Vegan

Vegan Butterscotch Cupcakes

By Sara Kidd October 21, 2021 Leave a Comment

I partnered with Nature’s Charm to create a recipe using their Vegan Butterscotch Sauce and Vegan Coconut Whipping Cream.

These vegan butterscotch cupcakes are such a treat. This recipe consists of a simple soft, fluffy vanilla cupcake filled with Nature Charm’s Vegan Butterscotch Sauce and topped with their Vegan Coconut Whipping Cream. This was another recipe I developed with Nature Charm to showcase some of their delicious products. And honestly, using their products saves so much time when making these cupcakes. If you already have some of their products on hand, check out this recipe for my coconut swiss roll. I can get their products at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are.

This recipe is very simple. It only uses one mixing bowl for the cupcakes and the cupcakes bake in 15 minutes. Once you have baked your cupcakes, allow them to cool before removing the center and filling with butterscotch sauce. This recipe is very versatile. You can also fill them with their caramel sauce or see my recipe for caramel sauce to make your own.

The coconut whipped filling is heaven. Nature’s Charm Whipping Cream is a dream to use and whips into a gorgeous thick cream so quickly. I’ve only added a little bit of icing sugar to sweeten it up and some vanilla bean paste to enhance the flavour. I used a large star piping nozzle for that swirl design you see in the picture, however you can decorate these anyway you want.

Vegan Butterscotch Cupcakes

Skill:	Easy
Method:	Mixing in one bowl
Size:	Standard cupcakes
Serving:	12 cupcakes
Pairing:	Any types of frostings or fillings
Sweetness:	Moderate
Profile:	Light airy sponge
Storage:	Airtight container in the fridge for 3 days & can freeze for 1 month
Bakers Tip:	Try and remove the cupcakes from their trays as soon as you can when you remove from the oven to stop them going soggy on the bottom

Tips For Making These Vegan Butterscotch Cupcakes

Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
Use a vanilla bean past e for the best flavour
Use an ice-cream scoop when measuring the batter so your cupcakes are all the same size
Use high quality cupcake liners

Ingredient Substitutions

swap soy milk with coconut milk for a soy free version
swap coconut whipped cream with your favourite buttercream

Watch How I Make These Butterscotch Cupcakes

Love cupcakes? Check out these vegan cupcake recipes…

Products I used in this recipe

Coconut Butter Scotch Sauce Product Shot

Vegan Butterscotch Cupcakes

Author: Sara Kidd
Total Time: 40 minutes
Yield: 12 1x
Diet: Vegan

Print Recipe

Description

Easy vegan vanilla cupcakes filled with butterscotch sauce and frosted with coconut whipped cream

Ingredients

Scale

310 g plain all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
175 g melted vegan butter
140 g icing sugar
250 g plain soy milk
1 tablespoon white vinegar
55 g water, at room temperature
1 teaspoon vanilla bean paste

Coconut Cream Frosting
60 g icing sugar
2 cans Nature’s Charm Coconut Whipping Cream
1 teaspoon vanilla bean paste

Filling
1 jar of Nature’s Charm Coconut Butterscotch Sauce

Instructions

Cupcakes

Preheat your oven to 180°C/350°F and line 12 cupcake tins with cupcake papers.
In a large mixing bowl, sift together all your dry ingredients and whisk until combined.
In a separate small bowl, mix together all your wet ingredients and whisk until combined.
Make a well in the middle of your dry ingredients and pour in the liquid ingredients. Mix together gently with a whisk until just combined.
Using an ice cream scoop, divide the batter equally between the cupcake tins, filling each ¾ of the way to the top.
Bake on the top rack of your oven for 12-15 mins, or until a skewer comes out clean with almost no cake crumbs. The tops should bounce back when touched.
Allow to completely cool.

Coconut Cream Frosting

Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream.
When you’re whipping the cream, add icing sugar and vanilla, and whip until thick. Place your cream in the fridge until ready to use.

How To Decorate

Using an apple corer, remove the center of each cupcake.
Fill with Nature’s Charm Coconut Butterscotch Sauce.
Fill your piping bag with your frosting and frost your cupcakes.
Drizzle some Nature’s Charm Coconut Butterscotch Sauce over the top and serve!

Equipment

cupcake tin

Buy Now →

Notes

Please see list above for substitutions

Prep Time: 25
Cook Time: 15
Category: Dessert
Method: Mixing
Cuisine: Dessert

Keywords: cupcake, vegan

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Easy Vegan Halloween Cake

By Sara Kidd October 12, 2021 6 Comments

October is always the best time to come up with an easy Halloween cake ideas or recipes. I decided to share with you an in-depth tutorial on how to make vegan black ganache and create a perfectly smooth finish on a 6 inch, 3 layered cake. Then decorate with these cute scary fondant ghosts. Once you practise it a few times it’s very easy to master this skill. It’s an easy cake idea if you’re looking for something spooky but not to detailed.

For this cake you will need three six inch sized cake layers baked and ready for decorating. Below is a list of recommended tools you need to create this Halloween cake.

Recommended Cake Decorating Tools for this Vegan Halloween Cake

Cake turntable
Cake board (I recommend a black card cake board or a ceramic base that won’t stain)
Cake scraper
Rolling pin
Large off set spatula
Small palette knife
Serrated knife
Black edible ink marker
Ghost cookie cutter
Piping bag with a swirl or star nozzle, I use 1M size nozzle
Kitchen blow torch (optional)

Recommended Ingredients for this Vegan Halloween Cake

Vegan dark chocolate
Vegan plant based cream
Vegan black gel based food colouring
Vegan black petal dust (optional)
Vegan butter or margarine
You will also need some vegan fondant for the ghosts

Step By Step Guide To Make Your Vegan Black Ganache

First, let’s make our vegan black ganache… (see recipe for measurements and detailed instructions)

Here Are A Few Tips For Troubleshooting This Vegan Black Ganache

Using black petal dust is absolutely optional. It only adds the slightest simmer so if you don’t have it don’t worry
To create a super shiny finish, use a kitchen blow touch and brush quickly across the finished cake with the gas flame
To make your ganache softer, add more cream starting with 100 grams
To make your ganache harder, increase the chocolate starting with 100 grams
If your ganache is too thick to add to your cake, add around 20 grams of cream until it’s at the consistency you want
If your ganache is too thin to add to your cake, melt some chocolate and add it into your ganache
If your chocolate is not melted enough and your ganache is lumpy, you can blend it using a bar blender/hand mixer
If you ganache splits remelt your ganache too runny liquid, stir thoroughly and allow to set again
Cover with plastic wrap so it doesn’t create a crust on the top that can add lumps back into your chocolate

Step By Step Guide To Decorating Your Easy Vegan Halloween Cake

First, we need to prepare our cake layers. Using a sharp serrated knife, cut the domes off the top of your cakes so they are perfectly even and all are the same height.

Next, secure your cake board to your turntable.

TOP TIP: I add a small wet paper towel between the board and the turn table to secure it in place and stop it from moving.

For this cake, my ganache is quite runny. You can use it when it’s a little thicker but it will be harder to spread. If your ganache has set too firm, heat in the microwave in 20 second intervals until it’s runny, but still thickish like a slightly runny mayonnaise.

Dollop a small amount of the ganache onto your cake board and place your first layer, top facing up in the centre of your cake board. Add some more ganache to your off set spatular and cover the top of your cake. Using the motion of your turntable, spin in a continuous motion whilst holding your spatula on top of your cake with a slight tilt of the wrist inward. This will flatten the top of your ganache.

Add your next layer with the bottom facing up and repeat this process on this layer and the next layer. You will need to clean your spatula between layers as the ganache will start to set and you don’t want that harder ganache on top of your fresh ganache.

TOP TIP: If you’re having trouble smoothing your ganache, clean and heat your tools using boiling water or a kitchen blow torch.

Then start to add a thin layer of ganache to the sides of your cake using your small palette knife. I start from the bottom and brush the ganache upwards to the top. Do this quickly as you want to get it around the whole cake before it sets.

Once you have covered your entire cake, heat your cake scraper with boiling water or your blow torch and spin your turntable in a continuous motion whilst holding your scraper perpendicular to your cake board and slightly pushing the ganache inward into the cake whilst spinning. Then use your small palette knife to flatten the ganache that has come up over the top edges. Fill in any gaps with ganache and repeat the process until it’s relatively smooth. Place ganache cake in the freezer for 15 minutes to set the ganache until it’s firm to touch.

TOP TIP: The first layer of ganache doesn’t need to be perfect. It acts as our crumb coat to secure crumbs and create structor for the next coat of ganache.

For the next coat you are going to repeat the same process. Make sure your ganache is still quite runny. This coat needs to be a little more close to perfect before we add our final layer.

TOP TIP: You can chill your cake without fixing the over lapped corners and use a sharp knife to trim it when it’s set

For the final coat melt approximately 1/4 cup of your ganache until it’s very runny, enough to pour it. Pour a third of that amount onto the top of your cake and use your large off-set spatula to smooth it out whilst spinning your cake.

Lace the edge of your cake scraper with chocolate and quickly smooth it around your cake for a perfect finish. Simultaneously using your palette knife to smooth the top edges over the top of your cake. Continue to do this until you have covered your entire cake. Allow to set by chilling in your fridge or freezer.

TOP TIP: When adding the final coat move quickly to cover your entire cake. You don’t need to clean the scraper between each coat of runny chocolate.

TOP TIP: To get that super shiny finish, use a kitchen blow torch on the surface for a quick second.

Now for the vegan ganache swirls ….

By now the remaining ganache should be set. If not, place in the fridge for 30 mins until firm. Then add the remaining ganache to a mix master with a whisk attachment and whip until light and fluffy. Using your piping bag with a large star nozzle of your choice, fill with ganache frosting. Hold piping bag straight above your cake and pipe swirls around the edge of your cake.

Let’s make our spooky vegan ghosts…

Get all your tools and ingredients ready to make your ghosts. Dust a pastry mat or a clean bench with a small amount of icing sugar and roll out your fondant to about 2-3 mm thickness. Use your ghost cookie cutter to cut out two ghosts. Use your black edible marker to draw on a ghost face.

TOP TIP: Not sure which fondant is vegan? Check out my vegan fondant list.

Now, for the final touches…

Cut the bottom half, at an angle, off one of your ghosts. Using the kitchen blow torch, slightly heat the surface of your ganache so you can stick your ghost onto the ganache. Alternatively you can melt a small amount of chocolate and paint it onto the back of your ghost to act as a glue. Gently press your ghost onto your cake in the direction you desire – see images below for my pattern.

Want more Halloween bakes?

Easy Vegan Halloween Cake

★★★★★

5 from 2 reviews

Author: Sara Kidd
Total Time: 30 minutes
Yield: 5 cups 1x
Diet: Vegan

Print Recipe

Description

Learn how to make this easy Halloween cake with black vegan ganache.

Ingredients

Units Scale

Black Vegan Butter Ganache

450 g full-fat plant based cream
750 g high quality vegan dark chocolate (50-65% cocoa), roughly chopped
150 g vegan butter or margarine
15 ml vegan black food colouring (more if needed)
1/2 teaspoon vegan black petal dust (optional)

Spooky Ghosts

100 g vegan fondant
Vegan black edible marker

Instructions

Ganache

Heat cream in a large, heavy-bottomed pot on low heat, until small bubbles appear around the edge and it starts to steam. You want to catch it right before it’s about to start to boil. Alternatively, you can heat in the microwave.
Remove from the heat and add black food colouring and petal dust. Mix with a whisk until combined. If it’s not black enough you can add more food colouring. I ended up adding about 30ml (maybe a little over kill) but you can start with 15ml and see how you go. It doesn’t effect the flavour of the ganache.
Add chocolate, making sure it is covered by the cream. Cover and let sit for 5 minutes.
Stir vigorously using a whisk, until smooth.
If there are any lumps, put the pot back onto the stove over very low heat. Stir until the lumps have melted and the ganache is shiny. Alternatively, heat in the microwave in short intervals whilst stirring in between.
Add butter and stir through until smooth and creamy. Cover with plastic wrap and push it down into the ganache so it covers everything. Allow to sit until it comes to a runny mayonnaise consistency.

Prep Time: 10
Cook Time: 20
Category: Dessert
Method: Chocolate
Cuisine: Dessert

Keywords: ganache, vegan, halloween

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Easy Vegan Pumpkin Bread

By Sara Kidd October 3, 2021 6 Comments

It’s October which means we are all reaching for our favourite vegan pumpkin bread recipe. I developed this recipe for bakers everyone as not everyone has access to canned pumpkin puree and pre-mixed pumpkin spice. So you have two options with the pumpkin bread recipe depending on what’s available to you.

This recipe is very simple. It only uses one mixing bowl (and a jug) for the bread and it bakes in 55 minutes. No decoration required, just a lovely luscious pour of maple syrup and it’s ready to serve. It’s extra delicious if you reheat a slice and serve with maple syrup and ice-cream, it’s pure delight.

You can get creative with the recipe and add roasted nuts, pumpkin seeds or roasted pumpkin pieces to the top of the batter before you bake it to add some crunch.

How To Make Your Own Pumpkin Puree

Pumpkin puree in a bowl with a tea towel

It’s insanely easy. I buy butternut pumpkins as I’m located in New Zealand. Don’t tell anyone that these are actually a squash. I like these are they are sweet and nutty. If you in other parts of the world you might want to choose a sweet variety of pumpkin or ‘sugar pumpkins’.

There are 2 methods to make puree – roasting or boiling. Roasting does give a better flavour but I’m lazy so I boil as it’s quicker.

Boiling Method

Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and then chop into one inch pieces and place into a large pot. Fill with water, covering the pumpkins and place onto a high heat. Boil until your pumpkin until it’s soft. I test this with a fork to make sure it pierces all the way through a pumpkin piece without force. It should take around 20 minutes.
Remove the pot from the heat and carefully drain your pumpkin into a strainer. I use a fry pan flipper and use it to press down the pumpkin to push out any excess water. Pour into a blender and blend until smooth.

Roasting Method

Preheat your oven to 200C / 390F.
Clean and wash your pumpkin. Cut the skin from the outside of the pumpkin and chop into one inch pieces and place onto a baking paper lined baking sheet. Bake for 40 to 60 minutes or until your pumpkin is soft.
Pour into a blender and blend until smooth. Transfer into an airtight container and keep in the fridge.

Vegan Pumpkin Bread Breakdown

Skill:	Easy
Method:	Mixing in one bowl
Size:	23 x 10cm
Serving:	12 casual servings
Pairing:	Maple syrup / ice-cream
Sweetness:	Light
Profile:	Firm soft cake
Storage:	Airtight container in the fridge for 3-4 days & can freeze for 1 month
Bakers Tip:	Add another 1/4 cup of sugar if you would like a sweeter version

Tips For Making This Vegan Pumpkin Bread

Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
Use a vanilla bean past e for the best flavour
Don’t be tempted to over mix your batter, it’s already very thick so be gentle when mixing
Use a standard loaf cake tin for best results, I recommend USA Bakeware range
Follow my rolling technique to ensure the cake won’t crack

Ingredient Substitutions

swap brown sugar with raw sugar
swap soy milk with coconut milk for a soy free version
Swap pumpkin puree for sweet potato puree

Vegan pumpkin bread slice with maple syrup

Love pumpkin? Check out these vegan cake recipes…

Watch this video to see how I make my Vegan Pumpkin Bread

Easy Vegan Pumpkin Bread

★★★★★

5 from 4 reviews

Author: Sara Kidd
Total Time: 1 hour 5 minutes
Yield: 12 serves 1x
Diet: Vegan

Print Recipe

Description

This is a very easy vegan pumpkin bread recipe. Serve with maple syrup.

Ingredients

Units Scale

220 g plain all-purpose flour (1 3/4 cups)
1 1/2 teaspoon baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin spice mix (or spice mix below)
115 g brown sugar, firmly packed (1/2 cup)
55 g caster sugar (1/4 cup)
125 ml plain soy milk (1/2 cup)
1 tablespoon white vinegar
250 g pumpkin puree (1 cup) see instructions above to make your own
80 ml vegetable oil (1/3 cup)
1 teaspoon vanilla bean paste
Maple syrup to serve

PUMPKIN SPICE MIX
3/4 teaspoon ground cinnamon
3/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger

Instructions

Preheat your conventional oven to 180°C/360°F and grease a standard loaf cake tin (23 x 10 x 10cm) and line with baking paper. Make sure the baking paper over lapped the cake tin. Set aside.
In a large mixing bowl add all your dry ingredients and stir with a whisk to combine.
in a large jug mix all your wet ingredients together and stir with a whisk to combine.
Make a well in the middle of your dry ingredients and pour in your wet ingredients.
Use a spatular to fold the wet ingredients into the dry until just combined.
Pour into your loaf cake tin and bake for 50 to 55 minutes or until a skewer comes out almost clean with a few sticky crumbs. The top should be firm and spring back when touched.
Allow the cake to cool in the cake tin for 10 minutes before using the overlapped baking paper as a sling to remove the cake from the tin.
Drizzle with maple syrup and serve.

Equipment

loaf cake tin

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Notes

See notes above for substitutions. Cup measurements are in Australian/New Zealand size.

Prep Time: 10
Cook Time: 55
Category: Dessert
Method: 1 bowl mixing
Cuisine: Dessert

Keywords: vegan, pumkin, bread

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Vegan Coconut Swiss Roll (Roulade)

By Sara Kidd September 29, 2021 8 Comments

Vegan Coconut Roll Cake decorated with strawberries — This blog post has been sponsored by Nature’s Charm

Who doesn’t love a good Vegan Swiss Coconut Roll cake? I worked on this recipe with Nature’s Charm to create an incredible coconut flavoured Swiss roll cake or roulade if you’re being fancy. It’s an absolutely delightful cake with a very light sponge texture, a smooth creamy coconut cream filling and strawberries as decoration. This cake uses two products from the Nature’s Charm range – their Coconut Whipping Cream and their Sweetened Condensed Coconut Milk. I can get these at my local supermarket or online. They are a well known international vegan brand, so you shouldn’t have any issues locating their products no matter where you are.

This recipe is very simple. It only uses two mixing bowls for the cake and the cake bakes in 24 minutes. I use an unconventional method for rolling up the cake to prevent cracking. Once we have removed our roll cake from oven, I allow it to cool for approximately 30 minutes or until it’s just cool to touch. Then I spread out the coconut filling and roll up and set in the freezer. This method is fool proof. Your roll cakes will never crack again.

The cream sets firm enough to hold the cake in place without becoming too hard. I’m a fan of this as it means it keeps well in the fridge and you can cut a slice without having to wait for it to return to room temperature. And the flavour! It’s very moorish, I had to stop eating the filling whilst making it. You know I’m a major fan of this cream as I’ve also used it in my Swedish Prince Cake recipe.

This recipe is very versatile. You can decorate with any types of berries or fruit depending on the season or even leave plain for a simpler version. This cake is great as a celebration cake or for an event like a family holiday lunch. It’s quick, easy and incredibly delicious.

Vegan Coconut Swiss Roll Breakdown

Skill:	Easy
Method:	Mixing in two bowls
Size:	1 Roll Cake (15 ½ inches / 39.37 cm long)
Serving:	12 casual servings
Pairing:	Any types of fruit / Champagne
Sweetness:	Moderate
Profile:	Light airy sponge
Storage:	Airtight container in the fridge for 3 days & can freeze for 1 month
Bakers Tip:	Check your cake’s baking progress at the 20 minute mark

Tips For Making This Vegan Coconut Swiss Roll Perfect

Make sure your oven is heated to the correct temperature before baking, use an Oven Thermometer
Use a vanilla bean past e for the best flavour
Don’t over bake this cake, you’re looking for the sides of the cake to become golden brown, that’s when you know it’s ready and top is springy to touch
Use a jelly roll cake tin for best results, I recommend USA Bakeware range
Follow my rolling technique to ensure the cake won’t crack

Ingredient Substitutions

swap Nature’s Charm Sweetened Condensed Coconut Milk with their Oat version
swap soy milk with coconut milk for a soy free version
Swap strawberries for any type of fruit

Vegan Coconut Swiss Roll decorated with fresh strawberries and flowers.

Tips For Decorating This Vegan Coconut Swiss Roll

Don’t worry about being perfect. This cake is so easy to decorate. You want to divide the cream into half and use half for the filling and the other half goes on top, I spoon the cream on top, no need for a piping bag with this cake.
Get creative and use some edible or food safe fresh flowers or a mixture of berries on top
You can cover the whole cake in the coconut whipped cream for a different look
If your coconut cream is too soft, allow it to sit in the fridge for 30 minutes before using

Love Coconut? Check out these vegan cake recipes…

Vegan Coconut Swiss Roll (Roulade)

★★★★★

4.5 from 4 reviews

Author: Sara Kidd
Total Time: 44 minutes
Yield: 12 serves
Diet: Vegan

Print Recipe

Description

An easy soft sponge coconut roll cake that everyone will enjoy!

Ingredients

Coconut Cream Filling
60 g icing sugar
2 cans Nature’s Charmed Coconut Whipping Cream
1 teaspoon vanilla bean paste

Sponge Roll
90 g vegan butter
60 g icing sugar
190 ml plain soy milk
190 ml Nature’s Charm Sweetened Condensed Coconut Milk
1 tablespoon vinegar
1 teaspoon vanilla
200 g plain all-purpose flour
25 g desiccated coconut, dry roasted
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt

To Decorate
Strawberries or any berry of your choice

Instructions

Coconut Cream Filling

Follow the instructions as stated on the can of your Nature’s Charm Coconut Whipping Cream.
When you’re whipping the cream, add icing sugar and vanilla, and whip until thick.
Place your cream in the fridge until ready to use.

Sponge Cake

Preheat your conventional oven to 160°C (320°F). Grease a jelly roll pan, line with baking paper, and grease again.
In a large mixing bowl, melt the butter and stir through the icing sugar until it’s dissolved. Add the soy milk, sweetened condensed milk, vinegar, and vanilla, and stir until fully combined.
In a smaller mixing bowl, sieve the flour, coconut, baking powder, baking soda, and salt. Whisk to combine and create a well in the middle.
Pour your liquid mixture into the dry ingredients and use a firm spatula to gently fold the two components together, until completely combined. Don’t over-mix.
Pour the batter into your prepared jelly roll tin and spread it out evenly with your spatula. Gently tap the cake tin on the bench to release any large air bubbles. Bake on the middle rack of your oven for 22 to 24 minutes. It should turn golden brown and be springy to touch when done.
Remove your cake from the oven and let it rest until just cool to the touch; approximately 30 to 60 minutes.
To assemble, spread ½ your coconut cream over the top of your flat cake, leaving a 1 inch border around the edge clean. Gently but tightly roll the cake up, peeling away the baking paper as you go. Leave the last bit of the baking paper around the outside of the cake, covering the exposed area. Place in the freezer for 30 minutes, until set.
Remove from the freezer and remove the last bit of baking paper. Using a large serrated knife, trim the edges from both ends of the cake to reveal an even swirl. Decorate with remaining cream, add strawberries and serve.

Notes

See above for ingredient subs and additional notes about making this cake.

Prep Time: 20
Cook Time: 24
Category: Dessert
Method: Mixing
Cuisine: Dessert

Keywords: Vegan Coconut Swiss Roll

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Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

By Sara Kidd September 26, 2021 15 Comments

All About This Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

Poppy seeds and lemon are a classic flavour combination, sure to please most cake eaters. I added fresh thyme from my greenhouse, to highlight the lemon notes. Thyme presents earthy, minty and slightly lemony characteristics so it’s a great addition to this cake. The cake crumb is surprisingly soft with a crumbly, moist sponge like texture. The gluten-free flour blend creates a flawless crumb that’s impossible to tell it’s vegan or gluten-free. It’s a 1-bowl (and a jug) cake that’s vegan, gluten-free, and it’s absolutely delightful. It’s a fantastic choice for an easy afternoon tea cake as it’s a single layer 8 inch round cake that measures around 1.5 inches in height. This recipe will become a staple in your household, especially if you have fussy gluten-free eaters.

Vegan Gluten Free Poppy Seed Cake mixing bowl

This cake uses a combination of white rice flour, almond flour, and potato starch as it’s gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of coconut yoghurt, vegetable oil, and soy milk add the perfect amount of moisture to this cake, making one that will easily keep for 3 days without drying out.

This is only a single layered 8 inch cake. I use a standard 8 inch cake tin for this recipe. The brand I alway buy (and cherish) is USA Bakeware. I LOVE their cake tins. They are high quality, light coloured and last forever. This cake will present a slightly domed top and is very easy to decorate. I use a simple glaze recipe that is flavoured with vanilla, lemon essence, lemon rind and Thyme.

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme Breakdown

Illustration of a Vegan Gluten-free Lemon Poppy Seed Cake with Thyme to show different elements of the cake

Skill:	Easy
Method:	Mixing in one bowl
Size:	Single layer 8 inch cake, 1.5 inches heigh
Serving:	12 casual servings
Pairing:	Vanilla ice-cream, sour cream or yoghurt
Sweetness:	Moderate
Profile:	Vegan, gluten-free, soft cake crumb
Storage:	Stored in an airtight container in the fridge three to four days
Bakers Tip:	You can also make this without thyme

Vegan Gluten Free Poppy Seed Lemon Cake on cooking rack

Tips For Making This Vegan Gluten-free Lemon Poppy Seed Cake

Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
Use vanilla bean seeds or high quality paste for the best flavour
Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
Bake on the middle rack of your oven
Add a heatproof bowl of water to the bottom of your oven whilst baking, to help circulate the air and create an evenly baked cake

Ingredient Substitutions

swap potato starch with tapioca flour
swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
swap soy milk with coconut milk for a soy free version
swap xanthan gum with 1 flax egg (1 tablespoon ground flax seed mixed with 2 1/2 tablespoons boiling water)
swap lemon rind and essence with orange rind and essence for a different citrus flavour

Decorating This Vegan Gluten-free Lemon Poppy Seed Cake

This is a super easy decorating technique that takes minutes
When making the glaze for the cake, make sure not to make it too runny otherwise it will run off your cake
This cake is moist enough to eat without glaze or other decorations if you’re after a healthier version

Watch my video to see how easy it is to make this cake

Love Gluten-free recipes? Check out these…

Vegan Gluten-free Lemon Poppy Seed Cake with Thyme

★★★★★

5 from 8 reviews

Author: Sara Kidd
Total Time: 68
Yield: 12 1x
Diet: Gluten Free

Print Recipe

Description

An easy vegan gluten-free lemon poppy seed cake with thyme.

Ingredients

Scale

Cake

175 g (1 cup) white rice flour
100 g (1 cup) blanched almond flour
60 g (1/2 cup) potato starch
3 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon xanthan gum
170 g (2/3 cup) caster sugar
125 ml (1/2 cup) plain vegan coconut yogurt
90 ml (1/3 cup + 2 teaspoons) vegetable oil
330 ml (1 1/3 cups) plant milk
1 teaspoon vanilla bean paste
1 teaspoon lemon extract
Zest from one unwaxed lemon

Glaze

125 g (1 cup) icing or confectioners sugar
1 1/2 tablespoons plain soy milk
1/2 teaspoon vanilla bean paste
1/2 teaspoon lemon extract
Zest from one unwaxed lemon
1 tablespoon fresh Thyme leaves
Small lemon wedges to decorate

Instructions

Cake

Preheat your convection oven to 170°C (340°F). Lightly grease and line one 8 inch round cake cake tin with baking paper and grease again.
In a large mixing bowl, sift the rice flour, almond flour, potato starch, poppy seeds, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add sugar and stir through. Make a well in the middle of your dry ingredients.
Place the coconut yoghurt, oil, plant milk, vanilla, lemon extract and zest in a large jug and stir until completely smooth.
Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine.
Pour the batter into your cake tin and tap on your bench with force to release any large air bubbles.
Bake on the middle rack of your oven for 45 – 48 minutes (BUT check your cake’s progress at the 40 minute mark), until a skewer inserted into the center comes out almost clean of cake batter and the top bounces back when gently pressed.
Let cool in the tin for 10 minutes before flipping onto a cake rack to allow your cake to completely cool. Once your cake has cooled, move onto making the glaze.

Glaze

Mix the icing sugar, soy milk, vanilla, lemon extract, lemon rind together in a small bowl until it becomes a smooth, thick icing. Pour evenly over the top of your cooled cake. Sprinkle thyme leaves over the top and some small lemon wedges. Serve.

Prep Time: 20
Cook Time: 48
Category: Dessert
Method: 1 bowl mixing
Cuisine: Dessert

Keywords: Gluten-free, vegan, poppy seed, lemon, thyme

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Gluten-free Vegan Chocolate Cake

By Sara Kidd September 14, 2021 5 Comments

Vegan Gluten-free Chocolate Cake Slice by Sara Kidd

I’m obsessed with gluten-free vegan chocolate cake recipes. I have developed quite a few gluten-free vegan chocolate cake recipes and I decided to make a version that’s the easiest to bake. This recipe is so easy. It’s a 1-bowl (and a jug) cake that’s vegan, gluten-free, coffee-free and it’s absolutely decadent. It’s a fantastic choice for a birthday cake as it’s a double layer 8 inch round cake that measures 3.5 inches in height before piping.

This gluten-free vegan chocolate cake uses white rice flour, almond flour, and tapioca flour as it’s gluten-free flour blend. Our egg replacer is xanthan gum which is a great egg replacer for gluten-free baking. It works as a binding agent and also helps create a spongy cake texture, which is hard in gluten-free vegan baking. A combination of soy milk and water add a lot of moisture to this cake, as you generally see in other rich chocolate cake recipes. It’s not as dense as a mud cake but it is on the more heavy side without being too dense.

This is a really big cake so be prepared. I use two spring form 8 inch cake tins as you need the depth of at least 3 inches to hold the amount of batter. I use Jamie Olivers cake tins and I love them because they are blue. You will also need a large mixing bowl. I ended up using my mix master bowl as there is also of cake batter in this recipe. The cake should not sink in the middle and will produce a slight dome on top.

Gluten-Free Vegan Chocolate Cake Breakdown

Skill:	Easy
Method:	Mixing in one bowl
Size:	Double layer 8 inch cake, 3.5 inches heigh before piping, each layer is 1.8 inches in height
Serving:	12 to 15 casual servings
Pairing:	Any type of frostings, fillings or inclusions
Sweetness:	Moderate
Profile:	Gluten-free, Chocolate, Caffeine-free, Nut-free option, heavy cake crumb
Storage:	Un-iced layers stored in an airtight container outside of fridge one to two days, once sealed with ganache, airtight container in the fridge for 3 to 5 days. It’s a very moist cake, so will take a few days to dry out
Bakers Tip:	Use a high quality dutch-process cocoa powder for a more complex, smooth chocolate flavour. Add cinnamon for extra spice. Exchange 1/2 recommended water for liquid coffee to enhance the chocolate flavour.

Vegan Gluten Free Chocolate Cake with Ganache

Tips For Making This Gluten-Free Vegan Chocolate

Make sure your oven is heated to the correct temperature before baking, use an oven thermometer
Use a vanilla bean paste for the best flavour
Don’t over bake this cake, the skewer will still present some sticky crumbs when poked throw the centre
Use spring form tins that are at least 3 inches in height, this is a big cake
Use a high quality vegan dark chocolate (50 to 65% cocoa) for your ganache

Ingredient Substitutions

swap cocoa powder with Dutch cocoa powder for a smoother chocolate flavour
swap tapioca flour with potato starch
swap almond flour with almond meal or pumpkin seeds ground into a meal for a nut free version
swap soy milk with coconut milk for a soy free version
swap xanthan gum with 3 flax eggs

Vegan Gluten-free Chocolate Ganache Cake by Sara Kidd

Decorating This Gluten-Free Vegan Chocolate Cake

If you’re new to decorating ganache cakes, check out my Ganache Decorating Workshop below and learn my easy technique to create the perfect vegan chocolate ganache finish on all your cakes
To create a super shiny finish, use a kitchen blow touch and brush quickly across the finished cake with the gas flame
You can also decorate this cake with a chocolate buttercream or any type of vegan buttercream you like
This cake also pairs really well with my vegan custard recipe

Love Gluten-Free Vegan Baking? Check out these recipes…

GLUTEN-FREE VEGAN CHOCOLATE CAKE

★★★★★

5 from 6 reviews

Author: Sara Kidd
Total Time: 1 hour 20 minutes
Yield: 12 1x

Print Recipe

Description

This recipe is so reliable, super moist and it doesn’t sink when baked. The flavour is what you would absolutely desire from a chocolate cake.

Ingredients

Units Scale

Cake

330 g white rice flour (1 3/4 cups + 2 tablespoons )
180 g almond meal or almond flour (1 3/4 cups )
80 g tapioca flour (1/2 cup + 2 tablespoons)
170 g cocoa powder (1 1/3 cups + 1 teaspoon )
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
340 g caster sugar (1 1/2 cups)
500 mls plain soy milk (2 cups )
2 tablespoons white vinegar
400 ml water, at room temperature (1 1/2 cups + 5 teaspoons )
200 ml extra virgin olive oil (3/4 cup + 2 teaspoons )
2 teaspoons vanilla bean paste

Vegan Butter Ganache

450 g full-fat plant based cream, 35% fat (1 1/4 cups )
750 g high quality vegan dark chocolate (50-65% cocoa), roughly chopped (3 1/3 cups)
150 g vegan butter or margarine (1/4 cup + 1 tablespoon + 2 teaspoons )

Filling

45 g flaked almonds (1/2 cup )
Pinch of sea salt

Instructions

Cake

Preheat your convection oven to 165°C/335°F. Grease and line two 8in spring form cake tins that are at least 3 inches in height, with baking paper and grease again.
This is a big cake and there is a lot of batter. In your largest mixing bowl, sift the rice flour, almond meal, tapioca flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum. Whisk to combine. Add the sugar and stir through. Make a well in the middle of your dry ingredients.
Add the soy milk, vinegar, water, oil, and vanilla to a large jug, stirring to combine.
Slowly pour the wet ingredients into the bowl of dry and gently whisk to combine. It will be a runny batter.
Pour the batter evenly into your cake tins and firmly tap it on your bench with force to release any large air bubbles.
Bake on the middle rack of your oven for 55 to 60 minutes, or until a skewer inserted into the center comes out with just a few sticky moist crumbs clinging to it, and the top springs back when gently touched.
Let cool in the tin for 10 minutes before releasing and flipping onto a cooling rack to allow it to completely cool before frosting.

Ganache

Heat cream in a large, heavy-bottomed pot on low heat, until small bubbles appear around the edge and it starts to steam. You want to catch it right before it’s about to start to boil. Alternatively, you can heat in the microwave.
Remove from the heat and add chocolate, making sure it is covered by the cream. Cover and let sit for 5 minutes.
Stir vigorously using a whisk, until smooth.
If there are any lumps, put the pot back onto the stove over very low heat. Stir until the lumps have melted and the ganache is shiny. Alternatively, heat in the microwave in short intervals whilst stirring in between.
Add butter and stir through until smooth and creamy. Cover with plastic wrap and push it down into the ganache so it covers everything. Allow to sit for an hour to overnight on your bench until it has reached smooth slightly goopy American style peanut butter consistency. The amount of time it will take depends on your climate.

Filling

In a fry pan, dry roast your almonds until they become fragrant and slightly brown. Season with sea salt and set aside.

How To Assemble

Once your cakes have cooled, use a sharp serrated knife to level the tops of your cakes. They should be completely flat and exactly the same height.
Place the bottom layer onto a cake board. Spread a small amount of ganache on top of this layer to seal it. Place your almonds on top of the ganache and gently press down to secure it. Dollop a few more tablespoons of ganache over the almonds and spread out evenly.
Add your second layer on top with the flat bottom side facing up. Completely cover your cake in ganache and smooth with a cake scraper. Chill in the fridge for 20 minutes to completely set the ganache.
Add 1 cup of your remaining ganache to a heat proof bowl and heat it on your stove top or in your microwave until it’s at a very runny consistency. Remove your cake from the fridge and pour over the top of your cake, using a palette knife to help it drip over the edges. Chill in the fridge for 20 minutes to completely set the ganache drip.
Add your remaining ganache to a mix master with a whisk attachment and whip until light and fluffy.
Using your piping bag with a large round nozzle, fill with ganache frosting. Remove cake from fridge and hold piping bag straight above your cake and pipe small round puffs with pointed tips. Repeat to cover the entire top of your cake.
Using a kitchen blow torch, toast the sides of the cake until shiny; this should only take a second to achieve. Don’t toast for too long otherwise you will melt your ganache too much. Serve!

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Cake
Cuisine: Dessert

Keywords: cake, chocolate, gluten-free, vegan

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TOP TIP: I add a small wet paper towel between the board and the turn table to secure it in place and stop it from moving.

TOP TIP: If you’re having trouble smoothing your ganache, clean and heat your tools using boiling water or a kitchen blow torch.

TOP TIP: The first layer of ganache doesn’t need to be perfect. It acts as our crumb coat to secure crumbs and create structor for the next coat of ganache.

TOP TIP: You can chill your cake without fixing the over lapped corners and use a sharp knife to trim it when it’s set

TOP TIP: When adding the final coat move quickly to cover your entire cake. You don’t need to clean the scraper between each coat of runny chocolate.

TOP TIP: To get that super shiny finish, use a kitchen blow torch on the surface for a quick second.

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Description

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Cake