Does anyone have a vegan chocolate cake recipe?
A friend and i are baking a cake for our vegan friend and i'm looking or something that's moist, chocolatey, and well... delicious.
I've never made anything vegan or for that matter eaten anything vegan other than the whole food chocolate chip cookies which were so rock hard we threw one out the window of our car only to have it bounce back at us.
Suffice it to say i'm hoping for a non-rock like bouncing cake.
I've found quite a few recipes but not sure what to make of them. all of the cakes i've ever made from scratch sound nothing like the recipes i've found. from past experience i've found that a combination of baking chocolate and cocoa powder is far better than the recipes that use just cocoa powder.
Anyone have any suggestions? or recipes? i'd greatly appreciate the help.
also if no recipes in the past my vegan friend has baked and substituted banana for eggs and used soy milk and vegan butter for the usual animal products in regular recipes so just wondering if this was a possibility as i have MANY cake recipes i can use if that is the case.
this is a snap to make, delicious and combines well with frostings and or jam. it can be made into layers or cupcakes too. for my holiday party i used it in chocolate-covered cake balls.
i'm sorry, but soy milk and vegan butter do not belong in cake. ;)
The classic crazy chocolate cake is vegan and very moist and chocolatey:
3 c flour
2/3 c cocoa
2 tsp baking soda
2 c water
1/2 c + 2 Tbsp oil
1 Tbsp vanilla
2 Tbsp vinegar
Dry whisk or sift the dry ingredients into a large bowl and make a well in the middle. Whisk the wet ingredients together and pour over the dry ingredients, the mix well--I used a wooden spoon, not a mixer. It won't get perfectly smooth but I do smash the large lumps against the side of bowl. Turn the batter into a greased 13x9 or two 9" rounds or 2 cupcake tins (24 cupcakes total). Drop the pans onto the counter a couple of times from about 6" up, to pop bubbles. Bake at 350 for 25 - 30 min (cake) or 18 - 22 min (cupcakes).
re: Erika L
I can't imagine (well, yes I can) what the cake would taste like without sugar.
I thought maybe the salt omission was covered by the baking soda addition; I have read comments from posters about not using salt because of the presence of baking soda in a recipe, although I would not personally omit salt for that reason.
BTW, is sugar vegan? I was under the impression that it's not if it's regular cane but beet sugar and unbleached cane sugar are. I suppose vegans would be very aware of that.
Glad this omission is cleared up.
you're right about the vegan sugar issue.
- all beet sugar is vegan because the refining process is different and doesn't use bone char
- you should assume cane sugar (especially in-house/store brand) has been filtered with bone char unless it's labeled as vegan
- Sucanat & turbinado aren't filtered using bone char
- Domino and C&H both use bone char, Florida Crystals doesn't.
FYI, Jack Frost, although owned by American Sugar Refining ( Domino) which is in turn owned by Florida Crystals, is a vegan sugar produced in Yonkers and available in the NY market. It also tends to be a bit cheaper than Domino. It's been my sugar brand for 10 years, since learning about the bone char thing.
What corporation owns who in the sugar market is ridiculously confusing but it seems at least there's a movement afoot to get away from using bone char for filtering. There are lots of sweetener options available for vegans now.
Article on Wacky cake - also known as Cockeyed Cake, Crazy Cake and Three-Hole Cake - which the author calls "the perfect cake for today", quick, vegan and frugal. Cockeyed Cake - from Peg Bracken's I Hate to Cook Book - was my go to recipe for children's birthday cakes for many years. It's fail-proof, easy, and creates a cake that moist and chocolaty.
See p. 3 of the article for the recipe plus variations.
This is my favorite -- it's moist and chocolately and stays moist for days.
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 -- if you are concerned, cut a couple of parchment circles to place in the bottom of the pans). 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.
I've used this cake recipe for years (just the cake, not the frosting) and have always loved it- better made a day ahead of time so the cocoa flavor blooms!
(you'll want to make sure that the sugar you use is considered vegan as well as the chocolate you use.....darker chocolates will be more likely to omit the milk found in -duh- milk chocolate. Or you can skip the chocolate chips altogether- it still tastes great!:)
With regards to the more general substitution approach....for an egg substitute, I'll usually use flaxseed meal in hot water as a substitute, which may give you less flavor conflicts than the mashed banana. Soy milk and vegan butter will likely be OK substitutes in regular cake recipes.....care to share which ones you're thinking of using?
Whatever you make, hope it doesn't bounce. :)
i use boxed cake mixes to make cakes for my vegan friends vs. making from scratch other times.
using bloomed flax as sub. for eggs, oil, water and some sort of vanilla pudding or chocolate pudding.
of course cacao and baking choc extras for the added choc. intensity.the cake comes out moist and bouncy.
my issue is with the structure, it does not hold together as well, i can cut a piece but it crumbles sometimes- what am I lacking for the structure?
any help would be appreciated.
This may be too late for your event, but I recently made this recipe for a friend's birthday. I am not vegan and I never would have known it was vegan if I hadn't made it myself. It was awesome and she declared it the best vegan cake she had ever had.
The only bummer was buying a pound of vegan "butter" and using only a stick and a half. Not sure what will become of the remainder. Maybe I'll freeze it for the next cake.