Vegan Chocolate Cake | Easy One Bowl 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 cake is cake made without eggs, dairy butter or dairy milk. Each of these standard ingredients is easily replaced by plant-based substitutes, such as banana or flaxseed for eggs, non-trans fat margarine or oils for butters and plant milks for milk.

This can happen if you haven't left the cake in the oven for long enough. You'll know your cake is ready when you can insert a toothpick through the centre and it comes out dry. Another reason for dense vegan cake is if the oven is too hot or you put the cake too close to the top of the oven.

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.

Leavening Agents

Breads, cakes, cookies, and nearly all baked goods require a leavening agent. These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).

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.

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.

No they can be very nice if made correctly. The only difference between a Vagan and a normal cake is Vegans use alternatives to milk, butter and eggs, Eggs is what give normal cakes their lift (extra rise) milk and butter can easily be substituted.

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.

Is Dolly Parton cake mix vegan? ›

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.

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.

Vinegar works a little bit differently from flax and chia; it reacts with the baking soda in the recipe to create extra lift, resulting in the lightest, fluffiest vegan chocolate cake you'll ever have. And no, you won't taste the vinegar—it simply enhances the overall flavour of the cake without distracting from it.

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.

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.

Why is my Eggless Cake rubbery? Your Eggless Cake can be rubbery for two main reasons: overmixing the batter and using too much flour. Overmixing develops tough gluten (elastic protein in flour), while too much flour adds density.

The ratio of wet ingredients (fat and vegan milk) to dry ingredients (flour, cocoa powder etc.) has to be in perfect balance. If you have too much fat and too little milk and/or flour, you'll get a greasy cake. If you have too much milk and not enough fat, you'll end up with a gummy, dense cake.