Vegan Chocolate Cake - The BEST 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.

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.

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.

Vegan cake recipes aren't just for those following a plant based diet. When they taste as good as these, vegan cakes can easily become the favourite dessert of non-vegans alike. Made with wholesome dairy alternatives like coconut milk and almond milk, these recipes are simply delicious.

To achieve a fluffy cake, start by ensuring all your ingredients are at room temperature. This allows them to blend together more easily. Begin by creaming the butter and sugar until light and fluffy. This step helps incorporate air into the batter, which contributes to a lighter texture.

If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

I know it may seem strange to add vinegar to baked goods, but just think of it as a chemical reaction. The baking soda in your recipe needs a little acid to help it start reacting (bubbling). That's why recipes will call for things like lemon juice or buttermilk.

Do vegan cakes have more sugar? ›

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

First of all, vegan cakes are made without any animal products. This means that they are typically lower in cholesterol and saturated fat. They're also often made with healthier oils and natural sweeteners, making them a better choice for those trying to watch their sugar-saturated fat intake.

Why does an eggless cake turn bitter? (It is mostly the overuse of baking powder/soda, but it has happened twice, even after reducing the baking powder.) Yes , usually its because of baking soda , but if you are making a chocolate cake and using cocoa powder , excess of same could cause the bitterness to occur.

Vegan cakes are particularly good at being stored at room temperature for up to five days. That said on a baking hot summer's day (no pun intended) you don't want your cake melting so the fridge is your only option. Before refrigerating we recommend carefully wrapping the cake box in cling film.

As almond milk is made from seeds (yep, technically they are seeds, not nuts), they are in theory completely vegan, and as they are not generally not sweetened or altered with animal byproducts like honey, it is understood as vegan.

If a recipe includes a lot of acid such as lemon juice and buttermilk and isn't lifted with enough baking powder, the cake will taste dense. In that case, you may need the addition of baking soda which will react with the acid and create a fluffier crumb.

Overmixing ingredients can create a dense batter that doesn't get that same airy rise. Mismeasured baking powder (too much or too little) may also give you a flat cake. Make sure you have just the right amount of this leavening agent to give your cake the right lift.

My cake is very dense.

This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

There are several reasons why your eggless chocolate cake might not have risen as expected. Let's delve into some potential culprits: Leavening: Insufficient leavening agents: Did you use the correct amount of baking soda, baking powder, or other leavening agents?