Lettuce Eat Cake

Easy but elevated vegan eats

Vegan Millionaire’s Bars

Vegan Millionaire's Bars

Vegan Millionaire’s Bars with a flaky shortbread base, a rich chewy caramel centre, and a thick chocolate topping.

These super indulgent bars are easy to make, and can even be decorated with a white chocolate swirl for extra panache!

If you’d like to make this Vegan Millionaire’s Bars recipe gluten-free simply substitute the all purpose flour with gluten free flour. I love to use Bob’s Red Mill 1 to 1 Gluten Free Flour in my baking. It’s so easy to substitute since it’s a one to one ratio, and it has a lovely delicious taste and texture.

Ingredients in This Recipe

Vegan Millionaire's Bars
Shortbread Base
Caramel Filling
Chocolate Layer
  • Vegan chocolate chips (You can use dark or semi-sweet or any vegan kind you like. Enjoy Life Semi-Sweet are a great option!)
Optional White Chocolate Swirls

How to Make Vegan Millionaire’s Bars

Vegan Millionaire's Bars
Shortbread Base
  1. Preheat your oven to 350 degrees fahrenheight. Line a 9×9″ square tin with parchment paper.
Vegan Millionaire's Bars
  1. Cream together your vegan butter and vegan sugar until light and fluffy.
Vegan Millionaire's Bars
  1. Add in the all purpose flour and beat again until a dough is formed.
  1. Press the dough into the bottom of the tin. Bake in the oven for 25-30 minutes, or until golden on top.
  2. Leave to cool the shortbread base in the tin. (Do not remove it from the tin).
Vegan Millionaire's Bars
Caramel Filling
  1. In a large saucepan, add your vegan butter, vegan sugar, maple syrup and vegan condensed milk.
Vegan Millionaire's Bars
  1. Melt on a low-medium heat until everything is melted and the sugar is dissolved.
Vegan Millionaire's Bars
  1. Turn the heat up to a medium heat and boil the mixture for 4-5 minutes, or until the mixture has started to turn more golden and thickened. Stir constantly with a spatula so the bottom doesn’t stick. (Ensure your caramel thickens enough so that your Millionaire’s Bars are not gooey in the centre!)
Vegan Millionaire's Bars
  1. Pour the caramel onto the shortbread and leave it to set in the fridge for two hours or more.
Vegan Millionaire's Bars
Chocolate Layer
  1. Once the shortbread and caramel layer are set, melt your vegan chocolate. To melt: add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often. Remove bowl from the heat once the chocolate is melted to prevent burning. Pour chocolate over the shortbread and caramel layers. If adding white chocolate, continue to last step before leaving in the fridge to set.
Vegan Millionaire's Bars
  1. Leave the Millionaire’s Bars to set in the fridge until solid. Use a sharp knife to cut into squares.
Optional White Chocolate Swirls
  1. Melt your vegan white chocolate (using the same method you did for the regular chocolate) and pour over the squares. Use a fork to move it around or make swirls. Leave the Millionaire’s Bars to set in the fridge until solid. Use a sharp knife to cut into squares.
    Vegan Millionaire's Bars

    Common Questions

    How Long Will These Last in the Fridge?

    These bars will last in the refrigerator in an airtight container for up to a week.

    Can These Be Frozen?

    Absolutely! These Vegan Millionaire’s Shortbread Bars freeze really well. Simply wrap the individual bars in plastic wrap or parchment so they don’t stick together and freeze in an air tight container or ziplock for up to 3 months. Thaw completely at room temperature.

    Vegan Millionaire's Bars

    Vegan Millionaire’s Bars

    Vegan Millionaire's Bars with a flaky shortbread base, a rich chewy caramel centre, and a thick chocolate topping.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 35 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine Plant-Based

    Ingredients
      

    Shortbread Base

    • 3/4 cup + 2 Tbsp vegan butter
    • 1/2 cup vegan sugar
    • 1 1/2 cups + 2 Tbsp all purpose flour

    Caramel Filling

    • 3/4 cup + 2 Tbsp vegan butter
    • 3 Tbsp vegan sugar
    • 4 Tbsp maple syrup
    • 1 cup + 3 Tbsp condensed milk

    Chocolate Layer

    • 2 cups vegan chocolate chips

    Optional White Chocolate Swirls

    • 1 cup vegan white chocolate chips

    Instructions
     

    Shortbread Base

    • Preheat your oven to 350 degrees fahrenheight. Line a 9×9" square tin with parchment paper.
    • Cream together your vegan butter and vegan sugar until light and fluffy.
    • Add in the all purpose flour and beat again until a dough is formed.
    • Press the dough into the bottom of the tin. Bake in the oven for 25-30 minutes, or until golden on top.
    • Leave to cool the shortbread base in the tin. (Do not remove it from the tin).

    Caramel Filling

    • In a large saucepan, add your vegan butter, vegan sugar, maple syrup and vegan condensed milk.
    • Melt on a low-medium heat until everything is melted and the sugar is dissolved.
    • Turn the heat up to a medium heat and boil the mixture for 4-5 minutes, or until the mixture has started to turn more golden and thickened. Stir constantly with a spatula so the bottom doesn't stick. (Ensure your caramel thickens enough so that your Millionaire's Bars are not gooey in the centre!)
    • Pour the caramel onto the shortbread and leave it to set in the fridge for two hours or more.

    Chocolate Layer

    • Once the shortbread and caramel layer are set, melt your vegan chocolate.
      To melt: add a couple inches of water to a pot and place a heat resistant bowl on top so it is resting on the edges of the pot, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often. Remove bowl from the heat once the chocolate is melted to prevent burning. Pour chocolate over the shortbread and caramel layers.
      If adding white chocolate, continue to last step before leaving in the fridge to set.
    • Leave the Millionaire's Bars to set in the fridge until solid. Use a sharp knife to cut into squares.

    Optional White Chocolate Swirls

    • Melt your vegan white chocolate (using the same method you did for the regular chocolate) and pour over the squares. Use a fork to move it around or make swirls. Leave the Millionaire's Bars to set in the fridge until solid. Use a sharp knife to cut into squares.
    Keyword bars, caramel, chocolate, desserts, Easy dessert, treats

    Looking for more vegan dessert recipes? Try my Eggnog Snowball Cookies!

    Eggnog Snowball Cookies

    Easy Vegan Shortbread

    Easy Vegan Shortbread

    Buttery, rich and perfectly crumbly, these Easy Vegan Shortbread are a classic Christmas cookie that melt in your mouth.

    Classic shortbread is easy to make vegan by simply using a plant-based butter and vegan icing sugar. Shortbread relies on the fattiness of unsalted butter, along with powdered (not granulated!) sugar for a smooth but crumbly texture.

    I use PC Plant Based Butter Alternative Unsalted but any vegan butter should do! Earth Island is another popular choice. I suggest using brick or stick plant-based butter rather than the spreadable version to get a more authentic shortbread.

    For a vegan powdered sugar I use Wholesome Organic Fair Trade Icing Sugar. The entire line of Wholesome sugars are vegan, and they offer plenty of variety of sweeteners. Definitely a vegan pantry staple in our house!

    Ingredients in This Recipe

    Easy Vegan Shortbread

    How to Make Easy Vegan Shortbread

    1. Preheat the oven to 325 degrees fahrenheight. Line two baking sheets with parchment paper.
    1. Stir the flour and powdered sugar together in a large mixing bowl. Add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. (Your dough will look crumbly and soft, but will come together when pressed with your hands).
    1. Place a sheet of parchment paper on your countertop and sprinkle with a little flour. Form your dough into a ball and place in the centre of the parchment paper.
    1. Sprinkle a little flour on top of the dough and place another piece of parchment paper on top. Roll the dough to about 1/3-1/2 of an inch thick.
    1. Cut into desired shapes and place on the prepared baking sheets. If your dough gets hard to work with (particularly if you are using intricate cookie stamp/cookie cutters) then place it wrapped in plastic wrap in the fridge to chill it.
    1. Continue re-rolling the dough and cutting it into shapes until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden.
    2. Allow shortbread to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.

    Common Questions

    Should I use vegan butter spread or butter sticks/brick butter?

    I suggest using brick vegan butter or butter sticks, rather than a soft spreadable vegan butter. I haven’t tested this recipe with a spreadable butter and it may affect the texture.

    Is all icing sugar vegan?

    No. You want an icing sugar that was not refined with bone char in the process. Any certified organic sugar has not been filtered with bone char. There are also several brands of icing sugar that are certified vegan such as Wholesome Ogranics and 365 Everyday Value.

    How should I store these shortbread cookies?

    These shortbread cookies can be stored in a dry airtight container for a week, or in the refrigerator for 10 days. You can also freeze them for up to 3 months and allow them to come back to room temperature before serving.

    Easy Vegan Shortbread

    Buttery, rich and perfectly crumbly, these Easy Vegan Shortbread are a classic Christmas cookie that melt in your mouth.
    Print Recipe
    Prep Time 12 minutes
    Cook Time 15 minutes
    Total Time 27 minutes
    Course Dessert
    Cuisine American, Canadian, Plant-Based
    Servings 40 cookies

    Ingredients
      

    Easy Vegan Shortbread

    • 2 1/2 cups all purpose flour
    • 3/4 cup powdered sugar
    • 1 1/4 cup vegan butter softened (not melted)
    • 1 1/2 tsp pure vanilla extract

    Instructions
     

    Easy Vegan Shortbread

    • Preheat the oven to 325 degrees fahrenheight. Line two baking sheets with parchment paper.
    • Stir the flour and powdered sugar together in a large mixing bowl. Add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. (Your dough will look crumbly and soft, but will come together when pressed with your hands).
    • Place a sheet of parchment paper on your countertop and sprinkle with a little flour. Form your dough into a ball and place in the centre of the parchment paper.
    • Sprinkle a little flour on top of the dough and place another piece of parchment paper on top. Roll the dough to about 1/3-1/2 of an inch thick.
    • Cut into desired shapes and place on the prepared baking sheets. If your dough gets hard to work with (particularly if you are using intricate cookie stamp/cookie cutters) then place it wrapped in plastic wrap in the fridge to chill it.
    • Continue re-rolling the dough and cutting it into shapes until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden.
    • Allow shortbread to cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.
    Keyword Christmas, cookies, Holiday, Shortbread, Shortbread Cookies

    Looking for more vegan Holiday recipes? Try my Eggnog Snowball Cookies.

    Eggnog Snowball Cookies

    Eggnog Snowball Cookies

    Eggnog Snowball Cookies

    Festive and decadent, my Eggnog Snowball Cookies are a must-have dairy-free vegan holiday delight!

    These lovely little balls of joy have a rich and perfectly spiced eggnog dough centre, covered in cinnamon and icing sugar.

    My Eggnog Snowball Cookies recipe uses simple ingredients and is super versatile. These cookies can be easily adapted into gluten-free snowball cookies by simply replacing the all purpose flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour!

    Vegan Dairy Free Eggnog

    Eggnog Snowball Cookies

    With its thick, rich, creamy and sweet taste and overtones of nutmeg and brandy, eggnog is the perfect ingredient to add to holiday desserts. Dairy-free eggnog is absolutely gorgeous in this snowball cookie recipe! It replaces the milk in a typical snowball cookie recipe, making for a complex flavour and a delightfully holiday-spiced dessert.

    Dairy-free and vegan eggnogs are thankfully widely available these days! So, we vegans can enjoy this iconic Christmas spiced beverage in a plant-based form.

    In my vegan Eggnog Snowball Cookies I use So Delicious Holiday Nog. I’ve tried a bunch of dairy-free eggnog beverages and I find that the So Delicious brand makes the best. The flavour is spot on. It has the most lovely spice profile that tastes of nutmeg mixed with a rich brandy aroma.

    Basically it tastes like classic Christmas in a glass.

    Another plus of the So Delicious Holiday Nog is the nutritional information! There’s only 90 calories per serving and it’s also gluten free and certified vegan.

    Ingredients in This Recipe

    Eggnog Snowball Cookies

    How to Make Eggnog Snowball Cookies

    Snowball Cookies
    1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
    2. Cream together butter and confectioner’s sugar in a stand mixer, or with an electric hand mixer (or by hand).
    1. Add in vegan eggnog and vanilla extract. Beat until creamy.
    1. In a separate small bowl, whisk together flour, cinnamon, nutmeg, and ground cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
    1. Roll dough into 1 inch balls. Bake for 8-10 minutes so that bottoms just start to turn golden brown.
    1. Allow balls to cool for 2-4 minutes (or until you can handle them) on baking sheet.
    Coating
    1. Stir together confectioner’s sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
    1. Place on a wire rack to cool completely. Give them another roll in the sugar mixture to fully coat and give them a beautiful white finish.
    Eggnog Snowball Cookies

    Common Questions

    How long will these cookies last in the refrigerator?

    These Eggnog Snowball Cookies will last for at least four days at room temperature and up to two weeks in the fridge in an air tight container.

    Can I freeze these cookies?

    Yes! These cookies freeze very well. You can optionally freshen up their look by rolling them in more of the icing sugar coating once thawed.

    I can’t find vegan eggnog. Can I use regular plant milk?

    Absolutely! You can use your plant milk of choice in this recipe, using the same amount.

    Eggnog Snowball Cookies

    Eggnog Snowball Cookies

    Festive and decadent, my Eggnog Snowball Cookies are a must-have dairy-free vegan holiday delight!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Baking
    Servings 10 cookies

    Equipment

    • stand mixer optional

    Ingredients
      

    Eggnog Snowball Cookies

    • 1 cup vegan butter softened (but not melted)
    • 3/4 cup icing sugar
    • 1/4 cup vegan eggnog such as So Delicous Holiday Nogg
    • 1 tsp vanilla extract
    • 2 1/2 cups all-purpose flour or replace with gluten free flour
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp ground cloves or whole cloves, ground up

    Coating

    • 3/4 cup icing sugar
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg

    Instructions
     

    Eggnog Snowball Cookies

    • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
    • Cream together butter and confectioner's sugar in a stand mixer, or with an electric hand mixer (or by hand).
    • Add in vegan eggnog and vanilla extract. Beat until creamy.
    • In a separate small bowl, whisk together flour, cinnamon, nutmeg, and ground cloves. Slowly beat dry ingredients into wet ingredients. Dough will be stiff but will come together when pressed.
    • Roll dough into 1 inch balls. Bake for 8-10 minutes so that bottoms just start to turn golden brown.
    • Allow balls to cool for 2-4 minutes (or until you can handle them) on baking sheet.

    Coating

    • Stir together confectioner's sugar, cinnamon, and nutmeg in a small bowl. Roll cookies in sugar mixture to coat.
    • Place on a wire rack to cool completely. Give them another roll in the sugar mixture to fully coat and give them a beautiful white finish.
    Keyword Balls, Christmas, cookies, Eggnog, Gluten Free, Holiday, Icing Sugar, Meatballs

    Looking for more vegan dessert recipes? Try my Vanilla & Orange Buttercream Cake with dried spiced orange slices.

    Vanilla & Orange Buttercream Cake

    Vegan Bacon (Low Sodium)

    Vegan Bacon (Low Sodium)

    My Vegan Bacon (Low Sodium) is a crispy homemade vegan gluten free bacon that is easy to make. Healthy and perfectly flavoured, this bacon is so tasty and not too salty.

    I set out to make the perfect Vegan Bacon that isn’t overly saturated with a too-salty taste. This recipe has less sodium than most vegan bacon recipes out there, but is full of smoky savoury flavour!

    My Vegan Bacon (Low Sodium) is a Healthy Choice

    This Vegan Bacon (Low Sodium) recipe is a healthy choice, made up of only wholesome pantry ingredients!

    The base of this bacon is rice paper, is low in carbohydrate and fat and offers a moderate protein content. Nutritional yeast boosts the vitamins and protein in this recipe, while natural maple syrup gives just a hint of sweet.

    The only salt in this recipe comes from the two tablespoons of soy sauce (or tamari for a gluten free option). You can even go down to 1 1/2 tablespoons of soy sauce if you like.

    This bacon has such a lovely flavour and has much less sodium that meat derived bacon, and much less than store bought vegan bacon! It’s also entirely non-processed and has zero preservatives!

    Vegan Bacon (Low Sodium)

    Ingredients in This Recipe

    How to Make This Vegan Bacon

    1. Preheat the oven to 400 degrees Fahrenheit. Add a sheet of parchment paper to a baking sheet.
    2. Whisk together all of the ingredients for the marinade in a wide bowl.
    1. Cut rice paper into thick strips (you can stack 2 at a time to cut them).
    1. Dip two strips into a bowl of water (or simply under tap of water) and shake off excess water. Then, dip one of the wetted strips into the marinade and stick the other strip to it to fuse the two strips together. Dip each side into the marinade (you can use your fingertips to spread around the marinade a bit onto the bacon strips). Place on baking sheet. Repeat until strips are used up.
    Vegan Bacon (Low Sodium)
    1. Bake for about 7 to 9 minutes, or until crispy!
    Vegan Bacon (Low Sodium)

    Tips for the Perfect Bacon

    Vegan Bacon (Low Sodium)

    Be sure not to omit the paprika (preferably you should use smoked paprika) or the maple syrup. They really combine with the liquid smoke to makes the flavour essence of this recipe.

    Be prepared that your smoke detector may go off! I find that if my oven is not completely spotless, this vegan bacon will set off the alarm. It does cause a smoky aroma. Be extra sure to set your timer for the oven and do not overcook them or they will burn.

    Common Questions

    Can I omit the paprika?

    The smoked paprika really adds a wonderful savoury flavour to this bacon. You can of course experiment with the marinade flavouring, but the mix in this recipe is perfection!

    How long will this bacon last in the fridge?

    Once fully cooled, store leftover rice paper bacon in an airtight container at room temperature for up to 3 days.

    Can I freeze this bacon?

    I haven’t yet tried freezing this bacon but I wouldn’t it. Likely the rice paper once frozen and thawed will take on a different texture.

    My rice paper keeps cracking and won’t cut into strips. Why?

    If your rice papers are old they will dry out and crack, making it hard to cut them into strips without shattering. Ensure you have a fresh or recently opened package of rice papers! It makes a world of a difference.

    If your rice papers are old and shattering, you can still make this vegan bacon! They just won’t be perfect looking strips. Simply stick together pieces, even if they aren’t uniform. They will meld together when covered in the marinade and cooked.

    Vegan Bacon (Low Sodium)

    Vegan Bacon (Low Sodium)

    Crispy homemade vegan gluten free bacon that is easy to make. Healthy and perfectly flavoured, this bacon is so tasty and not too salty.
    Print Recipe Pin Recipe
    Prep Time 7 minutes
    Cook Time 8 minutes
    Total Time 15 minutes
    Course Breakfast
    Cuisine American, Plant-Based
    Servings 6 people

    Ingredients
      

    Vegan Bacon (Low Sodium)

    • 4 sheets rice paper
    • 2 Tbsp neutral oil
    • 1 1/2 Tbsp soy sauce or tamari for gluten-free
    • 3 Tbsp nutritional yeast
    • 1/2 tsp liquid smoke
    • 1/2 Tbsp maple syrup
    • 1 Tbsp smoked paprika
    • pinch black pepper
    • 1 Tbsp water

    Instructions
     

    Vegan Bacon (Low Sodium)

    • Preheat the oven to 400 degrees Fahrenheit. Add a sheet of parchment paper to a baking sheet.
    • Whisk together all of the ingredients for the marinade in a wide bowl.
    • Cut rice paper into thick strips (you can stack 2 at a time to cut them).
    • Dip two strips into a bowl of water (or simply under tap of water) and shake off excess water. Then, dip one of the wetted strips into the marinade and stick the other strip to it to fuse the two strips together. Dip each side into the marinade (you can use your fingertips to spread around the marinade a bit onto the bacon strips). Place on baking sheet. Repeat until strips are used up.
    • Bake for about 7 to 9 minutes, or until crispy!
    Keyword Breakfast, rice, Vegan meat

    Looking for more vegan breakfast recipes? Try this bacon along with my 7 Minute Vegan Scrambled Tofu!

    7 Minute Vegan Scrambled Tofu

    Vanilla & Orange Buttercream Cake

    Vanilla & Orange Buttercream Cake

    A vegan Vanilla & Orange Buttercream Cake with an orange marmalade filling, topped with spiced dried orange slices.

    This dairy-free and vegan cake is super easy to make, but looks quite fancy all dressed up with oven dried spiced citrus. If you need a cake that will impress but requires minimal work, this is the recipe for you!

    Ingredients in This Recipe

    Dried Spiced Oranges
    Vegan Vanilla Cake
    • Almond milk
    • White vinegar
    • Plain flour or all purpose flour 
    • Granulated sugar
    • Baking powder
    • Baking soda
    • Salt
    • Vegetable oil
    • Vanilla extract
    Vegan Vanilla Buttercream Icing
    Orange Marmalade
    • Orange marmalade or jam of choice

    Making the Dried Spiced Oranges

    Vanilla & Orange Buttercream Cake

    You have to make these dried spiced oranges at least 3 hours before assembling your cake, as they take 2-3 hours in the oven! Or, feel free to make them a day or two ahead of time and keep them in an airtight container.

    While they do take a few hours in the oven, there is barely any active prep or work needed! They are so easy to make and pop into the oven.

    These Spiced Dried Oranges are completely edible. They’re also absolutely delicious and beautifully fragrant.

    1. Preheat oven to 200 degrees fahrenheit.
    2. Wash and thinly slice one orange. Arrange in one layer on a parchment paper covered pan.
    3. Mix sugar and cinnamon together in a small bowl then drizzle overtop of oranges.
    4. Place in over for 2 1/2 – 3 hours to let the oranges become dried. (Do not overcook or they will loose their colour).

    Making the Vegan Vanilla Cake

    You need to allow the cake cool completely for 2-3 hours before frosting it, so ensure you bake your cake portion a couple hours before you need it! It also works great to make the cake portion a day ahead and simply keep them tightly covered in plastic wrap overnight in the fridge.

    1. Preheat oven to 350 F.  Grease two 8 inch round cake pans.
    2. Mix together almond milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
    3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
    4. Make a well in the middle of your dry ingredients. Add vanilla, oil and all the milk. Whisk until combined.
    5. Divide batter evenly into the two cake pans and place in the oven. Bake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely before icing your cake. (2-3 hours or overnight tightly wrapped in plastic wrap in the refrigerator).

    Making the Vanilla Buttercream Icing

    1. Add softened vegan butter to a large mixing bowl. Use an electric mixer to beat on a low speed for 30 seconds or so, just until soft and creamy.
    2. Add sugar and vanilla. Beat until a soft icing forms. If too thick, add a touch of almond milk. If your icing is too soft, place it in the fridge to firm up before frosting your cake.

    Common Questions

    Can I make This Cake Ahead of Time?

    Yes. You can make components of it ahead of time and then assemble it. I suggest making the two cake components a day or two ahead of time. Then they are ready and cooled for the day that you need your cake. Simply bake them, allow them to cool and then wrap tightly with plastic wrap and keep in the fridge until you are ready to icing and complete the cake.

    You can also make the dried spiced oranges 1-3 days ahead of time. In fact it is best to do this since they take 2-3 hours in the oven.

    The buttercream icing can also be made a day ahead of time.

    How Long Will This Cake Last In The Fridge?

    This cake will last in an enclosed cake stand at room temperature for approximately 5 days or in the fridge for about a week.

    Vanilla & Orange Buttercream Cake

    Vanilla & Orange Buttercream Cake

    A vegan Vanilla & Orange Buttercream Cake with an orange marmalade filling, topped with spiced dried orange slices.
    Print Recipe Pin Recipe
    Prep Time 25 minutes
    Cook Time 35 minutes
    Garnish (optional) 3 hours
    Total Time 1 hour
    Course Dessert
    Cuisine Plant-Based
    Servings 12 people

    Equipment

    • mixer optional

    Ingredients
      

    Dried Spiced Oranges

    • 1 orange thinly sliced
    • 1 Tbsp granulated sugar
    • 1/4 tsp cinnamon

    Vegan Vanilla Cake

    • 2 cups almond milk
    • 2 Tbsp white vinegar
    • 3 cups plain flour or all purpose flour sifted
    • 1.5 cups granulated sugar
    • 4 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 2/3 cup vegetable oil
    • 2 Tbsp vanilla extract

    Vegan Vanilla Buttercream Icing

    • 1 cup block of vegan butter (not spreadable)   softened
    • 4 cups icing or powdered sugar sifted
    • 2 tsp vanilla extract
    • 2 tsp almond milk if required

    Orange Marmalade

    • 1 jar orange marmalade or jam of choice vegan

    Instructions
     

    Dried Spice Oranges

    • Note: Make these dried spiced oranges for garnish 3 hours before assembling your cake, as they take 2-3 hours in the oven. Preheat oven to 200 degrees fahrenheit.
    • Wash and thinly slice one orange. Arrange in one layer on a parchment paper covered pan.
    • Mix sugar and cinnamon together in a small bowl then drizzle overtop of oranges.
    • Place in over for 2 1/2 – 3 hours to let the oranges become dried. (Do not overcook or they will loose their colour).

    Vegan Vanilla Cake

    • Preheat oven to 350 F.  Grease two 8 inch round cake pans.
    • Mix together almond milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
    • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
    • Make a well in the middle of your dry ingredients. Add vanilla, oil and all the milk. Whisk until combined.
    • Divide batter evenly into the two cake pans and place in the oven. Bake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely before icing your cake. (2-3 hours or overnight tightly wrapped in plastic wrap in the refrigerator).

    Vanilla Buttercream Icing

    • Add softened vegan butter to a large mixing bowl. Use an electric mixer to beat on a low speed for 30 seconds or so, just until soft and creamy.
    • Add sugar and vanilla. Beat until a soft icing forms. If too thick, add a touch of almond milk. If your icing is too soft, place it in the fridge to firm up before frosting your cake.

    Orange Marmalade & Finishing the Cake

    • Add a generous layer of orange marmalade to your bottom cake. Place your second cake on top. Then, use a spatula to icing the the top of of the cake first and then the sides.
    • Arrange the Dried Spice Oranges on top of your cake. To add some sliced to the side simply use a dab of buttercream icing as 'glue'.
    • Sprinkle finely grated orange peel overtop to finish the cake.
    Keyword Blood Orange, Buttercream, Cake, Citrus, Orange, Vanilla, Vanilla cake

    Looking for more vegan cake recipes? Try my Vegan Coconut Buttercream Cake!

    Vegan Coconut Buttercream Cake

    Creamy Vegan Artichoke Cannelloni

    Creamy Vegan Artichoke Cannelloni

    Creamy Vegan Artichoke Cannelloni stuffed with an easy homemade tofu ricotta and artichokes, topped with cream sauce and fresh herbs.

    This dreamy plant-based Italian dish is rich and creamy but made with wholesome ingredients. It’s made up of a super quick homemade tofu ricotta, artichokes sautéed in olive oil and garlic, and the easiest but most delicious vegan cream sauce you’ll ever taste!

    My Creamy Vegan Artichoke Cannelloni is also super simple to make and can even be easily made gluten-free if you prefer that option.

    Ingredients in This Recipe

    Creamy Vegan Artichoke Cannelloni
    For the Cream Sauce
    • Almond milk or plant milk of choice
    • Cornstarch (gluten-free) or flour
    • Oil or vegan butter
    • Nutritional yeast
    • Salt 
    For the Vegan Ricotta
    • Medium firm tofu
    • Vegan cashew cheese or vegan cream cheese (Tofutti or Nuts for Cheese or any brand of nut based cheese or plant-based cream cheese from your local grocer)
    • Salt 
    • Garlic powder
    • Fresh basil
    • Fresh oregano leaves
    • Olive oil
    For the Cannelloni
    • Cannelloni noodles or lasagna noodles (can use gluten-free if desired)
    • Artichokes
    • Olive oil
    • Garlic

    How to Make Creamy Vegan Artichoke Cannelloni

    Cream Sauce
    1. In a saucepan, whisk cornstarch into almond milk until completely dissolved.
    2. Whisk in salt, nutritional yeast and oil and slowly bring to a boil over low-medium heat, stirring until it thickens.
    3. Taste and season with salt and pepper as desired. Remove from heat.
    Cannelloni
    1. In a large pot of boiling water, cook cannelloni (unless you are using oven ready cannelloni in which case you can skip this step) or lasagna noodles to al dente according to package instructions. Set aside. Tip: To avoid lasagna noodles sticking together after cooked lay them flat on parchment paper.
    Sautéed Garlic & Artichoke Mixture
    1. In a heated small saucepan, sauté artichokes with garlic and olive oil on medium high heat for 2-3 minutes or until garlic is golden. Remove from heat.
    Vegan Ricotta
    1. Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.
    2. Mash together (with your hands works best) until mixed.
    3. Add spices, olive oil, salt. Mix together with a spoon. Salt more to taste (if desired).
    vegan ricotta cheese
    Assembling and Baking the Cannelloni
    1. Preheat oven to 425 degrees.
    2. Coat a 4 X 9 rectangular lasagna pan with a thin layer of cream sauce and generous drizzle of olive oil.
    3. Stuff your cannelloni with a dollop of ricotta cheese and a small spoonful of the artichoke garlic mixture. If using lasagna noodles, place filling toward one end of the noodle, then roll. Repeat until you’ve filled your pan. (If you have ingredients leftover you can fill another small pan).
    4. Coat the cannelloni with the cream sauce. Drizzle with olive oil (optional).
    5. Bake for 10 minutes covered (with a lid or foil), then an additional 5 minutes uncovered.
    6. Let cool for 2-3 minutes and serve with a sprinkle of chopped basil and oregano or vegan parmesan cheese!
    Creamy Vegan Artichoke Cannelloni

    Common Questions

    Can I use oven ready lasagna noodles?

    No. Oven ready lasagna noodles are hard until cooked. You need lasagna noodles to be rollable in order to stuff them, so you must use lasagna noodles that are first boiled and cooked to al dente. If using cannelloni noodles, you can use oven ready noodles, since they can be stuffed without boiling first.

    How long will the cannelloni last in the fridge?

    Leftovers can be stored in the refrigerator for 5 – 6 days in a covered container.

    Can I freeze the cannelloni

    Yes! This cannelloni is freezer friendly and will last in the freezer for up to 2 – 3 months. First allow the cannelloni to cool completely and store in freezer safe containers.

    Creamy Vegan Artichoke Cannelloni

    Creamy Vegan Artichoke Cannelloni

    Creamy Vegan Artichoke Cannelloni stuffed with tofu ricotta and artichokes, topped with cream sauce.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course dinner, Main Course
    Cuisine Italian

    Ingredients
      

    Cream Sauce

    • 2 cups almond milk or plant milk of choice
    • 3 1/2 Tbsp cornstarch or 5 Tbsp flour
    • 2 Tbsp oil or vegan butter
    • 6 Tbsp nutritional yeast
    • 1/2 tsp salt plus more to taste

    Cannelloni

    • 1 package cannelloni or lasagna noodles use gluten free if desired

    Sautéed garlic and artichoke mixture

    • 2 Tbsp olive oil plus more to drizzle
    • 4 cloves garlic minced
    • 1 can artichokes, drained and rinsed not the kind in oil

    Vegan Ricotta

    • 1/2 package medium firm tofu
    • 1 package vegan cashew cheese or vegan cream cheese like Tofutti or Nuts for Cheese
    • 1 tsp salt plus more to taste
    • 2 tsp garlic powder
    • 1/4 cup fresh basil chopped
    • 1 tsp fresh oregano leaves
    • drizzle olive oil

    Instructions
     

    Cream Sauce

    • In a saucepan, whisk cornstarch into almond milk until completely dissolved.
    • Whisk in salt, nutritional yeast and oil and slowly bring to a boil over low-medium heat, stirring until it thickens.
    • Taste and season with salt and pepper as desired. Remove from heat.

    Cannelloni

    • In a large pot of boiling water, cook cannelloni (unless you are using oven ready cannelloni in which case you can skip this step) or lasagna noodles (you cannot use oven ready lasagna noodles as they will not roll and so need to be boiled to al dente first) to al dente according to package instructions. Set aside.
      Tip: To avoid noodles sticking together after cooked lay them separated and flat on parchment paper.

    Sautéed Garlic and Artichoke Mixture

    • In a heated small saucepan, sauté artichokes with garlic and olive oil on medium high heat for 2-3 minutes or until garlic is golden. Remove from heat.

    Vegan Ricotta

    • Add half your package of tofu and 1 package of cashew cheese (or cream cheese) to a bowl.
    • Mash together (with your hands works best) until mixed.
    • Add spices, olive oil, salt. Mix together with a spoon. Salt more to taste (if desired).

    Assembling and Baking the Cannelloni

    • Preheat oven to 425 degrees.
    • Coat a 4 X 9 rectangular lasagna pan with a thin layer of cream sauce and generous drizzle of olive oil.
    • Stuff your cannelloni with a dollop of ricotta cheese and a small spoonful of the artichoke garlic mixture. If using lasagna noodles, place filling toward one end of the noodle, then roll. Repeat until you've filled your pan. (If you have ingredients leftover you can fill another small pan).
    • Coat the cannelloni with the cream sauce. Drizzle with olive oil (optional).
    • Bake for 10 minutes covered (with a lid or foil), then an additional 5 minutes uncovered. Check to see if noodles are cooked. If not, cook for an additional 5-10 minutes. (Cook time may vary according to the type of noodle you used).
    • Let cool for 2-3 minutes and serve with a sprinkle of chopped basil and oregano or vegan parmesan cheese!
    Keyword Artichoke, Cannelloni, Cream sauce, Gluten Free, Pasta

    Looking for more plant-based Italian recipes? Try my Mint Pesto & Vegan Ricotta Shells!

    Mint Pesto & Vegan Ricotta Shells

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