Vegan recipes

Prepare vegan cake – 6 delicious and easy recipe ideas

Make vegan cake yourself easy recipe ideas

Baking vegan does not mean doing without, but rethinking. Cookies, muffins, cakes and pies without animal products can also taste very good. There are already plenty of products on the market that can be used to replace cream, milk or eggs. The right ones for the individual taste can be found by trial and error. A vegan cake can be a nice change from traditional recipes and therefore a delicious surprise even for non-vegans. If you know a few basic recipes, the preparation of vegan desserts is not that difficult. Often no baking is even necessary. In the following we present 6 delicious recipe ideas.

Vegan cake with chocolate and caramel filling – Snickers tart recipe

Vegan tart snickers caramel tart

Ingredients for a 26 cm tart pan:

For the pie dough:

  • 30 ml of vegetable milk or water
  • 300 grams of flour
  • 200 g vegan margarine
  • 30 g of sugar
  • 1 pinch of salt
  • 5 g baking powder
  • some vanilla extract

For the filling:

  • 165 grams of sugar
  • 30 g agave syrup
  • 45 g vegan margarine
  • 105 g vegetable cream (liquid)
  • 100 g peanuts (salted)
  • 150 g dark vegan chocolate

Knead the ingredients for the tart dough into a dough, cover and let cool in the refrigerator for at least 2 hours. During this time, grease the tart pan or line it with baking paper. When the dough has cooled, line the tart pan with it and make a few holes in it with a fork or a kebab skewer. Then bake at 180 ° C for about 20-25. In the meantime, put the sugar, agave syrup, cream and margarine for the filling in a saucepan and cook over medium heat. When the ingredients become liquid, stir and after about 10 minutes you will have a golden brown caramel. Do not overcook or the caramel will become too firm when it cools. Let the caramel filling cool for a few minutes until it thickens. Then spread the caramel on the warm cake base, sprinkle with peanuts and set aside. Now melt the chocolate in a water bath and pour it onto the caramel with the peanuts. Top with peanuts at the end. The vegan cake tastes best the next day.

Vegan Linzer Torte

vegan tart linzer currants

Ingredients for a 24 cm springform pan:

  • 200 g of flour
  • 200 g of sugar
  • 200 g ground nuts (almonds or hazelnuts)
  • 1 packet of vanilla sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch of cloves, ground
  • 450 g currant jelly
  • Icing sugar for sprinkling

Preheat the oven to 200 ° C. Put the dry ingredients except for the powdered sugar in a large bowl, mix together and add the margarine. Knead a dough out of it, cover it and put it in the fridge for 30 minutes. Then use 2/3 of the batter for the cake base. First roll out, line the baking pan with it and form an edge. Roll out the rest of the dough and cut into narrow strips. Mix the currant jelly with 3 tablespoons of water and distribute evenly on the cake base. Then place the strips of dough on top of it in a grid and press the edge into place. Bake the vegan cake for about 30 minutes. Let it steep for a day and sprinkle with powdered sugar when serving.

Vegan cake with oreo biscuits

Make vegan oreo cake yourself

Ingredients for a 26 cm springform pan:

For the cream:

  • 600 ml plant-based cream (suitable for cakes)
  • 40 oreo cookies
  • 12 g cream stabilizer

For the dark cake base:

  • 400 g of flour
  • 200 g of sugar
  • 20 g vanilla sugar
  • 4 oreo biscuits without filling
  • 50 g baking cocoa
  • 1 1/2 pack of baking powder
  • 40 g agave syrup
  • 400 ml of water
  • Lemon juice splash
  • 100 ml of oil

For the light cake base:

  • 200 g of flour
  • 100 g of sugar
  • 10 g vanilla sugar
  • 1/2 pack of baking powder
  • Filling of 4 oreo biscuits
  • 20 g agave syrup
  • 200 ml of water
  • Splash of lemon juice
  • 50 ml of oil

Preheat the oven to 180 ° C and grease the baking pan or, optionally, line it with baking paper (the edge too). Mix the ingredients for the light-colored cake base in a large bowl and place in the springform pan. Bake for about 20 minutes and be sure to do a chopstick test. During this time, put the ingredients for the dark cake base in the same bowl, mix and, if possible, use the same springform pan. Bake for 40-45 minutes, make a stick test and let cool. In the meantime, prepare the cream for the vegan Oreo cake. Whip the plant-based cream and cream stabilizer. Set aside a few oreos to decorate and crumble the rest in a bag or in a blender. Fold in the oreo crumbs and cream. Cut off the lift of the two cake bases. Spread the dark or light base on a plate with 1/3 of the cream and place the other base on top. If desired, divide each cake base in two and layer them alternately. Spread the rest of the cream on the cake and the edge of the cake and smooth it out. Finally, decorate with biscuits cut in half. Let it steep for at least 6 hours and serve.

Vegan chocolate cake without baking

vegan chocolate avocado cake

Ingredients for 26 cm springform pan:

  • 150 g dates, pitted
  • 350 g hazelnuts
  • 5 medium-sized avocados
  • 100 g cocoa powder
  • 120 ml coconut oil (liquid)
  • 1 tbsp coconut oil
  • 9 tbsp agave syrup
  • 2 teaspoons of bourbon vanilla
  • 1 pinch of salt
  • 3 tbsp goji berries (dried)

Finely puree the dates, nuts, 1 tbsp coconut oil, 3 tbsp agave syrup, salt and half of the vanilla in a blender. Spread the sticky mass on the springform pan with wet fingers and chill. In the meantime, prepare the filling. Halve, core and peel the avocados. Then finely puree the remaining agave syrup and vanilla with the hand blender together with cocoa powder. Finally add the liquid coconut oil and stir in. Spread the filling evenly on the cold cake base and decorate with goji berries. Let it set in the fridge overnight and then enjoy.

Vegan cake without baking and without sugar with a lime and avocado filling

vegan cake avocado lime filling

Ingredients for 24 cm springform pan:

  • 300 g cashews
  • 170 g desiccated coconut
  • 150 g figs, dried
  • 6 medium-sized avocados
  • 8 organic limes
  • 100 ml coconut oil, liquid
  • 2 tbsp coconut oil
  • 8 tbsp agave syrup
  • 1 1/2 teaspoons bourbon vanilla
  • 50 g coconut cream
  • 1 pinch of cinnamon
  • 1 pinch of salt

Wash the limes with hot water and rub the peel off. Put 70 g desiccated coconut, cashews, figs, 2 tablespoons of coconut oil, 1 tablespoon of agave syrup, 1/2 teaspoon of vanilla, salt and half of the lime zest in the mixer and stir to a sticky mass. Spread the mixture on the springform pan and form an edge with your fingers. Then chill in the refrigerator. In the meantime, prepare the filling. Halve, core and peel the avocados. Squeeze the limes. Use the hand blender to finely puree the lime and zest together with avocados, cinnamon, coconut cream, vanilla and agave syrup. Finally stir in the liquid coconut oil. Place the filling on the cold cake base and smooth it out. Let it set overnight in the refrigerator and decorate with desiccated coconut.

Fast vegan cheesecake

cheesecake vegan strawberry topping

Ingredients for 12 servings:

For the ground:

  • 200 g of flour
  • 50 grams of sugar
  • 100 g vegan margarine
  • 1 pinch of salt
  • optional: 3 tbsp water

For the filling:

  • 500 g natural soy yogurt
  • 120 g of sugar
  • 100 g vegan margarine
  • 1 packet of custard
  • 120 ml chickpea water
  • 1/2 organic lemon (the juice and the zest)
  • 1 teaspoon wine powder
  • 1 pinch of salt

For the topping:

  • 500 g rhubarb, chopped into small pieces
  • 300 g strawberries, cut
  • 3 tbsp sugar
  • 1/2 teaspoon vanilla extract
  • 2 tbsp water

Knead the ingredients for the base into a shortcrust pastry and, if necessary, add 2-3 tablespoons of water. Cover and chill for at least 30 minutes. Preheat the oven to 180 ° C. Roll out the dough and line the springform pan, forming an edge. Prick the base several times and bake for about 15-20 minutes. In the meantime, prepare the filling. Beat the sugar and margarine with the mixer. Then add soy yoghurt and gradually stir in the vanilla pudding. Then add the zest and juice of half an organic lemon, add salt and stir everything thoroughly. Pour the chickpea water in another container and beat until frothy with the mixer. Now add tartar powder and whip for another 2 minutes. Use a spatula to fold in the yogurt cream and chickpea snow. Then distribute the filling evenly on the cake base and bake until golden yellow for about 60 minutes. After the baking time, let it cool down completely so that the vegan cake becomes firm. Prepare the topping during this time. Put all the ingredients for the topping in a small saucepan and bring to a boil over medium heat. Simmer for 10-15 minutes until it has a thick consistency. Then let it cool completely and top the vegan cheesecake with it.

Bon Appetit!