These 5 Vegan Cakes Are Straight From Grandma’s Cookbook (Minus the Eggs)

I still remember the smell of Grandma’s kitchen—warm cinnamon, toasted pecans, and that one burnt corner she always swore added “character.”

These vegan cakes bring all those cozy vibes back, just without the eggs (and maybe a little less smoke).

Vegan Carrot Cake

Carrot cake has humble roots going back to medieval Europe when sweeteners were scarce and expensive. People started using carrots as a natural sweetener in puddings and breads. This technique caught on in countries like England, where World War II rationing made sugar rare.

By the mid-20th century, carrot cake turned into a full dessert—moist, lightly spiced, and often topped with cream cheese frosting. The American version especially became a hit in the 1960s and 70s, often baked by grandmas who had lived through hard times and still clung to frugal but tasty traditions.

Today, the vegan carrot cake skips the eggs and dairy but keeps the nostalgia. It’s still one of the most “old soul” desserts around.

Vegan Cupcake

Cupcakes started as a practical solution in 19th-century America. They were called “number cakes” because of their simple measurements. But they got the name “cupcake” from being baked in teacups before muffin pans became common.

By the early 1900s, cupcakes were the go-to dessert for birthdays and school events. Every grandma had her version—some with frosting, some plain, and all deeply loved. They were quick, cozy, and never too fancy.

Vegan cupcakes today carry that same spirit. They’re bite-sized joy bombs with a kind heart—no eggs, no milk, just charm.

Vegan Chocolate Cake

Chocolate cake as we know it became widespread after cocoa powder became affordable in the 19th century. Early versions appeared in Europe, especially in France and Germany. But the real boom happened in the U.S. during the 20th century.

During the Great Depression and WWII, “wacky cakes” or “crazy cakes” were popular eggless versions made with pantry staples. These were the blueprint for many modern vegan chocolate cakes.

It’s rich, comforting, and tastes like resilience with frosting on top. No wonder it stuck around.

Zesty Vegan Lemon Loaf

Lemon loafs have long been a favorite in Britain, often served during teatime. They were especially popular in the post-war period when citrus became more accessible through trade.

Lemon cakes offered brightness when life felt gray. Grandmas loved them for their simple ingredients and that clean, tart finish. They were often wrapped in wax paper and taken to church potlucks or bridge clubs.

The vegan version keeps that tangy cheer, minus the dairy and eggs.

Vegan Coffee Cake

Despite the name, coffee cake doesn’t always contain coffee. It’s meant to go with coffee. The idea came from Germany, where streusel-topped cakes were common, then migrated to America with immigrants.

By the mid-1900s, American housewives made it a brunch staple. Cinnamon sugar, crumbles, and that unmistakable smell made it feel like home. You’d often see it at church gatherings or neighbor visits—casual, sweet, and made to share.

Vegan coffee cake holds all the warmth and none of the dairy guilt.