Vegan cake recipes – from strawberry to chocolate and even red velvet cake

But luckily we've found some recipes you need to recreate our top favourite cakes in a fully vegan-friendly manner.

What are the best vegan cake recipes?

Veganism is the act of eating nothing that contains animal products.

So not only does it rule out meat and fish, but also dairy and eggs.

And consumers need to also be aware of any hidden animal-derived products.

So these recipes are perfect for vegans…

Chocolate cake with a chocolate peanut butter ganache

Recipe from Vegan Richa

Ingredients

Cake

Dry batch

  • 1 cup wheat flour
  • 1 cup unbleached all purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/4 cup powdered vegan sugar , 2 tablespoons more for sweeter – blend raw sugar to fine powder to use or use wholesome sweeeteners vegan powdered sugar
  • 1/2 scant tsp salt

Wet batch

  • 1 1/2 cups non dairy milk divided
  • 1/3 cup non dairy chocolate chips or bar semi sweet chips, or dark chocolate for dark/bittersweet cake
  • 1/4 cup oil
  • 1 tsp vinegar, apple cider vinegar or white vinegar
  • 1 1/2 tsp vanilla extract
  • 3 tbsp maple syrup

Ganache

  • 1/2 cup non dairy milk
  • 1/3-1/2 cup powdered sugar
  • 2/3 cup or more non dairy semi sweet chocolate like Enjoy Life
  • 1/2 tsp vanilla extract
  • 1/4 cup smooth peanut butter or almond butter or other seed or nut butter
  • Fruit preserves like raspberry, apricot, cherry (optional)

Method:

Cake:

Ganache:

Strawberry cake

Recipe from Lovin it Vegan

Ingredients

Cake

  • 2 cups (250g) + 3 tbsp all purpose flour
  • 1 cup (200g) white sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (232g) strawberry purée
  • 2 tsp strawberry essence
  • 1/3 cup (80ml) olive oil (or other vegetable oil)
  • 1 tbsp apple cider vinegar
  • 1 flax egg

Frosting

  • 4 cups (480g) powdered sugar
  • 1/4 cup (56g) vegan butter
  • 1/4 cup (60ml) strawberry purée
  • 1 tsp strawberry essence

Method:

Coffee cake

Recipe from Hot for Food

Ingredients

Cake:

  • 2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup + 2 tbsp coconut oil (soft but still solid)
  • 1 cup unsweetened almond milk (or soy milk)
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1/2 cup strong brewed coffee
  • 1/3 cup unsweetened coconut yogurt

Icing:

  • 1/2 cup powdered icing sugar
  • 1/2 tbsp unsweetened almond milk (can also use water)
  • 1/2 tsp vanilla extract

Method:

Red velvet cake

Recipe from Rhian's Recipes

Ingredients

Cake:

  • 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
  • 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
  • 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
  • 8 tablespoons maple syrup (or sub any other sweetener_
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 150 g (1 1/4 cup) ground almonds* (almond meal)
  • 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking power (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)
  • 1 tablespoon cocoa powder
  • Optional: 3 teaspoons beetroot powder adds red colour but not completely necessary for the recipe to work

Frosting:

  • 400 g (14oz) tin of full-fat coconut milk
  • Juice of 1/2 lemon
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 1/2 teaspoon vanilla extract

Method:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)


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