This Vegan Gluten-free Strawberry Cake is a classic turned into vegan and gluten-free. It can’t be moister and fluffier and it’s not at all overly sweet. Both the cake and the buttercream are made with fresh strawberries.
This cake is bursting with juicy blueberries, slathered with a creamy vanilla buttercream frosting, and hidden between each layer is a rich and tart lemon curd filling. Oh and undetectably vegan and optionally gluten free! What could be better?!
This rich and velvety vegan red velvet cake with dairy free cream cheese frosting is the ultimate vegan cake recipe! The perfect balance of cocoa and sweetness with a slight tang, this red velvet cake will be your favorite, vegan or not! Naturally dairy free and gluten free!
This vegan gluten free chocolate cake is rich, made in one bowl, moist and loved by all types of eaters! This is my go-to recipe to impress a crowd or for any special occasion.
This moist and spongy lemon cake is prepared with fragrant rosemary and flavourful olive oil, then topped with a tangy lemon curd spread. We made it vegan, gluten-free, and refined sugar-free to give you a healthier dessert with five times fewer fats and sugars than the classic one.
My healthier take on a traditional Middle Eastern dessert I grew up eating. Mini oat cups filled with crunchy pistachios spiced with cinnamon & cardamom and sweetened with a little maple syrup.
Rich, fudgy, and delicious, this Vegan Flourless Chocolate Cake is gluten-free and also kosher for passover!
This is a delicious chocolate cake that's dairy, egg, gluten, and refined sugar free. An easy 2-ingredient whipped chocolate frosting is also included!
Here's my gluten free red velvet traybake recipe - it's free from ALL 14 major allergens and so easy to make at home. Enjoy!
*This post is sponsored by Ahmad Tea* This one is for all the tea lovers out there – this vegan Earl Grey Cake is infused with ground tea leaves adding a delicious and fragrant bergamot taste! I love using tea in desserts as a quick and easy way to add lots of flavour. I do think using tea in recipes is an idea that’s so underrated and under used! There are so many amazing tea flavours out there that can be used to make delicious and decadent treats! Earl Grey is one of my favourite teas – I love the addition of the fragrant bergamot. It provides such a unique and exotic citric taste and adds so much character to …
This one bowl gluten free chocolate cake is perfect for birthdays, celebrations, or just because! It's moist, fluffy with the perfect crumb, and I promise you'll have no idea it's gluten free!
Tangy lemon curd and almond cake are a match made in heaven in this fluffy gluten free vegan dessert. Enjoy this lemon curd cake for breakfast or brunch paired perfectly with tea or coffee.
Tangy lemon curd and almond cake are a match made in heaven in this fluffy gluten free vegan dessert. Enjoy this lemon curd cake for breakfast or brunch paired perfectly with tea or coffee.
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
