13 Delectable Vegan Cycling Cakes That Even Non-Vegans Will Adore (You Have to Try #5!)

Are you ready to elevate your cycling adventures with some seriously tasty treats? I’ve been on the hunt for the perfect snacks to fuel those long rides, and it turns out that vegan cycling cakes are a game-changer! These delightful desserts aren’t just for those following a plant-based diet; they’re so delicious that even your non-vegan friends will be asking for seconds.

If you love the thrill of cycling and enjoy indulging in sweet treats, this post is just for you. Whether you’re hitting the trails, commuting to work, or simply enjoying a leisurely ride, having the right fuel is essential. These vegan cycling cakes will not only satisfy your sweet tooth but also provide the energy you need to keep pedaling strong.

I’ve gathered a list of 13 delectable vegan cycling cakes that are as nutritious as they are delicious. Each recipe is crafted to be packed with wholesome ingredients, ensuring you get a boost without any guilt. From rich chocolate avocado to refreshing lemon blueberry burst, these cakes will make every ride feel like a special occasion. So grab your mixing bowl and get ready to bake—trust me, you have to try number 5!

Let’s dive into these mouth-watering recipes and discover how easy it is to enjoy plant-based desserts that will impress everyone, whether they’re vegan or not. Your cycling companions won’t even know they’re indulging in vegan goodness!

Key Takeaways

– Discover 13 vegan cycling cakes that provide the energy boost needed for your rides.

– Enjoy a variety of flavors, from chocolate to tropical, appealing to every palate.

– Each cake is made with wholesome, plant-based ingredients, ensuring a guilt-free treat.

– Baking these cakes is simple, making them perfect for cyclists of all skill levels.

– Surprise your non-vegan friends with these delicious desserts—they won’t even notice they’re vegan!

1. Chocolate Avocado Cycling Cake

Imagine biting into a cake that’s rich and creamy yet healthy. This chocolate avocado cycling cake is a revelation for dessert lovers! You use ripe avocados to create a moist, flavorful treat without the guilt. The deep cocoa flavor pairs perfectly with the natural sweetness of maple syrup. Plus, it’s a great way to sneak in some healthy fats while indulging your sweet tooth! Whether you’re enjoying it after a long ride or as a treat after dinner, this cake will leave you craving more.

Ingredients:
1 cup ripe avocados, mashed
1 cup unsweetened cocoa powder
½ cup maple syrup
½ cup almond milk
1 tsp vanilla extract
1 cup whole-wheat flour
1 tsp baking soda
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a mixing bowl, combine mashed avocado, cocoa powder, maple syrup, almond milk, and vanilla extract until smooth.
3. In another bowl, mix the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared pan and bake for 30 minutes.
6. Let it cool before serving. Top it with a vegan chocolate ganache for an extra treat!

FAQs:
Can I substitute maple syrup? Absolutely! Agave nectar works well too.
Is there a gluten-free option? Try substituting all-purpose flour with almond flour.

After a long ride, a Chocolate Avocado Cycling Cake hits the spot without the guilt. Avocados keep it moist and rich, while cocoa and maple fuel your next miles. This vegan cycling cake proves treats can be nourishing and utterly delicious.

2. Lemon Blueberry Burst Cake

Brighten your day with this zesty lemon blueberry burst cake! It’s everything you want in a dessert during those warm summer months. The tangy lemon flavor dances with the sweetness of fresh blueberries in each bite. This cake isn’t just a treat for your taste buds; it’s also packed with antioxidants from the berries. Perfect for a picnic or a sunny afternoon snack, this cake will surely impress anyone who tries it.

Ingredients:
1 ½ cups all-purpose flour
1 cup almond milk
1 cup fresh blueberries
1/3 cup coconut oil, melted
1 cup sugar
1 lemon, juiced and zested
1 tsp baking powder
1 tsp baking soda
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and prepare a bundt pan with cooking spray.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine sugar, melted coconut oil, lemon juice, and almond milk, mixing well.
4. Gradually add the dry ingredients to the wet mix until combined. Fold in the blueberries gently.
5. Pour the batter into the prepared bundt pan and bake for 35 minutes.
6. Allow it to cool before flipping it out. Drizzle with a simple lemon glaze if desired.

FAQs:
Can I use frozen blueberries? Yes, but add them directly from the freezer to avoid excess liquid.
What can I use instead of coconut oil? Vegetable oil or applesauce can work as substitutes.

3. Carrot Cake with Maple Cream Frosting

Get ready to enjoy a carrot cake that redefines deliciousness! This vegan carrot cake is loaded with fresh carrots, walnuts, and warm spices, making it a wholesome treat for any occasion. The maple cream frosting made from cashews is rich yet healthy, adding a dreamy texture that pairs perfectly with the spiced cake. It’s a fantastic choice for post-ride recovery or a sweet snack any time of day.

Ingredients:
2 cups grated carrots
1 ½ cups whole wheat flour
1 cup maple syrup
½ cup vegetable oil
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup chopped walnuts

Maple Cream Frosting:
1 cup soaked cashews
¼ cup maple syrup
2 tbsp lemon juice
2-3 tsp almond milk (as needed)

Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan.
2. In a bowl, mix grated carrots, flour, baking soda, spices, and salt together.
3. In another bowl, whisk maple syrup and oil until well combined, then fold into the dry ingredients.
4. Add walnuts and mix until just incorporated.
5. Pour the batter into the prepared pan and bake for about 40 minutes.
6. For the frosting, blend all frosting ingredients until smooth, adding almond milk to reach desired consistency.
7. Once the cake has cooled, spread the frosting generously on top.

FAQs:
Can I substitute maple syrup? Agave syrup can work as a substitute.
How do I make this gluten-free? Use almond flour instead of whole wheat flour.

After a ride, I reach for something that’s both satisfying and wholesome—this Carrot Cake with Maple Cream Frosting nails it. The vegan cake with fresh carrots, walnuts, and a dreamy cashew maple frosting fuels recovery without guilt. It’s comfort that actually helps your ride.

4. Chocolate Peanut Butter Protein Cake

Looking for a cake that fuels your rides? This chocolate peanut butter protein cake is just what you need! With the addition of pea protein powder, this cake packs a nutritional punch. The combination of rich chocolate and creamy peanut butter makes it a delightful dessert that won’t derail your healthy lifestyle. It’s a perfect treat for a post-ride energy boost or just to satisfy your sweet cravings.

Ingredients:
1 cup almond flour
½ cup cocoa powder
1 cup almond milk
½ cup peanut butter
½ cup maple syrup
1 tsp baking soda
1 tsp vanilla extract
1 scoop pea protein powder

Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a mixing bowl, combine almond flour, cocoa powder, pea protein, and baking soda.
3. In another bowl, mix almond milk, peanut butter, maple syrup, and vanilla until smooth.
4. Combine wet and dry ingredients until just mixed.
5. Pour into the prepared pan and bake for about 25 minutes.
6. Let it cool completely before slicing.

FAQs:
Can I use regular flour instead? Yes, all-purpose flour works too.
How long will it keep? Store in an airtight container in the fridge for up to a week.

5. Tropical Pineapple Coconut Cake

Take a bite of this tropical pineapple coconut cake and feel like you’re on a beach getaway! The sweet, juicy pineapples blend with creamy coconut milk to create a moist, flavorful cake. It’s perfect for summer rides or as a refreshing afternoon treat, bringing a taste of paradise to your table. This cake is light enough for a snack yet decadent enough for dessert, making it a versatile choice for any occasion.

Ingredients:
1 ½ cups all-purpose flour
1 cup coconut milk
1 cup crushed pineapple (drained)
1 cup sugar
½ cup coconut oil, melted
1 tsp baking powder
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk together coconut milk, crushed pineapple, and coconut oil.
4. Slowly blend the wet ingredients into the dry ingredients until combined.
5. Pour into the prepared pan and bake for 40 minutes.
6. Cool before slicing, and serve with a sprinkle of shredded coconut on top.

FAQs:
Can I use fresh pineapple? Definitely! Just make sure to chop it finely.
How do I keep the cake moist? Store it in an airtight container for the best results.

6. Raspberry Almond Cake

This raspberry almond cake is a feast for both your taste buds and eyes! Fresh raspberries mixed with almond extract create a delightful combination that feels fancy yet is easy to make. The light almond flavor paired with the tart raspberries gives you a cake that’s perfect for any gathering. Whether it’s a tea party or a simple dessert after dinner, you’ll have everyone asking for the recipe.

Ingredients:
1 ½ cups almond flour
½ cup all-purpose flour
1 cup almond milk
1 cup fresh raspberries
½ cup sugar
1/3 cup coconut oil, melted
1 tsp almond extract
1 tsp baking powder
½ tsp salt

Instructions:
1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
2. In a bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt.
3. In another bowl, combine almond milk, melted coconut oil, and almond extract.
4. Mix the wet and dry ingredients until just combined, then gently fold in the raspberries.
5. Pour into the prepared pan and bake for 30 minutes or until golden brown.
6. Allow to cool before serving, and dust with powdered sugar for elegance.

FAQs:
Can I use frozen raspberries? Yes, but make sure to adjust the baking time slightly.
What can I use instead of almond extract? Vanilla extract works well too.

7. Mocha Chip Cake

Attention coffee lovers! The mocha chip cake is your new favorite dessert. With rich coffee flavors combined with melty chocolate chips, this cake is an indulgence you won’t want to miss. It’s perfect for enjoying with your morning coffee or as a delightful afternoon pick-me-up. Each slice not only satisfies your sweet cravings but also provides a gentle caffeine boost.

Ingredients:
1 ½ cups whole-wheat flour
1 cup brewed coffee (cooled)
½ cup cocoa powder
1 cup sugar
½ cup coconut oil, melted
1 tsp baking soda
½ tsp salt
1 cup vegan chocolate chips

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
2. In a mixing bowl, combine flour, cocoa powder, sugar, baking soda, and salt.
3. In another bowl, mix brewed coffee and melted coconut oil until combined.
4. Combine wet and dry ingredients and fold in chocolate chips.
5. Pour into the prepared pan and bake for 35 minutes.
6. Cool before slicing and enjoy with a cup of coffee or almond milk.

FAQs:
Can I use decaf coffee? Of course! The flavor will still be delightful.
How should I store it? Keep it covered at room temperature for up to three days.

8. Applesauce Spice Cake

This applesauce spice cake is like a warm hug on a chilly day! Infused with cinnamon, nutmeg, and cloves, it brings autumn flavors to your table. The unsweetened applesauce keeps the cake moist while adding natural sweetness, making it a healthier indulgence. Perfect for cozy family gatherings or as a delightful afternoon snack, this spiced treat will be loved by all.

Ingredients:
1 ½ cups all-purpose flour
1 cup unsweetened applesauce
½ cup sugar
½ cup coconut oil, melted
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix flour, sugar, baking soda, and spices.
3. In another bowl, combine applesauce and melted coconut oil, mixing well.
4. Combine wet and dry ingredients until blended, then pour into the loaf pan.
5. Bake for 40 minutes or until a toothpick comes out clean.
6. Let it cool before slicing and serving—enjoy it plain or with light vegan frosting.

FAQs:
Can I use sweetened applesauce? Yes, just reduce the sugar in the recipe.
How do I make it gluten-free? Substitute with almond flour for a gluten-free version.

9. Cherry Almond Cake

This cherry almond cake is a delightful blend of sweet and tart, ideal for any occasion! The juicy cherries paired with almond flavor create a cake that’s not just beautiful but bursting with flavor. It’s an excellent choice for showcasing fresh cherries and makes for a stunning centerpiece at gatherings. Plus, it’s easy to whip up, making it a great last-minute treat!

Ingredients:
1 ½ cups all-purpose flour
1 cup almond milk
1 cup fresh cherries, pitted and chopped
½ cup sugar
1/3 cup coconut oil, melted
1 tsp almond extract
1 tsp baking powder
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
2. In a bowl, combine flour, sugar, baking powder, and salt.
3. In another bowl, mix almond milk, melted coconut oil, and almond extract until combined.
4. Blend wet and dry ingredients and fold in chopped cherries.
5. Pour the batter into the pan and bake for 30 minutes.
6. Once cool, top with a simple cherry glaze for added charm.

FAQs:
Can I use frozen cherries? Yes, just thaw them properly and drain excess liquid.
What can I substitute for almond extract? Vanilla extract is a good alternative.

10. Pumpkin Spice Cake

Pumpkin spice fans, rejoice! This vegan pumpkin spice cake is your new favorite fall dessert. With warm pumpkin pie spices, it’s moist, fluffy, and satisfying. It’s a great way to enjoy pumpkin outside of Thanksgiving! Enjoy it with a cozy cup of tea or coffee and savor the delightful flavors.

Ingredients:
1 ½ cups all-purpose flour
1 cup pure pumpkin puree
1 cup sugar
½ cup coconut oil, melted
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, mix flour, sugar, baking soda, pie spice, and salt.
3. In another bowl, combine pumpkin puree and melted coconut oil, mixing until smooth.
4. Combine wet and dry ingredients until well blended.
5. Pour the batter into the prepared pan and bake for 45 minutes.
6. Once cool, serve with a drizzle of maple syrup or a dusting of powdered sugar.

FAQs:
Can I use canned pumpkin? Absolutely! Just ensure it’s pure pumpkin, not pie filling.
How can I make this gluten-free? Use a gluten-free flour blend.

11. Zucchini Lemon Cake

This zucchini lemon cake is a clever way to add veggies to your dessert! The zucchini makes the cake incredibly moist, while the lemon zest adds a refreshing brightness. It’s a sneaky way to enjoy a serving of vegetables while indulging in something sweet. Perfect for brunch or as a light dessert, this cake is bound to surprise your guests with its flavor!

Ingredients:
1 ½ cups all-purpose flour
1 cup grated zucchini
1 cup sugar
½ cup coconut oil, melted
1 tsp baking powder
½ tsp baking soda
1 lemon, juiced and zested
½ tsp salt

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix grated zucchini, lemon juice, lemon zest, and melted coconut oil.
4. Combine the wet and dry ingredients until just blended.
5. Pour into the prepared pan and bake for 35 minutes.
6. Cool before slicing, and enjoy it plain or with a light lemon glaze.

FAQs:
Can I use other veggies? Yes, grated carrots or apples work great too.
Can I freeze this cake? Yes! Wrap it well before freezing.

Fun fact: Shredded zucchini can boost moisture and cut added fat by up to 20% in vegan cakes. This zucchini lemon cake proves veggie swaps can deliver rich flavor and a light texture in every slice.

12. Coffee Cake with Crumb Topping

This coffee cake with crumb topping is a delightful treat for coffee enthusiasts! Moist and tender, the rich crumb topping adds flavor and texture. It’s perfect for breakfast or as an afternoon snack alongside your favorite brew. The balance of sweetness and spice makes it a comforting classic that everyone will enjoy, even those who don’t usually go for vegan desserts.

Ingredients:
1 ½ cups all-purpose flour
1 cup almond milk
½ cup sugar
½ cup coconut oil, melted
1 tsp baking powder
½ tsp cinnamon
½ tsp salt

Crumb Topping:
½ cup sugar
½ cup flour
¼ cup coconut oil, melted
1 tsp cinnamon

Instructions:
1. Preheat your oven to 350°F (175°C) and grease a square baking pan.
2. Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
3. In another bowl, mix almond milk and melted coconut oil until well combined.
4. Add wet ingredients to dry ingredients, mixing until just blended.
5. Pour into the pan, reserving some batter for the topping.
6. In a separate bowl, mix sugar, flour, melted coconut oil, and cinnamon to create the crumb topping, then sprinkle it over the batter.
7. Bake for 30 minutes.
8. Allow to cool before serving.

FAQs:
Can I add nuts to the crumb topping? Absolutely! Chopped walnuts or pecans work great.
How do I store it? Keep it in an airtight container for up to three days.

13. Strawberry Shortcake

Discover your new favorite dessert with this vegan strawberry shortcake! Soft and fluffy sponge cake layers with luscious strawberries and dairy-free whipped cream create the perfect light treat for summer. Each bite brings a taste of bliss, making it a crowd-pleaser at any gathering. It’s not just vegan; it’s a dessert everyone will want to enjoy!

Ingredients:
1 ½ cups all-purpose flour
1 cup almond milk
1 cup strawberries, sliced
½ cup sugar
½ cup coconut oil, melted
1 tsp baking powder
½ tsp salt
1 cup vegan whipped cream

Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, combine almond milk and melted coconut oil until well blended.
4. Combine wet and dry ingredients, stirring until just mixed.
5. Pour into the pan and bake for 25 minutes.
6. Once cooled, layer with whipped cream and fresh strawberries.

FAQs:
Can I make this ahead of time? Yes, assemble just before serving for the best texture.
How do I keep it fresh? Store in the fridge, but it’s best consumed within two days.

Conclusion

There you have it—a delicious lineup of 13 vegan cycling cakes that’ll leave everyone asking for more! These cakes not only celebrate the delightful flavors of plant-based ingredients but also cater to every sweet tooth, vegan or not. Each recipe has its own charm, making them perfect for any occasion, whether you’re fueling up after a ride or simply indulging your cravings.

Try these out, share them with friends, and let us know which one is your favorite!

Frequently Asked Questions

What Is a Cycling Cake and Why Is It Popular Among Cyclists?

A cycling cake is a delicious treat specifically designed for cyclists, packed with energy-boosting ingredients to fuel your ride. These cakes often feature plant-based ingredients, making them suitable for everyone, including vegans! Cyclists love them because they’re perfect for a mid-ride snack or a post-ride treat, helping to replenish energy and keep spirits high.

Are Vegan Cakes Really Delicious? How Do They Compare to Traditional Cakes?

Absolutely! Vegan cakes can be incredibly delicious and often rival traditional cakes in flavor and texture. By using ingredients like plant-based milks, oils, and natural sweeteners, these cakes can be moist and flavorful. Many people are surprised to find that they prefer vegan options, especially when they contain rich flavors and wholesome ingredients!

What Ingredients Can I Use to Make My Cycling Cakes Healthier?

To make your cycling cakes even healthier, consider using whole grain flours, natural sweeteners like maple syrup or agave nectar, and adding nutrient-rich ingredients such as nuts, seeds, or dried fruits. These additions not only enhance the flavor but also boost the nutritional profile, making your cycling cakes a wholesome choice for both energy and taste.

How Can I Ensure My Vegan Cycling Cakes Are Moist and Flavorful?

To ensure your vegan cycling cakes are moist and flavorful, focus on using ingredients like applesauce or mashed bananas as substitutes for eggs. Incorporating a mix of spices, such as cinnamon or vanilla, can enhance flavor, while proper baking techniques—like not overmixing the batter—can help maintain moisture. Don’t forget to check for doneness with a toothpick to avoid drying them out!

Where Can I Find Recipes for Vegan Cycling Cakes?

You’re in luck! Many websites and blogs specialize in vegan baking, and our article lists 13 delectable vegan cycling cakes that even non-vegans will adore! Additionally, cookbooks focused on vegan desserts can be a great resource. Social media platforms like Instagram and Pinterest are also fantastic for discovering new recipes and baking inspirations!