What is a good recipe for vegan cake?

Question

I would like to bake a cake without using eggs or milk. Any ideas?

Answer 1

Here is a website that I used to make vegan chocolate cupcakes (though the recipe was for a whole cake). Oooh, it was so good. I couldn't even tell it was any different from a "normal" cake. The site also gives a recipe for vanilla (white) cake.

I also used an alternative sugar.

Good luck!
http://www.vrg.org/recipes/vegancakes.htm

Answer 2

Welfare Cake
"This cake is so moist that you would swear it was from a box!"
Original recipe yield: 1 - 9x13 inch pan.

INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.

Answer 3

Vegan Chocolate Cake
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan.
Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
Pour into prepared pan and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven and allow to cool.

Answer 4

This one's a bit of a pickle to say the least! But WELL worth it if you want to impress. I made it last night! mmm-m!

(Preparation 3 hours, 1 hour active)

For the cake:

1 2/3 cups natural large-crystal cane sugar (testers preferred Sugar in the Raw)

2 1/2 cups all-purpose flour

1/2 cup oat flour

2 teaspoons baking soda

3/4 teaspoon salt

I cup Dutch-processed cocoa (testers preferred Scharffen Berger Natural Cocoa Powder)

I cup natural cocoa

1 1/2 ounces unsweetened chocolate, chopped

1 cup hot brewed coffee

1 cup light coconut milk

2 tablespoons cider or white wine vinegar

1 1/2 teaspoons vanilla extract

3/4 cup vegan butter substitute (testers used Spectrum Spread)

For the frosting:

Two 10-ounce packages vegan or other semisweet chocolate chips (testers used Tropical Source)

1/2 cup hot brewed coffee

4 tablespoons boiling water

1/2 cup light coconut milk

4 ounces silken tofu

To make the cake:

Adjust oven rack to middle position and heat oven to 350 F. Spray two 9-inch round cake pans with nonstick cooking spray; set aside.

Process sugar in a food processor to a fine powder, 30 to 40 seconds. Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine.

Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth.

Combine coconut milk, vinegar and vanilla in large measuring cup. Place vegan butter substitute in a medium bowl. Add coconut milk mixture in two additions, whisking until smooth after each.

Add vegan butter-coconut milk mixture to the chocolate mixture and whisk to combine, then add this mixture to dry ingredients and fold gently with rubber spatula until just incorporated and no streaks of flour remain.

Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to room temperature, about 2 hours.

To make the frosting:

Place chocolate chips in a medium bowl set over a saucepan of barely simmering water. Pour hot coffee and boiling water over chips, then whisk until smooth. Whisk in coconut milk until incorporated.

Process chocolate mixture and tofu in food processor until smooth and combined, 10 to 15 seconds, scraping down bowl once or twice.

Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, 1 to 1 1/2 hours. (If mixture has chilled for longer and is very stiff, let stand at room temperature for 1 hour.)

Transfer cooled chocolate mixture to the bowl of standing mixer fitted with whisk attachment. Whip mixture at high speed until fluffy, mousse-like, and the mixture forms medium stiff peaks, 1 to 1 1/2 minutes.

To assemble, invert cakes from their pans. Spread a dab of frosting in center of a cardboard round cut slightly larger than a cake. Place one cake, centered, on the cardboard round. The frosting helps hold it in place.

Using an icing spatula, spread about 1 cup frosting evenly onto the top of the first cake. Place the second cake on top of frosted bottom layer and spread about 1 cup frosting on top. Cover sides of cake with remaining frosting.