy. Add vanilla extract and mix well.
8. Once the cakes have cooled, place one layer of cake on a serving platter and spread a layer of frosting on top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
9. Slice and serve.

This Vegan Carrot Cake with Cream Cheese Frosting is a classic dessert that never goes out of style. The moist, spiced cake paired with the rich and creamy frosting makes for a perfect Sunday treat. It’s comforting, flavorful, and satisfying, with the shredded carrots adding moisture and texture, while the vegan cream cheese frosting brings it all together. This cake is perfect for sharing with family or friends and is sure to be a hit at your next Sunday gathering.

Vegan Lemon Poppy Seed Cake

This Vegan Lemon Poppy Seed Cake is a light, refreshing dessert that combines the zesty flavor of lemon with the delicate crunch of poppy seeds. Perfect for spring or summer Sundays, this cake is moist, fragrant, and has just the right amount of sweetness. A simple lemon glaze adds a touch of tanginess, enhancing the lemon flavor and making each bite irresistible. This cake is easy to make and is sure to become a new favorite for Sunday tea or brunch.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 cup almond milk (or any plant-based milk)
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix together the vegetable oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely on a wire rack.
7. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest. Drizzle the glaze over the cooled cake.
8. Slice and serve.

This Vegan Lemon Poppy Seed Cake is the perfect dessert for anyone who loves a fresh, citrusy treat. The light, airy cake paired with the tangy lemon glaze offers a burst of flavor that feels refreshing and uplifting. The addition of poppy seeds provides a delightful texture, making this cake a perfect choice for Sunday brunch or afternoon tea. It’s easy to make and guaranteed to brighten up any gathering.

Vegan Coconut Mango Cake

This Vegan Coconut Mango Cake is a tropical-inspired dessert that’s as vibrant as it is delicious. The combination of creamy coconut and sweet, juicy mango makes for a refreshing treat, perfect for Sunday get-togethers or a warm-weather celebration. With a moist and fluffy texture, this cake is topped with a smooth coconut whipped cream, and garnished with fresh mango slices. It’s a simple yet decadent dessert that transports you to a tropical paradise with every bite.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup coconut oil (melted)
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 tablespoon apple cider vinegar
• 1/2 cup fresh mango puree (or store-bought)

For the coconut whipped cream:

• 1 can full-fat coconut milk (chilled overnight)
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, shredded coconut, baking powder, baking soda, salt, and sugar.
3. In a separate bowl, combine the melted coconut oil, coconut milk, vanilla extract, almond extract, apple cider vinegar, and mango puree. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the coconut whipped cream. Remove the chilled coconut milk from the refrigerator, open the can, and scoop out the solidified coconut cream into a mixing bowl. Add powdered sugar and vanilla extract, then beat until light and fluffy.
7. Once the cakes have cooled completely, place one layer of cake on a serving platter. Spread a layer of coconut whipped cream on top, then place the second cake layer on top.
8. Frost the entire cake with the remaining whipped cream and garnish with fresh mango slices.
9. Slice and serve.

This Vegan Coconut Mango Cake is the perfect dessert for those craving a tropical-inspired treat. The combination of coconut and mango creates a sweet and creamy flavor that’s both exotic and comforting. The coconut whipped cream adds a light, airy finish to this moist cake, making it an ideal choice for a Sunday brunch or afternoon celebration. Its refreshing taste and beautiful presentation will surely impress your guests and leave them craving more.

Vegan Raspberry Almond Cake

This Vegan Raspberry Almond Cake is a delicate yet flavorful dessert that combines the tartness of fresh raspberries with the nutty richness of almond flour. The result is a moist, tender cake that’s naturally gluten-free and perfect for any Sunday gathering. Topped with a simple almond glaze and fresh raspberries, it’s a cake that feels both indulgent and wholesome. This is the perfect dessert for those who want to enjoy a fruity and nutty combination in a light, vegan-friendly cake.

Ingredients:

For the cake:

• 1 cup almond flour
• 1/2 cup all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup fresh raspberries

For the almond glaze:

• 1/4 cup powdered sugar
• 1 tablespoon almond milk
• 1/4 teaspoon almond extract
• Fresh raspberries for garnish

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and sugar.
3. In a separate bowl, combine the vegetable oil, almond milk, vanilla extract, and lemon juice. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the fresh raspberries.
6. 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.
7. While the cake is cooling, prepare the almond glaze. Whisk together the powdered sugar, almond milk, and almond extract until smooth and creamy.
8. Once the cake has cooled completely, drizzle the almond glaze over the top of the cake and garnish with fresh raspberries.
9. Slice and serve.

This Vegan Raspberry Almond Cake is a delightful combination of fruity and nutty flavors, making it the perfect cake for a Sunday afternoon dessert. The almond flour provides a lovely texture, while the raspberries bring a burst of freshness and tartness. The simple almond glaze adds just the right amount of sweetness without overpowering the flavors. Whether served for a special occasion or enjoyed with a cup of tea, this cake will quickly become a favorite in your dessert rotation.

Vegan Cinnamon Roll Cake

This Vegan Cinnamon Roll Cake takes the classic cinnamon roll flavors and turns them into an easy-to-make cake. It’s a swirled masterpiece of soft, fluffy cake layers, cinnamon sugar filling, and a rich glaze that ties everything together. This cake is perfect for a Sunday morning brunch or dessert, offering all the comforting flavors of cinnamon rolls without the hassle of rolling dough. The decadent cinnamon swirl filling and vanilla glaze make every bite a sweet, indulgent treat.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the cinnamon swirl filling:

• 1/4 cup brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons vegan butter, melted

For the glaze:

• 1/4 cup powdered sugar
• 1 tablespoon almond milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour half of the batter into the prepared cake pan. In a small bowl, mix together the brown sugar, cinnamon, and melted vegan butter. Spread the cinnamon mixture evenly over the batter.
6. Pour the remaining batter over the cinnamon filling and use a knife to swirl the batter slightly.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.
9. Once the cake has cooled slightly, drizzle the glaze over the top.
10. Slice and serve.

This Vegan Cinnamon Roll Cake offers all the delicious flavors of traditional cinnamon rolls, but with the ease of a cake. The cinnamon swirl filling adds an irresistible sweetness and warmth, while the vanilla glaze brings it all together for a perfect finishing touch. This cake is ideal for a Sunday brunch, a cozy dessert, or a special occasion. Its soft, fluffy texture and decadent flavors will have everyone coming back for a second slice.

Vegan Lemon Poppy Seed Cake

This Vegan Lemon Poppy Seed Cake is a refreshing, light, and zesty dessert that’s perfect for a Sunday treat. The combination of tangy lemon zest, poppy seeds, and a soft, fluffy texture creates a cake that’s as fragrant as it is delicious. Topped with a sweet, smooth lemon glaze, this cake is a delightful way to enjoy citrusy flavors in a plant-based dessert. Whether served with a cup of tea or as a light afternoon dessert, this cake is sure to brighten any occasion.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, lemon juice, lemon zest, vanilla extract, and apple cider vinegar. Stir to combine.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. 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.
6. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
7. Once the cake has cooled, drizzle the lemon glaze over the top and let it set.
8. Slice and serve.

The Vegan Lemon Poppy Seed Cake is a perfect combination of sweet, tangy, and refreshing. The lemon zest and juice create a vibrant flavor that complements the nuttiness of the poppy seeds, while the smooth glaze adds just the right touch of sweetness. This cake is a versatile dessert that pairs wonderfully with afternoon tea, or can even be enjoyed as a light dessert after a meal. Its delicate flavor and airy texture make it a crowd-pleasing choice that’s both satisfying and wholesome.

Vegan Chocolate Zucchini Cake

This Vegan Chocolate Zucchini Cake is a rich, decadent dessert that hides a secret vegetable ingredient—zucchini! The addition of zucchini makes the cake moist, while the chocolate gives it a deep, comforting flavor. This cake is the ideal way to sneak in some extra vegetables while indulging in a sweet treat. Topped with a creamy vegan chocolate frosting, it’s a cake that’s sure to satisfy any chocolate lover’s cravings, all while being completely plant-based.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini (excess water squeezed out)
• 1/4 cup dairy-free chocolate chips (optional)

For the frosting:

• 1/2 cup dairy-free butter, softened
• 1/4 cup cocoa powder
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-4 tablespoons almond milk (or any plant-based milk)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix together the vegetable oil, applesauce, and vanilla extract.
4. Stir in the shredded zucchini, ensuring it’s evenly distributed.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Fold in the chocolate chips (if using).
7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, prepare the frosting by whipping together the dairy-free butter, cocoa powder, powdered sugar, vanilla extract, and almond milk until smooth and creamy.
9. Once the cake has completely cooled, spread the frosting evenly on top of the cake.
10. Slice and serve.

This Vegan Chocolate Zucchini Cake is a wonderful way to enjoy a rich, indulgent dessert while sneaking in some healthy vegetables. The zucchini ensures a moist, tender crumb, while the deep chocolate flavor makes each bite feel like a treat. The creamy frosting ties it all together, making it a perfect dessert for a Sunday celebration or any time you’re craving something chocolatey. Whether you’re a zucchini fan or not, this cake is sure to surprise and satisfy!

Vegan Carrot Cake with Cashew Frosting

This Vegan Carrot Cake with Cashew Frosting is a decadent and wholesome dessert that brings all the warm spices and sweet flavors of traditional carrot cake into a plant-based version. The moist cake is packed with freshly grated carrots, cinnamon, and nutmeg, making it a comforting treat. Topped with a creamy, dairy-free cashew frosting, this cake is both satisfying and nourishing. It’s a perfect dessert for a Sunday afternoon gathering or as a celebratory cake for special occasions.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1 1/2 cups grated carrots
• 1/4 cup chopped walnuts (optional)

For the cashew frosting:

• 1 cup cashews (soaked in water for 4-6 hours)
• 1/4 cup maple syrup
• 1 tablespoon lemon juice
• 1/4 teaspoon vanilla extract
• 2-3 tablespoons water (as needed for consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the sugar, vegetable oil, vanilla extract, and apple cider vinegar.
4. Stir in the grated carrots and chopped walnuts (if using).
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the cashew frosting. Drain the soaked cashews and blend them with maple syrup, lemon juice, vanilla extract, and water until smooth and creamy.
8. Once the cake has completely cooled, spread the cashew frosting evenly on top.
9. Slice and serve.

This Vegan Carrot Cake with Cashew Frosting is a perfect dessert for those looking for a wholesome, plant-based option that still delivers on flavor. The combination of warm spices, sweet carrots, and creamy cashew frosting creates a dessert that feels indulgent yet nourishing. The cake’s moisture and richness are complemented by the tangy-sweet frosting, making each bite a treat. Whether you’re celebrating a special occasion or simply enjoying a Sunday dessert, this carrot cake will surely become a favorite in your recipe collection.

Note: More recipes are coming soon!