There are cakes that simply satisfy a sweet craving. And then there are cakes like this Vegan Mediterranean Maple-Apple Olive Oil Cake — the kind that comes out of the oven with a delicate, slightly fruity aroma, a moist, tender crumb, and thin slices of caramelized apple arranged across the top, finished with a gentle drizzle of maple syrup that catches the light beautifully. This is that cake. The one that feels at home with afternoon coffee or as the elegant finish to a dinner party. The one where good olive oil does as much work as the apples and maple do.
This cake takes its inspiration from the olive oil cakes found throughout Mediterranean baking, where good quality olive oil replaces butter to create a cake with a distinctively moist crumb and a subtle, savory-edged richness that pairs beautifully with fruit and natural sweeteners. Thin apple slices are arranged across the top before baking, caramelizing gently in the oven, and the whole cake is finished with a light maple glaze.
What makes this cake so outstanding is the olive oil itself — a good, flavorful extra virgin olive oil contributes a subtle fruitiness and richness that is genuinely different from butter, producing a cake that tastes sophisticated and a little unexpected in the best possible way, while staying moist for days after baking.
This recipe is 100% vegan, ready in about an hour, and absolutely wonderful served slightly warm with a cup of tea or coffee.
Recipe Information
Prep Time
Cook Time
Total Time
Servings
Calories
20 mins
40 mins
60 mins
10
~310 kcal
Ingredients
For the Cake
2 cups (240g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 tsp cinnamon
¾ cup (180ml) good quality extra virgin olive oil
¾ cup (180ml) maple syrup
¾ cup (180ml) plant milk
1 tbsp apple cider vinegar
1 tsp pure vanilla extract
1 medium apple, peeled, cored, and finely diced
For the Topping
1 medium apple, very thinly sliced (unpeeled)
1 tbsp maple syrup, for brushing
½ tsp cinnamon
For the Glaze
¼ cup (60ml) maple syrup
1 tsp lemon juice
Instructions
Preheat and prepare the pan. Preheat the oven to 350°F (175°C). Grease a 23cm (9-inch) round cake pan and line the base with parchment paper.
Make the plant buttermilk. Combine the plant milk and apple cider vinegar in a small bowl and let sit for 5 minutes.
Mix dry ingredients. In a large bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients. In a separate bowl whisk together the olive oil, maple syrup, plant buttermilk, and vanilla extract until well combined.
Make the batter. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold in the finely diced apple.
Arrange the topping. Pour the batter into the prepared pan and smooth the top. Arrange the thin apple slices in a circular, slightly overlapping pattern over the surface. Brush with the tablespoon of maple syrup and dust with cinnamon.
Bake. Bake for 38–42 minutes until a skewer inserted in the center comes out clean and the apple slices on top are tender and lightly caramelized. Cover loosely with foil partway through if the apple slices begin to brown too quickly.
Cool and glaze. Let the cake cool in the pan for 15 minutes before transferring to a wire rack. Whisk together the maple syrup and lemon juice for the glaze and brush gently over the top of the cooled or slightly warm cake.
Pro Tips
Use a good quality, flavorful extra virgin olive oil — its character genuinely comes through in the finished cake and is part of what makes this cake special.
Slice the apples for the topping very thinly so they cook through and caramelize properly in the baking time rather than staying firm.
Do not overmix the batter once the dry and wet ingredients are combined, to keep the crumb tender.
Cover the apple topping loosely with foil if it begins browning too quickly before the cake has fully baked through.
Why Olive Oil Cakes Work So Well
Olive oil cakes are a beloved tradition throughout Mediterranean baking, prized for producing an exceptionally moist, long-lasting crumb that improves over the first day or two after baking. Unlike butter, olive oil remains liquid at room temperature, which helps keep the finished cake tender for days, while a flavorful extra virgin variety adds a subtle complexity that pairs particularly well with fruit and warm spices like cinnamon.
Flavor Variations
Orange Olive Oil Cake: Add the zest of an orange to the batter and replace some of the plant milk with fresh orange juice for a citrus-forward version.
Pear and Maple Cake: Replace the apple with thinly sliced pear for a softer, more delicate fruit topping.
Walnut Apple Cake: Fold ½ cup of chopped toasted walnuts into the batter for added texture and nuttiness.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~310 kcal
3g
42g
2g
14g
Storage
Room temperature: Store in an airtight container for up to 2 days; the cake stays moist thanks to the olive oil.
Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving.
Freezer: Freeze unglazed cake, well wrapped, for up to 2 months. Thaw completely before glazing and serving.
Frequently Asked Questions
Does the olive oil make the cake taste savory?
Used in this proportion alongside maple syrup and cinnamon, the olive oil adds richness and a subtle complexity rather than a noticeably savory flavor — the cake still tastes distinctly sweet and dessert-like.
Can I use a milder olive oil?
Yes — a milder extra virgin olive oil produces a more neutral-tasting cake, while a robust, fruitier oil will come through more distinctly in the finished flavor.
Can I make this cake gluten-free?
Yes, using a 1:1 gluten-free flour blend, though the crumb may be slightly more delicate.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more elegant vegan cake and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
There are desserts that taste pleasant. And then there are desserts like these Best Vegan Creamy Lemon Squares — the kind that deliver such a sharp, bright, intensely lemony filling over such a perfectly crumbly, buttery shortbread base that the contrast between the two stops you completely on the first bite. This is that lemon square. The one that makes everything else taste a little flat afterward. The one that is equally spectacular served at a summer picnic, a holiday dessert table, or sliced into small squares and eaten one after another from the refrigerator at midnight because the craving was specific and these are exactly what was needed.
These lemon squares start with a classic vegan shortbread base — cold vegan butter, flour, powdered sugar, and a pinch of salt pressed into a tin and baked until lightly golden — then topped with a filling of fresh lemon juice, lemon zest, coconut cream, and cornstarch cooked into a smooth, intensely lemony curd that sets over the shortbread into a firm, sliceable layer of extraordinary brightness and richness.
What makes these squares so outstanding is the ratio — more lemon than most recipes use and less sweetness than most recipes default to, producing a filling that tastes genuinely, assertively, gloriously lemony rather than merely sweet with a faint citrus note, set into a creamy, silky layer that holds clean edges when sliced.
This recipe is 100% vegan, naturally gluten-free when made with gluten-free flour, ready in about 55 minutes plus chilling, and absolutely magnificent dusted with powdered sugar and served cold in generous squares.
Recipe Information
Prep Time
Cook Time
Chill Time
Total Time
Servings
Calories
20 mins
30 mins
2 hours
2 hrs 50 min
16
~190 kcal
Ingredients
For the Shortbread Base
1½ cups (180g) all-purpose flour
⅓ cup (40g) powdered sugar
½ tsp fine salt
½ cup (115g) cold vegan butter, cut into small cubes
For the Creamy Lemon Filling
¾ cup (180ml) fresh lemon juice (from 4–5 large lemons)
Zest of 3 lemons
¾ cup (150g) cane sugar
1 cup (240ml) full-fat coconut cream
4 tbsp cornstarch
¼ tsp turmeric (for color — adds no discernible flavor)
Pinch of salt
2 tbsp vegan butter (stirred in at the end for gloss)
For Finishing
Powdered sugar for dusting
Extra lemon zest for garnish (optional)
Instructions
Preheat and prepare the tin. Preheat the oven to 350°F (175°C). Line a 20cm (8-inch) square baking tin with parchment paper, leaving overhang on two sides for easy removal.
Make the shortbread base. In a bowl combine the flour, powdered sugar, and salt. Add the cold vegan butter cubes and rub into the flour quickly with your fingertips until the mixture resembles fine, sandy breadcrumbs that hold together when pressed. Press firmly and evenly into the prepared tin to form a uniform base approximately 8mm thick.
Blind bake the base. Bake the shortbread base for 18–20 minutes until set and very lightly golden at the edges. It should feel firm and dry to the touch. Remove from the oven and let cool for 5 minutes while making the filling — the base does not need to cool completely.
Make the lemon filling. In a medium saucepan whisk together the lemon juice, lemon zest, sugar, coconut cream, cornstarch, turmeric, and salt until the cornstarch is completely dissolved. Place over medium heat and cook, whisking continuously without stopping, until the mixture thickens dramatically and large bubbles begin to appear on the surface — approximately 8–10 minutes. Remove from heat and whisk in the vegan butter cubes until melted and incorporated.
Pour over the base. Pour the hot lemon filling immediately over the still-warm shortbread base. Smooth the surface with an offset spatula. The filling should be thick enough to flow slowly rather than running freely.
Chill until set. Allow to cool at room temperature for 20 minutes then refrigerate for a minimum of 2 hours, ideally overnight, until the filling is completely firm and set throughout.
Slice and dust. Lift the set lemon square slab out of the tin using the parchment overhang. Using a sharp knife dipped in hot water and wiped dry between each cut, slice into 16 even squares. Dust generously with powdered sugar immediately before serving.
Pro Tips
Whisk the filling continuously without stopping from the moment the pan goes on the heat — any pause allows the cornstarch to settle and form lumps on the bottom of the pan.
Pour the filling over a warm rather than cold shortbread base — this helps the filling adhere to and set against the base rather than separating into a distinct layer.
Use fresh lemon juice only — bottled lemon juice produces a flat, one-dimensional filling that is noticeably inferior to the bright, complex flavor of fresh.
Chill for the full 2 hours minimum before slicing — cutting into partially set lemon squares produces ragged, messy edges. A fully set square slices perfectly cleanly.
Dip the knife in hot water and wipe between every cut for the sharpest, most professional edges.
Why These Lemon Squares Are the Best Version
Most lemon square recipes err on the side of too much sweetness and too little lemon, producing a dessert that is pleasant but not particularly memorable. This recipe specifically inverts that ratio — using significantly more fresh lemon juice and zest than standard and less sugar — producing squares where the lemon is the dominant, forward flavor and the sweetness exists to balance and round it rather than to overwhelm it. This produces the specific, sharp, bright, almost electric lemon flavor that makes a truly great lemon square genuinely difficult to stop eating.
Flavor Variations
Lime Squares: Replace the lemon juice and zest with fresh lime juice and lime zest for a more tropical, slightly more tart version with a beautiful pale green filling.
Lemon Lavender Squares: Add 1 teaspoon of culinary dried lavender to the filling while cooking and strain out before pouring for a fragrant, floral version.
Raspberry Lemon Squares: Press a layer of fresh raspberries onto the shortbread base before adding the filling for a raspberry-lemon combination that is spectacular in summer.
Nutritional Highlights (Per Square)
Calories
Protein
Carbs
Fiber
Fat
~190 kcal
1g
26g
0g
9g
Storage
Refrigerator: Store in an airtight container in a single layer for up to 5 days. These squares are best served cold — the filling is firmer and more sliceable and the contrast with the shortbread base is more pronounced when chilled.
Freezer: Freeze in a single layer until solid then transfer to a freezer-safe container with parchment between layers for up to 2 months. Thaw in the refrigerator overnight before serving.
Dusting: Dust with powdered sugar immediately before serving rather than in advance — the powdered sugar absorbs moisture from the filling during storage and becomes invisible and damp if added too early.
Frequently Asked Questions
Why is my filling not setting firmly?
Filling that does not set is caused by insufficient cornstarch, insufficient cooking time, or not chilling for long enough. Ensure the filling has thickened dramatically on the stovetop with visible large bubbles before pouring, and chill for the full 2 hours minimum.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend for the shortbread base. The filling is naturally gluten-free. The shortbread may be slightly more crumbly than the regular version but still delicious.
Why did the filling separate from the base?
This usually happens when cold filling is poured over a cold or fully cooled base. Pouring hot filling over a still-warm base helps them bond as they cool together. A thin layer of jam brushed over the cooled shortbread before adding the filling can also help adhesion.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more bright, indulgent vegan dessert bar recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
There are cakes you bake because something sweet is needed. And then there are cakes like this Vegan Chocolate Marble Cake — the kind that makes people gasp when you slice it and reveal those extraordinary swirls of dark chocolate and vanilla weaving through each other in patterns so beautiful and so completely unrepeatable that every single slice is its own unique work of art. This is that cake. The one that looks impossibly impressive but requires nothing more than two bowls, one tin, and a single confident swirl of a skewer. The one that is simultaneously the most visually dramatic and the most deeply delicious thing to come out of your oven all season. The one that makes people assume you spent hours on it when you spent forty minutes.
This is a marble cake of genuine magnificence — a tender, perfectly moist vanilla sponge swirled through with a rich, deeply chocolatey batter that sets in the oven into those iconic, mesmerizing marble patterns that have made this cake one of the most beloved bakes in the entire history of home baking. The crumb is extraordinary — soft enough to compress slightly under the fork before springing back, moist enough to eat without a single drop of anything alongside, and rich enough with the flavor of real vanilla and real dark chocolate that every bite is a genuinely satisfying experience rather than merely a pleasant one.
What makes this recipe so genuinely outstanding is how it achieves such a tender, moist crumb without a single egg or gram of dairy. Flax eggs provide binding and structure. Apple cider vinegar reacts with baking soda to create lift. Plant milk enriched with a splash of oil replaces the fat and moisture that butter and eggs provide in conventional cakes. The result is a cake that is indistinguishable in texture, moisture, and flavor from the finest dairy version — and arguably more interesting for the complexity that these whole food ingredients contribute.
This recipe is 100% vegan, easily made gluten-free, ready in just 45 minutes, and absolutely spectacular served warm from the oven with a dusting of powdered sugar, a drizzle of chocolate glaze, or simply sliced and eaten immediately because the smell coming from the oven made waiting for anything else completely impossible.
1 tsp almond extract (adds beautiful depth to vanilla batter)
½ cup (85g) vegan chocolate chips folded into the batter
Zest of 1 orange added to the chocolate swirl batter
¼ tsp cinnamon in the chocolate batter
2 tbsp toasted chopped walnuts or hazelnuts in the batter
To Serve
Dusting of powdered sugar
Drizzle of chocolate glaze
Vegan vanilla ice cream alongside
Whipped coconut cream
Fresh berries and mint
Warm with a cup of coffee or tea
Instructions
Preheat and prepare the tin. Preheat your oven to 350°F (175°C). Grease a 23cm (9-inch) round cake tin or a standard loaf tin generously with coconut oil and line with parchment paper. For a loaf-shaped marble cake use a 23 x 13cm loaf tin — the rectangular shape produces the most dramatic, visible marble effect when sliced.
Make the flax eggs. In a small bowl combine the flaxseed meal and water, stir well, and rest for exactly 5 minutes until thickened to a gel-like consistency. Properly gelled flax eggs perform significantly better as a binder than those used immediately — the 5 minutes is important.
Mix the wet ingredients. In a large bowl whisk together the oat milk, vegetable oil, vanilla extract, apple cider vinegar, and prepared flax eggs until completely combined. The apple cider vinegar will react with the baking soda during baking to create additional lift — do not omit it.
Combine wet and dry. Sift the flour, sugar, baking powder, baking soda, and salt into the wet ingredients. Fold gently with a spatula using large, sweeping strokes until just combined — the batter should still look slightly rough and may have a few small lumps. Do not overmix — overworking the gluten produces a dense, tough cake rather than the light, tender crumb this recipe achieves.
Make the chocolate swirl batter. Transfer approximately one third of the vanilla batter — roughly 400g — to a separate bowl. Add the cacao powder, additional oat milk, maple syrup, and instant coffee if using to this portion and fold gently until completely incorporated and the batter is uniformly dark, glossy, and deeply chocolatey. The chocolate batter should be slightly thicker than the vanilla — if it seems too stiff add another teaspoon of oat milk.
Layer the batters in the tin. Pour half the vanilla batter into the prepared tin and spread to the edges in an even layer. Spoon the entire chocolate batter over the vanilla layer in large dollops distributed evenly across the surface. Pour the remaining vanilla batter over the chocolate layer and spread gently to cover.
Create the marble effect. Insert a thin skewer, chopstick, or butter knife into the batter and draw it through in a series of figure-of-eight or S-shaped movements — 6 to 8 sweeping strokes across the length of the tin and 3 to 4 across the width. Do not over-swirl — 10 to 12 total movements is enough to create beautiful marble patterns without blending the batters completely together. The restraint is what creates the dramatic, visible swirls rather than a uniform grey-brown mixture.
Bake to golden perfection. Place in the center of the preheated oven and bake for 32–38 minutes until deeply golden on top, pulling away slightly from the sides of the tin, and a skewer inserted in the center comes out clean or with just a few moist crumbs. Do not open the oven door before the 30-minute mark — a rush of cold air can cause the cake to sink in the center before it has set.
Cool and glaze. Remove from the oven and cool in the tin for 10 minutes before turning out onto a wire rack. If glazing allow to cool completely before drizzling — the glaze will slide off a warm cake rather than setting in beautiful ribbons. For the glaze melt the dark chocolate and coconut oil together, stir in the maple syrup, and drizzle generously over the cooled cake.
Slice and reveal. Use a sharp serrated knife to slice the cake and reveal the marble pattern within — each slice will be completely unique and completely beautiful. Serve immediately or store as directed below.
Pro Tips for the Most Beautiful Vegan Marble Cake
Do not overmix the batter. This is the most critical rule in cake baking and the one most frequently violated. Mix until just combined — lumps are acceptable and desirable. Overmixed batter develops gluten that produces a dense, rubbery crumb rather than the light, tender texture this recipe achieves.
Do not over-swirl the marble. Ten to twelve total movements of the skewer is the maximum for beautiful, distinct marble patterns. More swirling blends the batters together into a uniform grey-brown that looks nothing like marble. Less swirling produces large blocks of each color rather than the fine, intricate patterns that make marble cake so visually spectacular. Find the middle ground and have the confidence to stop.
Use Dutch-process cacao for the darkest chocolate color. Dutch-process cacao has been treated with an alkalizing agent that darkens its color significantly — producing an almost black chocolate batter that creates the most dramatic visual contrast with the pale vanilla batter. Natural cacao produces a lighter, more reddish-brown color with a slightly more acidic flavor.
Add instant coffee to the chocolate batter. A single teaspoon of instant coffee or espresso powder added to the chocolate swirl batter does not make the cake taste of coffee — it amplifies and deepens the chocolate flavor in a way that is subtle but completely significant. This is one of the most effective and least understood tricks in chocolate baking.
Line the tin with parchment paper always. A marble cake that sticks to the tin and breaks when turned out destroys the entire effort invested in creating the beautiful interior pattern. Line with parchment and grease generously — the cake should release cleanly and reveal its pattern in perfect condition.
Bring all ingredients to room temperature. Room temperature wet ingredients combine more easily and evenly with dry ingredients than cold ones, producing a more uniformly mixed batter and a more evenly textured finished cake. Remove the plant milk and oil from the refrigerator 30 minutes before baking.
The History of Marble Cake
Marble cake is one of the oldest and most beloved cakes in European baking history — a preparation with roots in nineteenth century German baking where it was known as Marmorkuchen. The technique of swirling two differently colored batters together to create the characteristic stone-like pattern was a revolutionary visual achievement in home baking at a time when the appearance of food was becoming increasingly important as a marker of domestic skill and social standing.
The original German marble cake used a sponge base divided into a vanilla portion and a portion flavored with cocoa, cinnamon, and sometimes rum — swirled together in a Bundt tin and baked until golden. The cake emigrated to America with German immigrants in the mid-nineteenth century where it became one of the most popular home-baked cakes in the country and eventually one of the most recognizable and beloved bakes in the entire English-speaking world.
What makes marble cake so enduringly popular across cultures and generations is its combination of visual drama and baking accessibility. The marble pattern — created with nothing more than a skewer and a few confident strokes — looks far more technically demanding than it actually is. Every baker who makes their first marble cake is surprised by how simple the technique is and how spectacular the result appears. This gap between apparent complexity and actual simplicity is the secret to the cake’s multigenerational appeal.
This vegan version honours every element of the classical preparation — the tender sponge, the rich chocolate swirl, the dramatic visual reveal when sliced — while replacing the dairy and eggs with plant-based alternatives that perform identically in every meaningful respect and add nutritional substance that the original lacks.
Flavor Variations
Lemon and Blueberry Marble: Replace the chocolate swirl with a lemon curd swirl made from vegan lemon curd and fold fresh blueberries into the vanilla batter for a bright, fruity version that is particularly spectacular in summer.
Peanut Butter Marble: Replace the chocolate swirl with warmed natural peanut butter thinned with a tablespoon of maple syrup for a peanut butter and vanilla marble that is one of the most addictive flavor combinations in baking.
Matcha Marble: Replace the cacao powder with 2 tablespoons of ceremonial grade matcha powder for a green tea and vanilla marble with a beautiful visual contrast and a sophisticated, slightly bitter matcha flavor that is particularly popular for special occasions.
Triple Chocolate Marble: Add 3 tablespoons of vegan dark chocolate chips to the vanilla batter and 3 tablespoons of vegan white chocolate chips to the chocolate batter for an extraordinarily indulgent triple chocolate version.
Nutritional Highlights (Per Serving)
Calories
Protein
Carbs
Fiber
Fat
~280 kcal
4g
42g
2g
11g
At 280 calories per serving this marble cake delivers genuine cake indulgence — the pleasure of a beautifully made, deeply flavorful slice of cake — alongside the reassurance that every ingredient is whole, real, and plant-based. The flaxseed meal contributes ALA omega-3 fatty acids and lignans with antioxidant properties. The cacao powder provides flavonoid antioxidants including epicatechin alongside magnesium, iron, and zinc. The oat milk base contributes beta-glucan fiber with documented cholesterol-lowering properties. This is a cake that celebrates rather than apologizes for itself.
Storage
Room temperature: Store in an airtight container at room temperature for up to 3 days. The cake actually improves on day 2 as the moisture redistributes throughout the crumb and the flavors deepen and meld. Place a piece of bread inside the container — the bread absorbs excess moisture and keeps the cake perfectly fresh longer.
Refrigerator: Store in an airtight container in the refrigerator for up to 6 days. Remove 20 minutes before serving to allow the cake to return to room temperature — refrigerator-cold cake has a denser, less appealing texture than room-temperature cake.
Freezer: This cake freezes beautifully for up to 3 months — slice before freezing for the most convenient individual-portion system. Wrap each slice in plastic wrap and place in a freezer bag. Thaw at room temperature for 1–2 hours or overnight in the refrigerator.
Glazed cake: If the cake has been glazed store in the refrigerator where the glaze will remain firm and glossy. Allow to come to room temperature before serving.
Frequently Asked Questions
Why did my marble cake sink in the middle?
A sunken center is almost always caused by one of three things — opening the oven door too early before the cake has set, underbaking, or too much leavening causing the cake to rise rapidly and then collapse. Do not open the oven before the 30-minute mark, bake until a skewer comes out clean, and measure the baking powder and soda precisely.
Can I make this cake gluten-free?
Yes — replace the all-purpose flour with a good quality 1:1 gluten-free flour blend. Add half a teaspoon of xanthan gum if your blend does not already contain it. The texture will be slightly different — gluten-free cakes tend to be slightly denser and more crumbly — but still delicious and with the same beautiful marble effect.
How do I get the most dramatic marble pattern?
The key is using the two batters in approximately equal volumes — too much of one color and the other barely registers. Layer them alternately in the tin before swirling rather than pouring one on top of the other. Use a thin skewer or chopstick rather than a thick knife for the finest, most intricate swirl patterns. And stop swirling after 10 to 12 movements.
Can I bake this in a Bundt tin?
Yes — a Bundt tin produces a spectacular marble cake with a beautiful shape that shows the swirl pattern on the outside as well as when sliced. Grease the Bundt tin very generously — every crevice — to ensure clean release. Increase the baking time to 45–50 minutes for a standard Bundt tin size.
Can I reduce the sugar in this recipe?
Yes — reduce the sugar to one cup for a less sweet cake that allows the chocolate flavor to dominate more prominently. Do not reduce below three quarters of a cup as sugar contributes to the moisture and texture of the cake as well as its sweetness — removing too much produces a dry, dense result.
Why is my cake dry?
A dry vegan cake is almost always the result of overbaking, using too much flour, or not enough fat. Check the cake 5 minutes before the stated baking time — ovens vary and a cake that is perfect at 32 minutes in one oven may be overbaked at 38 minutes in another. Measure the flour by spooning it into the measuring cup and leveling off rather than scooping directly which compacts the flour and adds up to 20% more than intended.
Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more stunning vegan baking and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!
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