These incredible vegan cake recipes are moist, light, and perfectly sweet.
In fact, they’re so good I bet nobody will know they’re egg and dairy-free.
Long gone are the days of sad and disappointing vegan desserts. Instead, these vegan cake recipes look and taste just like any other cake.
And since so many people are in need of egg and dairy-free cakes, I’ve found 25 of the best.
So, whatever you’re celebrating, rest assured you can have your cake and eat it too!
Epic Vegan Chocolate Cake and More!
We have to start this list with a classic chocolate cake. Paired with fluffy chocolate buttercream, there just isn’t anything better!
Ditch the box and dig into a chocolate cake from scratch. It’s dairy-free, velvety, rich, and scrumptious.
You likely already know that adding coffee to the cake highlights the chocolate flavors.
But did you know that using apple cider vinegar and oil keeps the cake vegan and insanely moist?
Thanks to the availability of vegan ingredients, vegan cheesecake is totally a thing.
And thank goodness, right? There’s only so many fruit salads a gal can eat!
The cheesecake filling is made primarily with cashews and vegan cream cheese. But you’ll blend in fresh raspberries to make it sweet and tart.
I like to use homemade vegan cookies as a base, but if you can find the vegan digestives, they’re a terrific option.
The best part of this cheesecake? It needs zero baking! Simply make the mixture, pour, and chill.
Rich, decadent, and a treat for any occasion, this vegan mocha cake is the perfect pairing of chocolate and espresso.
The cake layers are held together with a lightly sweet mocha frosting of cocoa and coconut cream.
The simplicity of this cake is undeniably delicious. You can’t go wrong with subtle sweetness and a tang of coffee.
The bad thing about adulting has to be my lack of willpower. I mean, how can I say “no” to cake for breakfast?
No matter when you eat this vegan carrot cake, I just know you’ll adore its lightly sweet and spicy finish.
It has the perfect amount of sweetness to curb any sugar craving, making it ideal for breakfast or a mid-morning snack.
Plus, it’s crazy easy to make.
Applesauce, carrots, and whole wheat flour. I think it’s breakfast worthy, but it’s perfect for dessert, too!
Lemon cakes belong at every bake sale, brunch, and dinner party. And this lemon drizzle cake is so simple, beautiful, and tasty.
Try this recipe if you like a cake with a little tang and sweetness.
The lemony cake crumble is lightly sweet and perfectly moist.
Even better, the sponge soaks up a lemon and rosemary syrup, so it’s absolutely brimming with zesty flavor.
Finally, it’s topped with a light icing. Add some lemon zest, and it’s presentation-ready!
Sure, decorated cakes are pretty. But a cake that’s rustic and beautiful on its own deserves a seat at every table.
The best part? This cake is ready to bake in just ten minutes!
There are slices of apples on top and a bit in every bite you take. Match that with a light and moist crumb cake, and you have an easy win.
Who can say no to a bite of warm coffee cake to start the day? I know I can’t!
For ultimate moisture and texture, you’ll use lemon and almond milk to make faux buttermilk.
The batter has bits of blueberry in every bite and a tasty crumble topping. Yum!
Everyone needs a basic vanilla cake, and this is my vegan go-to.
Aquafaba (the liquid from a can of chickpeas) makes a terrific egg substitute, leaving you with the lightest vanilla cake crumb.
And this also works for vegan cupcakes!
Make this cake with fruit, chocolate, or even sprinkles. Either way, it’s perfect for any occasion.
This incredible vegan gingerbread cake is sugar and spice and everything nice.
While some spiced cakes can come out dry (especially vegan ones), this cake is ultra-moist.
That’s thanks to the applesauce, molasses, and vegan butter working together to keep the cake tender and tasty.
It’s the perfect vegan holiday dessert for your next Christmas party!
Every bite of this creamy cheesecake is like a bit of heaven. And yes, it’s 100% vegan!
The kiwi adds a bit of tang to contrast the creamy, sweet cheesecake. Matched with a hint of salt in the biscuit crust, it’s perfect.
A no-bake cheesecake that’s plant-based, colorful, and full of happiness? You can thank me later!
If you’ve never made a pineapple upside-down cake, can you call yourself a baker?
This recipe is the classic cake we all love, but totally plant-based!
You’ll use vegan butter to make the caramelized pineapple. Meanwhile, apple cider vinegar makes the cake airy and adds to the flavor.
This cake is a staple and doesn’t miss a beat. Flavor, fun, and beauty – what’s not to love?
I’m a sucker for a light and delicate coconut cake. There’s just something about that sweet coconut flavor that brings me so much joy!
And part of that joy is because this vegan cake comes together in one bowl, making cleanup a breeze.
This is a coconut lover’s dream. Layers of airy, lightly nutty cake, coconut cream cheese frosting, and coconut flakes to boot. Wow!
I wait for cherry season every year. And when that time finally comes, almond cherry cake is on the menu.
Specifically, this vegan sheet cake.
Sheet cakes are so easy to bake, and there’s always plenty to go around. Plus, they take minimal decorating and always impress.
This cake is nutty and bursting with bright cherries in every bite.
Better yet, you don’t even need a frosting on a cake like this. So just cook, cool, cut, and dig in.
You get nothing bundt the best with this chocolate cake. It’s so simple, serves beautifully, and tastes like a million bucks.
Believe it or not, this vegan beauty comes together with ingredients you probably already have on hand.
And let’s be honest, chocolate cake is always best with a rich chocolate ganache.
You could add sprinkles, fruit, or maybe some chopped buts. Or, just serve it as it.
Just know it won’t last long no matter how you serve it.
Funfetti cake is the epitome of celebration. After all, it’s colorful, delicious, and a crowd-pleaser.
I make this recipe with light cake flour for the softest cake crumb possible. Match that light cake with colorful vegan sprinkles, and you have a party starter.
Vegan funfetti cake deserves to be topped with an ample amount of sprinkles and vegan buttercream. But you do you!
Where has this healthy chocolate cake been my whole life? Who cares? It’s here now and here to stay.
You can’t go wrong with a fudgy chocolate cake. But did you know you can make it even better with hidden veggies and plant-based ingredients?
The cake crumb is almost like a brownie and is topped with a rich ganache.
It’s rich, decadent, and I think you could even say it’s good for you! Thanks, beetroot!
I know we usually only make spiced cakes in the fall, but this vegan cake is heavenly any time of year.
You’ll need apple cider vinegar, vegan butter, and oil for the cake batter. When baked, it’s unbelievably moist and delicious.
The vegan cream cheese frosting is the cherry on top of this cake. And hey, add cherries too if you want! Their color will make the whole thing pop.
Vanilla sponge cake is the perfect base for any cake. It’s so versatile and can be added to or decorated however you like.
This recipe is indistinguishable from traditional sponge cakes. That’s thanks to the alba oil making it crazy buttery.
Load the sponge layers with fruit, coffee cream, or a vegan frosting.
Looking for a show-stopping brunch cake? This is it!
I know you’ve seen all those olive oils cake on social media. So, if you’re curious, give this a try!
After all, olive oil is good for more than savory foods. And adding it to cake batter makes the cake light and moist.
Plus, the lemon balances the olive oil to create a perfectly lemony cake.
Breakfast, lunch, or dessert – this cake is excellent any time of day.
Was anyone else obsessed with the Strawberry Shortcake character as a kid? Needless to say, I can never pass up strawberry shortcake!
These biscuits are vegan and gluten-free, so you get a double dose of goodness in every bite!
They’re perfectly fluffy and moist with heavenly whipped topping and strawberries.
The whipped topping is made with coconut cream for that perfect subtle sweetness.
Pistachio cake has a sense of nostalgia in my mind. It’s rich and delicate all at the same time and perfect year-round.
Adding avocado and lemon keeps the crumb moist and delicate. Not to mention the beautiful green tint to the cake, too.
This is a must-make!
I always go overboard with peaches during the summer. I just can’t resist!
Needless to say, this peach sponge cake is a staple when I have lots of fruit floating around the kitchen.
This cake can be made in a loaf or bundt pan. The sponge has a rustic texture that balances well with slices of fresh peaches.
There’s no icing necessary for this one – it’s perfectly sweet and satisfying as is!
Rustic cakes are taking over my Insta feed, and I’m so here for it.
As much as I love a perfectly decorated, over-the-top cake, I can’t resist the simplicity of the more rustic look.
This one has fresh raspberries and preserves between the layers, making it insanely fruity and flavorful.
A slice of this cake is sure to bring joy to any celebration. From brunch to birthdays, you can’t go wrong.
Passionfruit is my all-time fave, and this cake is one well-kept secret I’m willing to share.
You’ll use passionfruit pulp as an egg substitute, adding a subtle tartness to the cake itself.
Then the lemon lifts that tartness for a balance of sweet and sour.
This loaf cake is topped with a simple icing and is perfect for a summer lunch on the patio.
Black forest cake will always have a special place in my heart. Cherries and chocolate are an indulgent match made in cake heaven!
This decadent cake is so easy to make with plant-based ingredients.
Dark chocolate cake, tart cherries, and whipped cream topping may sound simple, but one bite and you’ll think this was bakery-bought.
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