The post Discover the Sweet World of Vegan Loaf Cakes With Lazy Cat Kitchen appeared first on thedancingcucumber.com.
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Lazy Cat Kitchen has countless recipes for vegan loaf cakes, and this one is perfect for beginners who want to start with the basics. You’ll especially enjoy it if your idea of a perfect dessert is anything with chocolate since this happens to be its main ingredient.
Vegan Carrot Cakes
If you happen to be a huge fan of carrot cakes and want to try a delicious loaf that tastes just like this classic dessert, this plant-based, gluten-free recipe is just the thing you need.
Vegan Lemon Cake
Lemons and poppy seeds are a timeless food combo that’s never going out of style, and Ania couldn’t resist making a loaf cake that includes these ingredients.
Vegan Lemon Blueberry Cake
Ania often uses lemon zest to make her loaf cakes extra-refreshing, but poppy seeds aren’t the only ingredient that she enjoys combining them with. She opted for blueberries this time around and the result was truly amazing.
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If you can’t decide if you like chocolate and vanilla more, how about swirling them together and creating this dreamy cake? In addition to being delicious, marble cakes are easy on the eye, and you can serve them with a cup of hot chocolate or tea.
Lemon Cake
If you still haven’t fallen in love with lemon cakes, this recipe is just what you need. Lemon cakes are best known for their soft texture and zesty flavor, but this one is also a sweet delight thanks to the added coconut and vanilla frosting.
Hope you’re taking time to do whatever you need to do right now to feel good too. Big hugs xoxoxo . Lemon cake . 2 cups plain flour 1.5 tsp baking powder Pinch of salt 1 cup sugar 1/4 cup desiccated coconut 3/4 cup coconut milk 1/2 cup dairy free yoghurt 1/3 cup lemon juice 1/3 cup oil 2 tbsp lemon zest . Frosting . 1/2 cup vegan butter 2 cups icing sugar, sifted 1 tsp vanilla 1 tbsp lemon zest 2 tbsp lemon juice . Preheat oven to 180ºc and grease a loaf pan. Add flour, baking powder, salt, sugar and coconut to a mixing bowl and stir well to combine. In a jug mix coconut milk, yoghurt and lemon juice. Let stand for a few minutes to thicken. Add oil and zest to the jug and stir well. Pour everything into the dry ingredients and stir briefly to combine. The batter should be thick but pourable. Pour into loaf tin and bake for 45-50 minutes, until a chopstick comes out clean. Allow to cool fully. To make frosting, add butter, icing sugar, vanilla and lemon zest to a mixing bowl and whip for 3-4 minutes with an electric whisk or stand mixer until fluffy. Add the lemon juice a little at a time, until the frosting is smooth and glossy. Spread on top of cake and decorate with lemon zest.Carrot Cake
Carrot cakes are never going out of style, and Bo found a way to put a twist on this beloved recipe. Vanilla cream frosting will make your carrot cake even more delicious, especially if you top it with some chopped pistachios.
RECIPE BELOW? ? This can be made refined sugar free too ? Are you baking much at the mo? ? Im finding it so therapeutic! I’ve made bagels this morning and gonna whip up this cake this afternoon ? If you don’t have spelt flour, plain all purpose will work too. . . Carrot cake . 2 cups spelt flour 2 tsp baking powder 1/2 tsp baking soda pinch salt 2 tsp cinnamon 1/4 tsp nutmeg 2tbsp flax seed, ground 2/3 cup coconut sugar (or sub reg sugar) 1 cup almond mylk 1 tsp apple cider vinegar 6 tbsp coconut oil, melted 2 cups carrots, grated 1/2 cup raisins . Coco whip frosting . 1 tin coconut milk, refrigerated overnight 2 tbsp icing sugar (optional) 1 tsp vanilla powder/extract Toppings – chopped pistachios, violas . Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 35-40 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas.The post Baking Lovers Have to Try Making Loaf Cakes from Bo’s Kitchen appeared first on thedancingcucumber.com.
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