First off, I will admit, I have never been a cake person. For the first 20 years of my life (I'm 26 now), I rarely touched my birthday cake. I'm not sure if my palate didn't like boxed/store-bought cakes or what, but only when I started baking them myself did I begin to take a liking to the moist airy treat. Also, I am an omnivore, with a lot of vegetarian and vegan friends, so imagine my excitement when I perfected the best chocolate cake I have ever tasted, AND made it vegan in the process. Don't believe me? Bake it! You can thank me later. :)
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Signing UpStep 1: Ingredients
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Note: if you don't care to make it vegan, or don't have soy milk or margarine, you can use butter in place of the margarine, and whatever milk you prefer in place of the soy.
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I'm planing to make the cake for my son's birthday (his girlfriend is vegan) and want to make it as healthy as possible
My very picky nephew loved the cake too....This cake is amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Thanks in advance!
Here is a link to a vanilla version: http://www.duncanhines.com/forums/showthread.php?t=37077 Enjoy!
This was simple and wow I couldn't tell the difference. I say if I didn't use wheat flour ( which made it a but grainy or the raw sugar did), people would think it came out of a box!
I think the only problem I'm having is the frosting. It's not dark enough and it's fluffy. Oh well still looks good and I'm chilling the frosting to see if that helps.
Fun vegan fact! Delights creamer can be found nearly at every store. And it's lactose and gluten free! I used that instead of the soy to give the frosting more of sweet taste. I used Caramel chocolate flavor
I'm busy setting up a site in SA called My Kind of Thing, where we post things we have found that are kinder to the world (recipes, products, restaurants, hotels...)...can I post your recipe their and attribute you? We are going to bake the cake and take some pro pics of it for the site
many thanks!
Please remember that a cup of flour is not always a cup of flour - due to how the flour is compacted, or humidity, or both. If a batter or dough seems too runny, add more flour. If it seems too stiff, you probably need to add more liquid. A drawback of US recipes is that they tend to measure dry ingredients by volume, rather than by weight. So you may be less likely to get consistent results, or successful results, if you do not make adjustments when the consistency doesn't seem right. Unfortunately, proper consistency can be in the eye of the beholder (I prefer crisp cookies), and is also something you learn with experience.
Yes, you *can* follow a recipe exactly, and have it not turn out. The problem is that *you followed the recipe exactly*. :) But there are many pages out there (search for "why measure flour by weight?") that can explain it far better than I can!
For the glaze it was a little runny but I used what I called vegan butter (Earth Balance Butter). In my case the glaze tasted it really good. I made two bashes of it. One for the cake as soon as it came out of the oven to avoid dryness and the other one I let it sit in the refrigerator for an hour and it had the consistency of creamy butter . When the cake cooled off I used the other cold glaze over the cake and it was AWESOME!
I used almond milk instead of soy milk
I used apple sauce instead of the vegetable oil
I used a cup of warm coffee instead of the warm water
I used Earth Balance Butter instead of the margarine
It worked for me! by the way I made this cake for the first time yesterday. The cake is goneeeeeee...
I am a vegan since I was a child and my diet its been really strict. I made this recipe which it was delicious but since I do not use sugar I had to play around with agave nectar. This is how I did it... substitute 2/3 cup of agave nectar for each cup of granulated sugar.
For the glaze it was a little runny but I used what I called vegan butter (Earth Balance Butter). In my case the glaze tasted it really good. I made two bashes of it. One for the cake as soon as it came out of the oven to avoid dryness and the other one I let it sit in the refrigerator for an hour and it had the consistency of creamy butter . When the cake cooled off I used the other cold glaze over the cake and it was AWESOME!
I used almond milk instead of soy milk
I used apple sauce instead of the vegetable oil
I used a cup of warm coffee instead of the warm water
I used Earth Balance Butter instead of the margarine
It worked for me! by the way I made this cake for the first time yesterday. The cake is goneeeeeee...