Torta de Miel Negra (plant-based)
If you were in Paraguay right now, you might come across a version of this not-overly-sweet cake made with molasses. It’s very moist, simple, and goes nicely with a scoop of ice cream or a smear of jam.
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My Fudgy Brownie Cookie Birthday Cake (plant-based)
Layers of oatmeal chocolate chip cookie, vegan mango mousse, fudge brownie, and chocolate buttercream. I couldn’t imagine a birthday cake more decadent and indulgent.
Coffee Walnut Battenberg Cake (plant-based)
This Battenberg cake pairs a moist vanilla sponge with a rich coffee and walnut sponge, arranges them in a checkerboard with buttercream, then surrounds the whole thing in smooth, sweet marzipan.
Zucchini Lemon Drizzle Cake (plant-based)
It reminds me of drinking tea out of a fancy china teacup on a rainy afternoon in Scotland, with a fresh slice of lemon drizzle cake to sweeten the day.
Mocha Almond Fudge Cake with Salted Caramel Praline (plant-based)
This is the fanciest cake I’ve ever made – 6 layers of chocolate sponge with salted caramel almond praline and coffee buttercream fillings, an apricot glaze, topped with fondant and chocolate fudge ganache, and decorated with truffles, fondant leaves, and piped chocolate.
Victoria Sandwich Cake (plant-based)
A Victoria sandwich cake is a bit like an American strawberry shortcake – vanilla cake with strawberry jam and cream in the middle, dusted with icing sugar and fresh strawberries on top.
Chocolate Peach Cake with Fudgy Ganache (plant-based)
Two chocolate peach cake layers separated with a dreamy cashew whipped cream, then covered in a chocolate coconut ganache.
Torta od oraha (plant-based)
A super moist walnut cake layered with butterscotch pudding. This recipe is inspired by the kitchens of Serbia, but I adapted it to be vegan.
Chocobanana Squares (plant-based)
I invented these moist chocolate banana squares as a way to use up extra bananas with a good dose of chocolate and some healthy oats.
Fudgy Apricot Torte (plant-based, gluten-free)
I’ve never put olive oil in a cake before, but this came out as just about the moistest, most flavorful chocolate cake we’ve ever eaten! We spread apricot jam between the layers, and the hints of vanilla-almond-chocolate-coconut really make it a cake worth having third helpings.