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Vegan Lemon Poppy Seed Cake

I’ve been having a real sweet tooth lately.  Maybe that’s what happens when you’re 5 months pregnant? I have been trying to at least divert my cravings to things that are somewhat healthy.  When my latest desire hit, I went to what has quickly become my favorite dessert cookbook: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery.  Normally, I’m a chocolate person.  However, there was something about the lemon/poppy seed combination that made me want to try it out.  And I am GLAD I did!!  I will be making this lemon poppy seed cake soon 🙂


[caption id="attachment_2667" align="alignnone" width="640"]Baked Loaves of Vegan Lemon Poppy Seed Bread Baked Loaves of Vegan Lemon Poppy Seed Bread[/caption]


First, it’s time to round up the Lemon Poppy Seed Cake ingredients.


[caption id="attachment_2661" align="alignnone" width="640"]Lemon Poppy Seed Bread Ingredients Lemon Poppy Seed Bread Ingredients[/caption]


Place the rice milk, apple cider vinegar, and poppy seeds in a bowl without stirring, and set the bowl aside.


[caption id="attachment_2662" align="alignnone" width="640"]Lemon Poppy Seed Bread Wet Ingredients Lemon Poppy Seed Bread Wet Ingredients[/caption]


Measure out and mix together the lemon poppy seed cake dry ingredients — the gluten-free flour, brown rice flour, baking powder, xanthan gum, and salt.


[caption id="attachment_2663" align="alignnone" width="640"]Lemon Poppy Seed Wet Ingredients Lemon Poppy Seed Wet Ingredients[/caption]


Then it’s time to add the wet ingredients — coconut oil, agave nectar, apple sauce, vanilla extract, lemon extract, and lemon peel.


[caption id="attachment_2664" align="alignnone" width="640"]Lemon Poppy Seed Bread Wet Ingredients Lemon Poppy Seed Bread Wet Ingredients[/caption]


Finally, add in the poppy seed mixture and combine.


[caption id="attachment_2665" align="alignnone" width="640"]Lemon Poppy Seed Wet Ingredients Mixed Together Lemon Poppy Seed Wet Ingredients Mixed Together[/caption]


Grease the loaf pan (I decided to make mini loafs!) with coconut oil, and pour the batter in.  My batter was runnier than other loaf and cake batter I have made in the past.  But don’t worry!


[caption id="attachment_2666" align="alignnone" width="640"]Lemon Poppy Seed Batter in MIni Loaf Pan Lemon Poppy Seed Batter in MIni Loaf Pan[/caption]


My mini lemon poppy seed cake loaves turned out very well — they were super moist and a delightful contrast of sweet and tangy flavors.


[caption id="attachment_2668" align="alignnone" width="640"]Baked Lemon Poppy Seed Loaves in Pan Baked Lemon Poppy Seed Loaves in Pan[/caption]


I will for sure be making this lemon poppy seed cake again soon!!


[caption id="attachment_2671" align="alignnone" width="640"]Vegan Lemon Poppy Seed Bread Vegan Lemon Poppy Seed Bread[/caption]

Vegan Lemon Poppy Seed Cake
  • ⅔ cup rice milk
  • 1 tablespoon apple cider vinegar
  • ¼ cup poppy seeds
  • ¾ cup gluten-free flour (I use Bob's Red Mill)
  • ½ cup brown rice flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • ½ cup coconut oil, plus extra to grease loaf pan
  • ¾ cup agave nectar
  • ⅓ cup applesauce
  • 1 teaspoon vanilla extract
  • t tablespoons lemon extract
  • 1 tablespoon grated lemon zest
  1. Preheat oven to 325 degrees
  2. Put rice milk, apple cider vinegar, and poppy seeds in bowl. Do NOT stir and set aside
  3. In a separate bowl, mix together the gluten-free flour, the brown rice flour, baking powder, xanthan gum, and salt
  4. Then add the coconut oil, agave nectar, applesauce, vanilla, lemon extract, lemon zest, and mix together.
  5. Stir in the rice milk, apple cider vinegar, and poppy seed mixture.
  6. Grease loaf pan with coconut oil.
  7. Pour batter into loaf pan and cook for 35 minutes. Rotate pan in oven 180 degrees after 18 minutes.
  8. Allow cake to cool for at least 20 minutes. Then use a knife to run around the edge of the loaf. Gently flip the loaf pan upside down and allow loaf to fall out into your hand. Place on a plate.
  9. Serve immediately or wait until completely cool to store in airtight container.


Red, White, and Blue Vegan 4th of July Cake!

I love holidays and holiday food.  But I’ve never had a really great dessert recipe for the 4th of July.  Until now.  Today’s post is all about Hannah Kaminsky’s red, white, and blue cake recipe from her cookbook Vegan Desserts: Sumptuous Sweets for Every Season.  No one will be able to resist this raspberry cake topped with light white icing and fresh blueberries.  All in all, it is the perfect summer treat.


[caption id="attachment_2612" align="alignnone" width="640"]Piece of 4th of July Cake Piece of 4th of July Cake[/caption]


Raspberry Cake:


First up is the raspberry cake.  Take a bag of frozen raspberries out of the freezer and allow to thaw.


[caption id="attachment_2598" align="alignnone" width="640"]Raspberries in Food Processor Raspberries in Food Processor[/caption]


Place the raspberries in a food processor and puree.


[caption id="attachment_2599" align="alignnone" width="640"]Pureed Raspberries Pureed Raspberries[/caption]


Then it’s time to gather and combine the remaining cake ingredients.


[caption id="attachment_2600" align="alignnone" width="640"]Cake Ingredients Cake Ingredients[/caption]


Add the raspberry puree…


[caption id="attachment_2601" align="alignnone" width="640"]Mixing in Raspberries Mixing in Raspberries[/caption]


And you will end up with a beautiful (and tasty!) red batter.


[caption id="attachment_2602" align="alignnone" width="640"]Cake Batter Cake Batter[/caption]


Lightly grease and flour your cake pans.


[caption id="attachment_2603" align="alignnone" width="640"]Prepared Cake Pan Prepared Cake Pan[/caption]


And divide the batter evenly between the two pans.  You can begin to bake your cakes while you make the frosting.


[caption id="attachment_2604" align="alignnone" width="640"]Cake Batter in Pan Cake Batter in Pan[/caption]




This frosting was easy to make and unlike any other I had made before.


[caption id="attachment_2605" align="alignnone" width="640"]Making Frosting Making Frosting[/caption]


For starters, you will need a saucepan! Who knew that when you combine cornstarch and non-dairy milk over heat, it takes on an entirely different texture?


[caption id="attachment_2606" align="alignnone" width="640"]Thickened Corn Starch and Almond Milk Thickened Corn Starch and Almond Milk[/caption]


As you let that the mixture in the saucepan cool, cream together the sugar and Earth Balance.


[caption id="attachment_2608" align="alignnone" width="640"]Blended Earth Balance and Sugar Blended Earth Balance and Sugar[/caption]


Then add the saucepan mixture to the mixer.  Blend the icing for a few minutes until thoroughly combined.

NOTE: I think this is where I took a mis-step while making my cake.  My frosting didn’t come together as well as I had hoped, but I only mixed the ingredients together for about 20 seconds.  I suggest taking seriously Ms. Kaminsky recommended blending time of 2-3 minutes.  You will likely end up with a much smoother icing than I did!


[caption id="attachment_2609" align="alignnone" width="640"]Mixing Frosting Mixing Frosting[/caption]


Then it’s time to make the cake!!  Place one of the cakes on a plate or cake stand, add a layer of icing, and add the second cake on top.


[caption id="attachment_2610" align="alignnone" width="640"]Assembling Cake Assembling Cake[/caption]


Ice the outside of the cake and adorn with fresh blueberries in any way you wish.  I loved the light, fresh flavor of this cake.  Perfect for a hot summer day and a great alternative to red velvet.  I also think that the recipe would be great as cupcakes!   I hope this recipe makes your 4th of July brighter and happier!


[caption id="attachment_2682" align="alignnone" width="640"]Slice of red, white, and blue cake Slice of red, white, and blue cake[/caption]


Red, White, and Blue 4th of July Vegan Cake!
  • CAKE:
  • 12 ounce bag of frozen raspberries, thawed
  • ½ cup plain non-dairy milk
  • 2 teaspoons apple cider vinegar
  • ½ cup earth balance
  • 1 and ⅓ cups sugar
  • 2 and ¾ cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ cup cornstarch
  • 1 cup plain non-dairy milk
  • 1 cup earth balance
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1 pint fresh blueberries, for decoration
  1. CAKE:
  2. Preheat oven to 350 and lightly grease and flour 2 8" round pans
  3. Put raspberries in food processor and puree
  4. Mix together remaining ingredients and cream together
  5. Add in raspberry mixture
  6. Divide the batter evenly between the two pans
  7. Bake for 24-30 minutes or until inserted toothpick comes out clean
  8. Allow to cool completely before frosting
  10. Place cornstarch and non-dairy milk into saucepan
  11. Bring to a boil and then reduce heat
  12. Continue to stir until mixture is thick like a pudding
  13. Allow to cool before proceeding with the next step
  14. Cream together the sugar and earth balance
  15. Add in cooled pudding mixture until light and fluffy
  16. Frost cake and decorate with fresh blueberries


Vegan Chocolate Beet Cake

Should veggies really have a place in dessert recipes?  I say yes!  We use carrots to make delectable cakes, so why not use beets to enhance the flavor of a chocolate cake!  Colleen Patrick-Goudreau’s Beet Bundt Cake recipe from her cookbook, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion, ensures that all you will taste is a dense, chocolate treat that is sure to leave you wanting seconds!


[caption id="attachment_2262" align="alignnone" width="640"]Bundt Cake with Piece Missing Bundt Cake with Piece Missing[/caption]


Gather your ingredients.  For me, there’s nothing worse than getting halfway through a recipe before realizing I’m missing something!


[caption id="attachment_2250" align="alignnone" width="640"]Chocolate Beet Cake Chocolate Beet Cake[/caption]


First, place the beets in a pot of boiling water — the water will likely turn red but that’s ok!  It takes a while to soften the beets, so I recommend starting with this step.

Did you know that beets have crazy health benefits?   They help lower blood pressure, boost stamina, fight inflammation, have anti-cancer properties, are rich in nutrients and fiber, and help with detoxification.  That’s pretty impressive for a vegetable! If you want to learn more about the benefits of beets, click here!


[caption id="attachment_2251" align="alignnone" width="640"]Boiling Beets Boiling Beets[/caption]


Once the beets are ready, place them in the food processor…


[caption id="attachment_2253" align="alignnone" width="640"]Beets in Food Processor Beets in Food Processor[/caption]


And pulse until pureed!


[caption id="attachment_2254" align="alignnone" width="640"]Pureed Beets in Food Processor Pureed Beets in Food Processor[/caption]


Next, melt the chocolate chips.


[caption id="attachment_2255" align="alignnone" width="640"]Melting Chocolate Chips Melting Chocolate Chips[/caption]


Place the canola oil, brown sugar, pureed beets, melted chocolate chips, and vanilla into a bowl.  I also like to throw in some extra chocolate chips (and no I don’t think an extra 1/2 cup is too much!), so that my cake will have small bursts of chocolatey flavor!


[caption id="attachment_2256" align="alignnone" width="640"]Wet Ingredients in Chocolate Beet Cake Wet Ingredients in Chocolate Beet Cake[/caption]


Mix the wet ingredients together and admire the beautiful dark red batter!


[caption id="attachment_2257" align="alignnone" width="640"]Mixed Wet Ingredients Mixed Wet Ingredients[/caption]


Mix the dry ingredients (flour, baking powder, and salt) in a separate bowl.


[caption id="attachment_2289" align="alignnone" width="640"]Vegan Chocolate Beet Cake Dry Ingredients Vegan Chocolate Beet Cake Dry Ingredients[/caption]


And add the dry ingredients to the wet ingredients in small batches.


[caption id="attachment_2258" align="alignnone" width="640"]Mixing Dry and Wet Ingredients Mixing Dry and Wet Ingredients[/caption]


Once combined, it’s time to pour the batter into the bundt cake pan.  As you can see from my picture, the batter did NOT fill up my bundt cake pan.  If that’s the case for you, remember that your cooking time will be less.  Or you can always double the recipe for a full bundt pan and even more cake 🙂


[caption id="attachment_2259" align="alignnone" width="640"]Batter in Bundt Pan Batter in Bundt Pan[/caption]


And after a short stay in the oven, you’ll have a delicious looking cake!


[caption id="attachment_2260" align="alignnone" width="640"]Baked Cake in Bundt Pan Baked Cake in Bundt Pan[/caption]


Wait for the cake to cool a little before removing the it from the pan.  Then sprinkle lightly with powdered sugar!


[caption id="attachment_2261" align="alignnone" width="640"]Aerial View of Bundt Cake Aerial View of Bundt Cake[/caption]


Personally, I love the subtle chocolate flavor and thickness of this cake.  However, there are some easy and tasty substitutions you can also implement according to personal taste like…

– adding extra chocolate chips for extra bursts of chocolate flavor

– adding some cocoa powder for an overall bolder chocolate taste

– topping the cake with a vegan frosting or glaze

– making the batter into cupcakes


Vegan Chocolate Beet Cake
  • ½ cup canola oil
  • 1.5 cups packed brown sugar
  • 2 cups pureed beets
  • 1 cup vegan semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ teaspoon salt
  • powdered sugar for dusting cake
  1. Preheat oven to 375 degrees and grease bundt pan.
  2. Mix canola oil, brown sugar, pureed beets, chocolate chips, and vanilla together.
  3. In a separate bowl, mix flour, baking powder and salt.
  4. Add to wet ingredients and mix until combined.
  5. Pour cake batter into bundt cake pan and bake for 30-40 minutes.
  6. Allow cake to cook at least 10 minutes before trying to remove from bundt pan.
  7. Decorate with powdered sugar and any other toppings.
  8. Serve immediately or allow cake to cool completely and store in airtight container.