Versatile Vegan Snack Cakes

13 Feb

vegan citrus cake


And that’s pretty much it!

Just give the glaze a few minutes to set up and you’re good to go!

This recipe is so fast and easy. And it’s all mixed up in one bowl so there’s hardly any clean up!

These are great to toss into a lunchbox or as an after school treat.

My kids prefer when I make these snack cakes with cow’s milk as opposed to almond milk so go with your preference on this one. Any milk works so if you normally drink coconut or rice milk, those will work just as well.

The snack cake pictured above was made as written. But the beauty of these basic little vanilla cakes is that you can add whatever you and your kids like so they’re totally customizable!

Lime zest, coconut, and/or a small can of crushed pineapple would all be great in the batter, but if you prefer to leave the fruit out completely, you could always add cinnamon, cardamom, chocolate chips, peanut butter chips, butterscotch chips, (you get the idea).

And if glaze isn’t your thing, you can always drizzle over some chocolate or peanut butter ganache or maybe some warmed preserves, jam, honey, or lemon curd.

A dusting of powdered sugar is quick and easy too.

How about tea-flavored cakes? A couple teaspoons of matcha powder stirred into the batter would be amazing as would Earl Grey or chai. To glaze, just stir a little brewed tea into 1 1/2 cups of powdered sugar until it is thin enough to drizzle over the cake(s).

Lavender would also be lovely with the vanilla. Just add a tablespoon or so of edible lavender flowers to the batter and fold gently to incorporate. Then drizzle a little vanilla glaze over the top.

Simple Vanilla Glaze:

1 1/2 cups powdered sugar

3 tbsp milk (almond, cow’s, coconut, rice)

1/2 tsp vanilla

In a small bowl, whisk the sugar, milk, and vanilla together until smooth. Drizzle over cooled cake(s). Let sit for several minutes to set up. If the glaze is too thick, add a little more milk and stir until it is the right consistency.

* Click on the image to enlarge the recipe.


2 Responses to “Versatile Vegan Snack Cakes”

  1. Edith:) February 13, 2014 at 11:08 am #

    Those look amaz-balls! Have whip those up! Can I use a different oil? Coconut?


    • we_should_be_folding_laundry February 13, 2014 at 11:53 am #

      That’s a good question. I never bake with coconut oil but I’ve read that coconut oil and vegetable oil can be used interchangeably. I say go for it. If anyone else has an opinion on this please feel free to chime in!


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