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Vegan Cake Recipes

 

Here is how you can turn any recipe into a vegan cake. We offer suggestions and substitutions so that everyone can enjoy a delicious chocolate cake.

 

If you are purchasing a packaged cake mix, be sure to read the ingredients carefully. Here's what to look for:

 

1. There should be no beef fat, tallow, or other animal derivatives sourced from abattoir products if you are a vegetarian. If you are a vegan, check for eggs, milk, whey, and any other animal derived products as with the vegetarian option. You will also need to be cognizant of the additive numbers and where they are derived from.


2. Make cake according to package instructions. If you are vegan, you will need to substitute the butter and egg with vegan margarine and egg replacer.


3. Frosting the cake. Check the frosting, as some sugar uses animal derivatives for refining. Get frosting from a health food store if you are not sure.

 

Substitution Guide for Cake Recipes:


• VEGAN EGGS: These are probably the most difficult ingredients to replace in vegan recipes since eggs may be used for binding, leavening, and/or for liquid. Look at your recipe to determine what role they play to determine best vegan replacement. Here is a guide for replacement: 2 tbsp water + 1 tbsp oil + 1/2 or 1 teaspoon of baking powder. This substitution has worked well in sugar cookies. If there is already a substantial amount of baking powder, soda, or other leavening ingredient in the recipe, use only 1/2 tsp baking powder.
1 Vegan egg = 2 tbsp applesauce or 1/2 mashed banana (This replacement works great for cakes and pancakes or other sweet recipes if the eggs are not needed as leavening.)

If eggs serve only as main liquid ingredient, you can substitute any other liquid such as juice or soy milk.

You can use 1/4 cup finely ground flax seed blended smoothly with 3/4 cup water to make three eggs. This substitution will likely not serve as a leavening agent.

 

VEGAN EGG WHITES: (for replacement in recipes only):
1 tbsp meringue powder + 2 tablespoons warm water. 1 cup = 8-10 whites
1 tbsp agar in 1 tbsp water. Whip, chill, and whip again.

 

VEGAN MILK:
You may use Soy or Rice Milk. However, for cakes and other dessert recipes, almond or coconut milk may taste better.

 

VEGAN BUTTERMILK
1 cup soy milk + 1 tbsp vinegar
1 cup soy milk + 1 tbsp lemon juice

 

VEGAN BUTTER:
Smart Balance Light works well as a substitution for butter.
Substitute 1/3 cup oil for each ½ stick melted butter. Add a pinch of salt if replacing salted butter. If the recipe calls for cold butter, use an all vegetable shortening instead. Tip: Seek cake recipes that call for oil rather than butter to eliminate the guess work.

 

VEGAN HONEY: Substitute equal quantities of maple syrup. Works especially well in chocolate recipes.

 

VEGAN CONDENSED MILK:
4 oz silken tofu, 1/4 cup soy milk, 1/4 sugar or syrup
Blend until very smooth.

 

VEGAN SOUR CREAM:
10.5 oz box firm silken tofu
1 tbsp oil
2 tsp lemon juice
2 tsp apple cider vinegar
1 tsp sweetener
1/2 tsp salt
Combine in blender until very smooth. Refrigerate.

 

VEGAN CREAM:
Use heavy, pure coconut cream

 

VEGAN WHIPPED CREAM:
1 tsp cornflower
1/2 cup soymilk (or less)
1/2 cup vegan margarine
2-3 tsp powdered sugar
vanilla extract
(Beat the vegan margarine on high and slowly add the other ingredients. Add the vanilla at the end to taste.)

 

RECIPES: Below are some vegan cake recipes that are bursting with good flavor and good health. Enjoy!

 

VEGAN RASPBERRY MOCHA CAKE: An awesome VEGAN chocolate cake with a touch of coffee and raspberries… Your friends will never know unless you tell them.


Prep Time: 20 minutes
Cook Time: 25 minutes


Ingredients:
3 cups flour
1 1/2 cups sugar
2 tsp baking soda
1/2 cup cocoa
1/4 cup oil
1 1/2 tsp vanilla
2 tbsp vinegar dissolved in 1/4 cup water
3/4 cup strong brewed coffee or espresso
3/4 cup raspberry preserves


Preparation:
Mix together flour, sugar, baking soda and cocoa in a large mixing bowl.
Slowly incorporate oil and vanilla, the vinegar and water mixture, coffee and raspberry preserves. Batter is ready when it is well-mixed, smooth and creamy.


Pour into greased and floured cake pans and bake at 350 degrees for 25 minutes or until done. Check for doneness by inserting a toothpick in the center of the cake — it should come out clean.
Cool and finish with your favorite vegan frosting.