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10 best vegan cakes and bakes

Enjoy a dairy- and egg-free bake for any occasion with these vegan recipes for impressive desserts and teatime treats. A few clever twists easily make familiar baking classics vegan-friendly, from a Victoria sponge to scones and banana bread.

Vegan chocolate cake
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Vegan chocolate cake

Following a special diet needn't mean missing out on scrumptious food. This rich vegan chocolate cake recipe is made with almond milk and coconut oil and topped with a decadent dairy-free buttercream, giving it a luxuriously creamy finish.

  1. Preheat oven to gas 3, 170°C, fan 150°C. Lightly grease an 18cm round cake tin with coconut oil.
  2. Mix the almond milk and cider vinegar in a large mixing bowl, and allow to set for a few mins to activate. Add the coconut oil, coffee, vanilla extract, and pear purée and beat until foamy.
  3. Add the flour, sugar, cocoa powder, bicarbonate of soda and baking powder to the wet ingredients and mix well. Taste, and adjust sweetness by adding more sugar, if desired.
  4. Pour mixture into the prepared tin. Bake for 25-30 mins, or until a toothpick inserted into the centre comes out clean. Leave to cool completely before frosting.
  5. Meanwhile, prepare the buttercream frosting by beating together all the ingredients until light and fluffy. If the consistency is too thick, add more almond milk. If it's too thin, add more cocoa powder or light brown sugar.
  6. Once the cake is cooled, spread the frosting generously over the top and decorate with the raspberries, if using. Alternatively, omit the frosting and dust with cocoa powder.

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  • Ingredients
  • 240ml almond milk
  • 2 tsp apple cider vinegar
  • 125g melted coconut oil, plus extra for greasing
  • 1 tsp instant coffee
  • 2 tsp vanilla paste
  • 1 x 410g tin quartered pears, drained and puréed
  • 240g gluten-free flour
  • 240g light brown sugar
  • 240g cocoa powder
  • 2 tsp bicarbonate of soda
  • 1 tsp gluten-free baking powder
  • For the frosting
  • 280g almond butter
  • 50g cocoa powder
  • 1 tsp vanilla paste
  • 100g light brown sugar
  • 150ml almond milk
  • 150g fresh raspberries