5 Moist Vegan Cake Recipes That Will Woo Any Non-Vegan Crow

5 Moist Vegan Cake Recipes That Will Woo Any Non-Vegan Crow

Tanzania Crew

When it comes to desserts, there’s a common misconception that vegan cakes can’t rival their non-vegan counterparts in taste and texture. We’re here to prove that myth wrong with five irresistibly moist vegan cake recipes that will leave even the most skeptical non-vegans begging for seconds. Let’s dive in!

1. Decadent Chocolate Avocado Cake

This rich and fudgy cake is a chocolate lover’s dream! The secret ingredient? Creamy avocado, which adds moisture and a velvety texture without any dairy.

Ingredients:

  • 1 1/2 cups all-purpose flour

  • 3/4 cup cocoa powder

  • 1 ripe avocado, mashed

  • 1 cup non-dairy milk (like almond or oat milk)

  • 3/4 cup maple syrup

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease an 8-inch round cake pan.

  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

  3. In a separate bowl, mix the mashed avocado, non-dairy milk, and maple syrup until smooth.

  4. Gradually combine the wet ingredients with the dry ingredients and mix until just combined.

  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let the cake cool completely before frosting or serving.

Pro Tip: Top with a glossy vegan ganache made with dark chocolate and coconut cream for an extra indulgent finish.

2. Lemon Raspberry Bundt Cake

Bright, tangy, and perfectly sweet, this bundt cake is a crowd-pleaser with its zesty lemon flavor and bursts of fresh raspberries.

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup unsweetened applesauce

  • 1 cup coconut or cane sugar

  • 1/3 cup lemon juice

  • Zest of 2 lemons

  • 1 cup non-dairy milk

  • 1 1/2 cups fresh or frozen raspberries

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In another bowl, combine the applesauce, sugar, lemon juice, zest, and non-dairy milk.

  4. Slowly add the wet ingredients to the dry ingredients and mix until just combined.

  5. Gently fold in the raspberries.

  6. Pour the batter into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.

  7. Let cool before drizzling with a lemon glaze.

Pro Tip: Drizzle a simple lemon glaze over the cake for a stunning presentation and added sweetness.

3. Classic Carrot Cake with Cashew Cream Frosting

Carrot cake gets a plant-based makeover with this moist and spiced recipe, complete with a creamy cashew frosting that’s to die for.

Ingredients:

  • 2 cups shredded carrots

  • 1/2 cup chopped walnuts or pecans

  • 1 1/2 cups all-purpose flour

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/2 tsp ginger

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup coconut or cane sugar

  • 1/2 cup unsweetened applesauce

  • 1/4 cup vegetable oil

  • 1/2 cup non-dairy milk

  • 1 tbsp flaxseed meal + 2 1/2 tbsp water (flax egg)

Cashew Cream Frosting:

  • 1 cup raw cashews, soaked

  • 2-3 tbsp maple syrup

  • 1 tsp vanilla extract

  • 2-4 tbsp non-dairy milk

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan.

  2. Mix the flaxseed meal and water to create a flax egg; let it sit for 5 minutes.

  3. In a large bowl, whisk together the flour, spices, baking soda, baking powder, and salt.

  4. In another bowl, combine the sugar, applesauce, oil, non-dairy milk, and flax egg.

  5. Gradually combine the wet and dry ingredients, then fold in the carrots and nuts.

  6. Pour the batter into the pan and bake for 30-35 minutes.

  7. For the frosting, blend soaked cashews, maple syrup, vanilla, and non-dairy milk until smooth.

Pro Tip: Add a handful of raisins for an extra touch of natural sweetness.

4. Vanilla Almond Layer Cake

A simple yet elegant vanilla cake that’s anything but boring. The almond extract adds a sophisticated twist, and the layers make it perfect for celebrations.

Ingredients:

  • 2 1/2 cups all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup plant-based butter, softened

  • 1 1/2 cups cane sugar

  • 1 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1 cup non-dairy milk + 1 tbsp vinegar (buttermilk)

Frosting:

  • 3 cups powdered sugar

  • 1/2 cup plant-based butter, softened

  • 1/2 tsp vanilla extract

  • 1/4 tsp almond extract

  • 2-4 tbsp non-dairy milk

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease two 8-inch round pans.

  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. Cream the butter and sugar together, then add vanilla and almond extracts.

  4. Alternate adding the dry ingredients and buttermilk to the butter mixture until fully combined.

  5. Divide the batter between the pans and bake for 25-30 minutes.

  6. Frost with the prepared buttercream and decorate as desired.

Pro Tip: Decorate with fresh berries and slivered almonds for a picture-perfect dessert.

5. Tropical Pineapple Coconut Cake

Transport your taste buds to the tropics with this luscious pineapple and coconut cake. It’s light, fluffy, and full of flavor.

Ingredients:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup crushed pineapple, drained

  • 1/2 cup coconut milk

  • 1/3 cup vegetable oil

  • 3/4 cup brown sugar

  • 1 tsp vanilla extract

  • 1/2 cup shredded coconut

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round pan.

  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In another bowl, mix the pineapple, coconut milk, oil, brown sugar, and vanilla.

  4. Gradually combine the wet and dry ingredients, then fold in the shredded coconut.

  5. Pour the batter into the pan and bake for 30-35 minutes.

  6. Cool and garnish with toasted coconut flakes.

Pro Tip: Sprinkle toasted coconut flakes on top for a delightful crunch.

These five cakes are proof that vegan baking can be every bit as indulgent, moist, and flavorful as traditional recipes. The next time you’re hosting a party or treating yourself, whip up one of these cakes and watch your non-vegan friends fall in love.

Have you tried any of these recipes? Share your favorite vegan cake tips in the comments below!