Healthy, oil-free, vegan cake recipe versatile enough for any occasion but dressed up in this video for the 4th of July! Full recipe + info below!

Vegan Cake Recipe

Step 1: In a small bowl mix 3 tbsp chia seeds and 6 tbsp of water. Stir and set aside to thicken.

Step 2: In mixing bowl add:

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
3 grinds of salt or about 1/4 tsp

Sift together or whisk to combine and set aside.

Step 3: In another bowl, add:

1 cup plain unsweetened vegan yogurt
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
1 cup sugar

Combine ingredients and add the thickened chia “egg”. Mix well and slowly add the flour mixture in.

I recommend using an electric mixer to help get lots of air into the cake (it gets fluffier this way!)

The mixture will be thick. Transfer to a sprayed 9x13in baking pan and bake for 35-40 minutes at 350 degrees.

Remove from oven, cool, and decorate. Note: this cake goes especially well with vegan ice cream and warm sauces like berry sauce or hot fudge because it’s dense and creates a great base 🙂


1. Make sure you mix your dry ingredients together before adding to the wet mixture. This will ensure that everything rises evenly.

2. Bake until lightly golden brown. A toothpick should come out clean from the center of the cake. (I’ve made this cake before in a smaller pan and thought it was done but the middle was still raw so make sure you keep an eye on it 🙂

3. In a rush or just want something warm and delicious for dessert??Try this. Let cake cool only slightly so it’s still warm. In the mean time add 1/2 cup jam and 2 tbsp water to a sauce pan and heat on medium high for about 5 minutes. Then pour warm sauce over each slice of cake and top with vegan ice cream. This is so delicious and way faster than decorating! This is a go to for me whenever I need a quick dessert for friends coming over or just a special treat after a weeknight dinner.

4. Note: this is not a very sweet cake. It’s sweet but it’s not like a lot of sugary bakery cakes that have a ton of sugar and flavor on their own. This recipe is something I adapted/veganized from a traditional French recipe so it’s a little more subtle than our super sweet American versions, which I love because I can add lots of sweet toppings and ice cream on top without making it overly sweet. I think it’s the perfect balance of sweetness 🙂

Mentioned in this video:

Captain Paul story:

Forager Cashewmilk Yogurt, plain unsweetened

My Instagram: If you try this recipe, snap a pic so I can see and don’t for get to TAG me and use the #NikkiVegan


  1. Vegan Ambition says:

    got that vegan ben and jerrys!! JEALOUS

  2. Linda Saether says:

    This looks sooooo delicious!

  3. Pamela says:

    Great recipe! Yay Captain Paul. 😍

  4. Veg for Christ says:

    Your vids are awesome and cake looks delecious! Happy 4th of July!

  5. Samantha Garcia says:

    I just love all of your cooking videos. This cake looks amazing, definitely going to make it. Thanks for the recipe! 🙂

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