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Apr 4, 2007 10:31 PM

Cake for vegans????

Is it possible to make moist, tender, flavorful cake without an egg??? What does one use? And where might one find that substitute?

Muchas gracias.

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  1. Crazy Cake

    Oven temp at 325 degrees, 9x13" pan.

    2 C. flour
    1 1/3 C. sugar
    1 1/3 tsp. soda
    4 T. cocoa powder
    Toss together (or sift, if you must) the above into cake pan, blending well.

    In 2 C. measuring cup, mix:
    1 1/3 C. water
    1 1/3 T. vinegar
    1 1/3 T. oil (anything but crankcase)
    1 1/3 tsp. vanilla

    Pour over dry stuff in pan & mix lightly. Don't obsess, just smoosh it together a bit with a fork 'till barely mixed. Bake about 30 minutes, cool a bit & slather with your Favorite Family Heirloom Chocolate Frosting. Or something canned. ;)

    Makes a very moist chocolate cake which stands up to abuse, great for packed lunches or mailing to the Troops in the Hinterlands, if ya know any...

    7 Replies
    1. re: OldDog

      Variations on this cake (still vegan)

      Chocolate Mocha Cake--substitute strong brewed coffee fo the 11/3 cup water in the cake. Make a glaze by mixing confectioners sugar with a few tablespoons of strong coffee.

      Chocolate Lemon Cake--add the zest of a one lemon to the dry ingredients.

      Peanut Butter Chocolate Cake--Add 2 tablespoons to the oil and stir well before incorporating into the wet ingedients. Add 1/2 tsp salt to the dry ingredients.

      1. re: Non Cognomina

        Thanks, NC, I'll have to give these a try. :-)

        1. re: Non Cognomina

          I just made the mocha version with a few modifications:
          - sacrificed my afternoon mug of coffee to the cake gods
          - used part white whole wheat flour, plus some ground almonds
          - only 1c of sugar, but with an added dollop of Lyle's Golden Syrup
          - used rice vinegar, as that seemed to the most neutral of the ones I have. I was temped to use some pomegranate molasses.
          - baked it in a covered 10" dutch oven, to simulate using the DO with coals while camping.

          I was pleased with the result; for a cake it is a bit under-sweetened, but then I won't feel as guilty eating it for breakfast (a cross between muffins and cake). I should have put a round of parchment paper in the pan, so it would come out a bit cleaner. The mix foamed quite a bit when I added the hot coffee, so I probably lost some rising power, still, the result was light enough for my taste.


          1. re: paulj

            paulj, I should have specified that the strongly brewed coffee should have been cooled to room temperature before using in the recipe. Still, glad the resulting cake was one you liked.

        2. re: OldDog

          A 'crazy' version of these instructions calls for making 3 wells in the dry ingredients, one for each of the vinegar, oil, and vanilla. This step isn't necessary, but seems to highlight the egg-less character of cake.

          1. re: paulj

            I have seen that version, but having made it the easier (to me) way for ages, didn't get the point. Am I missing something?

            1. re: OldDog

              i make it your way too, and i think it makes a delicious cake. however, i use 2 round pans and make a layer cake. i usually spread raspberry or cherry preserves in the center and sprinkle powdered sugar on top.

        3. I've often used the Ener-G vegan egg replacer in baked-goods recipes and things turn out great. Check their website for where they sell it.

          1 Reply
          1. re: hypertomatoes

            My recipe is similiar:
            2 cups sugar
            3 cups flour
            6 TBSP. cocoa
            2 tsp. baking soda
            1 tsp. salt
            3/4 cup vegetable oil
            2 tsp. vinegar
            2 tsp. vanilla
            2 cups water
            Mix all together with a spoon until well mixed. Pour into lightly greased 9x13 pan (or 2 round pans, or 24 cupcakes). Bake at 350 until it tests done (about 20 minutes for cupcakes, 45 minutes for 9x13).
            Variations include using coffee in place of the water. Raspberry juice would be good, too.
            I've also made a yellow cake version of this---just substitute an additional 6 TBSP. flour for the cocoa.

          2. You can use unsweetened applesauce instead of butter, and applejuice instead of milk... I once made some deliciously moist fruit muffins with applesauce and mashed banana instead of butter and egg.

            1. I make the snack cakes from the Southaven Farm mixes all the time. I use almond milk or soy milk and soy yogurt or pureed tofu to make it vegan. The chocolate cake and the mocha cake come out awesome, especially if I use almond milk. There are lots of vegan-friendly recipes on their site too. Another option, hope that helps.

              1. I've posted this before (and it's similar to other recipes posted above, but uses semi-sweet chocolate instead of cocoa), but I will say it again -- it makes the most wonderful, moist chocolate cake. This is presented as a layer cake, but you could just as easily bake it in a 9 x 13. The cake is better on day 2, as it gets moister.


                8 oz semi-sweet baking chocolate
                3 c. flour
                1 ½ c. sugar
                2 t baking soda
                1 t. salt
                2 c. water
                2/3 c. vegetable oil
                2 T. white vinegar
                2 t. vanilla extract

                Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Grease and flour two 9 ½” round baking pans (be sure to grease the pans very well – the cake is so moist that it can be difficult to turn out -- I use parchment rounds to make it easy). Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost as desired.

                8 Replies
                1. re: TorontoJo

                  It just so happens I have all these ingredients in my pantry....I think I'll try this recipe this weekend! For a person who is vegan, they would need to make sure the chocolate being used has no dairy. What brand do you use?

                  1. re: 4Snisl

                    If I'm not mistaken, semi-sweet chocolate only has sugar added, not milk. Obviously you can check the package label. A variant would be to use unsweetened baking chocolate, and increase the sugar. If you use the cocoa recipe, there is no problem with milk either.

                    1. re: paulj

                      Some brands, like Hershey's, list milk or milk powder on their ingredient deck for some chocolate products including some of their semi-sweet and dark chocolate baking products. Best to check to keep it totally vegan.

                    2. re: 4Snisl

                      paulj is correct, semi-sweet chocolate does not contain any milk, so any brand should be fine. I've made this cake with really good chocolate (callebaut, scharfenberger, etc.) and plain old Baker's brand from the grocery store. It turns out great regardless.

                      1. re: TorontoJo

                        I know the NY Times ran an article in its food section recently about vegan baking, and I know they had cake recipes, so you might try looking there as well.

                        1. re: TorontoJo

                          Ghirardelli's semisweet and bittersweet chocolate both contain milk solids


                          The label on the packages in my cabinet say "milk fat". Maybe Ghirardelli is the odd company?

                          I know there are vegan chocolates out there, so just wondering what experience people have with them. For now, what I've been doing is using unsweetened chocolate or cocoa powder. The other chocolate products I've seen all contain milk fat.

                          1. re: 4Snisl

                            Ah, my apologies! I guess not all semi-sweet chocolates are prepared the same way.

                            Callebaut's semi-sweet ingredients as listed on their web site: cocoa liquor, sugar, cocoa butter, soy lecithin, vanilla.

                            And Sharffen Berger's semi-sweet ingredients as listed on their web site: CACAO BEANS; SUGAR; COCOA BUTTER; NON-GMO SOY LECITHIN; AND WHOLE VANILLA BEANS

                            1. re: 4Snisl

                              I mostly buy 70% chocolates. None of my current assortment contains milk, though one (TJ's pound plus bar) warns it is made on equipment that has used with nuts, milk etc. That can be important to people with allergies, but I'm not sure if a vegan cares. I haven't looked a semi-sweet chocolates in a while. In any case, it isn't hard to find chocolate without milk.