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This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless. Step-by-step recipe.

THIS MARBLE BUNDT CAKE IS

• vegan
• dairy-free
• egg-free
• moist
• fluffy
• soft
• so delicious
• made from one batter
• made with sour cream and oil
• quick and easy to make
• freezer friendly

WHAT YOU NEED TO MAKE VEGAN MARBLE BUNDT CAKE

You need the following ingredients to make this bundt cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Baking powder and baking soda
• Salt – balances the sweetness.
• Granulated sugar
• Oil – improves the texture and makes the cake moist. I used sunflower oil, but you can use any oil neutral in flavor.
• Vegan sour cream – adds moisture to the cake. Use vegan sour cream with 15% fat. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Plant-based milk – Use any plant-based milk of your choice, such as oat, soy, or almond milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Cocoa powder – use good quality natural cocoa powder.
• Powdered sugar

Equipment you need:

• Bundt cake pan – 24cm (9,5 inch)
• Medium size bowl
• Large bowl
• Whisk
• Sifter
• Silicon spatula
• Skewer
• Cooling rack

HOW TO MAKE THE BEST VEGAN MARBLE BUNDT CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the pan

Preheat the oven to 355°F (180°C). Grease a 9,5’’(24cm) bundt cake pan with oil or vegan butter and lightly dust it with flour. Set aside.

2. Step: Mix dry ingredients

In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.

3. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

4. Step: Assemble the cake

Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

5. Step: Bake the cake

Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.

Before serving, dust the cake with powdered sugar.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE MARBLE BUNDT CAKE?

Store the cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES BUNDT CAKE LAST?

The bundt cake will last for up to 3 days at room temperature or for up to 5 days in the fridge.

CAN YOU FREEZE BUNDT CAKE?

To freeze the bundt cake, first, make sure it has cooled down completely. Then put it in an airtight container or zip-lock bag and store in the freezer for up to 3 months. Before serving, let thaw at room temperature or warm in the oven preheated to 350°C (175°C) for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Bakery Style Chocolate Chip Muffins
• Chocolate Chunks Banana Bread
• Blueberry Streusel Muffins
• Lemon Poppy Seed Loaf Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN MARBLE BUNDT CAKE

This Vegan Marble Bundt Cake is moist, fluffy, soft, super delicious, and easy to make. Made with vegan sour cream for the best texture. Perfect dessert for any occasion. Dairy-free, eggless.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 1 bundt cake

Calories 184kcal

Author Plantiful Bakery

Ingredients

• 300 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 200 g granulated sugar
• 120 g sunflower oil
• 200 g vegan sour cream* (15% fat) room temperature
• 100 ml oat milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice
• 18 g cocoa powder
• powdered sugar optional

Instructions

Preheat the oven and prepare the pan

• Preheat the oven to 355°F (180°C). Grease bundt cake pan** with oil or vegan butter and lightly dust it with flour. Set aside.

Combine dry ingredients

• In a bowl, combine all-purpose flour, baking powder, baking soda, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, and vegan sour cream. Add oat milk and apple cider vinegar and mix to combine. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.
• Transfer half of the batter into another bowl, add cocoa powder, and stir well to mix. If the batter is too thick, add a little bit of oat milk.

Assemble the cake (check the steps-by-step-photos in the text above)

• Using a spoon or cookie scoop, alternate adding yellow and chocolate batter to the pan. Then gently swirl the batter using a skewer or knife.

Bake the cake

• Bake in preheated oven for 35 minutes, or until a skewer inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 15 minutes. Then turn it upside down and let cool completely on a cooling rack.
• Before serving, dust the cake with powdered sugar.
• Enjoy!

Notes

* Vegan sour cream: You can substitute it for coconut yogurt.
** Bundt cake pan: I used a 24cm bundt cake pan (about 9,5 inches).

Storing:

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze it for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1slice | Calories: 184kcal

Want to save this recipe for later? Add it to your board on Pinterest!

Nutrition Facts

Serving: 1 slice / Calories: 184kcal / Total Fat: 8,7g / Saturated Fat: 2,4g / Cholesterol: 0mg / Total Carbohydrate: 25,7g / Fiber: 1,0g / Sugar: 11,2g / Protein: 2,1g / Sodium: 137mg / Potassium: 37mg / Iron: 1mg

Příspěvek VEGAN MARBLE BUNDT CAKE se objevil jako první na Plantiful Bakery.

THIS PUMPKIN PECAN COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• moist
• spicy
• flavorful
• so delicious
• topped with a sweet glaze
• easy to make
• perfect autumn dessert

WHAT YOU NEED TO MAKE PUMPKIN PECAN COFFEE CAKE

You need the following ingredients to make this coffee cake (the exact measurements are in the recipe card below):

• Brown sugar – You can also use coconut sugar.
• Pecans – Chop the pecans into small chunks. You can substitute them for walnuts.
• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda
• Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
• Salt – balances the sweetness.
• Granulated sugar – keeps the cake lighter in color.
• Sunflower oil – improves the texture and makes the cake moist. You can also use canola oil or any oil neural in flavor.
• Pumpkin puree – makes the cake super moist. I used homemade puree from hokkaido pumpkin (red kuri squash). Make sure it is at room temperature.
• Vegan sour cream – adds moisture to the batter and makes the cake moist. Make sure it is at room temperature. You can substitute it for coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it is at room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can also use lemon juice.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• Square baking pan – 9×9 inches (23×23 cm)
• Parchment paper
• 2 medium-size bowl
• Large bowl
• Fork
• Whisk
• Sifter
• Silicon spatula
• Cooling rack

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX:

Making homemade pumpkin spice is super easy. All you need to do is to combine the following ingredients:

• 4 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp ground ginger
• ½ tsp ground allspice
• ½ tsp ground cloves

HOW TO MAKE THE BEST VEGAN PUMPKIN PECAN COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Make Pumpkin Spice Sugar Swirl

Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

3. Step: Make pecan streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

5. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

6. Step: Layer the cake

Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

7. Step: Bake the cake

Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

8. Step: Drizzle with glaze and serve

For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN COFFEE CAKE?

Store the pumpkin coffee cake in an airtight container at room temperature or in the fridge.

HOW LONG DOES VEGAN PUMPKIN PECAN COFFEE CAKE LAST?

Pumpkin coffee cake will last for about 3-4 days at room temperature or for up to a week in the fridge.

CAN YOU FREEZE HOMEMADE PUMPKIN COFFEE CAKE?

To freeze the coffee cake, place it in an airtight container or plastic zip-lock bag and store it in the freezer for up to 3 months. To defrost, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Coffee Cake
• Raspberry Coffee Cake
• Pumpkin Bread
• Pumpkin Cupcakes
• Apple Cinnamon Muffins

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN PECAN COFFEE CAKE

This Vegan Pumpkin Pecan Coffee Cake with brown sugar pecan streusel topping and sweet glaze is the perfect autumn dessert. It’s soft, moist, flavorful, and so easy to make. Dairy-free, eggless.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 squares

Calories 337kcal

Author Plantiful Bakery

Ingredients

Pumpkin Spice Sugar Swirl:

• 3 tbsp brown sugar
• ½ tbsp all-purpose flour
• 1 tsp pumpkin spice

Pecan Streusel Topping:

• ⅓ cup (45g) all-purpose flour
• ¼ cup (50g) brown sugar
• ½ cup (60g) chopped pecans
• 1 tsp pumpkin spice
• pinch salt
• 2 tbsp (28g) vegan butter, cold

Pumpkin Cake:

• 200 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin spice
• pinch salt
• 100 g granulated sugar
• 50 g (1/4 cup) sunflower oil
• 120 g (1/2 cup) pumpkin puree, room temperature
• 100 g vegan sour cream, room temperature or coconut yogurt
• 3 tbsp unsweetened almond milk, room temperature or any plant-based milk
• 1 tbsp apple cider vinegar or lemon juice

Glaze:

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk or any plant-based milk

Instructions

Preheat the oven and prepare the baking pan

• Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside

Make Pumpkin Spice Sugar Swirl

• Combine brown sugar, flour, and pumpkin spice. Mix and set aside.

Make pecan streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, chopped pecans, pumpkin spice, and a pinch of salt. Add cold vegan butter cut into chunks, and combine with a fork until it starts to clump. Set aside.

Combine dry ingredients

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Mix with a whisk and set aside.

Make the cake batter

• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, pumpkin puree, and vegan sour cream. Then add in unsweetened almond milk and apple cider vinegar and mix well. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Layer the cake

• Spread half of the batter into an even layer in the prepared pan. Sprinkle the pumpkin spice sugar mixture over the first layer. Add in the remaining batter and spread it into an even layer. Then top with pecan streusel.

Bake the cake

• Bake in preheated oven for 30 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Drizzle with glaze and serve

• For the glaze, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• Then when ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into 9 squares.
• Serve and enjoy!

Notes

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container for up to 3-4 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1square | Calories: 337kcal

Nutrition Facts

Serving: 1 square / Calories: 337kcal / Total Fat: 14,6g / Saturated Fat: 3,8g / Cholesterol: 0mg / Total Carbohydrate: 49,8g / Fiber: 1,9g / Sugar: 26,4g / Protein: 3,7g / Sodium: 237mg / Iron: 1,7mg

Příspěvek VEGAN PUMPKIN PECAN COFFEE CAKE se objevil jako první na Plantiful Bakery.

THIS TIRAMISU IS:

• vegan
• dairy-free
• egg-free
• tofu-free
• cashew-free
• creamy
• rich
• decadent
• easy to make
• with homemade cake fingers
• one of the best desserts

WHAT YOU NEED TO MAKE HOMEMADE VEGAN TIRAMISU

You need the following ingredients to make this tiramisu (the exact measurements are in the recipe card below):

• Granulated sugar – You can also use cane sugar or coconut sugar.
• Sunflower oil – You can substitute it for any oil, such as canola, olive, or coconut oil.
• Unsweetened plant-based milk – Use any plant-based milk of your choice, such as almond, oat, soy, or cashew milk. Make sure it has room temperature.
• All-purpose flour – Sift the flour to avoid lumps. You can also use plain spelt flour.
• Cornstarch – improves the texture of the cake fingers.
• Baking powder and baking soda
• Sea salt
• Coconut cream – Creamy part of full-fat coconut milk chilled in the fridge overnight.
• Vegan sour cream – Make sure it has room temperature. You can use vegan cream cheese instead.
• Brewed espresso – or use strong coffee.
• Maple syrup – sweetens the espresso. Optional ingredient.
• Dark rum – adds more flavor. You can also use Marsala or brandy.
• Cocoa powder – for the topping.

Equipment you need:

• Baking pan – approx. 17×11 inches (43x27cm)
• Parchment paper
• Two large bowl
• Whisk or hand mixer
• Cooling rack
• Shallow bowl – It should be wide enough to dunk the cake fingers into it.
• Baking dish – approx. 9”x7”x2” (23x16x5 cm)
• Silicon spatula
• Sifter

HOW TO MAKE VEGAN TIRAMISU

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.

2. Step: Make cake fingers batter

In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.

3. Step: Bake cake fingers

Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.

4. Step: Make the creamy filling

In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.

5. Step: Make espresso mixture

In a shallow bowl, mix espresso, maple syrup, and dark rum.

6. Step: Assemble the tiramisu

Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.

7. Step: Let chill in the fridge

Place the dish into the fridge overnight to let the cream firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE TIRAMISU?

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil.

HOW LONG DOES HOMEMADE VEGAN TIRAMISU LAST?

Homemade tiramisu will last for up to 4 days in the fridge.

CAN I FREEZE TIRAMISU?

To freeze the tiramisu, wrap the dish with plastic wrap and then with aluminum foil. It can be frozen for up to 3 months. Before serving, let thaw in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Oreo Lasagna
• No-Bake Peanut Butter Chocolate Pie
• Chocolate Mousse
• Baked Cheesecake with Raspberry Sauce
• Coffee Bliss Balls

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN TIRAMISU

This Vegan Tiramisu is rich, decadent, and flavorful. It is layered with homemade cake fingers soaked with boozy espresso, creamy filling, and topped with a dusting of cocoa powder. Dairy-free and egg-free.

Course Dessert

Cuisine Italian

Diet Vegan

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Servings 8 servings

Calories 518kcal

Author Plantiful Bakery

Ingredients

Cake Fingers:

• 135 g (2/3 cup) granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil)
• 120 ml (1/2 cup) unsweetened almond milk, room temperature (or any plant-based milk)
• 200 g all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch sea salt

Creamy Mixture:

• 250 g coconut cream (creamy part of full-fat coconut milk chilled in the fridge overnight)
• 400 g vegan sour cream (or cream cheese - room temperature)
• 120 g granulated sugar

Espresso Mixture:

• ¾ cup brewed espresso cold
• 2 tbsp maple syrup (optional)
• 2 tbsp dark rum*

Decoration:

• 2 tbsp cocoa powder

Instructions

• Preheat the oven to 355°F (180°C) and line an approx. 17”x11” (43x27cm) baking pan with parchment paper. Set aside.
• In a large bowl, using a whisk, combine sugar and oil. Add in almond milk and whisk to combine. Then add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of salt and mix until just combined.
• Transfer the batter to the lined baking pan and spread it evenly. Bake for about 17 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely. Once cooled, slice the cake into about 4”x1” (10x3cm) strips. You should yield 21 cake fingers. Set aside.
• In a large bowl, using a hand mixer or whisk, cream coconut cream and sour cream until creamy and combined. Add sugar and mix to combine. Store in the fridge until ready to use.
• In a shallow bowl, mix espresso, maple syrup, and dark rum.
• Dip the cake fingers into the espresso mixture (be careful not to soak it too much) and place a layer in an approx. 9”x7”x2” (23x16x5 cm) dish. Layer on half of the creamy mixture on top. Add another layer of espresso dipped cake fingers, and then the rest of the creamy mixture. Smooth it on top and dust it with cocoa powder.
• Place the dish into the fridge overnight to let the cream firm up.
• Slice and serve!

Notes

* Rum: You can also use Marsala or brandy.

Storing:

Store the leftovers in the fridge in an airtight container or wrap the dish well with aluminum foil. It will last for up to 4 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 518kcal

Nutrition Facts

Serving: 1 / Calories: 518kcal / Total Fat: 29,1g / Saturated Fat: 14,7g / Cholesterol: 0mg / Total Carbohydrate: 60,7g / Fiber: 1,5g / Sugar: 35,7g / Protein: 3,4g / Sodium: 247mg / Iron: 1,5mg

Příspěvek VEGAN TIRAMISU se objevil jako první na Plantiful Bakery.

THIS RASPBERRY COFFEE CAKE IS

• vegan
• dairy-free
• egg-free
• soft
• moist
• rich
• decadent
• topped with buttery streusel
• made with vegan sour cream, raspberry jam, and frozen raspberries
• easy to make
• perfect for breakfast or brunch

WHAT YOU NEED TO MAKE RASPBERRY SOUR CREAM COFFEE CAKE

You need the following ingredients to make this vegan raspberry coffee cake (the exact measurements are in the recipe card below):

• All-purpose flour – keeps the cake light and fluffy because of its fine texture. Sift the flour to avoid lumps in the batter.
• Brown sugar – adds caramel flavor to the streusel. You can substitute it for coconut sugar.
• Ground cinnamon
• Sea salt – balances the sweetness.
• Vegan butter – cut the butter into little chunks to make it easier to combine. Make sure the butter is cold. Use vegan butter with 75-80% fat.
• Baking powder and baking soda – leaven the cake batter.
• Granulated sugar
• Sunflower oil – improves the texture and makes the cake moist.
• Vegan sour cream – adds moisture to a batter and makes the cake super moist. Make sure it has room temperature. You can substitute it for vegan plant-based yogurt, such as coconut yogurt.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Apple cider vinegar – helps to activate the baking soda. You can use lemon juice instead.
• Pure vanilla extract – use good-quality vanilla extract.
• Raspberry jam – makes the middle layer of the coffee cake.
• Raspberries – use frozen or fresh raspberries. If using frozen, don’t thaw them.
• Powdered sugar – To avoid lumps, sift the sugar.

Equipment you need:

• 8’’ (20cm) cake pan
• Parchment paper
• Two medium-size bowls
• Fork
• Large bowl
• Whisk or hand mixer
• Sifter
• Silicon spatula
• Small bowl

HOW TO MAKE VEGAN RASPBERRY COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare cake pan

Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

2. Step: Make streusel topping

In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

3. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

4. Step: Make the cake batter

In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

5. Step: Assemble the cake

Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

6. Step: Bake

Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

7. Step: Make the glaze and serve

In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.

When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN COFFEE CAKE?

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature or in the fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES RASPBERRY COFFEE CAKE LAST?

The cake will last up to 3-4 days at room temperature or up to a week in the fridge.

CAN I FREEZE HOMEMADE COFFEE CAKE?

To freeze the coffee cake, first make sure it has cooled completely, then store it in an airtight container or ziplock freezer bag in the freezer for up to 3 months. Before serving, let it thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Cinnamon Streusel Coffee Cake
• Lemon Blueberry Muffins with Streusel Topping
• Strawberry Oatmeal Cookies
• Strawberry Sweet Rolls
• Baked Cheesecake with Raspberry Sauce
• Raspberry Nut Butter

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN RASPBERRY COFFEE CAKE

This Vegan Raspberry Coffee Cake is a soft, moist, and rich cake with buttery streusel topping and simple glaze. Perfect for summer breakfast or brunch. Dairy-free, egg-free.

Course Breakfast, Brunch, Dessert

Cuisine American, Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12 servings (8’’ cake )

Calories 243kcal

Author Plantiful Bakery

Ingredients

Streusel Topping:

• 70 g all-purpose flour
• 50 g brown sugar
• ¼ tsp ground cinnamon (optional)
• pinch sea salt
• 50 g vegan butter, cold (75-80% fat)

Cake:

• 180 g all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• pinch sea salt
• 100 g granulated sugar
• 60 g sunflower oil
• 200 g vegan sour cream, room temperature *
• 3 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
• 1 tbsp apple cider vinegar (or lemon juice)
• 1 tsp pure vanilla extract
• ½ cup (62g) frozen or fresh raspberries** (for topping)

Filling:

• 1/3 cup (85g) raspberry jam

Glaze (optional):

• 50 g powdered sugar
• 2-3 tsp unsweetened almond milk (or any plant-based milk)

Instructions

Preheat the oven and prepare cake pan

• Preheat the oven to 355°F (180°C) and grease 8’’(20cm) cake pan with oil or vegan butter and line the bottom with parchment paper. Set aside.

Make streusel topping

• In a medium-size bowl, combine all-purpose flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add cold vegan butter cut into chunks and combine with a fork until it starts to clump. Set aside.

Make the cake batter

• To a medium-size bowl, add all-purpose flour, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large bowl, using a whisk, combine granulated sugar, sunflower oil, vegan sour cream, unsweetened almond milk, apple cider vinegar, and vanilla extract. Sift in the flour mixture and mix everything with a spatula until incorporated. Don’t overmix the batter.

Assemble the cake

• Spread half of the batter into an even layer in the prepared pan. Spoon the raspberry jam over the first layer. Add in the remaining batter and spread it into an even layer. Top with frozen raspberries and then with streusel topping.

Bake the cake

• Bake in preheated oven for 40-45 minutes, or until the toothpick inserted in the middle comes out clean. Remove from the oven and transfer to a cooling rack to cool completely.

Make glaze and serve

• In a small bowl, whisk together powdered sugar and almond milk until a smooth consistency without any lumps. Add a little extra milk or powdered sugar as necessary.
• When ready to serve, gently remove the cake from the pan, drizzle with glaze, and cut it into pieces.
• Enjoy!

Notes

* Vegan sour cream: You can substitute it for vegan plant-based yogurt, such as coconut.

** Raspberries: If using frozen raspberries, don’t thaw them.

Storing:

First, make sure the cake has cooled completely. Then store it in an airtight container at room temperature for 3-4 days or in the fridge for up to a week. You can also freeze the cake for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 slice* / Calories: 243kcal / Total Fat: 11,1g / Saturated Fat: 4,6g / Cholesterol: 0mg / Total Carbohydrate: 34,1g / Fiber: 0,9g / Sugar: 16,7g / Protein: 2,4g / Sodium: 205mg / Iron: 1,1mg

* Nutrition Facts are counted without the glaze.

Příspěvek VEGAN RASPBERRY COFFEE CAKE se objevil jako první na Plantiful Bakery.

THIS OREO LASAGNA IS

• vegan
• dairy-free
• no-bake
• creamy
• light
• layered
• quick and easy to make
• made with 4 ingredients
• topped with crushed Oreos
• so delicious
• simple dessert

WHAT YOU NEED TO MAKE NO-BAKE OREO LASAGNA

You need the following ingredients to make this No-Bake Vegan Oreo Lasagna (the exact measurements are in the recipe card below):

• Oreo cookies – finely crush the Oreo in a food processor or blender. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin.
• Vegan sour cream – makes creamy layers. It can be substituted for thick coconut yogurt.
• White granulated sugar – sweetens the sour cream.
• Cocoa powder – mix two tablespoons of cocoa powder with about ¾ cup of sour cream to make a chocolate layer. Use high-quality unsweetened cocoa powder.

Equipment you need:

• High-speed blender or food processor – to crush the cookies
• Two mixing bowls (medium size)
• Whisk
• Small baking dish/pan – I used a round 18x6cm (about 7×2,4 inches) baking dish. You can also use a cake pan around the same size.
• Silicon spatula

HOW TO MAKE NO-BAKE VEGAN OREO LASAGNA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Oreo Lasagna is super easy and comes with 4 following steps:

1. Step: Crush Oreo cookies

In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrushed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.

2. Step: Make sour cream mixtures

In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl (to avoid lumps, sift the cocoa powder or use a mini whisk to mix it in).

3. Step: Layer the lasagna

To a small baking dish, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.

4. Step: Chill in the fridge

Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.

Enjoy!

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF VEGAN SOUR CREAM?

You can substitute the vegan sour cream with thick coconut yogurt, it should have a similar texture and flavor. You can also use coconut whipped cream but will thicken up more when it is refrigerated.

HOW TO STORE OREO LASAGNA?

Store the Oreo lasagna covered in the fridge.

HOW LONG DOES NO-BAKE OREO LASAGNA LAST?

No-bake Oreo lasagna will last in the fridge for up to 3 days (if it last that long).

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

No-Bake:

• No-Bake Chocolate Peanut Butter Pie (with Oreo crust)
• Biscoff Chocolate Truffles
• Vegan Chocolate Mousse
• Coffee Bliss Balls

More Desserts:

• Baked New York Style Cheesecake with Raspberry Sauce
• Fudgy Brownies
• Biscoff White Nougat Blondies
• Biscoff Chocolate Lava Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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NO-BAKE VEGAN OREO LASAGNA

An easy No-bake Vegan Oreo Lasagna recipe. This 4-ingredient dessert has layers of crushed Oreo cookies and vegan sour cream. Super creamy and delicious. Less than 10 minutes to make.

Course Dessert

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Chilling Time: 4 hours

Total Time 4 hours 8 minutes

Servings 6 servings

Calories 302kcal

Author Plantiful Bakery

Ingredients

• 16 Oreo cookies (176g)
• 2 cups (480g) vegan sour cream*
• ¼ cup (50g) white granulated sugar
• 2 tbsp (12g) cocoa powder, unsweetened

Instructions

• In a food processor or blender, crush the Oreos until they are ground (there can be a few small pieces uncrashed). Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin until they are crushed. Save some cookie crumbs for the topping.
• In a mixing bowl, whisk together vegan sour cream and granulated sugar until combined. Then take about ¾ cup of mixture and mix it with cocoa powder in a separate bowl.
• To a small baking dish**, add about half of the crushed Oreos and evenly distribute them. Next, add ½ of the light sour cream mixture on top of the Oreo layer and spread it evenly. Add another layer of remaining crushed Oreos. Then spread the chocolate sour cream mixture over top of the Oreo layer, following by the rest of the light sour cream mixture. Sprinkle the top with crushed Oreos that you have put aside.
• Cover the Oreo lasagna and place in the fridge for at least 4 hours or overnight before serving.
• Enjoy!

Notes

*Vegan Sour Cream: You can substitute it for thick coconut yogurt.

**Baking Dish: I used a round 18x6cm (about 7x2,4 inches) baking dish. You can also use a cake pan around the same size.

Storage:

Store the Oreo lasagna covered in the fridge for up to 3 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 302kcal

Nutrition Facts

Serving: 1 / Calories: 302kcal / Total Fat: 18,1g / Saturated Fat: 14,3g / Cholesterol: 0mg / Total Carbohydrate: 34,5g / Fiber: 1,9g / Sugar: 19,7g / Protein: 2,7g / Sodium: 117mg

Příspěvek NO-BAKE VEGAN OREO LASAGNA se objevil jako první na Plantiful Bakery.

THIS CHOCOLATE PEANUT BUTTER PIE IS

• vegan
• dairy-free
• egg-free
• super creamy
• silky
• rich
• chocolaty
• peanut buttery
• simple
• no-bake
• so delicious
• with Oreo cookie crust
• made with 9 ingredients
• irresistible
• perfect no-bake dessert

WHAT YOU NEED TO MAKE NO BAKE CHOCOLATE PEANUT BUTTER PIE

You need the following ingredients to make this Chocolate Peanut Butter Pie (the exact measurements are in the recipe card below):

• Oreo cookies – blend the cookies in a food processor or high-speed blender until they are finely ground. Or you can put them into a zip-lock bag, place them on a flat surface, and roll over them with a rolling pin. For a gluten-free version, use any vegan gluten-free cookies, but you may need to adjust the amount of melted butter. You can add about a tablespoon of cocoa powder to make them darker like Oreos.
• Vegan butter – you can also use coconut oil or vegan margarine, but you may need to add less because margarine has more moisture.
• Smooth peanut butter – Gives the perfect flavor and texture to the pie. Use quality natural peanut butter or make your own.
• Vegan sour cream – Makes the pie super creamy and silky. You can substitute for additional coconut cream, but the pie will have a firmer texture.
• Coconut cream – Gives creamy texture. Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.
• Powdered sugar – used as a sweetener in the peanut butter filling.
• Sea salt – balances the sweetness.
• Dark chocolate – Melt the chocolate and mix it with almond milk to make the ganache. Use a high-quality vegan dark chocolate bar that has around 55-60%.
• Unsweetened almond milk – Make sure it has room temperature. You can use any plant-based milk of your choice, such as soy, oat, cashew, or coconut milk.

Equipment you need:

• Food processor or high-speed blender – to blend the cookies.
• 7-inch pie pan (non-stick) – 18×3,5 cm. If you are not using a non-stick pan, spray or grease it with oil.
• 2 medium-size bowls – one for Oreo crust, one for the peanut butter filling
• Hand mixer
• Silicon spatula
• Glass bowl + small pot – for the chocolate ganache

HOW TO MAKE NO BAKE VEGAN CHOCOLATE PEANUT BUTTER PIE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this chocolate peanut butter pie is easy and comes with 4 following steps:

1. Step: Make the Oreo crust

In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18×3,5cm) – if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of measuring cup or a tablespoon to pack it tightly. Place it in the fridge while making the filling.

2. Step: Make peanut butter filling

To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined.

Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don’t let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk (use spatula or spoon, don’t use a whisk because it would create bubbles). Stir until combined into a smooth ganache.

Pour the ganache over chilled peanut butter pie and smooth it out evenly.

4. Step: Let it chill in the fridge

Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.

Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to cut and get out of the pan).

Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE CHOCOLATE PEANUT BUTTER PIE?

Store the pie covered (or cut in an airtight container) in the fridge.

HOW LONG DOES CHOCOLATE PEANUT BUTTER LAST?

The pie will last up to a week in the fridge.

CAN YOU FREEZE VEGAN CHOCOLATE PEANUT BUTTER PIE?

Yes, you can freeze the peanut butter pie for up to 2 months – store it in an airtight container. To unfreeze it, let it thaw overnight in the fridge. Or serve it straight from the freezer.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• No-Bake Biscoff Chocolate Truffles
• Peanut Butter Protein Bars
• Chocolate Mousse
• Ganache Filled Chocolate Cupcakes
• Fudgy Brownies
• Baked New-York Style Cheesecake with raspberry sauce

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE)

No-Bake Vegan Chocolate Peanut Butter Pie with Oreo cookie crust! It has a creamy peanut butter filling made with coconut cream and chocolate ganache on top. It’s a simple, rich, and delicious dessert made with 9 ingredients.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 20 minutes

Chilling Time: 6 hours

Total Time 6 hours 20 minutes

Servings 6 - 8 servings

Calories 492kcal

Author Plantiful Bakery

Ingredients

Crust:

• 16 Oreo cookies (180g/6,3oz)
• 2 tbsp (28g) vegan butter, melted (75-80% fat)

Peanut Butter Filling:

• ½ cup (120g) smooth peanut butter
• ⅓ cup (82g) vegan sour cream*
• ½ cup (112g) coconut cream**
• ⅔ cup (65g) powdered sugar
• pinch of sea salt

Chocolate Ganache:

• 80 g (2,8oz) dark chocolate bar, finely chopped (55-60%, vegan, high quality)
• ⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)

Instructions

• In a food processor or blender, crush the Oreos until they are finely ground, and mix them with melted vegan butter in a bowl until properly mixed. Add the mixture to the 7’’ pie pan (18x3,5cm) - if you are not using a non-stick pan, spray or grease it with oil. Press the cookies into the pan, working up the sides a little bit, use the bottom of a measuring cup or tablespoon to pack it tightly. Place it in the fridge while making the filling.
• To a medium-size bowl, add peanut butter and vegan sour cream, and mix with a hand mixer until creamy and smooth. Then add coconut cream, powdered sugar, and a pinch of salt, mix on low speed until completely combined. Pour the filling over the chilled Oreo crust, smooth it on top, and place it in the fridge for about 1 hour to set.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Don't let the bottom of the bowl touch the hot water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk***. Stir until combined into a smooth ganache. Pour the ganache over chilled peanut butter pie and smooth it out evenly.
• Place the pie in the fridge and chill at least for 5 hours or overnight. Once chilled, top with chopped peanuts.
• Before serving, I recommend placing the pie in the freezer for about 30 minutes (it will be easier to get it out of the pan).
• Enjoy!

Notes

* Vegan sour cream: You can substitute for additional coconut cream, but the pie will have a firmer texture.

** Coconut cream: Use a can of full-fat coconut milk, refrigerate it overnight, and then open and scoop out the cream that has separated from the liquid and risen to the top.

*** Chocolate ganache: Use a spatula or spoon to mix the ganache. Don’t use a whisk because it would create bubbles.

Gluten-Free Option: Use any vegan gluten-free cookies for the crust, but you may need to adjust the amount of melted butter. Add about a tablespoon of cocoa powder to the crust mixture if the cookies are light in color.

Please read my blog post above for tips and helpful information.

Storage:

Store the pie covered in the fridge for up to a week. You can also freeze it for up to 2 months (store in an airtight container).

Nutrition

Calories: 492kcal

Nutrition Facts

Serving: 1 slice / Calories: 492kcal / Total Fat: 32,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 44,1g / Fiber: 3,8g / Sugar: 28,2g / Protein: 7,6g / Sodium: 167mg / Potassium: 203mg / Iron: 1,2mg

Příspěvek VEGAN CHOCOLATE PEANUT BUTTER PIE (NO-BAKE) se objevil jako první na Plantiful Bakery.

THIS LEMON POPPY SEED LOAF CAKE IS

• vegan
• dairy-free
• egg-free
• zesty
• citrusy
• moist
• fluffy
• soft
• full of lemon flavor
• topped with lemon glaze
• easy to make
• made with vegan sour cream
• has a little crunch of top
• perfect spring cake

WHAT YOU NEED TO MAKE THE BEST LEMON POPPY SEED CAKE

You need the following ingredients to make this Vegan Lemon Poppy Seed Loaf (the exact measurements are in the recipe card below):

• All-purpose flour – sift the flour to make sure there are no lumps.
• Cornstarch – softens the cake.
• Baking powder and baking soda – Leavening agents that help to raise the cake.
• Sea salt – balances the sweetness.
• White granulated sugar – keeps the cake light in color.
• Sunflower oil – You can use any oil neutral in flavor, such as canola oil.
• Vegan sour cream – makes the cake moist and soft. You can substitute for coconut yogurt. Make sure it has room temperature.
• Lemon juice – gives tangy flavor.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. It should have room temperature.
• Pure lemon essential oil – This is an optional ingredient. It gives the cake rich lemon flavor, which I personally love.
• Lemon zest – add citrusy flavor. You can skip it if you don’t like a lot of lemon flavor.
• Poppy seeds – It’s lemon poppy seed cake, after all.

For lemon glaze, you need:

• Powdered sugar
• Lemon juice

Equipment you need:

• Loaf pan – 9 x 5 inch (25x13cm)
• Parchment paper
• 2 mixing bowls – one for dry ingredients, one for wet ingredients
• Whisk
• Strainer/sifter
• Silicon spatula 
• Cooling rack
• Small bowl – for the lemon glaze

HOW TO MAKE VEGAN LEMON POPPY SEED LOAF CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 350°F (180°C) and grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set the pan aside.

2. Step: Mix dry ingredients

To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Mix wet ingredients

In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.

4. Step: Combine wet ingredients with dry ingredients

Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).

5. Step: Bake the lemon cake in the oven

Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes because all ovens vary.

6. Step: Let the cake cool completely

Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.

7. Step: Make the lemon glaze

Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly. You can top it with some lemon zest or poppy seeds.

Slice and serve!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE LEMON POPPY SEED LOAF CAKE?

Store the cake (sliced or the whole loaf) in an airtight container at room temperature or in a fridge. The airtight container will help to keep the moisture of the cake.

HOW LONG DOES LEMON POPPY SEED CAKE LAST?

The cake will last up to 3-4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE LEMON POPPY SEED CAKE?

Yes, you can freeze the lemon poppy seed cake for up to 3 months – slice the loaf and store it in an airtight container. To unfreeze it, let it thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Chocolate Chip Banana Bread
• Biscoff White Nougat Chocolate Blondies
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Strawberry Oatmeal Cookies

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN LEMON POPPY SEED LOAF CAKE

This Vegan Lemon Poppy Seed Loaf Cake with simple lemon glaze is moist, light, fluffy, and full of lemon flavor. Made with vegan sour cream, which makes it super soft. Easy cake recipe perfect for spring baking. No eggs, no butter.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 1 loaf (about 12 slices)

Calories 283kcal

Author Plantiful Bakery

Ingredients

Lemon Cake:

• 240 g (2 cups) all-purpose flour
• 1 tbsp (8g) cornstarch
• 2 tsp baking powder
• ½ tsp baking soda
• pinch of sea salt
• 230 g (1 cup) white granulated sugar
• 120 ml (1/2 cup) sunflower oil (or canola oil) + extra for greasing
• 100 g (7 tbsp) vegan sour cream*, room temperature
• 2 tbsp (30ml) lemon juice
• 3 tbsp (45m)l unsweetened almond milk, room temperature (use any plant-based milk)
• 5 drops of pure lemon essential oil (optional)
• zest of 1 lemon
• 4 tbsp (36g) poppy seeds

Lemon Glaze:

• 80 g (3/4 cup) powdered sugar
• 1 tbsp + 1 tsp lemon juice

Instructions

• Preheat the oven to 350°F (180°C) and grease a 9x5 inch (25x13cm) loaf pan with oil. Then line the pan with a strip of parchment paper. Set the pan aside.
• To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• In a large mixing bowl, using a whisk, mix white granulated sugar, sunflower oil, and vegan sour cream until combined. Then add lemon juice, unsweetened almond milk, and 5 drops of lemon essential oil and mix again until combined.
• Sift half of the dry ingredients into the wet ingredients, mix, sift the second half of the dry ingredients, add lemon zest and poppy seeds, and stir together until just combined. Be careful not to overmix the batter (or the cake will get too dense).
• Pour the batter into the prepared baking pan and spread it evenly. Bake it in preheated oven for 50-55 minutes. The cake is done when a toothpick inserted in the middle comes out clean. If it looks wet, bake for additional 5 minutes.
• Remove the cake from the oven and let cool for about 15 minutes. Then carefully remove the cake with the parchment paper flaps on the sides and place it on a cooling rack to let cool completely.
• Make the lemon glaze by mixing powdered sugar and lemon juice until it forms into a runny glaze. Pour the glaze over the cooled cake and spread evenly.
• Slice and serve!

Notes

* Vegan sour cream: You can substitute for coconut yogurt.

Storage:

Store the cake (sliced or the whole loaf) in an airtight container at room temperature for up to 3-4 days or in a fridge for up to a week. You can also freeze the cake for up to 3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 slice / Calories: 283kcal / Total Fat: 11,8g / Saturated Fat: 2,3g / Cholesterol: 0mg / Total Carbohydrate: 43,3g / Fiber: 1,3g / Sugar: 26,0g / Protein: 2,7g / Sodium: 69mg / Iron: 1,2mg / Potassium: 47mg

Příspěvek VEGAN LEMON POPPY SEED LOAF CAKE se objevil jako první na Plantiful Bakery.

THIS BAKED CHEESECAKE IS:

• vegan
• dairy-free
• egg-free
• nut-free
• gluten-free (if you use gluten-free cookies)
• sweet
• creamy
• velvety
• dense
• made with vegan cream cheese and sour cream
• so delicious
• easy cheesecake recipe
• New York-Style Cheesecake
• perfect dessert

WHAT IS VEGAN BAKED CHEESECAKE MADE OF:

You need the following ingredients to make this Vegan New York-Style Baked Cheesecake (the exact measurements are in the recipe card below):

• Vegan cookies – I used vegan digestive cookies, but you can use Lotus Biscoff cookies as well. You can also use gluten-free cookies to make this cheesecake gluten-free. Use a food processor or blender to finely ground the cookies.
• Brown sugar – You can skip this ingredient if the cookies you use are sweet enough.
• Sea salt – to balance the sweetness.
• Vegan butter – Use vegan butter that has around 75-80% fat. If you use margarine, you may need less of it because it has more moisture. Also, different cookies may need more or less vegan butter.
• Vegan cream cheese – This is the main ingredient of the classic New York Cheesecake. It makes it creamy and smooth.
• Vegan sour cream – add sour flavor and creaminess.
• White cane sugar
• Vanilla extract or paste – for classic cheesecake flavor. I used a package of vanilla sugar instead. You can also use vanilla beans powder.
• Cornstarch – It helps to thicken the cheesecake.
• Lemon peel – A classic flavor in NY cheesecake.

For the Raspberry Sauce you need:

• Raspberries – frozen or fresh.
• Maple syrup – To balance the sourness of raspberries. You can use agave syrup as well.
• Cornstarch – to make cornstarch slurry, which thickens the sauce.

Equipment you need:

• Springform pan – 6 or 7 inches (16cm).
• Parchment paper
• Aluminum foil – By covering the bottom of the cake pan, you secure it from any liquid flow out (although it shouldn’t happen with this recipe).
• Two mixing bowls
• Hand mixer or whisk
• Baking tray
• Cooling rack
• Small saucepan
• Spatula

HOW TO MAKE CLASSIC VEGAN NEW YORK-STYLE BAKED CHEESECAKE WITH RASPBERRY SAUCE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the springform pan

Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter – it will help the parchment paper stick to the pan. Then line the bottom and the sides of the pan with parchment paper. It will prevent the cheesecake from sticking to the pan.

2. Step: Make the cheesecake crust

In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place the pan with crust in the fridge while making the filling.

3. Step: Make the cheesecake filling

In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, corn starch, lemon peel, and a pinch of sea salt. Mix until all combined.

4. Step: Bake the cheesecake and let cool completely

Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes. If the cheesecake starts to get too brown on the top cover it with aluminum foil.

Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.

5. Step: Refrigerate the cheesecake

After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

6. Step: Make the raspberry sauce

First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Set aside.

To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let it cook for a few minutes until it thickens. Take off the heat and let cool.

Serve the chilled cheesecake with raspberry sauce.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE BAKED VEGAN CHEESECAKE?

Store the baked cheesecake covered in the fridge.

HOW LONG DOES BAKED VEGAN CHEESECAKE LAST?

The cheesecake will last up to a week in the fridge (covered).

CAN YOU FREEZE BAKED VEGAN CHEESECAKE?

Yes, you can freeze the cheesecake for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Vegan Fudgy Brownies
• Chocolate Cupcakes With Ganache Filling
• Cinnamon Streusel Coffee Cake (made with vegan sour cream)
• Chocolate Chunk Pretzel Skillet Cookie
• Biscoff Chocolate Truffles
• Pecan Pie Bars With Maple Syrup

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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BAKED VEGAN CHEESECAKE (NEW YORK-STYLE)

Vegan New York-Style Baked Cheesecake recipe. This cheesecake is creamy, velvety, dense, and sweet. Made of vegan cream cheese and sour cream. Best enjoyed with raspberry sauce on top.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Chilling time 4 hours 30 minutes

Servings 8 servings

Calories 350kcal

Author Plantiful Bakery

Ingredients

Cheesecake crust:

• 125 g vegan cookies – digestives or Lotus Biscoff, finely ground*
• 2 tbsp (16g) brown sugar
• pinch sea salt
• 40 g vegan butter, melted * + extra for greasing

Cheesecake filling:

• 330 g vegan cream cheese
• 200 g vegan sour cream
• 120 g white cane sugar
• 1 tsp vanilla extract or paste
• 2 tbsp (16 g) cornstarch
• lemon peel, fresh (from about ⅓ lemon)
• pinch sea salt

Raspberry Sauce:

• 1 cup raspberries, fresh or frozen
• 3 tbsp maple syrup
• 1 tsp cornstarch
• 1 tsp water

Instructions

Cheesecake:

• Preheat the oven to 180°C (350°F). Grease the bottom and the sides of a springform pan (6 or 7 inches/16cm) with vegan butter. Then line the bottom and the sides of the pan with parchment paper.
• In a bowl, combine finely ground cookies, brown sugar, and a pinch of sea salt. Add vegan butter and mix until combined. Press the mixture into the prepared pan. Use the bottom of the measuring cup or glass to make sure it is tightly packed and even. Place it in the fridge while making the filling.
• In a mixing bowl, mix with a hand mixer (or whisk) vegan cream cheese and sour cream until completely smooth. Add white sugar, vanilla extract or paste, cornstarch, lemon peel, and a pinch of sea salt. Mix until all combined.
• Pour the filling into the pan with the cookie crust and smooth it on top. Cover the bottom of the pan with aluminum foil. Place the pan onto a baking tray and bake in preheated oven for 1 hour 15 minutes***.
• Once baked, turn off the oven. Half-open the oven door and leave the cheesecake inside the oven for about 30 minutes. Then take off the aluminum foil. Place the pan on a cooling rack and let the cheesecake cool completely.
• After the cheesecake cools down completely, place it in the fridge for at least 4 hours (preferably overnight) to set before removing from the pan.

Raspberry sauce:

• First, make a cornstarch slurry by combining 1 tsp cornstarch with 1 tsp of water. Setaside. To a small saucepan, add raspberries and maple syrup. Bring to boil, add the cornstarch slurry, mix, and let cook for a few minutes until it thickens. Take off the heat and let cool
• Serve the chilled cheesecake with raspberry sauce. Enjoy!

Notes

* Use a food processor or blender to finely ground the cookies.

** Different cookies may need more or less vegan butter.

*** If the cheesecake starts to get too brown on the top, cover it with aluminum foil.

Storage

Store the baked cheesecake covered in the fridge for up to a week.

The cheesecake can be also frozen for up to 2 months. Remove the cheesecake from the pan and wrap it tightly (whole or cut) with plastic wrap or aluminum foil. To unfreeze it, let it thaw in the fridge.

Nutrition

Calories: 350kcal

Nutrition Facts

Serving: 1 slice / Calories: 350kcal / Total Fat: 24,2g / Saturated Fat: 18,0g / Cholesterol: 0mg / Sodium: 313mg / Total Carbohydrate: 34,1g / Fiber: 0g / Sugar: 24,0g / Protein: 1,6g

*The Nutrition Facts are counted without the raspberry sauce.

Příspěvek BAKED VEGAN CHEESECAKE (NEW YORK-STYLE) se objevil jako první na Plantiful Bakery.

VEGAN CINNAMON COFFEE CAKE WITH STREUSEL CRUMB TOPPING

This soft cinnamon breakfast cake is the winner when it comes to breakfast opinions. It is my go-to comfort dessert. Especially in the autumn, when I make a variety of cinnamon recipes. It is an easy sheet cake, that is fluffy and moist, with cinnamon sugar swirl in the middle of the cake. And it has buttery streusel crumb topping, which is the best part, am I right? Oh, and it’s vegan!

I don’t usually eat cakes for breakfast, but this coffee cake is definitely the exception for me.

WHY IS IT CALLED COFFEE CAKE?

Don’t be confused. It doesn’t contain any coffee. The cake is meant to be enjoyed with a hot cup of coffee.

Still, you can add ground coffee to the cake if you like. Also, feel free to add nuts for extra crunch.

THIS VEGAN CINNAMON STREUSEL COFFEE CAKE IS:

• egg-free
• dairy-free
• soy-free
• moist
• soft
• fluffy
• easy to make
• so delicious
• the best breakfast or brunch cake

WHAT YOU NEED TO MAKE VEGAN CINNAMON STREUSEL COFFEE CAKE:

You need the following ingredients to make this Vegan Cinnamon Streusel Coffee Cake:

• Brown cane sugar – Which adds caramel flavor to the crumb topping and cinnamon sugar swirl.
• Ground cinnamon – Cinnamon create that cozy flavor.
• All-purpose flour – Which makes the cake extra soft and fluffy. If you want to use whole wheat flour, keep in mind, it will change the flavor and texture of the cake.
• Sea salt
• Vegan butter – We use cold vegan butter for the topping. Use vegan butter that has about 80% fat. You can substitute it with cold coconut oil. You will also need extra for greasing the pan.
• White cane sugar – White sugar will make the coffee cake light in color. Make sure your sugar is vegan – which is usually an organic one.
• Sunflower oil – You can use any other vegetable oil; however, make sure it has a neutral flavor.
• Coconut sour cream (or unsweetened coconut yogurt) – This will make the coffee cake moist and soft. I used coconut sour cream that has 15% fat, but you can also use thick unsweetened coconut yogurt, which works great as well.
• Maple syrup – This will add a nice flavor.
• Apple cider vinegar – Vinegar activates the baking soda.
• Unsweetened almond milk – Use any other plant-based milk of your choice.
• Vanilla extract – Use high-quality pure vanilla extract.
• Baking soda – Baking soda activates with apple cider vinegar and makes the cake super fluffy.
• Baking powder – It helps the cake rise.
• Powder sugar – For dusting the cake on the top after baking. This step is optional, but it makes the cake prettier when serving.

Equipment you need:

• Square cake pan – 23x23cm or 9x9in
• Parchment paper
• Small bowl
• 2x Medium-size bowls
• Fork
• Larger bowl
• Hand mixer or whisk
• Spatula or wooden spoon
• Sifter

HOW TO MAKE THE BEST VEGAN CINNAMON STREUSEL COFFEE CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Vegan Cinnamon Streusel Coffee Cake is easy and comes with 7 steps:

1. Step: Prepare your baking pan

Lightly grease a 23x23cm/9x9in square pan with a little bit of vegan butter or coconut oil. Then line the pan with a strip of parchment paper (you can secure the parchment paper on the sides of the pan with binder paper clips). It will prevent the coffee cake from sticking to the pan.

2. Step: Prepare cinnamon sugar swirl

Prepare cinnamon sugar swirl by combining brown sugar, cinnamon, and flour in a small bowl by using a small whisk or fork. Set aside.

3. Step: Prepare the streusel topping

For the crumble topping, mix brown cane sugar, ground cinnamon, all-purpose flour, and sea salt in a bowl. Cut cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine everything the ingredients until it starts to clump. You can use your hands for better combining. But you will have to work quickly to avoid melting the butter.

4. Step: Make the cake batter

Make sure you accurately measure all of the ingredients.

In a large bowl, beat together with a hand mixer or whisk white cane sugar, sunflower oil, and coconut sour cream (or unsweetened coconut yogurt) for about 1 minute. Add maple syrup, apple cider vinegar, unsweetened almond milk, and vanilla extract and mix again until combined.

In a separate bowl, combine all-purpose flour, baking soda, baking powder, and sea salt.

Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or wooden spoon to mix the batter until just combined. Don’t overmix the batter.

5. Step: Layer the cake

Pour about 300 grams of the batter into the prepared pan and spread to the sides.

Next, sprinkle the cinnamon-sugar mixture over the first layer. Make sure to cover all the batter in the pan.

Pour the remaining batter into the pan and carefully spread it to the sides with an icing spatula (or silicone spatula).

Sprinkle the crumb all over the top of the cake.

6. Step: Bake in the oven

Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.

7. Step: Cool the cake completely

Make sure to let the cake cool completely before serving. If your cake is still warm, it will be harder to cut.

Dust the top of the cake with powder sugar just before eating.

HOW TO STORE VEGAN CINNAMON STREUSEL COFFEE CAKE?

Store your Cinnamon Coffee Cake covered at room temperature. It will stay soft for up to 4 days. Or store in a covered container in the fridge for up to 7 days.

You can also freeze the coffee cake. Store it in a plastic bag or covered container. It will last for up to 2 – 3 months in the freezer. Then just let it thaw before eating.

More breakfast ideas:

• Carrot Cake Overnight Oats
• The Best Chocolate Chip Banana Bread
• Tofu Scramble (Vegan Scrambled Eggs)

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN CINNAMON STREUSEL COFFEE CAKE

Are you looking for a perfect breakfast or brunch? Then you should try this delicious Vegan Cinnamon Coffee Cake with streusel crumb topping. It will satisfy all your cravings. This cake is moist, but still soft and fluffy, with melting cinnamon sugar swirl in the middle, and delicate buttery crumble on the top.

Course Breakfast, Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 9 servings

Calories 294kcal

Author Plantiful Bakery

Ingredients

For the cinnamon sugar swirl

• 25 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 1/2 tablespoon (=5g) all-purpose flour

For the crumble topping

• 55 grams brown cane sugar
• 1 teaspoon ground cinnamon
• 70 grams all-purpose flour
• pinch sea salt
• 50 grams vegan butter cold

For the cinnamon coffee cake

• 95 grams white cane sugar (organic)
• 30 grams sunflower oil (or any vegetable oil)
• 200 grams coconut sour cream* (15% fat)
• 2 tablespoons (=30ml) maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons (=30ml) unsweetened almond milk (or any plant-based milk)
• 1 teaspoon pure vanilla extract
• 180 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• powder sugar (for dusting) optional

Instructions

• Preheat the oven to 180°C. Lightly grease a 23cm x 23cm/9x9in square pan with a little bit of vegan butter, then line with a strip of parchment paper. Set aside.
• First, prepare cinnamon sugar swirl by combining 25 g brown cane sugar, 1 tsp ground cinnamon, and 5 g all-purpose flour in a small bowl. Set aside.
• For the crumble, mix 55 g brown cane sugar, 1 tsp ground cinnamon, 70 g all-purpose flour, and a pinch of salt in a medium-size bowl. Cut 50 g cold vegan butter into little pieces or grate it on a grater and add to the mixture. Use a fork to combine the ingredients until it starts to clump **.
• In a large bowl, beat together with a hand mixer or whisk 95 g white cane sugar, 30g sunflower oil, and 200 g coconut sour cream (or coconut yogurt) for about 1 minute. Add 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 2 tbsp unsweetened almond milk, and 1 tsp vanilla extract and mix again until combined.
• In a separate bowl, combine 180 g all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, and ¼ tsp sea salt.
• Sift the flour mixture into the large bowl with the wet ingredients and use a spatula or whisk to mix the batter until just combined. Don’t overmix the batter.
• Pour about 300 g of the batter into the prepared pan and spread to the sides.
• Next, sprinkle the cinnamon-sugar mixture over the first layer.
• Pour the remaining batter into the pan and carefully spread it to the sides.
• Sprinkle the crumb all over the top of the cake.
• Bake in preheated oven for 30 minutes until a toothpick inserted into the middle comes out clean, and the crumb is golden brown. Otherwise, bake for 2-5 minutes longer.
• Cool completely before serving. Dust the top of the cake with powder sugar.

Notes

* unsweetened coconut yogurt works as well

** you can use your hands for better combining

Nutrition Facts

Serving: 1 slice / Calories: 294kcal / Total Fat: 11,4g / Saturated Fat: 5,7g / Cholesterol: 0mg / Sodium: 27,3mg / Total Carbohydrate: 45,7g / Fiber: 1,2g / Sugar: 22,3g / Protein: 3,2g / Vitamin D: 1IU / Calcium: 19mg / Iron: 1,4mg / Potassium: 54mg

Nutrition

Calories: 294kcal

Příspěvek VEGAN CINNAMON STREUSEL COFFEE CAKE se objevil jako první na Plantiful Bakery.