Short answer
Vegan cake is cake made without eggs, butter, milk or honey, using plant milk, oil or plant butter and an egg replacer or a raising reaction between acid and bicarbonate of soda. Many classic sponges convert well, though the crumb is often a little denser.
Vegan cake is cake made without eggs, butter, milk or honey, using plant milk, oil or plant butter and a replacement for the eggs. The raising comes from baking powder, bicarbonate of soda reacting with an acid, or whipped aquafaba, and the result can be as soft and moist as a standard cake. This guide explains how the swaps work, which cakes convert easily, and which vegan bakes Garden Cafe Brighton is recorded as listing.
What is vegan cake?
Vegan cake is any cake that contains no animal-derived ingredients. A typical sponge uses flour, sugar, a raising agent, a liquid, a fat and eggs, and a vegan version keeps everything except the eggs, dairy and any honey or gelatine.
The main change is structure. Eggs normally help bind the batter, trap air and set the crumb. A vegan recipe has to get those jobs done another way, which is why recipes often rely on a particular combination of ingredients rather than a single swap. Cakes in cafes are usually made in small batches by hand or by a local baker, so the exact recipe differs from one place to another.
How do you replace eggs in cake?
The right egg replacement depends on the job the egg is doing in the cake. The table shows common options with the amounts often used as a starting point, which vary by recipe.
| Replacement | Typical use | Notes |
|---|---|---|
| Aquafaba (chickpea liquid) | Light sponges, meringue-style toppings | About 3 tablespoons stands in for one whole egg in many recipes; can be whipped |
| Ground flax mixed with water | Dense, moist cakes, brownies, banana bread | About 1 tablespoon of ground flax with 3 tablespoons of water, left to thicken |
| Mashed banana | Banana cakes, muffins | Adds flavour and moisture |
| Apple purée | Spiced and fruit cakes | Neutral flavour, adds moisture |
| Vinegar and bicarbonate of soda | Chocolate and plain sponges | Acid and soda react to give lift |
| Shop-bought egg replacer | General baking | Follow the packet |
Each has a limit. Banana and apple add their own flavour, flax gives a slightly nutty tone and a speckled look, and aquafaba is best where lightness matters. Many bakers combine two, for example vinegar for lift and a little purée for moisture.
What replaces butter and milk?
Plant milk replaces dairy milk one for one in most cakes, and oil or plant butter replaces butter. The choices are simple to make and mostly affect flavour and texture.
- Plant milk: soya, oat and almond are all used. Soya has more protein and sets well, oat is mild, and almond adds a faint nutty note.
- Oil: neutral oil such as sunflower or rapeseed gives a very moist cake that stays soft for days.
- Plant butter or block margarine: gives a more buttery flavour and is better for creaming with sugar and for icing.
- Coconut oil: firm when cool, so it suits some bakes, and it can add a coconut taste if not refined.
- Plant cream or cream cheese: used for frosting and fillings, with a range of brands in UK shops.
Check packaging, since some spreads and margarines contain milk. The label will say if they do.
Which cakes convert to vegan most easily?
Cakes that are already moist, spiced or rich in fruit or chocolate convert most easily, because the other ingredients carry the flavour and moisture. Delicate sponges that depend on whipped eggs are harder.
| Cake | How easy | Why |
|---|---|---|
| Chocolate cake | Easy | Cocoa and sugar mask the difference, and acid-and-soda lift works well |
| Carrot cake | Easy | Carrot and oil supply moisture |
| Banana bread | Easy | Banana replaces the eggs |
| Lemon drizzle | Fairly easy | Syrup keeps it moist |
| Victoria sponge | Moderate | Needs a good plant butter and careful mixing |
| Angel food cake | Hard | Relies entirely on whipped egg whites |
| Cheesecake | Moderate | Set with nuts, tofu or plant cream cheese instead of dairy |
If you are trying a vegan bake for the first time, a chocolate cake or banana bread is the most forgiving place to start.
How does the texture of vegan cake differ?
A vegan cake tends to be moist and tender, with a slightly denser crumb than a sponge made with whipped eggs. The difference is usually small, and some people prefer the softness.
Oil-based cakes stay moist for longer, while butter-based ones firm up in the fridge. Cakes without eggs can crumble more if cut while warm, so cooling them completely helps. Cakes using aquafaba are lighter but can collapse if the batter stands before baking.
Frosting changes too. Vegan buttercream made from plant butter and icing sugar can be softer in warm weather, and cream made from oats or coconut behaves differently from dairy cream.
What goes wrong when baking a vegan cake?
Most failures come from a few repeated causes. Knowing them makes it easier to fix a recipe.
- Over-mixing. Beating the batter after adding flour develops gluten and makes the cake tough.
- Delaying the oven. Bicarbonate of soda and acid start working as soon as they meet, so bake without waiting.
- Old raising agent. Baking powder and bicarbonate of soda lose strength over time.
- Too much liquid. Plant milks and purées vary in thickness, so add them slowly.
- Opening the oven early. A cake without eggs is slower to set and can sink if the door is opened too soon.
- Cutting while warm. Let the cake cool before slicing.
What is aquafaba and how do you use it?
Aquafaba is the liquid from a tin of chickpeas, and it whips into a white foam much like beaten egg white. It works because the water holds proteins and starch that stabilise bubbles.
To use it, drain the chickpeas and keep the liquid, which is usually cloudy and slightly thick. If it is thin, simmer it for a few minutes to concentrate it. Whisk with an electric whisk for several minutes until it forms soft or firm peaks, then fold it gently into the batter. Do not knock out the air, and bake soon after mixing. Chickpeas have a faint smell, but it fades in baking and is hidden by sugar, cocoa and flavourings.
What is a basic method for a vegan sponge?
A simple vegan sponge uses the vinegar and bicarbonate method, which needs no special ingredients. The steps are the same as for many one-bowl cakes, and amounts depend on the recipe you follow.
- Heat the oven and line the tin with baking paper before mixing, so the batter does not wait.
- Stir the dry ingredients together: flour, sugar, cocoa or flavouring, baking powder and bicarbonate of soda.
- In a jug, mix plant milk, oil and a splash of vinegar or lemon juice, and the vanilla.
- Pour the wet mixture into the dry and stir until just combined, with a few small lumps remaining.
- Pour the batter into the tin at once and bake until a skewer comes out clean.
- Cool in the tin for a short time, then turn out onto a wire rack.
The acid reacts with the soda straight away, so the speed between mixing and baking is the main trick. Use a cake tin that suits the recipe, and a separate guide on this site covers cake tin sizes and shapes.
Which vegan bakes does Garden Cafe Brighton list?
The items recorded for Garden Cafe Brighton under cakes and sweet bakes include Vegan cakes, Vegan chocolate banana bread, Vegan flapjack and Vegan florentine cookie, as recorded in November 2026. HappyCow mentions four vegan cake options, including coffee and biscoff flavours, and reviewers on HappyCow named the banana bread, flapjack and florentine cookie. The cafe’s Instagram page has a Cakes highlight and a Vegan highlight.
The same lists name non-vegan cakes such as Carrot cake, Pistachio cake and Cheesecake, and the sources do not say whether those are vegan. Do not assume that any cake is vegan without asking. No posted menu or prices were found, and this guide states none. For allergens, ask the cafe, since a vegan cake can still contain soya, nuts or gluten.
The cafe is at 29 North Road, Brighton BN1 1YB. The menu page shows the items and their sources, and the hours and location page explains where the sources disagree about opening hours.
How should you store vegan cake?
Store it in an airtight tin or box at room temperature for a few days, or in the fridge if it has a cream, fruit or plant cream cheese topping. Oil-based cakes keep soft well, and butter-based ones firm up when chilled, so bring them to room temperature before eating.
Most vegan cakes freeze well. Wrap slices or whole cakes tightly, label them, and defrost at room temperature. Frosting can be added after defrosting. As with any cake, the safe storage time depends on the filling and on the room temperature, so follow the guidance on any packaged ingredients you have used.
Is vegan cake always healthier or lower in sugar?
No. Vegan describes what is left out, not how much sugar or fat is in the cake. Many vegan cakes contain as much sugar and oil as standard ones, and some use more oil to make up for the missing eggs.
This guide makes no health claims about any cake. If you track a particular nutrient, check the label or ask the cafe, and treat a cake as a treat rather than as a substitute for a meal.
Common questions
Does vegan cake taste different from normal cake?
Often only slightly. A good vegan cake is moist and tender, and flavours such as chocolate, coffee, lemon and spice hide the difference well. Plain vanilla cakes show it more.
What can replace eggs in a cake?
Common choices are aquafaba (the liquid from a tin of chickpeas), ground flax mixed with water, mashed banana, apple purée, or the reaction of vinegar with bicarbonate of soda. Each suits a different type of cake.
Can you use oil instead of butter in cake?
Yes. Neutral oil gives a very moist crumb, and many vegan recipes use it. Plant butter gives a firmer, more buttery cake and is better for buttercream.
Is vegan cake safe for people with allergies?
Not automatically. It may contain soya, nuts, gluten or other allergens, and a kitchen may handle eggs and milk elsewhere. Ask the bakery directly.
Why is my vegan cake dense?
Usual causes are over-mixing, too much liquid, old raising agent or an oven that is too cool. Mix until just combined and bake straight after the batter is made.
Planning a visit? Start with Garden Cafe Brighton: address, opening hours, menu and directions in one place.
This article is general information from an independent guide, not from Garden Cafe Brighton itself. For the store’s current details see hours and location.
