vegan cake recipe

This Vegan Chocolate Cake Recipe is the BEST and has been my favourite for over 10 years! It&#039;s moist, decadent, fluffy and made with easy pantry ingredients so anyone can make this! I&#039;ve made it hundreds of time for hundreds of people and it has rave reviews all around!

Vegan Chocolate Cake Recipe

apple cider vinegar

soy milk or other vegan milk

sugar ((400 grams))

all-purpose flour ((240 grams))

cocoa powder ((60 grams))

baking powder

baking soda

sea salt

vanilla extract

water coffee

cocoa powder

unsalted vegan butter

powdered sugar

vegan milk (+ 1 tablespoon extra if needed )

Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. If making an 8&quot; cake, check the notes.

Heat oven to 350°F/180°C. 

In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside. 

Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. 

Pour the batter equally into the cake pans and bake for 35 minutes. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.  

Vegan Chocolate Cake

Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.

Vegan Chocolate Frosting

Frost cakes and decorate. The frosting will set at room temperature. Enjoy!

Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally. P

Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.

If you&#039;re using 3 layers, do the same, but split into thirds instead.

Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!

Putting it All Together

Adapted from The Starch Solution.&nbsp;A similar Carrot Cake Recipe from McDougall newsletter here.

Oil Free Carrot Cake recipe.

carrots

dates

agave

water

cinnamon (ginger, cloves, cardamom powders)

flour

tsp baking powder

Tablespoons raisins and chopped walnuts (optional)

Soak the dates in water for 15 minutes.

Puree the carrots, dates with the water.

In a pan, add the carrot date puree and bring to a boil on low heat.

Add the agave and spices and cook for 10 minutes on low to thicken a bit.

Cool the puree. Add vinegar to it and mix.

In a bowl mix the flours and baking powder.

Add the puree and mix till just about combined.

Add raisins and chopped walnuts and fold in(optional)

Bake in preheated 365 degrees F for 35 minutes for two 3.5 inch ramekins, a few minutes longer for 1 pan, until a toothpick form the center comes out clean.

This is the ultimate vegan birthday cake recipe!! Made with a secretly eggless yellow cake and topped with a decadent dairy free chocolate buttercream, this vegan birthday cake tastes just like the classic yellow cake mix! Make it gluten free as needed!

Best Ever Vegan Birthday Cake (Vegan Yellow Cake!)

(300 mL) vegan buttermilk, room temperature

(460 g) organic all purpose flour flour

tsp baking soda

turmeric powder or liquid vegan yellow food coloring

(250 g) organic granulated sugar

(170 g) salted vegan butter (I recommend Miyoko’s

(190 g) unsweetened applesauce, room temperature

tbsp vanilla extract

vegan chocolate buttercream frosting

Prep: 

Preheat the oven to 350 F. Grease three 8&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside.

Whisk: 

In a medium bowl, whisk together the flour, baking powder, baking soda, and turmeric.

Make the batter: 

In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the dairy free milk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides. Be careful not to over mix.

Bake: 

Divide the batter between the cake pans evenly, and bake for 25-27 minutes, or until the toothpick comes out clean. Be careful not to over bake.

Cool: 

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your chocolate buttercream.

Prepare the chocolate buttercream

make the chocolate buttercream according to the directions in the post. You should yield about 6 cups of frosting.

Assemble the cake

on a cake stand or a cake turntable, spoon about 3/4 cup of frosting onto the first layer. Use an offset spatula to smooth the frosting to the edges. Then place the second layer on top and repeat. Place the third layer on top and frost the outside of the cake, creating a crumb coat. You can either smooth the edges even more after chilling the crumb coat layer, or you can make swoops in the frosting. Decorate with sprinkles and serve! Enjoy!

Storage

store any leftover cake wrapped in parchment paper and tinfoil, and in the fridge for up to 4 days or the freezer for up to 3 months.

https://www.youtube.com/watch?v=xecn9vBJ2No

Hello friends! Today we're baking an AMAZING vegan birthday cake that literally tastes like a classic yellow cake (you know the one from the mix? Yeah that one!) This vegan yellow cake is incredibly easy, and the dairy free chocolate buttercream is heavenly!

No one will know that this birthday cake is entirely eggless, dairy free, nut free, and can be gluten free!

FULL RECIPE: https://thebananadiaries.com/vegan-birthday-cake/

TIME STAMPS:

00:15 Dry ingredients prep
00:28 Vegan Yellow Cake Batter
02:49 Vegan Dairy Free Chocolate Buttercream
03:17 How to assemble a layer cake
03:47 Slice & serve!

Lots of love,
Britt

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AMAZING Vegan Birthday Cake | Vegan Yellow Cake with Chocolate Buttercream

This easy spice cake is perfectly moist and bursting with flavor! Perfect for holidays and special occasions, and so easy to make from ingredients simple ingredients you might already have on hand.

Spice Cake

all-purpose flour

organic brown sugar

cinnamon

ginger

nutmeg

cloves

salt

applesauce

canola oil, (or baking oil of choice)

non-dairy milk

molasses

vanilla buttercream frosting (or organic powdered sugar)

Preheat the oven to 350°F and lightly oil a 9 x 13 inch baking pan.

In a large mixing bowl, stir together the flour, brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.

In a separate bowl or liquid measuring cup, stir together the applesauce, milk, oil, molasses, and vanilla.

Use a spoon to form a well in the flour mixture, then pour in the applesauce mixture.

Stir the ingredients together just until fully combined and there are no lumps.

Pour the batter into the baking pan and smooth out the top with a spoon.

Place the baking pan into the oven and bake the cake for about 30 minutes, until a toothpick inserted in the center comes out clean.

Remove the pan from the oven, transfer it to a cooling rack, and allow the cake to cool completely.

Optionally, top with frosting or powdered sugar. Serve.

I have made this cake more times than I can count. Fantastic recipe. I use your method of 425 degrees for 7 minutes and then 360 degrees for the rest. This makes the cake light and airy.

This came out so dense and heavy, is that normal??

This came out soo yummy.  I added freshly ground spices. I'm going to try next time with less sugar only because my glucose goes up. But honestly my husband snd I loved every bite of it.  Thank you!!

Ever since I've discovered this recipe, I bake it for Yule and Christmas because it fits perfectly with the season. This year I'll use the frosting from pumpkin muffins to top it (also from this site) and I bet it will be super yummy.

This type of cake is my favorite, I love spiced desserts. Do you think this would pair well with a cream cheese style frosting?

Made this for my family early Christmas celebration. I used Nog Creamer from Califa Farms in place of plain milk and I only had whole cloves so I swapped for garam masala. I also did a double layer of 9inch round pans. It was so easy and simple to put together. I have to say, it smelled SO good while baking and it rose quite nicely for thick, fluffy cake layers. And most importantly, my family LOVED IT. 

It turned out amazing. My 3 year old niece had 2 slices and then stole her mom’s piece and yelled at her for trying to eat it! Even my brother, who can be a big critic, said it was amazing. My mom said it should be my signature cake, but I give all the credit to YOU. 

I just had  another piece for breakfast. It’s soooo good. Thank you for this amazing recipe.

I JUST made this cake and it is...… OUTSTANDING!!!! Now for frosting!!!  Thanks for this recipe... you NEVER disappoint!

Can’t wait to try this!
One question though- I’m in the UK and applesauce here is a little different to US applesauce I think...
Please could you advise how to make US style applesauce? Is it just simmered apple slices with sugar?
Please excuse my lack of knowledge.
Thanks so much
Xxx

Top 4 vegan cake recipe recipes from across the web

The most viewed vegan cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chocolate Cake Recipe

Oil Free Carrot Cake recipe.

Best Ever Vegan Birthday Cake (Vega...

Spice Cake

Top 4 vegan cake recipe recipes from across the web

The most viewed vegan cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Cake Recipe

Oil Free Carrot Cake recipe.

Best Ever Vegan Birthday Cake (Vega...

Spice Cake

The most viewed vegan cake recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine