I was right the cake was delicious, if not impressively pretty. Everyone loved it and we had just enough for all the attendees. I seriously use Baker's Secret pans all their time. *Nutrition information is based on 1 serve of 10 with a very generous amount of vanilla frosting. We are crazy about vegan cakes and have made a bunch of them. If you can wait, I highly recommend not tasting until the next day… this cake is so much richer and sweeter after sitting for a day! At this point you can also frost the sides if you wish. Or for a non-chocolate vegan cake, make this, Yellow Curry Thai – Easy Weeknight Recipe, https://chocolatecoveredkatie.com/2018/03/26/vegan-chocolate-cupcakes-recipe/, https://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/, https://chocolatecoveredkatie.com/basic-chocolate-cream-cheese-frosting/, https://chocolatecoveredkatie.com/keto-cake-recipe/, https://chocolatecoveredkatie.com/refined-sugar-free-chocolate-cake/, https://chocolatecoveredkatie.com/vegan-chocolate-cupcakes-recipe/, https://chocolatecoveredkatie.com/dark-chocolate-eclipse-cake/. Frost separately, then place one cake on top of the other if a double-layer cake is desired. The frosting as listed in the recipe above will be enough to spread generously onto the top and middle of a 9-inch layer cake but not enough to frost the sides as well. Ways To Use Vegan Cream. Some have done it, if you read the comments below, it has been done. This gluten free and vegan chocolate cake uses basic ingredients and it is so easy to throw together. Comment document.getElementById("comment").setAttribute( "id", "af2c8a5b5fdb8afc0a0299a97814f73e" );document.getElementById("ce09e0dfcf").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! Light fluffy and delicious vegan vanilla cake! Simply slice it to serve with coffee. So if you are keeping this cake for a few days, then either don’t use strawberries at all or just add some strawberry slices directly to the individual cake slices when served. This vegan banana upside down cake is so delicious but so healthy, you can eat it for breakfast. If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy. Sounds awesome Amanda! We have already done it, check out our recipe for vegan vanilla cupcakes, which is adapted from this recipe. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable. Add the rest of the soy milk, only as much as needed until it is smooth and creamy. This year, instead of making her recipe as written, I adapted it to make a vegan carrot cake … Be sure to give a good stir before using. The only thing I change in your cake recipe is reducing the sugar. Can I use cider vinegar instead of apple cider vinegar? This exact recipe will make a single layer 9″ cake. Step 4: Make a well in the center of the dry ingredients and add in the coconut oil, flax egg, and vanilla extract.Mix together until a rough dough starts to form, careful to avoid over-mixing. You can also take a look at our vegan white cake which is made for 8″ cake pans. I used cake pans which are 7 inches round. Published: Oct 1, 2015 Modified: Sep 3, 2019 by Alison Andrews This post may contain affiliate links. With no gluten, grains, added fats or artificial sweeteners it can fit into most diets. Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. And sign up to our email list for a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll also stay updated with all our latest recipes. Please do us a favor and rate the recipe as well as this really helps us! It can’t get any easier than that. I’m happy to report that the recipe you see below delivers the ideal level of moistness and as you can see, the color is totally gorgeous! And for the frosting, can we substitute the vegan butter with coconut oil? This vegan carrot cake recipe is a riff on my mom’s traditional recipe. I ended up with a delicious cake that looked like a seed cake and nothing at all like a vanilla cake. Everything else including baking times, remains the same. The base is aquafaba – the liquid/brine leftover in a can of chickpeas – which is blended with apple cider vinegar, brown rice syrup, mustard powder, and sea salt for flavor. Your email address will not be published. That recipe was adapted from this one and is basically a perfect vanilla cake, just adapted to be a little more ‘white’ in color (to fit the ‘white cake’ description) and to be 8-inches. I'm super happy to say that this post for The Ultimate Vegan Chocolate Cake is sponsored by World Kitchen, who I love for their affordable, non-stick baking pans. 1. For cupcakes, fill liners half full and bake for 20-25 minutes.The whole recipe will yield approximately 24 cupcakes. It’s the kind of vegan cake that you would never know is vegan, and that’s the point! Vegan Carrot Cake. Today, I will use it as a base for a pineapple upside down cake. I don’t have a bundt cake pan so I haven’t got personal experience with that (yet!). If you want to adapt this recipe to fit two 9-inch cake pans see our full instructions below. I use almost the same batter today for this Super Easy Coffee Cake. So if you’re going to keep the cake around for a few days, then choose a different decoration OR just add some sliced strawberries to the individual slices as you serve them. We did this for our vegan pineapple upside down cake. There are a few changes that are needed to make this cake really work great for gluten-free. To prepare your pans, please use a small circle of parchment paper and place it in the bottom. Decorate with fresh strawberries and serve right away. I totally get it if you don’t! They are also perfect frozen as individual portions, which are perfect for a grab-and-go breakfast! This cake recipe as is will also make a three layer 6-inch cake or a single layer 9-inch cake. Or, you can frost it with a vegan cream cheese frosting and top it with crushed nuts. 4. I love the fresh fruit, but of course it doesn’t keep. Frost with the vegan cream cheese frosting recipe from my Easy Cinnamon Rolls post, and beat a half cup of peanut butter into the frosting.. The first time it was delicious, but I used a flax egg and while a flax egg is GREAT for most cakes, in the case of a vanilla cake when you want it to have the glorious light color, well….it didn’t work out so well. So seriously – this cake is easy enough that a kid can do it (with supervision, of course). Here’s just a few: If you make this cake (and I hope you do!) But what you’re going to like most about it is how EASY it is. The cake baked well and was soft and delicious. I was also in the mood for lemon, so I subbed lemon extract for the vanilla. Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Carrots make cakes so wonderfully moist.And the same is definitely true for this dairy-free carrot cake. 1 Bowl Apple Gingerbread Cake from Minimalist Baker. Ideal for special occasions. Light fluffy and delicious vegan vanilla cake! Your email address will not be published. A vegan Chocolate Cake that's tall, dark, moist and oh so scrumptious. Comment Policy: Your feedback is really appreciated! If it comes out clean then your cake is done. Works fine with half the sugar. Vegan Cheesecake with Chocolate Chip Cookie Crust (gluten-free) 2. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. I wanted a Bundt cake, so I doubled the recipe and it was the perfect amount for my Bundt pan (12 cup capacity). Flour measures can be tricky, so weighing it on a food scale is the best way to ensure accuracy. Thanks so much for sharing! When your cake is completely cool, add frosting to the top of one of the layers. The vegan cake uses just a few basic ingredients you might already have on hand – no flax or chia eggs required, and no unusual ingredients like avocado or black beans. Alternatively, you can double this recipe for a 9″ cake with two layers. Beginning on low speed, mix with an electric mixer, slowly increasing speed. Move to a cooling rack to cool completely. Apart from the fact that it’s a delicious cake to whip up for the weekend, this cake is so good that you can use for any of your special occasions. The layers on this cake are not very tall, but I think it’s a perfect size and you get 10 nice sized slices out of it. Then, I make it again for Jack’s birthday. It’s the perfect vegan birthday cake and for: baby showers; holidays If your vegan butter has a higher water content, you may not need to use all of the soy milk. If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more soy milk (a drop at a time). What you need to make your vegan Red Velvet Cake Ingredients. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. You also have the small problem of the strawberries running and making the cake soggy. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined. Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake. Strawberries on top add a dash of gorgeous color and offset the vanilla flavor just right. We made the adaptations for gluten-free with our vegan gluten-free vanilla cupcakes and they came out beautifully. It can also be made as a 9×9 square sheet cake (bake for 20-25 minutes). Thanks so much. Yes, but the layers are just a little thinner. My vegan pineapple upside down cake using your cake recipe for the base worked beautifully! Just like the classic, this vegan red velvet cake is a gorgeous deep rich red with vanilla and cocoa flavour and a subtle zing from vinegar (this is traditional, trust me on this)! I’ve made the recipe a few other times, too. The strawberries are a fabulous addition to the flavor of this cake, BUT they run and can cause sogginess. They also contain no butter, oil, flour, sugar, or grains, but you’d never be … Thank you for a great recipe! Add the powdered sugar, vegan butter, vanilla and half of the soy milk. Let thaw in before using. With lots of bananas, you need less oil, so this vegan banana cake is lower in fat than other recipes. This time I had to make alterations cause the Red Mills 1 to 1 GF flour was too heavy and the cake wasn’t rising. I use soya in baking, as it has the highest protein content of the plant milks so behaves most like the eggs it is replacing, but you can use oat or nut milks if you prefer. Rude or insulting comments will not be accepted. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Uses for this vegan chocolate cake. *Only add fresh strawberries to this cake if you’re going to be eating it right away. Add the sugar, baking soda and salt and mix together. It’s here: the raw cake of my dreams. Rude or insulting comments will not be accepted. This vegan lemon cake is for those who don’t mind using regular white flour and white sugar. Carpe diem, friends. How To Store. I suddenly found myself having to make my own wedding cake the day before my simple back yard wedding. These healthy no bake carrot cake breakfast bars are an easy, quick and fuss-free breakfast, snack or even healthy dessert option!. This prevents overcooking, and the cakes firm up nicely as they sit.) Can I make this in 8″ cake pans? then please let us know how it goes by rating the recipe and leaving a comment. Just a little note that this cake is quite a small petite cake! It is: Keep it covered at room temperature where it will stay perfectly fresh for a few days or keep it covered in the fridge to stay good for up to a week. Mix it up and pop it in the oven, and 30 minutes later you have a fresh-baked chocolate cake ready to go. Vegan banana cake will be welcome at any gathering and it's easy to make. This is that chocolate cake recipe. A quick single-serving cake that’s usually whipped up in your mug and cooked quickly in it too. You can also take a look at our vegan vanilla sheet cake recipe, that recipe adapts perfectly to two 8″ cake layers. Refrigerator: Leftovers can be stored in the refrigerator for up to 1 week in an airtight container. 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