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Cake

Easy Lemon Cake

April 3, 2023 by Rachael Ng 4 Comments

Easy Lemon Cake

A soft and tender lemon sheet cake in an 8×8″ “snacking” size. This quick and simple homemade cake is flavored with bright lemon extract and lots of fresh lemon zest. Add cream cheese to the buttercream frosting for even more delicious tang!

Easy Lemon Cake

When I set out to create an easy lemon cake recipe, I knew I wanted this recipe to be as fuss-free as possible. This is a small “snacking” cake baked in a square sheet cake pan for ease of baking and decorating. You won’t need to worry about baking multiple cake layers or frosting and decorating a layer cake. This cake is simple – even for a baker making their first homemade cake!

The bulk of this cake’s flavor comes from freshly grated lemon zest (and lots of it!). I love the way the fresh zest brightens up the cake. I also like to add lemon extract to this cake for extra lemon flavor – I found that making this cake with extract (instead of juice) was the easiest way to impart maximum lemon flavor. This cake is based off my Lemon Ginger Cupcakes – another homemade cake that I highly recommend if you love ginger.

Why You’ll Love This Easy Lemon Cake

  • Sheet cake shape is easier to frost and decorate
  • Tons of natural lemon flavor
  • Soft and tender crumb
  • Smaller size means less leftover cake

What You’ll Need

  • Plant-based butter adds a buttery flavor to this cake (both cake and frosting). You’ll beat it with the sugar to create a fluffy cake batter with lots of lift. If you aren’t dairy-free, you can use regular butter instead. I use the Country Crock Plant Butter Sticks.
  • White granulated sugar is used to sweeten this cake. Feel free to use raw cane sugar instead but note that the darker granules in raw sugar will affect the color of the cake (and the gram measurement will vary).
  • Eggs bind the ingredients and also create lift in this cake. I haven’t tested this cake with any egg alternatives.
  • Lemon extract imparts lemon flavor to both the cake and frosting.
  • Lemon zest adds fresh lemon flavor and bright yellow specks to the cake and frosting – a visually appealing addition.
  • Plant-based milk adds moisture to both the cake and frosting. You can use your favorite plant-based milk or regular milk.
  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety but bleached AP flour will work just fine.
  • Baking powder and baking soda leaven the cake.
  • Salt enhances flavor and cuts sweetness.
  • Powdered sugar makes up the frosting. There are no alternatives to powdered cane sugar.
  • Cream cheese is an optional addition to the buttercream frosting. You’ll find notes in the recipe for both cream cheese frosting and American buttercream frosting.

Q&A

Can I make this cake vegan? Unfortunately, I haven’t tested this recipe with any egg alternatives.

Do I have to use lemon extract? If you don’t have lemon extract on hand, you can replace the extract with more lemon zest. The general rule is that 1 tsp of fresh zest = 1/2 tsp of lemon extract.

Can I replace the lemon zest with extract? Technically, yes (1 tsp of fresh zest = 1/2 tsp of lemon extract). Though I prefer fresh zest as it adds a brightness and color you won’t get from extract alone.

Will regular dairy products work in this recipe (butter, milk, cream cheese)? Yes, you can replace the plant-based butter, milk, and cream cheese with regular dairy products. Just note that regular cream cheese will need to be softened before making the frosting (vegan cream cheese needs to stay cold).

Yield: 9 or 16 Slices

Easy Lemon Cake

Easy Lemon Cake

A bright and tangy lemon sheet cake with a soft, tender crumb and easy lemon frosting. This simple homemade cake is perfect for any home baker!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

Cake

  • 1 3/4 cups (228g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2/3 cup (140g) white granulated sugar
  • 2 large eggs, room temperature
  • 2 Tbsp fresh lemon zest (~2 extra large lemons/4 regular lemons)
  • 2 tsp lemon extract
  • 1 cup (220g) plant-based milk (or regular milk), room temperature

Frosting (cream cheese option in notes below)

  • 1/2 cup (113g) plant based (or regular butter), softened
  • Zest from 1 large lemon (or two small lemons)
  • 1/2 tsp lemon extract
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp lemon juice (or plant-based milk)

Instructions

Bake the Cake

  1. Preheat your oven to 350°F and prepare an 8x8" square cake pan with non-stick spray and parchment paper. For this cake, I like to make sure the bottom + all four sides of the pan are covered in parchment.
  2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. You can also bring your milk to room temperature by microwaving it for 15-30 seconds.
  3. Meanwhile, in a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk together until well combined; set aside.
  4. In a large bowl, beat together the softened butter and sugar until fluffy, about 30 seconds on medium speed. Beat in the eggs, one at a time. Beat in the lemon zest and lemon extract.
  5. Add 1/3 of the dry ingredients to the sugar/butter mixture and beat until combined. Add 1/2 of the room temperature milk and beat. Add another 1/3 of the dry ingredients and beat. Add the remaining milk and beat. Finally, add the rest of the dry ingredients and beat until combined.
  6. Add the batter to your prepared cake pan. Tap the pan on your countertop a few times to release air bubbles. Bake the cake at 350°F for 30-35 minutes or until a toothpick inserted into the cake comes out with a couple of crumbs.
  7. Allow the cake to cool in the pan for 10 minutes. Run a butter knife between the cake and pan at the corners (or wherever there isn't parchment paper). Carefully invert the cake onto a cooling rack and allow the cake to cool completely.

Frost the Cake

  1. Once the cake is completely cool to the touch, you can make the frosting. In a large bowl, add the softened butter, lemon zest, and lemon extract. Beat the ingredients together.
  2. Add the powdered sugar and slowly beat. Begin adding lemon juice (or milk) 1 tsp at a time until the frosting comes together. You want the consistency to be smooth and spreadable but firm enough to hold its shape.
  3. Scoop the frosting onto the top of the cake and use an icing spatula to gently push and swirl the frosting to the edges of the cake. Immediately top with fresh lemon zest, sprinkles, or other decoration.
  4. Store leftover cake in an airtight container at room temperature.

Notes

Cream Cheese Frosting:

1/4 cup (58g) plant-based (or regular butter), softened
4oz plant-based cream cheese, cold*
Zest from 1 large lemon
1/2 tsp lemon extract
3 cups (360g) powdered sugar
Lemon juice to thin (you may not need any)

*if using regular, dairy cream cheese, it needs to be softened to room temperature prior to beating

In a large bowl, beat together the softened butter and cream cheese. Beat in the lemon zest and lemon extract. Add the powdered sugar and beat slowly until a frosting forms. If needed, add lemon juice or milk of choice 1 tsp at a time until desired consistency is reached (cream cheese frosting needs less liquid than American buttercream).

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

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Filed Under: Cake, Dairy-free Tagged With: dairy free lemon cake, easy lemon cake, easy lemon cake from scratch, easy lemon cake recipe, lemon cake best recipe, lemon cake with buttercream frosting, lemon cake with cream cheese frosting, simple lemon cake recipe, small batch lemon cake, small lemon cake recipe

Chocolate Guinness Snack Cake

March 13, 2023 by Rachael Ng Leave a Comment

Chocolate Guinness Snack Cake

A simple, two-bowl sheet cake flavored with rich cocoa powder and Irish Guinness stout. This Chocolate Guinness Snack Cake is the perfect way to celebrate St. Paddy’s season – or a great way to enjoy baking with your favorite stout beer year-round. 

Chocolate Guinness Snack Cake

St. Paddy’s day is right around the corner, and I can’t think of a better way to celebrate our Irish friends than with an easy chocolate cake loaded with Guinness stout. I spent a month on the coast of Northern Ireland after college, and Guinness was definitely the drink of choice for the locals socializing at the pub. What they say is true: Guinness does taste better on the Emerald Isle. But I think this Guinness cake does the beer justice and is sure to be enjoyed by any chocolate cake fan…even if our Guinness comes from a can 😉

This cake comes together similarly to a boxed cake mix. Once you have the Guinness reduced, the process of mixing the dry ingredients and then the wet, and finally combining the two is pretty simple. And since the Guinness flavor isn’t strong in this cake (it mainly enhances the cake’s chocolate flavor) any chocolate cake fan should enjoy a slice of this Guinness Chocolate Snack Cake. In other words, you don’t have to be a stout lover to enjoy this cake!

Why You’ll Love This Cake

  • Made with just two bowls (and a hand mixer)
  • Needs only a single 14.9oz can of Guinness Draught Stout
  • Has Guinness in both the cake and frosting
  • A fun way to incorporate a beloved beverage into a family-friendly dessert

What You’ll Need

  • All-purpose flour makes up the bulk of the cake batter. I like to use an unbleached variety, but bleached will work as well. 
  • Cocoa powder brings the chocolate flavor to this cake. You’ll want to use a regular, natural cocoa powder in this recipe (not Dutched cocoa).
  • Baking soda leavens the cake.
  • Salt enhances flavor and cuts sweetness.
  • Light brown sugar adds sweetness to the cake. I like the added moisture that brown sugar brings to this cake. In a pinch, dark brown sugar will work in this recipe as well. 
  • Eggs bind the ingredients together and help with the texture and lift of the cake. I haven’t tested this recipe with any egg replacements. 
  • Olive oil is my go-to baking oil. Feel free to use your favorite baking oil in this recipe, though I don’t recommend coconut oil.
  • Plant-based milk adds moisture and is mixed with a small amount of white vinegar to introduce more acid to the cake (which aids in the cake’s leavening/lift).
  • White vinegar is mixed with the plant-based milk to aid in the cake’s leavening. Feel free to use apple cider vinegar in its place.
  • Vanilla extract adds flavor.
  • Guinness acts like coffee in a chocolate cake – it enhances the chocolate flavor. I haven’t tested this recipe with any other stout beers.

More Chocolate Cake Recipes

Chocolate Guinness Baked Donuts

Chocolate Birthday Cake

Chocolate Sheet Cake with Dark Chocolate Frosting

Chocolate Banana Snack Cake

Yield: 9-16 Slices

Chocolate Guinness Snack Cake

chocolate guinness cake recipe

A simple chocolate sheet cake made with rich cocoa powder and Guinness stout. Topped with a vanilla buttercream frosting, this cake is perfect for enjoying alongside a tasty pint of Irish beer.

Prep Time 1 hour
Cook Time 40 minutes
Additional Time 2 hours
Total Time 3 hours 40 minutes

Ingredients

Cake

  • 1 cup + 2 Tbsp (146g) unbleached all-purpose flour
  • 3/4 cup (60g) regular cocoa powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup (128g) light brown sugar, loosely packed (scooped with measuring cup and leveled)
  • 3 large eggs, room temperature
  • 1/3 cup olive oil
  • 1/3 cup plant-based milk
  • 1/2 tsp white vinegar (or apple cider vinegar)
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups Guinness Draught Stout Beer (will reduce in Step 1)

Frosting

  • 1/2 cup (113g) plant-based butter (or regular butter), softened
  • 2 tsp vanilla extract
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp reduced Guinness, or milk of choice (see Note 2)

Instructions

Bake the Cake

  1. Bring your eggs to room temperature by placing them in a glass of very warm water for at least 10 minutes.
  2. Meanwhile, add the 1 1/2 cups of Guinness to a medium saucepan and bring to a boil. Keep an eye on the beer as it will bubble and foam for the first five minutes or so - you'll need to use a utensil to stir the foam and keep it from overflowing.
  3. Once the beer boiling, lower the heat to medium and simmer until the beer reduces to roughly 3/4 cup plus 2 Tablespoons (see Note 2). This should take between 10 and 15 minutes. Once reduced, measure out 3/4 cup of the beer and set aside. The remaining 2 Tbsp of reduced beer can be set aside separately.
  4. Preheat your oven to 325°F and prepare an 8x8" baking pan with non-stick spray and parchment paper. I like to cut one piece of parchment that will cover the bottom and two sides (feel free to line all four sides by using two pieces of paper, if you prefer). Fold the remaining paper over the sides and trim with scissors.
  5. In a glass measuring cup, add the 1/3 cup of plant-based milk and 1/2 tsp of white vinegar. Give the mixture a quick stir; set aside.
  6. In a large bowl, sift in the flour and then the cocoa powder. Add the baking soda, salt, and brown sugar and whisk everything together until well combined; set aside.
  7. In a small bowl, add the eggs, oil, milk/vinegar, and vanilla. Whisk everything together. Slowly pour in 3/4 cup of the reduced Guinness while whisking.
  8. Add the wet ingredients into the dry and beat with a hand mixer on medium speed for 30 seconds. Pour the batter into your prepared baking pan. Tap the pan on the counter to release air bubbles (I like to do this up to 20 times).
  9. Bake at 325°F for 35-40 minutes or until a toothpick inserted into the cake comes out with a few crumbs. Allow the cake to cool in the pan for 10 minutes. Run a butter knife along the two edges without parchment paper, and then carefully invert the cake onto a cooling rack. Peel off the parchment paper and toss in the trash.
  10. Allow the cake to cool completely before making the frosting.

Frost the Cake

  1. In a large bowl, beat together the softened butter and vanilla extract.
  2. Add in the powdered sugar and beat (slowly at first) until the ingredients are incorporated - it's okay if it looks like crumbs.
  3. Add the reduced Guinness (or milk of choice) 1 Tbsp at a time, beating after each addition until the frosting reaches a stiff but spreadable consistency. I like to take my icing spatula and make a swirl in the frosting to see if it's thin/thick enough for my liking. If it looks too thick, add more liquid. If it's too thin, add a bit more powdered sugar.
  4. Once the frosting is made, use a large spoon or spatula to scoop it all onto the cooled cake. Use a flat icing spatula to spread and swirl the frosting over the surface of the cake.
  5. Slice and enjoy! Store leftover cake in an airtight container at room temperature.

Notes

  1. Brown Sugar: for this recipe, you don't want to firmly pack the brown sugar into your measuring cup. I've found that using the cup to scoop the sugar directly from the bag and then leveling off the excess with a knife produces the required weighted amount of brown sugar (i.e. "loosely packed").
  2. Guinness: if you prefer (or if you accidentally reduced your Guinness too much and don't have enough for the frosting!), you can replace the Guinness in the frosting with your favorite plant-based milk or regular milk.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: cake for st paddys day, cake made with guinness, chocolate guinness cake, chocolate stout cake, dairy free guinness cake, guinness cake, guinness cake without dairy, guinness desserts, guinness frosting, irish beer cake, st paddys day desserts, st patricks day dessert

Caramel Pecan Coffee Cake

September 23, 2022 by Rachael Ng 1 Comment

This sweet Caramel Pecan Coffee Cake is made with extra brown sugar, spicy cinnamon, and crunchy pecans. All topped off with a homemade caramel. Perfect for your next gathering with friends or family!

Caramel Pecan Coffee Cake

It’s officially fall! And this Caramel Pecan Coffee Cake is exactly what you need to ring in the start of the holiday season – yes, holiday season! With its crunchy, caramel-y crumb topping and ribbon of cinnamon sugar throughout the center, this cake will definitely satisfy your urge for fall baking, and tasting. Slice it up warm and add a touch of butter if you’re really going for it (the only way I ever want to eat this cake). Most importantly, take your time while baking, enjoy the process, and then enjoy your delightfully autumnal coffee cake 🙂

Why You’ll Love This Cake

  • Crunchy caramel topping adds lovely texture
  • Tons of cinnamon and brown sugar flavor
  • Scrumptious presentation
  • Cozy, fall flavors will satisfy your urge for fall baking 😉
  • Your home will smell AMAZING while this bakes

The 4 Components of Caramel Pecan Coffee Cake

  1. Cinnamon Sugar Filling: This simple filling is made by combining brown sugar, flour, and cinnamon. You’ll layer it between equal amounts of cake batter before baking the cake. As the cake bakes, the brown sugar in the filing melts to create a sweet and spicy stripe of goodness in the middle of the cake.
  2. Pecan Crumb Topping: An easy streusel topping made up of brown sugar, flour, cinnamon, chopped pecans, and cold butter. When gently mixed together and then baked on top of the cake, this delicious crumb adds a sweet crunch in every bite.
  3. Coffee Cake: Of course it wouldn’t be a cake without the cake batter! This homemade cake butter is made up of pantry staples and comes together quickly. Made with only brown sugar, the cake itself is flavorful and delicious.
  4. Caramel Sauce: I like to make my own caramel sauce for drizzling on top of the cooled cake. The caramel goes right on top of the pecan crumb, settling into the nooks and crannies of sugar lumps and pecans. It holds its shape and doesn’t disappear into the cake. Once set, the caramel stays on top of the cake and makes slicing easy. If you’re looking to cut back on time, feel free to use your favorite store-bought caramel!

More Caramel Recipes

Caramel Linzer Cookies

Caramel Turtle Brownies

Vegan Blondies with Salted Caramel

Double Chocolate Mini Muffins with Caramel

Yield: 12 Slices

Caramel Pecan Coffee Cake

caramel pecan coffee cake recipe

A sweet brown sugar coffee cake topped with a pecan crumb and homemade caramel. Perfect for your next fall or winter gathering!

Prep Time 1 hour
Cook Time 1 hour
Additional Time 1 hour
Total Time 3 hours

Ingredients

Caramel Sauce

  • 1 cup (225g) white granulated sugar
  • 1/2 cup (100g) water, lukewarm
  • 1/2 cup (113g) oat milk (or 1/2 cup heavy cream)
  • 1 tsp vanilla extract

Cinnamon filling

  • 3/4 cup (120g) light brown sugar, loosely packed
  • 1 Tbsp ground cinnamon
  • 1/2 cup (65g) all-purpose flour

Crumb topping

  • 3/4 cup (120g) light brown sugar, loosely packed
  • 3/4 cup (98g) all-purpose flour
  • 1 Tbsp ground cinnamon
  • 1/2 cup (65g) chopped pecan pieces
  • 6 Tbsp (85g) plant-based butter, cold & cubed (or regular butter)

Cake

  • 1 3/4 cups (228g) all-purpose flour
  • 1/4 cup (32g) corn starch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) plant-based butter, softened (or regular butter)
  • 3/4 cup (180g) light brown sugar, packed
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
  • 3/4 cup (169g) oat milk, lukewarm (or 3/4 cup regular milk)

Instructions

Make the Caramel (skip if using store-bought)

  1. In a heavy-bottomed saucepan, add the white granulated sugar and water, swirling gently to make sure the sugar is coated. Add the pan to medium-high heat and bring to a boil.
  2. Meanwhile, set up a hot pad holder or folded towel next to your stove. Get a wooden/bamboo utensil (like a large spoon or long chopstick) ready. Combine the oat milk and vanilla extract and set the mixture near the hot pad holder.
  3. Once the sugar water begins to boil, keep an eye on it until it reaches a dark amber color. It will take a while for the sugar to turn from clear to amber, but once it begins to color, it can burn quickly - so keep an eye on it!
  4. When the sugar turns a dark amber color, immediately remove it from the heat and place on your hot pad holder. While stirring gently, slowly pour the cream mixture into the hot sugar. BE CAREFUL with this step as the hot sugar will bubble up, doubling or tripling in size, and splatter.
  5. Once the cream is added and the caramel mixture has calmed down, place it back over medium heat and bring to a boil. Use a candy thermometer to cook the caramel until it reaches soft ball stage - 235°F to 245°F. I like to take mine off the heat at 240°F. This ensures your caramel will have the perfect texture to set properly atop the cake.
  6. Transfer the hot caramel to a heatproof bowl (like a metal mixing bowl) to cool. Once it has cooled a bit, you can go ahead and transfer it to a smaller jar or glass to easily pour later.

Make the Filling & Crumb Topping

  1. For the filling, add the brown sugar, cinnamon, and flour in a small bowl; whisk until combined & set aside.
  2. For the crumb topping, whisk together the brown sugar, flour, cinnamon, and chopped pecan pieces. Add the cold, cubed butter and use a fork (or your hands) to gently mash the butter into the mixture. You should end up with a crumb-like mix with some bigger chunks of butter. Set the crumb topping in the refrigerator (to keep the butter cold).

Make the Cake

  1. Preheat your oven to 350°F and prepare a 9" springform pan (or 8x8" baking pan) by spraying it with nonstick spray and lining the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt; set aside.
  3. In a large bowl, beat together the butter and brown sugar until fluffy. Beat in the eggs, and then beat in the vanilla extract.
  4. Add in 1/3 of the flour mixture and beat. Add 1/2 of the milk and beat. Repeat. Finally, add the last 1/3 of the flour mixture and beat until smooth.
  5. Pour half of the cake batter into your prepared pan, smoothing out the top. Sprinkle the cinnamon filling over the batter. Scoop the remaining cake batter over the top of the filling, gently leveling and smoothing out the top - be careful not to mix the filling and batter.
  6. Finally, sprinkle the crumb topping over the batter. Bake the cake at 350°F for 50-60 minutes or until a toothpick inserted into the cake comes out with a few crumbs.
  7. Allow the cake to cool in the springform pan for 10 minutes before releasing and allowing to cool completely - I let mine cool on the bottom of the pan. If using an 8x8" pan, allow the cake to cool completely in the pan.
  8. Once cooled, remove the cake from the pan and drizzle the caramel over the top of the cake. Some may drip down the side of the cake, so you may want to do this on a surface that can easily be cleaned. If the caramel is too thick to pour, heat it in the microwave in 10 second intervals until it's just thin enough to pour.
  9. Store leftover cake in an airtight container at room temperature. Re-heat leftover cake and top with butter for an extra delicious slice.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake, Dairy-free Tagged With: cakes for fall, cakes with caramel, caramel coffee cake, caramel crumb cake, caramel pecan coffee cake, coffee cake with caramel, coffee cake with pecans, coffee crumb cake, dairy free coffee cake, fall cakes

Vegan Chocolate Cupcakes

July 27, 2022 by Rachael Ng Leave a Comment

These Vegan Chocolate Cupcakes are tender, fluffy, and EASY to bake. Topped with a simple chocolate buttercream, these cupcakes taste just like the ones we all know and love – without the eggs and dairy!

Vegan Chocolate Cupcakes

Classic chocolate cupcakes made without eggs, milk, or butter? Yes, please! These sweet cakes taste just like “the real deal”. They are fluffy, tender, and moist. And, of course, they’re topped with a classic American buttercream. Sweet and delicious. 

So what sets these cupcakes apart from other vegan cake? They’re made with standard pantry staples that you most likely have on hand already. Plant-based butter and milk are used in place of dairy. And sparkling water is used in place of eggs – a neat trick I recently learned from The Kitchn. Because this recipe uses sparkling water instead of other egg replacers (like flaxseed or chia) the cake texture is just like that of a regular, egg & dairy filled cake! You’ll add a little corn starch to the dry ingredients to help bind the cake together (that’s typically an egg’s job) and keep it from being too crumbly. And I have no doubt that you will love the tender cake!

Ingredients You’ll Need

  • All-purpose flour makes up the bulk of the cupcake’s dry ingredients. You can use a bleached or unbleached variety. I haven’t tested this recipe with other flours.
  • Corn starch acts as a binder to hold the ingredients together since there are no eggs in this recipe. Arrowroot starch will work as well (you’ll use the same amount).
  • Baking powder and baking soda work together to  help the cupcakes rise
  • Salt enhances flavor.
  • Plant-based butter brings moisture and flavor to the cupcakes and makes up the buttercream frosting.
  • Granulated sugar sweetens the cupcakes. You can use your favorite sugar – white sugar, coconut sugar, raw cane sugar, or unrefined cane sugar. Just note that the gram measurements will vary based on the sugar you use.
  • Vanilla extract adds flavor to both the cupcakes and frosting.
  • Sparkling water replaces eggs in this recipe. Feel feee to use whatever bubbly, carbonated water you like (flavored or unflavored).
  • Almond milk adds moisture to the cake and frosting. You can use a sweetened, unsweetened, or vanilla almond milk. Other plant-based milks should work as well.
  • Powdered sugar makes up the bulk of the frosting. I don’t recommend any substitutes.

More Vegan Recipes

Classic Chocolate Chip Cookies

Chocolate Banana Cake Donuts

Blondies with Salted Caramel

Classic Brownies

Yield: ~14 Cupcakes

Vegan Chocolate Cupcakes

vegan chocolate cupcakes

Fluffy, tender chocolate cupcakes without eggs or dairy. Topped with a classic chocolate buttercream, these cupcakes will melt in your mouth!

Prep Time 40 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Cupcakes

  • 3/4 cup + 2 Tbsp (114g) all-purpose flour
  • 2 Tbsp (16g) corn starch
  • 3/4 cup (60g) natural (regular) cocoa powder
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 cup (113g) plant-based butter, softened
  • 2/3 cup (150g) white granulated sugar (see Note 1)
  • 1 tsp vanilla extract
  • 1/2 cup (100g) sparkling water (see Note 2)
  • 3/4 cup (165g) almond milk, warm or room temp

Frosting

  • 3/4 cup (170g) plant-based butter, softened
  • 1 tsp vanilla extract
  • 1/2 cup (40g) natural cocoa powder
  • 3 cups (360g) powdered sugar
  • 1-2 Tbsp almond milk

Instructions

Make the Cupcakes

  1. Preheat your oven to 350°F and line your cupcake pan(s) with cupcake liners.
  2. In a medium bowl, add the flour and corn starch. Sift in the cocoa powder. Add the baking powder, baking soda, and salt. Whisk until combined; set aside.
  3. In a large bowl, beat together the plant-based butter and sugar until fluffy (for around 30 seconds). Beat in the vanilla extract and sparkling water - the batter will look "separated" and watery at this point.
  4. Beat in 1/3 of the dry ingredients. Beat in 1/2 of the almond milk. Repeat. Finally, beat in the last 1/3 of the dry ingredients until batter is combined and smooth.
  5. Spoon or scoop the batter into the lined cupcake wells, filling them around 2/3 full. I was able to fill 14 standard cupcake liners. Bake cupcakes at 350°F for 15-20 minutes, or until a toothpick inserted into a cupcakes comes out clean.
  6. Allow the cupcakes to cool in the pan for 10 minutes (this allows the tender cake to firm up a bit). Gently remove the cupcakes to a cooling rack to cool completely - they should not feel warm to the touch at all.

Frost the Cupcakes

  1. Once the cupcakes are totally cool, make the frosting. In a large bowl, beat the plant-based butter. Beat in the vanilla extract and sifted cocoa powder.
  2. Slowly beat in the powdered sugar and 1 Tbsp of almond milk. If needed, add more almond milk, 1 tsp at a time, until the frosting reaches a smooth and spreadable consistency. If it becomes too thin or melty, add a tad more powdered sugar (or cocoa powder, to avoid adding more sweetness).
  3. Add the frosting to a piping bag fitted with your favorite tip (I used a #6B). Pipe frosting onto the cupcakes, adding sprinkles, if desired, every two or three cupcakes - if you wait until all cupcakes are frosted, the sprinkles won't stick.
  4. Store cupcakes in an airtight container at room temperature, or in the refrigerator if your space is especially warm.

Notes

1. Sugar: you can use your favorite granulated sugar in this recipe. Coconut sugar, raw sugar, or unrefined cane sugar will all work. You'll want to measure out 2/3 cup of whatever sugar you choose - the gram measurement will vary depending on the sugar.

  • 2/3 cup raw sugar = 142g
  • 2/3 cup unrefined cane sugar = 160g
  • 2/3 cup white granulated sugar = 150g
  • 2/3 cup coconut sugar = 110g

2. Sparkling Water: you can use your favorite sparkling (or bubbling/carbonated) water. I recommend something plain, but a flavored sparking water will work as well.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

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Filed Under: Cake, Dairy-free, Vegan Tagged With: dairy free chocolate cupcakes, easy vegan cake, easy vegan cupcakes, egg free chocolate cake, egg free chocolate cupcakes, homemade vegan cupcakes, vegan cake, vegan cake with sparkling water, vegan chocolate cake, vegan chocolate cupcakes

Coconut Cake with Coconut Buttercream

April 8, 2022 by Rachael Ng Leave a Comment

This classic Coconut Layer Cake is fluffy, moist, and packed with coconut flavor! Topped with a classic American buttercream and sweetened coconut flakes – just like how grandma used to make.

Coconut Cake with Coconut Buttercream

With a quick Google search, you’ll find countless coconut flavored cake recipes claiming to be the best. This tells me one thing: coconut flavored cake is good. Like, good enough that we all think our version is the best. My Coconut Cake is three 6″ layers of fluffy, ultra moist, coconut flavored cake assembled with a sweet and buttery American buttercream. Of course, the frosting is coconut flavored, too. And we can’t forget the sweetened coconut flakes – the classic coconut topping of choice!

I triple-tested this cake to make sure I nailed the texture and moistness. The secret? Canned coconut cream! I sear it makes a huge difference in how this cake turns out. I recommend finding a full fat coconut cream – not coconut milk, and definitely not a “light” coconut milk. If you have a Trader Joe’s near you, that’s where I purchase my canned coconut cream.

Feel free to bake this cake in three 6″ layers or two 8″ layers. I love the look of the 6″ layers but this recipe will convert to two 8″ layers as well. The bake time will increase, but you’ll make the recipe as written.

Ingredients You’ll Need for the Best Coconut Cake

  • All-purpose flour bulks up the cake batter. I prefer to use a bleached (standard) variety for this cake as we want the cake as “white” as possible.
  • Baking soda + baking powder work together to leaven this cake.
  • Salt enhances flavor.
  • Butter adds moisture and a buttery flavor to the cake and frosting. I use a plant-based butter for all of my baking, but you can use standard butter if you’re not dairy-free.
  • White granulated sugar sweetens the cake layers. I prefer a white sugar to keep the cake white.
  • Egg whites are used instead of whole eggs to keep this from being a yellow cake.
  • Coconut extract flavors both the cake layers and frosting.
  • Coconut cream is used in both the cake and frosting. It adds major moistness to the cake, and I can only recommend using a canned coconut cream.
  • Powdered sugar makes up the bulk of the frosting – I don’t recommend any sugar substitutes.
  • Sweetened coconut flakes are used to decorate the cake. Feel free to use your favorite coconut flakes, but I do recommend the sweetened coconut for this cake!

More Layer Cake Recipes

Orange Cardamom Layer Cake

Coffee Banana Layer Cake

Chocolate Birthday Cake

Yield: 10-12 Slices

Coconut Cake

Coconut Cake

Super soft & moist Coconut Cake layered with a classic coconut buttercream. The only coconut cake recipe you'll ever need!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

Cake Layers

  • 2 2/3 cups (347g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup (168g) plant-based butter (or regular butter)
  • 1 cup (208g) white granulated sugar
  • 5 large egg whites, room temperature
  • 2 tsp coconut extract
  • 1 1/2 cups canned coconut cream (or full fat coconut milk)

Frosting

  • 1 1/4 cups (283g) plant-based butter, softened
  • 1 tsp coconut extract
  • 4 cups (480g) powdered sugar
  • ~1 Tbsp coconut cream
  • 1-2 cups sweetened coconut flakes

Instructions

Bake the Cake Layers

  1. Bring the eggs to room temperature - you can speed up this process by separating the egg whites into a small bowl and then placing the bowl into a larger bowl filled with hot water (be careful not to get water in the egg whites). You'll also want to set the butter out to soften.
  2. Preheat your oven to 350°F and prepare three 6" pans (or two 8" cake pans). Spray each pan generously with a non-stick spray + line the bottom of each pan with a parchment paper circle.
  3. In a medium bow, whisk together the flour, baking powder, baking soda, and salt; set aside. Prepare the coconut cream by opening the can and transferring to a liquid measuring cup - if the cream is at all solid, you'll want to heat it in the microwave for a few seconds and stir until there are no chunks. NOTE: you'll use some of the leftover cream for the frosting.
  4. In a large bowl, add the softened butter and sugar. Beat on medium-low speed until fluffy and combined, about 1 minute. Beat in the egg whites and coconut extract until combined. Next, add 1/3 of the dry ingredients and beat. Add 1/2 of the coconut cream and beat. Repeat those two steps. Finally, add the last 1/3 of the dry ingredients and beat until the batter is smooth.
  5. Divide the batter evenly amongst the three prepared cake pans - a kitchen scale comes in handy here. Smooth the tops of the batter, drop the cake pans on the counter (I do this multiple times) to bring air bubbles to the top, and then gently swirl each cake pan in a circle.
  6. Bake the cakes at 350°F for 25-30 minutes or until a toothpick inserted into the middle of a cake comes out clean. Allow the cakes to cool in the pans for 10 minutes. Then carefully turn each cake out onto a cooling rack. Remove and discard the parchment paper. Allow the cakes to cool completely.

Assemble & Frost the Cake

  1. Once the cakes have cooled completely, use a bread knife to carefully trim the domes off the tops of the cakes; set cakes aside.
  2. In a large bowl, beat together the butter and coconut extract. Beat in the powdered sugar. Add 1 Tbsp of the leftover coconut cream and beat until the frosting is smooth. If it's too thick, add a bit more coconut cream; if it's too thin, add a bit more powdered sugar. NOTE: it's important not to add too much liquid as needing to add more powdered sugar (to thicken up the frosting) will result in a sweeter frosting.
  3. Begin assembling the cake. Start by laying down the first cake layer (see Note 1). Add ~6 Tbsp of frosting on top of the layer and smooth out. Add the second cake layer and then another ~6 Tbsp of frosting (and smooth out). Finally, add the third cake layer right side down - this ensures the top of the cake is smooth and even (you want the bottom of the cake layer to face upward).
  4. Complete frosting the cake by adding a thin crumb coat and then spreading the remaining frosting over and around the cake. Get the frosting as smooth as possible, but don't worry about it being perfect - you're going to add coconut on top!
  5. Finally, use your hand to gently "pat" the coconut flakes on top and around the cake. Sweep any excess coconut off the cake stand, turntable, etc. A lot of the coconut will fall - this is okay! Just pick it up and keep patting it on the cake until you're satisfied with the look of the cake.
  6. Slice and enjoy! Store leftover cake in an airtight container at room temperature.

Notes

  1. I like to frost my cakes right on the cake stand but feel free to use whatever method you prefer (cake board, cake turntable, etc).
  2. To make ahead of time: bake the cake layers up to 1 day in advance. Wrap the cooled cakes in plastic wrap and then store in an airtight container until you're ready to assemble.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cake

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cake Tagged With: coconut cake, coconut cake made with coconut cream, coconut layer cake, dairy free coconut cake, easy coconut cake, homemade coconut cake, moist coconut cake, the best coconut cake

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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