Best Vegan Chocolate Cake (easy Recipe) (2024)

FAQs

Why is my vegan cake not fluffy? ›

CAKE NOT RISING

This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

Sift flour, sugar, cocoa, baking soda, and salt together in a large bowl. Add water, oil, vanilla, and vinegar; mix together until smooth. Pour mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Simple Mills sells plant-based Vanilla and Chocolate cake mixes that can both be made vegan using a vegan egg substitute in the recipe. The mixes themselves are already gluten-free, dairy-free, non-GMO, and made with no harmful chemicals or preservatives.

Are vegan cakes healthier than non-vegan cakes, you may ask? For the most part, not really; while the removal of butter can mean less saturated fat, the vegan friendly replacement, often cocoa butter, can be similar in saturated fat levels.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Vegan baking, on the other hand, omits all animal products. While baking without eggs and butter can seem daunting, it's not impossible. All it takes is getting familiar with the right substitutions, and you'll be whipping up cakes, cookies, cupcakes, and more in no time.

No, vegan cakes don't typically have more sugar than regular cakes. The same goes for saturated fats.

Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.

Both cake mixes are vegan, though they required some easy plant-based subs for fresh ingredients. In the coconut cake, for example, the milk can be swapped for coconut milk, the butter for vegan butter or coconut oil, and eggs for any egg replacement.

What frosting is vegan? ›

#1: Coconut Cream: Coconut cream is a great substitute for milk or cream. Not only does it taste great, but it's also vegan and gluten-free — making it an ideal choice for those with food allergies. To make your own vegan frosting, simply scoop out the thick part of a can of coconut milk (this should be the top layer).

Since most boxed cakes require that you add eggs, milk and butter after, most major brands such as Duncan Hines or Betty Crocker are already vegan!

The 80/20 rule suggests that indulging in treats like chocolate cake 20% of the time is okay, but it's important to practice moderation and balance. Eating chocolate cake can promote good mental health by providing a boost of feel-good chemicals like serotonin and endorphins and reducing stress and anxiety.

Those are typically marked as “Vegan” or “vegan friendly”. Vegan cakes are not inherently disgusting, but like any type of food, their taste and quality can vary widely depending on how they are prepared and the ingredients used.

Vegan cakes can sometimes be denser than their non-vegan counterparts due to the absence of certain ingredients that contribute to the structure and texture of traditional cakes. Eggs, in particular, provide leavening, moisture, and binding properties in conventional cakes.

Leavening Agents: Eggs play a crucial role in leavening non-vegan cakes, but in vegan baking, bakers must find suitable alternatives to provide the necessary rise and lightness. Baking powder, baking soda, and vinegar combinations are commonly used to replace the leavening properties of eggs.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

There could be various reasons, like you are not properly sifting the dry ingredients, or mixing the dry and wet ingredients too thoroughly. Or maybe the egg substitute is being too heavy. Make sure that the baking powder isn't too old or hasn't become moistened.