These vegan cake recipes are all autumnal inspired recipes that will work perfectly for Thanksgiving. These cakes are all unique in their own way, from cheesecakes to mini layered cakes, and you will definitely find one you want to make this holiday season. Complete with pumpkin, apple, and fall spices, these elegant desserts not only taste delicious but they also look beautiful. Try one of these vegan cake recipes from the Food Monster App this Thanksgiving!
This cake takes simple ingredients and makes a beautiful cake! This Carrot Cake by Lena Novak is perfect for your holiday celebrations or even to serve at any special occasion!
If you are a fan of coffee, especially caramel coffee drinks, then this Caramel Coffee Layer Cake by Holly Jade was made for you. This cake itself is rich, moist, light, fluffy, and delicious! Plus, it’s super quick and easy to make; who says baking from scratch has to be a hassle? On top of being extraordinarily delicious and simple, this dessert has 4 gorgeous layers, an elegant caramel buttercream coating, and a chocolate drizzle.
3. Raw Pumpkin Pie Cheesecakes
Source: Raw Pumpkin Pie Cheesecakes
Is there anything more autumnal than pumpkin pie? Infuse all the flavors of your favorite seasonal dessert into these adorable mini Raw Pumpkin Pie Cheesecakes by The Plant-Based Londoner! We highly recommend you give them a go– especially if you’re a fall fanatic. This dessert is especially good during the first month or so of fall when it is too hot to enjoy a warm treat but you still want to celebrate the season.
4. Cardamom Chocolate Cake With Rose Cashew Cream
Source: Cardamom Chocolate Cake With Rose Cashew Cream
This mini tiered chocolate cake isn’t your typical dessert. The rich, chocolatey layers made from teff flour, arrowroot, and millet flour so it’s gluten-free, and spiced with just a touch of cardamom. A decadent rose cashew cream sits between each layer and it’s garnished with rose sugar and rose petals. This Cardamom Chocolate Cake by Courtney West is excellent for a birthday or a holiday gathering.
5. Apple Glaze Cake
Source: Apple Glaze Cake
Try out this delicious Apple Glaze Cake by Sara Kidd! It’s perfect to bring to a friend’s house to share, or even enjoy as a dessert during the week. The glaze on this cake takes this recipe to the next level, and the walnuts add a wonderful crunch!
6. Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn
Source: Apple Pumpkin Cheesecake With Glazed Peanut Butter Popcorn
Popcorn glazed with peanut butter decorates this rich seasonal cheesecake. Save this Apple Pumpkin Cheesecake recipe by Sonja Trurnit for the holidays!
7. Wholegrain Vanilla Fig Cake
Source: Wholegrain Vanilla Fig Cake
This Wholegrain Vanilla Fig Cake by Namita Tiwari is incredibly delicious with loads of fig bits in every bite. The crust comes out to be a beautiful brown and the crumb is super soft. It’s pretty simple to make and doesn’t have that many ingredients. It’s also pretty healthy! Serve this delicious Vanilla Fig Cake with tea and coffee or snack on it during your midday slump––it’s fantastic!
8. Pumpkin Sheet Cake
Source: Pumpkin Sheet Cake
This Pumpkin Sheet Cake by Gabrielle St. Claire needs no pitch, because it’s just all that and more! It’s easy, has minimal ingredients, affordable, packs tons of pumpkin, has aesthetic appeal, perf for fall, such a breeze compared to icing a full cake, and will have you reaching for a slice again and again!
9. Sweet Potato Carrot Cake
Source: Sweet Potato Carrot Cake
Yes you read that right Sweet Potato Carrot Cake! By Vicky Coates! Sweet potato is a great replacement to flour in this recipe, less than 100 calories per slice, 7g Protein and gluten free. Whats Even better?! You won’t even realize this is healthy!
10. Mini Pumpkin Spice Orange Layer Cake
Source: Mini Pumpkin Spice Orange Layer Cake
Warm, spicy, sweet, and zesty, this Mini Pumpkin Spice Orange Layer Cake by Kimberly Espinel is the cake to make for all small fall gatherings. The cake is a blend of all-purpose and spelt flour, which gives it a wonderful, heartier texture that pairs perfectly with the autumnal spices. Adding pumpkin or butternut squash to the batter keeps it from being too dry and the orange zest rounds out the cinnamon. Finally, it’s topped with a rich raw almond frosting that’s like the best buttercream you’ve ever had. The recipe is versatile, so you can make one mini cake or six cupcakes.
