MOST cakes have all the ingredients that vegans aren’t allowed to consume, especially ones like chocolate cake which is a double whammy.
But luckily we’ve found all the recipes you need to recreate all top favourite cakes in a fully vegan-friendly manner.
It’s still possible to enjoy chocolate as a vegan[/caption]
What are the best vegan cake recipes?
Chocolate cake with a chocolate peanut butter ganache
Recipe from Vegan Richa
- 1 cup wheat flour
- 1 cup unbleached all purpose flour
- 1/2 cup cocoa powder
- 1 1/2 tsp baking soda
- 1 1/4 cup powdered vegan sugar , 2 Tbsp more for sweeter – blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
- 1/2 scant tsp salt
- 1 1/2 cups non dairy milk divided
- 1/3 cup non dairy chocolate chips or bar semi sweet chips, or dark chocolate for dark/bittersweet cake
- 1/4 cup oil
- 1 tsp vinegar apple cider vinegar or white vinegar
- 1 1/2 tsp vanilla extract
- 3 tbsp maple syrup
- 1/2 cup non dairy milk
- 1/3-1/2 cup powdered sugar
- 2/3 cup or more non dairy semi sweet chocolate like Enjoy Life
- 1/2 tsp vanilla extract
- 1/4 cup smooth peanut butter or almond butter or other seed or nut butter
- Fruit preserves like raspberry apricot, cherry (optional)
- Preheat the oven to 350 degrees F / 170ºc. In a bowl, whisk all the dry ingredients for the cake really well.
- In another bowl, heat 1 cup of non dairy milk and chocolate until just about hot (heat in the microwave or stove top). Whisk until chocolate is melted. Add in the rest of the wet ingredients and 1/2 cup non dairy milk and mix in until smooth..
- Add the dry to the wet and mix to make a smooth batter.
- Transfer batter to two greased or parchment lined 8 inch cake pans.
- Bake at 350 degrees F / 170ºc for 32 to 34 minutes. or until toothpick from the center comes out clean. Do not overbake as the cakes can get crusty or dry.
- Let the cakes cool for 10 minutes then remove from the pan and cool on the rack completely before adding a glaze or ganache. Cover the cakes with a towel while it is cooling to prevent drying out. To shorten the cooling time, cover the cakes with a towel or parchment or a lid and place in the fridge for 15-20 minutes.
- Heat the non dairy milk + sugar in a pan over medium heat, until just about hot. Mix well. Add in the chocolate, mix once and take the pan off heat. Keep mixing until the chocolate is melted and smooth.
- Add in the vanilla and peanut butter or other nut butter. Mix until smooth. Chill in the refrigerator for 20 to 30 minutes to thicken to desired consistency.
- Pour some of the ganache on one cake. Spread using a spatula to even out if needed. Let the ganache set in the refrigerator for 15 to 20 minutes or freezer for 10.
- Add a thin even layer of fruit preserves on the other cake (optional) (warm the preserves to make them easier to spread if needed). Place this cake on top of the cake with the ganache glaze.
- Pour the rest of the glaze over the top cake. Spread using a spatula if needed. Let the ganache set in the refrigerator for half an hour. If you have more ganache left, pour over the set glaze for another layer. Cover the cake and let it chill for a few hours before serving.
A super juicy strawberry cake recipe is available from Lovin it Vegan[/caption]
Recipe from Lovin it Vegan
- 2 cups (250g) + 3 Tbsp all purpose flour
- 1 cup (200g) white sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (232g) strawberry purée
- 2 tsp strawberry essence
- 1/3 cup (80ml) olive oil (or other vegetable oil)
- 1 Tbsp apple cider vinegar
- 1 flax egg
- 4 cups (480g) powdered sugar
- 1/4 cup (56g) vegan butter
- 1/4 cup (60ml) strawberry purée
- 1 tsp strawberry essence
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt.
- Prepare your flax egg by mixing 1 Tbsp of ground flaxseed meal with 3 Tbsp of Hot Water from the kettle. Allow to sit for a minute to become gloopy.
- Add the strawberry purée, strawberry essence, olive oil, vinegar, flax egg and food coloring and mix in. The batter will be very thick, too thick to whisk, so just use a spoon and mix as well as you can, being careful not to over-mix.
- Spray two 7-inch cake tins with non-stick spray, and place a circle of parchment paper at the base of each. Divide the batter evenly between them and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Transfer to a wire cooling rack to cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, strawberry purée and strawberry essence into the bowl of an electric mixer. Starting at slow speed, gradually increase speed until thick and smooth. The frosting should be very thick, but still spreadable. Add more powdered sugar if it’s too thin and a little more strawberry purée if it ends up too thick.
- Frost the cakes when cooled and serve with fresh strawberries.
Recipe from Hot for Food
- 2 C all purpose flour
- 1/2 C whole wheat flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 C packed light brown sugar
- 1/2 C granulated sugar
- 3/4 C + 2 tbsp coconut oil (soft but still solid)
- 1 C unsweetened almond milk (or soy milk)
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 C strong brewed coffee
- 1/3 C unsweetened coconut yogurt
- 1/2 C powdered icing sugar
- 1/2 tbsp unsweetened almond milk (can also use water)
- 1/2 tsp vanilla extract
- In a large bowl combine flours, 1 1/2 tsp cinnamon, baking soda, baking powder, sea salt, brown sugar, and granulated sugar. Then using a pastry blender cut in the coconut oil until a crumbly mixture is formed. Do not over mix. You could also use your fingers to combine this but using a pastry blender will prevent the coconut oil from melting too much. You want small pieces of oil to remain solid in this mixture. You could also use vegan margarine or butter instead of coconut oil.
- Reserve 1 1/4 C of this crumb mixture. Add in another 1/2 tsp of cinnamon to this portion and set aside. This will be your cake topping.
- In another bowl combine the almond milk with apple cider vinegar, vanilla extract, coffee, and coconut yogurt. Stir to combine well and then add to the remaining dry crumb mixture. Fold these together gently, without over mixing, until combined.
- Pour the cake batter into a non-stick 8 1/2″ – 9″ spring form pan. Then take the crumb mixture and evenly spread out on top out to the edge of the pan.
- Bake in a pre-heated oven at 350F for 60-70 minutes. A toothpick should come out clean when inserted in the centre.
- Allow the cake to rest for 10 minutes. Then remove the outside of the spring form pan and allow the cake to cool entirely before adding the vanilla drizzle on top.
- To make the icing just whisk together powdered icing sugar, vanilla extract, and almond milk. Drizzle it across the cake in a criss cross pattern or however you desire!
- Store left over cake in an air tight container or covered in plastic wrap at room temperature to keep it soft.
There are loads of fab alternatives to red velvet cake[/caption]
Red velvet cake
Recipe from Rhian’s Recipes
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup (or sub any other sweetener_
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds* (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking power (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon cocoa powder
- Optional: 3 teaspoons beetroot powder adds red colour but not completely necessary for the recipe to work
- 400 g (14oz) tin of full-fat coconut milk
- Juice of 1/2 lemon
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir – leave to sit for around 10 minutes, while you make the rest of the cake
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds
Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder
Add the ‘buttermilk’ and mix well, adding a tiny splash more milk if it’s looking too dry
Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
Place the thick, creamy part into a bowl
Add the lemon juice, maple syrup and vanilla extract
Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
Place the other half of the cake on top of that and use rest of the frosting to spread on top
Decorate with freeze-dried raspberries and cacao nibs if desired
Keeps covered in the fridge for up to a few days