4 Classic Cake Recipes In Their Vegan Version

In the confectionery there are great classics such as the Carrot cake or the Cheese Cake that are delicious cakes, but their original recipes are not vegan. That is why it is good to know how to adapt and cook them without milk and eggs. You dare?

Vegan Carrot cake recipe

Ingredients

• 2.5 cups plain wheat flour
• ½ cup of sugar
• 2.5 teaspoons yeast
• 1 teaspoon ground cinnamon
• Pinch of salt
• ½ cup high oleic sunflower oil
• 1 apple crushed or applesauce
• 1 teaspoon vanilla extract
• ¾ cup of soy drink (or other vegetable drink)
• 3 carrots, grated

Preparation

1. Preheat the oven to 180º C with heat up and down.
2. Prepare a large tart pan or two round pans with oil or margarine and sprinkle with flour.
3. In a large bowl mix all the dry ingredients. Add all the wet ingredients to the center and mix well.
4. Finally, add the grated carrots and mix until smooth.
5. Put the dough in the mold and bake it at 180º C for 40 minutes or until when punctured with a skewer it comes out clean.
6. Take it out and let it cool on a wire rack before cutting.

Ingredients for the frosting

• 2 natural soy yogurts
• 1 can of coconut milk (left in the fridge)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar

Preparation of the frosting

1. Put the yogurts in a muslin, close it and let it drain (for example hanging from the kitchen tap) for 8-12 hours.
2. Take out the yogurts and put them in a bowl. Open the can of coconut milk and put only the solids (without water) in the bowl.
3. Add the sugar and vanilla.
4. Beat everything with the rods until you get an easy cream to spread. Decorate your cake with this frosting.

Vegan Baked Cheese Cake Recipe

Ingredients

• 1 sheet of shortcrust dough (make it vegan)
• 2 packages of silken tofu
• 100g raw cashews
• 1 can of coconut milk
• 50g sugar
• The juice of half a lemon
• 40 g of cornstarch (cornstarch)
• ½ teaspoon vanilla

Preparation

1. Let the cashews soak in plenty of water for at least 3 hours (you can leave them overnight if you want).
2. Leave the can of coconut milk in the fridge. Drain the cashews and put them in the blender glass. Beat them well until smooth.
3. Add the silken tofu and beat one more minute.
4. Open the coconut milk and add only the solids. Shake it well. Add the sugar, lemon, cornstarch and vanilla and beat again until you get a smooth and homogeneous cream.
5. Preheat the oven to 180º C with heat up and down. Put the shortcrust pastry in a pie pan lined with parchment paper.
6. Pour the cream over the pastry and bake 45 minutes at 180 ° C. Then open the door a little and let it temper in the oven.
7. Take it out and let it cool. Store in the fridge for at least 2 hours before serving.

Vegan apple pie recipe

Ingredients for the dough

• 100 g of normal wheat flour
• 30g sugar
• 60 g vegetable margarine
• 1 teaspoon lemon zest
• 50 ml of water

Ingredients for the cream

• 600 ml of soy drink or other vegetable drink
• 4 tablespoons of sugar
• 3 tablespoons cornstarch (cornstarch)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• For the topping
• 2 large red apples
• 1 spoon of sugar
• The juice of 1 lemon

Preparation

1. Mix the wheat flour with the sugar and zest in a bowl. Cut the margarine into small pieces and add it. Mix it by hand until you get a sandy dough. Add the water little by little, kneading it so that it forms a smooth and consistent ball.
2. Transfer it to a floured surface and roll it out with the rolling pin.
3. Grease a mold with oil or vegetable margarine and put the dough inside. Trim the edges. Leave the mold in the fridge.
4. Preheat the oven to 180º C with heat up and down.
5. To make the cream, mix all the ingredients in a saucepan and put it over medium heat, stirring constantly. Take it off the heat when it starts to thicken. Let it temper.
6. Put the cream on the dough in the mold and put it in the oven at 180º C for 10 minutes.
7. While the dough is being made with the cream, wash the apples and cut them into thin slices. Leave them on a plate and put lemon juice on top.
8. Take out the cake, place the apples and return it to the oven for 15 more minutes or until you see that the apples are tender and have started to brown.
9. Let the cake cool and brush the apples with the sugar dissolved in lemon juice before serving.

Wholemeal forest fruit tart

Ingredients

• 1 vegetable yogurt with berries
• 200 ml of soy drink (or almond)
• 1.5 cups whole wheat flour
• 2 tablespoons cornstarch (cornstarch) or tapioca
• ½ cup of sugar
• 2 tablespoons olive oil
• ½ tablespoon vanilla extract
• 200 g of frozen berries (blueberries, blackberries, raspberries, etc)
• 100 g raisins (optional)
• 1 teaspoon baking yeast
• 1 teaspoon baking soda

Preparation

1. Preheat the oven to 175º C.
2. Brush the inside of a round mold with a thin layer of oil and then sprinkle with a little flour.
3. Mix the flour with the cornstarch, yeast and baking soda. In another bowl, beat the oil with the vanilla, sugar and soy yogurt.
4. Add the flour and fruits to the bowl and mix well. Add the vegetable drink little by little without stopping beating.
5. Pour the mixture into the mold and bake it at 175º C for 35-40 minutes or until it comes out clean when punctured with a skewer.
6. Let it cool on a wire rack before serving.