Best 4 Vegetarian Cake Recipes
Indulge in a delightful culinary adventure with our enticing vegetarian cake recipes, crafted to tantalize your taste buds and nourish your well-being. Discover a symphony of flavors and textures in our collection of both classic and innovative cakes, each one a testament to the versatility and creativity of plant-based baking. From the timeless charm of our carrot cake, bursting with vibrant hues and a moist, tender crumb, to the sophisticated elegance of our dark chocolate cake, rich and decadent with a hint of bitterness, our recipes cater to every palate and occasion.
Embrace the wholesome goodness of our zucchini cake, where grated zucchini lends a moist and subtly sweet dimension, while our banana cake offers a comforting and familiar flavor, perfect for afternoon tea or a cozy weekend brunch. For those seeking a touch of indulgence, our red velvet cake promises a striking appearance and a velvety texture, while our funfetti cake brings a burst of colorful joy to any celebration.
For those with dietary restrictions, we've included a selection of gluten-free and vegan cakes that don't compromise on taste or texture. Our gluten-free chocolate cake is a rich and fudgy delight, while our vegan vanilla cake offers a light and fluffy base for your favorite frosting or fruit filling.
With step-by-step instructions, helpful tips, and stunning visuals, our vegetarian cake recipes are accessible to bakers of all skill levels. So, preheat your oven, gather your ingredients, and embark on a delightful journey into the world of plant-based baking. Savor the satisfaction of creating mouthwatering cakes that are not only delicious but also a testament to the boundless possibilities of vegetarian cuisine.
VEGETARIAN CAKE
This super-moist cake is packed with apples, carrots, potatoes, nuts, dried fruit and spices. It's almost a meal in itself! It's best served the day after it's baked.
Provided by Jennifer Madigan
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h40m
Yield 14
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.
- Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.
- Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat in dry ingredients until mixture is thoroughly moistened. Gradually stir in fruit mixture and continue to beat at low speed until well blended. Spoon into prepared pan.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 61.2 g, Cholesterol 55.8 mg, Fat 15.6 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 282 mg, Sugar 37.6 g
VEGETARIAN CARROT CAKE
This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.
Provided by Rajalechmy
Categories World Cuisine Recipes Asian Malaysian
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan. In a small bowl, add lemon juice to milk. Stir together and let stand 5 minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
- In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
- Pour the batter into an 8 inch springform or other deep 8 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 388 calories, Carbohydrate 48.3 g, Cholesterol 2.4 mg, Fat 19.7 g, Fiber 3.8 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 219.8 mg, Sugar 18.7 g
HEALTHY VEGETARIAN CARROT SNACK CAKE
A truly healthy snack cake! This makes a large panful - cut into squares it keeps well in the fridge in a sealed container for a few days and makes a light but satisfying snack, or breakfast, or picnic munchie. This recipe comes from an Indian cooking website, the name of which I have lost. If you recognize this recipe and know who invented it, please let me know!
Provided by Elise and family
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 10
Steps:
- Turn on the oven, set to 350.
- Mix flour, carrots, nuts, coconut, raisins and baking soda in a big bowl.
- Mix anise, bananas, oil and brown sugar in a smaller bowl.
- Add wet ingredient mixture to dry ingredient mixture, and stir gently but thoroughly. Add some milk, a bit at a time, if the batter is too thick to stir comfortably (it should be thick, though, not runny!).
- Pour into large buttered cake pan.
- Bake 35-40 minutes, until toothpick or knife inserted in the middle comes out clean.
- Allow to cool in pan, and cut into squares. Refrigerate if you want it to last longer. Enjoy!
EASY EGG-LESS VEGAN/ VEGETARIAN SPONGE CAKE
For all those vegetarians and vegans who enjoy a soft and spongy cake just as much as the rest of the folks this is the answer to their prayers!!@@!!
Provided by Sweramsan
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1.Combine the flour, salt and baking powder. Sieve and keep aside.
- 2. In a blender combine well the pureed apple, vegetable oil and the powdered sugar.
- 3. Add the essence at this stage and mix briefly. You may also use plain vanilla instead of the rose I used.
- 4. Add the four and the milk alternatively and blend briefly, just enough to fluff the mixture.
- 5.Grease a standard round/ square baking pan. I used 2 ceramic bowls and a cup cake tray. Bake for 25- 30 minutes in a preheated oven at 350 degrees.
- Tips:.
- a. Puree the apples just before you start mixing. Else it turns brown. You may try using store bought apple sauce, but then you might want to cut down on the sugar so it is not too sweet. Let me know how it turns out:-).
- b. 1 Golden delicious apple substitutes 2 egg whites.
- Celsius To know if the cake is done insert a tooth pick and it should come clean.
Tips:
- Use ripe bananas: Overripe bananas add natural sweetness and moisture to the cake, reducing the need for refined sugar.
- Don't overmix the batter: Overmixing can lead to a tough, dense cake. Mix just until the ingredients are combined.
- Use a loaf pan: A loaf pan is the ideal shape for this cake, ensuring even cooking and a moist, tender crumb.
- Bake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from melting.
Conclusion:
This delicious vegetarian cake is a perfect treat for any occasion. It's moist, flavorful, and packed with wholesome ingredients. Whether you're a vegetarian or simply looking for a healthier dessert option, this cake is sure to please. With its easy-to-follow instructions and helpful tips, this recipe is perfect for bakers of all skill levels. So preheat your oven and get ready to indulge in this delightful vegetarian cake!
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