Best vegan cake recipe...?

Question

Hi all - I'm not vegan, but going milk free for my breastfeed baby that's allergic to dairy. What I really really miss is a good dessert. My birthday's coming up and I want to have a cake. I don't mind making it myself but I can't find a good recipe. Anyone have a recipe they love? I love all cake flavors...yum.

Answer 1

whoot whoot! go vegan!! and organic!

http://www.grouprecipes.com/s/vegan-cake...

http://www.theppk.com/recipes/dbrecipes/...

http://vegetarian.about.com/od/desertrec...

http://www.ivu.org/recipes/desserts/grea...

http://allrecipes.com/Recipe/Vegan-Choco...

good luck on making a cake!  =D

Answer 2

ohhh man! i am so sorry! i ddont remember what brand it was! but my brother bought a cake mix (im PRETTy sure it was from whole foods!) and it was vegan! you didnt even have to add eggs or milk! just water! it was THE BEST cake i have ever eaten! Vegan or not!! YUMMO!

i think it came in a red little package /bag thingy...

Answer 3

Vegan Raspberry Mocha Cake

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, and then vinegar in water, coffee and raspberry preserves. When batter is well mixed, it will be smooth and creamy.

Pour into greased and battered cake pans and bake at 350 degrees for 25 minutes or until done. You'll know a cake is done baking when you stick a toothpick into the top and it comes out clean, with no cake on the edges.

Allow to cool before frosting.

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Rich Chocolate Cake

Submitted by Isa  



prep time: 15 minutes | cooking time: 25 minutes | makes 12 slices



Well the name says it all. This is the richest chocolate cake around. To make it a 2 layer cake, multiply the ingredients by one half and divide into 2 seperate springform pans. If you don't have springform pans, cover the bottoms in parchment paper or it will stick.



Equipment:

springform pans, 2 good sized bowls, a wisk, saucepan

Ingredients

3/4 cup whole wheat pastry flour

1 cup all purp unbleached flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 cup good cocoa powder

1/2 teaspoon salt

1 cup plain soymilk

1/2 cup canola oil

1 1/2 cups pure maple syrup

1 teaspoon apple cider vinegar

2 teaspoons vanilla

Directions

Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray.

Sift together flours and baking powder and baking soda.

In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.

Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry.

Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting.

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Vegan Cake

Ingredients:

***Dry Ingredients:***

1 1/2 cup unbleached flour (I use unbleached organic flour)

1 cup natural sugar

1 teaspoon baking soda

1/2 teaspoon salt

***Wet Ingredients:***

1 cup cold water

1 tablespoon vinegar

1/4 cup vegetable oil, applesauce or a combination of the 2

1 teaspoon pure vanilla

Turn this recipe into a puzzle! [click]



Directions:

Preheat oven to 350 degrees. Lightly grease an 8 or 9 inch baking dish. Set aside. In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.

Variations:

Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking.

Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor.

Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.

Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla.

Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick.

All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)

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Chocolate Vegan Birthday Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

2 cups flour

1 cup sugar

1 tbsp cornstarch

2 tsp baking soda

1/4 tsp salt

1/3 cup cocoa

1 1/2 cups applesauce

Preparation:

Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.

Mix all of the dry ingredients together in a large bowl.

Add applesauce and mix well until batter is smooth.

Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking.

Frost, if desired, and enjoy!

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Vegan Fluffy Buttercream Frosting

INGREDIENTS

1/2 cup nonhydrogenated shortening

1/2 cup nonhydrogenated margarine, we use Earth Balance

3 1/2 cups powdered sugar, sifted if clumpy

1 1/2 teaspoons vanilla extract

1/4 cup plain soy milk or soy creamer

INSTRUCTIONS

Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.

Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

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Vegan Cream Cheese Frosting

Ingredients:

1 container Tofutti Better Than Cream Cheese

1/2 cup soy margarine

2 cups powdered sugar

1 tsp vanilla extract

1 1/2 tsp lemon juice

Preparation:

Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice.

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Easy Peanut Butter Frosting

Ingredients:

1 cup creamy peanut butter

1/2 cup vegan margarine

2 cups powdered sugar

1/2 tsp vanilla

3 tbsp soy milk

Preparation:

Whisk or blend together all ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Perfect for a vegan cake or cupcakes for the kids.

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Easy Vegan Chocolate Frosting

Ingredients:

3 ounces unsweetened chocolate

2 tsp vegan margarine

1/4 cup hot water

2 cups powdered sugar

1 tsp vanilla extract

Preparation:

Over very low heat, or in a microwave on low power, melt the chocolate and vegan margarine together.

Transfer to a mixing bowl and add the hot water. Slowly stir in the sugar until the frosting is creamy. You may not need the entire 2 cups of sugar.

Add the vanilla and stir. Allow the frosting to cool.

Good luck!