plant-based cake

Vegan Upside Down Strawberry Cake

Vegan Upside Down Strawberry Cake: A Sweet, Fruity Summer Delight

This Vegan Upside Down Strawberry Cake flips the script on traditional baking, with juicy strawberries caramelizing beautifully on top (which becomes the bottom after flipping!). Moist, fluffy, and bursting with fresh strawberry flavor, it’s naturally egg- and dairy-free while remaining incredibly delicious. Perfect for summer gatherings, picnics, or a special treat any time of year. The caramelized fruit topping adds a jammy sweetness without needing extra frosting.

Ingredients (Serves 8–10)

For the Strawberry Topping:

  • 2–3 cups fresh strawberries, hulled and halved (or sliced)
  • ⅓ cup coconut sugar or brown sugar
  • 2–3 tablespoons vegan butter or coconut oil, melted
  • Optional: 1 teaspoon vanilla extract or a splash of lemon juice for brightness

For the Cake Batter:

  • 2 cups (250g) all-purpose flour (or gluten-free 1:1 blend)
  • ¾ cup (150g) granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) unsweetened plant-based milk (almond, oat, or soy)
  • ⅓ cup (80ml) neutral oil (like avocado or melted coconut oil) or applesauce for oil-free
  • 1 tablespoon apple cider vinegar or lemon juice
  • 2 teaspoons vanilla extract
  • Optional: Zest of 1 lemon or ½ cup strawberry puree for extra flavor and moisture

Instructions

  1. Preheat the oven: Set to 350°F (175°C). Grease a 9-inch round cake pan generously with vegan butter or oil.
  2. Prepare the topping: In a small bowl, mix the melted vegan butter/oil with the sugar. Spread it evenly across the bottom of the pan. Arrange the strawberry halves cut-side down in a single layer over the sugar mixture. Set aside.
  3. Make the batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl or measuring cup, combine the plant milk, oil/applesauce, vinegar, and vanilla. Pour the wet ingredients into the dry and stir gently until just combined—do not overmix for a tender crumb.
  4. Assemble and bake: Carefully pour the batter over the arranged strawberries. Smooth the top with a spatula. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool and flip: Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then place a serving plate over the pan and carefully invert it. Tap gently if needed to release the cake. Let it cool slightly before slicing.

Prep time: 15 minutes Bake time: 35–45 minutes Total time: About 1 hour

Nutritional Facts (Approximate per Serving, for 8 slices)

  • Calories: 220–320 kcal (lower with oil-free option)
  • Protein: 3–5g
  • Total Fat: 8–12g (varies with oil use)
  • Carbohydrates: 35–45g
  • Dietary Fiber: 2–4g
  • Sugars: 18–25g (mostly from fruit and added sugar)

Note: Values depend on exact ingredients and substitutions. Strawberries add natural vitamins and antioxidants.

Health Benefits

  • Antioxidant-Rich: Fresh strawberries are loaded with Vitamin C, manganese, and polyphenols that support immunity, skin health, and fight inflammation.
  • Plant-Based Goodness: No cholesterol or animal products; fiber from fruit and flour aids digestion and blood sugar control.
  • Heart-Friendly Options: Using applesauce instead of oil reduces fat while keeping it moist and lighter.
  • Allergen-Friendly: Easily made gluten-free and nut-free depending on your milk and flour choices—great for sharing with friends and family.
  • Mood-Boosting Treat: A wholesome dessert that satisfies sweet cravings without heavy ingredients.

Tips and Variations

  • Gluten-Free: Use a 1:1 gluten-free flour blend and check other ingredients.
  • Oil-Free: Substitute oil with more applesauce or mashed banana for a lower-fat version.
  • Variations: Add rhubarb for a tart twist, blueberries or peaches for different fruits, or orange zest for a citrusy note. Fold in chocolate chips for a decadent touch.
  • Storage: Store covered at room temperature for 1–2 days or in the fridge for up to 5 days. It freezes well—wrap slices individually.
  • Serving Tip: Serve warm with vegan vanilla ice cream, coconut whipped cream, or a dusting of powdered sugar.

Serving Suggestions

Enjoy this cake as a stunning centerpiece for brunches, birthdays, or afternoon tea. Pair with fresh berries, a mint garnish, or a hot cup of tea/coffee. It’s beautiful on its own but elevates any dessert table.

This Vegan Upside Down Strawberry Cake proves that plant-based desserts can be elegant, moist, and full of real fruit flavor. Bake one today and impress everyone with its gorgeous presentation and irresistible taste! 🍓🍰

Tried this recipe? Leave a comment below and let us know how it turned out! Browse all our vegan recipes to keep enjoying ultimate delicious and healthy lifestyle.

May 1, 2026 by All Recipes Desserts 0

Vegan Chocolate Bundt Cake

vegan chocolate bundt cake

This Vegan Chocolate Bundt Cake is a decadent dessert that’s perfect for chocolate lovers. Not only is it completely dairy-free and eggless, but it also delivers a rich, moist texture with an intense chocolate flavor. In addition, it’s simple to make using everyday ingredients, making it ideal for both beginners and experienced bakers.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1½ cups sugar
  • ¾ cup cocoa powder
  • 2 tsp baking soda
  • ½ tsp salt
  • 1½ cups plant-based milk (almond, soy, or oat)
  • ½ cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1 cup hot coffee (or hot water, for enhanced chocolate flavor)

For the Chocolate Glaze:

  • 1 cup powdered sugar
  • 3 tbsp cocoa powder
  • 2–4 tbsp plant-based milk
  • 1 tsp vanilla extract

Instructions

1. Preheat the Oven

First, preheat your oven to 350°F (175°C). Then, generously grease a bundt pan to prevent sticking.

2. Mix the Dry Ingredients

Next, in a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. This ensures even distribution.

3. Combine the Wet Ingredients

Meanwhile, in another bowl, mix plant-based milk, oil, apple cider vinegar, and vanilla extract. Stir until well combined.

4. Make the Batter

Now, pour the wet ingredients into the dry ingredients.
Then, mix until just combined. However, do not overmix.
Afterward, slowly add the hot coffee and stir until the batter becomes smooth and slightly thin.

5. Bake the Cake

Next, pour the batter evenly into the prepared bundt pan.
Bake for 40–50 minutes, or until a toothpick inserted comes out clean.
Then, allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack.

6. Prepare the Glaze

Meanwhile, in a bowl, whisk together powdered sugar, cocoa powder, plant-based milk, and vanilla extract until smooth. Adjust consistency as needed.

7. Glaze and Serve

Finally, once the cake has completely cooled, drizzle the chocolate glaze over the top.
Allow it to set slightly before slicing and serving.

Tips for Best Results

  • For deeper flavor, always use hot coffee instead of water.
  • Additionally, make sure to grease the bundt pan thoroughly to avoid sticking.
  • For variation, you can add chocolate chips or chopped nuts to the batter.

Why You’ll Love This Cake

This cake is rich, moist, and incredibly satisfying. Moreover, it’s perfect for celebrations, gatherings, or simply as a treat with coffee or tea.

Tried this recipe? Leave a comment below and let us know how it turned out! Browse all our vegan recipes to keep enjoying ultimate delicious and healthy lifestyle.

March 24, 2026 by All Recipes Desserts 0

Vegan Italian Cream Pound Cake

vegan italian cream pound cake

There are cakes that exist simply to be sweet. And then there are cakes like this Vegan Italian Cream Pound Cake — the kind that comes out of the oven dense, golden, and impossibly tender, studded throughout with toasted coconut and pecans, and finished with a tangy cream cheese frosting so rich and smooth that the first bite stops conversation completely. This is that cake. The one that turns an ordinary Sunday into an occasion. The one that makes people ask, twice, whether it could really be entirely plant-based.

Italian cream cake is a beloved Southern American dessert known for its incredibly moist, tender crumb studded with coconut and pecans, traditionally finished with a cream cheese frosting. This pound cake adaptation takes the same beloved flavor profile — coconut, pecans, vanilla, and tangy cream cheese — and bakes it into a dense, rich, buttery pound cake format that slices beautifully and keeps even better than a layer cake.

What makes this cake so outstanding is the crumb. Buttermilk-style plant milk, vegan butter, and a careful balance of leavening produce a pound cake that is dense without being heavy, rich without being greasy, and tender enough to almost melt on the tongue, while toasted coconut and pecans folded through the batter add texture and flavor in every single slice.

This recipe is 100% vegan, ready in about 90 minutes including baking and cooling, and absolutely stunning served sliced with a generous swipe of cream cheese frosting and an extra scattering of toasted coconut.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins65 mins90 mins12~460 kcal

Ingredients

For the Cake

  • 3 cups (360g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 cup (225g) vegan butter, softened
  • 1¾ cups (350g) cane sugar
  • 1 cup (240ml) plant milk
  • 1 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 cup (85g) shredded coconut, toasted
  • 1 cup (110g) pecans, toasted and roughly chopped

For the Cream Cheese Frosting

  • 250g vegan cream cheese, softened
  • ½ cup (115g) vegan butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1½ tsp pure vanilla extract
  • Pinch of salt

For Garnish

  • Extra toasted coconut
  • Extra toasted pecans, chopped

Instructions

  1. Toast the coconut and pecans. Spread the shredded coconut and chopped pecans separately on a baking sheet and toast at 325°F (160°C) for 5–7 minutes, watching closely, until lightly golden and fragrant. Set aside to cool.
  2. Make the plant buttermilk. Combine the plant milk and apple cider vinegar in a small bowl and let sit for 5 minutes until slightly thickened.
  3. Preheat and prepare the pan. Preheat the oven to 325°F (160°C). Grease a 10-inch bundt or tube pan thoroughly, including all crevices.
  4. Mix dry ingredients. In a bowl whisk together the flour, baking powder, baking soda, and salt.
  5. Cream butter and sugar. In a large bowl beat the vegan butter and sugar together for 3–4 minutes until pale and fluffy.
  6. Combine wet and dry. Add the vanilla extract and plant buttermilk to the butter mixture and mix briefly. Add the flour mixture in two additions, folding gently until just combined — do not overmix.
  7. Fold in coconut and pecans. Gently fold in the toasted coconut and pecans until evenly distributed throughout the batter.
  8. Bake. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes until a skewer inserted in the center comes out clean and the top is deeply golden. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
  9. Make the frosting. Beat the vegan cream cheese and vegan butter together until smooth. Add the powdered sugar gradually, beating between additions, then add the vanilla extract and salt. Beat until light and fluffy.
  10. Frost and garnish. Once the cake is completely cool, spread or drizzle the cream cheese frosting generously over the top, allowing it to drip down the sides. Scatter with extra toasted coconut and pecans before slicing.

Pro Tips

  • Toast the coconut and pecans before adding to the batter — this dramatically deepens their flavor compared to using them raw.
  • Do not overmix the batter once the flour is added, or the dense, tender pound cake texture will become tough.
  • Cool the cake completely before frosting, or the frosting will melt and slide off.
  • Use room temperature butter and cream cheese for the smoothest, lump-free frosting.

The Story Behind Italian Cream Cake

Despite its name, Italian cream cake is widely believed to have Southern American origins rather than Italian ones, becoming a beloved celebration cake across the American South in the mid-twentieth century. Its signature combination of coconut, pecans, and tangy cream cheese frosting has made it a staple at birthdays, holidays, and potlucks ever since. This pound cake version brings the same beloved flavor combination into a denser, easier-to-slice, easier-to-store format.

Flavor Variations

  • Lemon Italian Cream Cake: Add lemon zest to the batter and frosting for a brighter, citrus-forward version.
  • Chocolate Drizzle: Drizzle melted vegan chocolate over the finished cake alongside the cream cheese frosting.
  • Spiced Version: Add a pinch of cinnamon and nutmeg to the batter for a warmer, more autumnal flavor.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~460 kcal5g56g2g24g

Storage

  • Room temperature: Unfrosted cake keeps in an airtight container for up to 3 days.
  • Refrigerator: Frosted cake should be refrigerated and keeps for up to 5 days; bring to room temperature before serving for the best texture.
  • Freezer: Freeze unfrosted cake, well wrapped, for up to 2 months. Thaw completely before frosting.

Frequently Asked Questions

Can I make this as a layer cake instead?

Yes — divide the batter between two 9-inch round pans and bake for 30–35 minutes, then frost between layers and on top.

Can I make this gluten-free?

Yes, using a 1:1 gluten-free flour blend, though the crumb may be slightly more delicate.

Can I omit the pecans for a nut-free version?

Yes — simply omit the pecans or replace with sunflower seeds for crunch without nuts.

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 indulgent vegan cake and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 29, 2025 by All Recipes Desserts 0

Vegan German Chocolate Loaf Cake

vegan german chocolate loaf cake

There are chocolate cakes that simply satisfy a craving. And then there are cakes like this Vegan German Chocolate Loaf Cake — the kind that comes out of the oven deeply dark and tender, sliced into thick, generous pieces and topped with a sticky, caramelized coconut pecan frosting so rich and so deeply flavored that it threatens to steal the show from the chocolate cake beneath it. This is that cake. The one that turns a humble loaf pan into something genuinely celebratory. The one where every single bite delivers chocolate, caramel, toasted coconut, and pecans all at once.

German chocolate cake is a beloved American dessert known for its signature coconut pecan frosting — a cooked caramel-style topping studded with toasted coconut and pecans — layered over a tender, deeply chocolate cake. This loaf cake version takes the same iconic flavor combination and bakes it in a simple, easy-to-slice loaf format, finished with a generous spread of that same unmistakable frosting on top.

What makes this cake so outstanding is the coconut pecan frosting — a slow-cooked mixture of coconut sugar or brown sugar, plant milk, and vegan butter, simmered until thickened and caramel-like before toasted coconut and pecans are stirred in, producing a topping that is sticky, chewy, nutty, and deeply caramelized in a way that no simple buttercream could ever replicate.

This recipe is 100% vegan, ready in about 90 minutes including baking and cooling, and absolutely magnificent sliced thick and served with a strong cup of coffee.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins55 mins90 mins10~440 kcal

Ingredients

For the Chocolate Loaf Cake

  • 1¾ cups (210g) all-purpose flour
  • ¾ cup (65g) cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine salt
  • 1¼ cups (250g) cane sugar
  • 1 cup (240ml) plant milk
  • 1 tbsp apple cider vinegar
  • ½ cup (120ml) neutral vegetable oil
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) hot strong coffee or hot water

For the Coconut Pecan Frosting

  • 1 cup (200g) coconut sugar or brown sugar
  • 1 cup (240ml) full-fat coconut cream
  • ¼ cup (55g) vegan butter
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1½ cups (130g) shredded coconut, toasted
  • 1 cup (110g) pecans, toasted and roughly chopped

Instructions

  1. Preheat and prepare the pan. Preheat the oven to 350°F (175°C). Grease and line a 23 x 13cm (9 x 5 inch) loaf pan with parchment paper.
  2. Make the plant buttermilk. Combine the plant milk and apple cider vinegar in a small bowl and let sit for 5 minutes.
  3. Mix dry ingredients. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
  4. Combine wet ingredients. Add the plant buttermilk, oil, and vanilla extract to the dry ingredients and whisk until mostly combined. Slowly pour in the hot coffee or water, whisking until the batter is smooth — it will be quite thin, which is correct.
  5. Bake. Pour the batter into the prepared pan. Bake for 50–58 minutes until a skewer inserted in the center comes out clean or with just a few moist crumbs. Cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
  6. Make the frosting. While the cake cools, combine the coconut sugar, coconut cream, vegan butter, and salt in a saucepan over medium heat. Bring to a gentle simmer, stirring frequently, and cook for 8–10 minutes until thickened and darkened to a caramel color. Remove from heat and stir in the vanilla extract, toasted coconut, and toasted pecans. Let cool for 10–15 minutes until thickened to a spreadable consistency.
  7. Frost and serve. Once the cake is completely cool, spread the coconut pecan frosting generously over the top, letting some drip down the sides. Slice thick and serve.

Pro Tips

  • Use hot coffee rather than water if possible — it intensifies the chocolate flavor noticeably without adding a coffee taste to the finished cake.
  • Cook the frosting until properly thickened and caramel-colored; an undercooked frosting will be loose and slide off the cake rather than holding its shape.
  • Toast the coconut and pecans before adding to the frosting for maximum flavor depth.
  • Let the cake cool completely before frosting to prevent the topping from melting and sliding off.

The Story Behind German Chocolate Cake

Despite the name, German chocolate cake did not originate in Germany. It is named after Samuel German, an American baker who developed a type of dark baking chocolate in the 1850s. A century later, a Texas homemaker’s recipe using “German’s Chocolate” was published in a newspaper, and the cake — with its now-iconic coconut pecan frosting — became a beloved American classic almost overnight. This loaf version brings that same nostalgic flavor combination into an easier, more everyday format.

Flavor Variations

  • Espresso Chocolate Loaf: Increase the coffee for a more pronounced mocha flavor throughout the cake.
  • Extra Chocolate Version: Fold vegan chocolate chips into the batter before baking for an even richer chocolate experience.
  • Salted Caramel Pecan: Add an extra pinch of flaky sea salt to the finished frosting for a more pronounced salted caramel character.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~440 kcal5g54g4g23g

Storage

  • Room temperature: Store frosted cake in an airtight container for up to 2 days.
  • Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving for the best texture.
  • Freezer: Freeze unfrosted cake, well wrapped, for up to 2 months. Thaw completely before frosting.

Frequently Asked Questions

Can I make this as a round layer cake instead?

Yes — divide the batter between two 8-inch round pans and bake for 28–32 minutes, then frost between layers and on top.

Why is my frosting too thin?

The frosting needs to cook long enough to reach a true caramel consistency. If it remains thin after 10 minutes, continue simmering for a few more minutes, stirring constantly, until properly thickened.

Can I make this nut-free?

Yes — omit the pecans from the frosting or replace with sunflower seeds for crunch without nuts.

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 decadent vegan cake and dessert recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 29, 2025 by All Recipes Desserts 2