VEGAN CHOCOLATE CAKE
This is a really simple, yet very tasty cake. You can use rice flour or something other than wheat. You can also add chocolate chips and, or nuts.
Provided by Angel
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 44.6 g, Fat 9.7 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 304.1 mg, Sugar 25.1 g
VEGAN CHOCOLATE CAKE
Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 14
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.
- Put the dairy-free milk in a jug and add the vinegar - it will split but don't worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.
- To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.
- Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.
Nutrition Facts : Calories 606 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 53 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 1.2 milligram of sodium
VEGAN CHOCOLATE CAKE
Make and share this Vegan Chocolate Cake recipe from Food.com.
Provided by Lucy Burnett
Categories Dessert
Time 40m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Sift dry ingredients into 8" square or 9" round baking pan.
- Mix liquids (except vinegar) and whisk into dry.
- When batter is smooth, add vinegar and stir quickly, until it is evenly distributed.
- Put it in the oven, don't let it stand around (that has something to do with the vinegar) Bake for 25-30 minutes or longer until done.
- This cake is great served with soya cream or vegan ice cream.
Nutrition Facts : Calories 428.4, Fat 19.2, SaturatedFat 2.8, Sodium 212.8, Carbohydrate 62.3, Fiber 2.5, Sugar 35.4, Protein 4.3
VEGAN CHOCOLATE LAVA CAKES
These decadent chocolate cakes are full of surprises -- from the creamy tahini centers, to the fact that they're vegan!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet.
- Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.
- Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.
- Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.
- Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.
VEGAN CHOCOLATE CAKE
Before you run screaming the other way, trust me when I say that this cake is absolutely incredible. Don't let the word "vegan" put you off... this cake is every bit as decadent as its fat-and-calorie-filled cousins. I've sampled my fair share of vegan cakes, and this is by far one of the best! Note: if you use water-packed tofu for the filling/frosting, the tofu needs to strain for 24 hours. If you use the aseptic tofu, the filling may need to chill for 1-6 hours before being usable, so make the filling/frosting the day before baking the cake. I personally prefer the aseptic tofu to the water-packed tofu; it has a better texture and less bean flavor.
Provided by iPlayFlonkerton
Categories Dessert
Time 1h
Yield 1 2-layer 9-inch cake, 22 serving(s)
Number Of Ingredients 23
Steps:
- CAKE:.
- Position one rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottoms of two 9-inch round cake pans and line the bottoms with parchment paper cut to fit.
- Place a wire mesh strainer over a medium bowl. Add the pastry flour, white flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon to the strainer. Tap the strainer against the palm of your hand to sift the ingredients. Stir with a wire whisk to distribute the ingredients.
- Whisk the oil, maple syrup, soy milk, vanilla and almond extracts and vinegar in a separate medium bowl until well blended.
- Pour into the dry mixture and stir with a wire whisk until the batter is smooth. This batter is meant to be thin; don't worry.
- Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to eliminate air bubbles.
- Bake for 25 to 30 minutes, or until the tops are set, the sides have started to pull away from the pan, and a cake tester (or toothpick) inserted in the center of the cake comes out clean or with only a few moist crumbs.
- Cool the pans on wire racks for 10 minutes. Run a thin knife between the cake and inside of the pan, and invert each layer onto a rack. Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
- To protect the layers from cracking or breaking, slide a cardboard circle (or another flat surface) under each one. Wrap the layers with plastic wrap and refrigerate until cold before filling and frosting.
- FILLING/FROSTING:.
- Unless you have a food processor with at least an 8-cup bowl, make the cream in two batches. The tofu will have to drain for 24 hours and the prepared cream may have to chill 1 to 6 hours to thicken, so this is a recipe to make ahead.
- If you are using the 16-ounce packages of tofu, set a wire mesh strainer over a bowl. Put the tofu in the strainer, cover with plastic wrap, and refrigerate for 24 hours. It is important to choose a bowl that allows the strainer to sit above the liquid that will accumulate. (Draining the excess liquid helps reduce any bean flavor and creates a thicker cream.) If you are using tofu in the 12.3-ounce aseptic boxes, just drain the liquid from the boxes and proceed with the recipe.
- Combine the tofu, oil, and salt in a food processor, and process about 1 minute until pureed. Use a rubber spatula to clean the sides of the bowl and add the sugar, cocoa, and vanilla. Process 1 to 2 minutes, until the tofu mixture is smooth.
- Add the melted chocolate and pulse the processor three or four times to incorporate. Process 1 to 2 minutes until the mixture is very creamy. Give it a little taste; if it is not sweet enough for you, gradually add up to 1/2 cup powdered sugar, adding soymilk in tablespoons if it gets too thick, until it reaches desired sweetness. Refrigerate in the processor for 20 minutes. If you used the aseptic boxes of tofu, the cream may need to chill for 1 to 6 hours in order for it to become firm enough to spread.
- The degree of firmness will determine the amount of soymilk needed to create the final texture. It should be thick but easy to spread. Dip an icing spatula into the cream to test to the texture. If the cream is too stiff to use, add 3 tablespoons of the soymilk and process 1 minute. Add more soymilk, 1 tablespoon at a time as needed. When the cream is ready to use, spoon it into a bowl and begin to assemble the cake.
- ASSEMBLING CAKE:.
- While a cake-decorating turntable is nice to have, it is not essential for this cake.
- To assemble the cake, place one of the layers bottom-side up on a serving plate. Tuck strips of parchment or waxed paper under the outside edge of the cake to catch any frosting that drips.
- Use an icing spatula to spread about 1 1/2 cups of the cream frosting on the layer. (If the layer is uneven, spread more cream on the thinner areas.).
- Set the second layer on it topside up, and press down lightly.
- Spread about 1 1/2 cups of the frosting on top of the cake covering one section at a time. Push excess frosting off the top onto the sides adding more frosting as needed to cover the sides. Smooth or swirl the frosting as you like.
- The cake is ready to serve immediately, but can be refrigerated up to 2 days. Use a long, sharp knife to cut the cake, wiping the blade as needed after each slice.
Nutrition Facts : Calories 238.7, Fat 9.7, SaturatedFat 1.1, Sodium 376.8, Carbohydrate 35.7, Fiber 2.4, Sugar 22.7, Protein 4.7
VEGAN DEVIL'S FOOD CAKE
Deep, dark, rich, moist, and luxuriously everything Devil's Food cake should be - but vegan!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease two 8-inch round cake pans with oil or non-stick spray. Set aside.
- Make the cake. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- Into the bowl of a stand mixer or in another large bowl (to mix with a hand mixer), add the soy milk, oil, sugar, maple syrup, vinegar, and vanilla. Mix on medium speed for two minutes.
- Add half the dry ingredients and mix to blend. Add the remaining dry ingredients and mix at medium speed for 1 minute. The batter will be quite runny. Divide the batter between the two cake pans.
- Bake until the top springs back when you poke it and a toothpick inserted into the center comes back clean, 25 - 30 minutes. Remove the cake pans from the oven and place on wire racks to start cooling. After 10 minutes, run a butter knife around the edges of the cakes to loosen them from the side, then invert onto a wire rack, removing the cake pan. Let cake rounds cool completely, 30-45 minutes. To expedite the cooling process, you can place the cakes in the freezer for about 10 minutes for the fridge for 20.
- Meanwhile, make the frosting. In the clean stand mixer bowl affixed with a beater blade (or in a medium mixing bowl if you are using a hand mixer), add the vegan butter. If you're using the recommended brand (Melt) and it's room temperature, it should be very very soft. Add 3 tablespoons of the soy milk and beat until as incorporated as possible. Add the cocoa powder and mix until well combined and glossy. Mix in the vanilla extract. Add the powdered sugar 1 cup at a time, beating until incorporated after each addition. Once all the powdered sugar has been added, beat frosting at medium speed for about 1 minute until it has lightened up a bit and is a bit fluffier. If the frosting seems too soft to spread on the cake, add more powdered sugar, 1/2 cup at a time. If it's too stiff, add more soy milk, 1 teaspoon at a time, until the frosting is perfectly spreadable.
- Once the layers are cool, place the first layer on your cake plate. Add about 1/3 of the frosting to the top of the first layer and with a butter knife or offset spatula, smooth to the edges. Top with the second layer. Smooth a thin layer of frosting around the sides of the cake, then add another, thicker layer (the thinner layer first will help hold the crumbs in). Add the remaining frosting to the top of the cake and smooth with the knife or spatula, adding swoops and swirls how you see fit (or smoothing it all out - however you want, it's your cake!)
- Cut into slices, serve, and enjoy!
VEGAN CHOCOLATE CAKE
Who says vegan desserts can't be decadent? The bottom layer of this two-tier chocolate cake is covered with mocha icing, while the top is blanketed with ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h35m
Yield Serves 10 to 12
Number Of Ingredients 18
Steps:
- Cake: Preheat oven to 375 degrees. Lightly brush two 8-inch round cake pans with oil; set aside.
- Sift flour, cocoa, baking soda, salt, and granulated sugar into a large bowl. In a small bowl, dissolve espresso powder in 2 cups warm water; whisk in oil and vanilla. Whisk wet ingredients into dry mixture until well incorporated. Quickly whisk in vinegar. Divide batter between prepared pans. Bake until a tester inserted into centers comes out clean, about 35 minutes. Let cool 10 minutes, then invert cakes onto a wire rack and let cool completely.
- Icing: in the bowl of a mixer fitted with the paddle attachment, beat margarine on medium speed until light and creamy, about 2 minutes. Add confectioners' sugar, espresso powder, soy creamer, and vanilla; beat until smooth, 30 seconds more. Beat in cooled chocolate; set aside.
- Trim tops of cakes flat. Place a cake layer on a cake plate. Spread 1 1/2 cups icing evenly over it (reserve remaining icing for another use). Top with second cake layer, cut-side down.
- Ganache: Place chocolate in a medium heatproof bowl. Bring golden syrup and soy creamer to a boil in a small saucepan over medium-high heat. Remove from heat and pour over chocolate. Let stand 2 minutes, then stir until smooth. Pour ganache over cake, allowing it to drip down sides. Let stand at room temperature until set, at least 15 minutes.
More about "vegan chocolate cake food"
15 VEGAN CHOCOLATE CAKE RECIPES - ONE GREEN PLANET
From onegreenplanet.org
Author Holly Woodbury
- Secret Dark Chocolate Cake. The biggest secret to this Secret Dark Chocolate Cake by Vanessa Croessmann is the use of olive oil. It allows this cake to become super moist with a rich dark chocolate taste.
- Sugar-Free Dark Chocolate and Blackberry Cake With Saffron Frosting. This gluten-free Sugar-Free Dark Chocolate and Blackberry Cake With Saffron Frosting by Sirke Reivo is ready for all you chocolate lovers out there!
- Chocolate Zucchini Cake. This Chocolate Zucchini Cake by Kirsten Kaminski is not only vegan but so moist and rich on the inside, it might just become your new go-to chocolate cake!
KETO VEGAN CHOCOLATE CAKE - KETO & LOW CARB VEGETARIAN RECIPES
From ketovegetarianrecipes.com
SIMPLE VEGAN CHOCOLATE CAKE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
PROTEIN-PACKED VEGAN CHOCOLATE FUDGE CAKE - VEGAN FOODIEZ
From veganfoodiez.com
VEGAN CHOCOLATE CAKE | ANDY'S EAST COAST KITCHEN
From theeastcoastkitchen.com
VEGAN DEVIL'S FOOD CAKE – THE HUMMINGBIRD BAKERY
From hummingbird-bakery.myshopify.com
VEGAN CHOCOLATE CAKE RECIPE - BBC FOOD
From bbc.co.uk
VEGAN CHOCOLATE CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
CHOCOLATE VEGAN CAKE | SUGAR-FREE - EATPLANT-BASED
From eatplant-based.com
EASY VEGAN CHOCOLATE CAKE RECIPE - EPICURIOUS
From epicurious.com
VEGAN CHOCOLATE CAKE - VEGANOSITY
From veganosity.com
VEGAN DOUBLE CHOCOLATE FIG LOAF CAKE – NOURISHING AMY
From nourishingamy.com
VEGAN GLUTEN FREE CAKE - FOOD WITH FEELING
From foodwithfeeling.com
EASY VEGAN CHOCOLATE CAKE - LOVING IT VEGAN
From lovingitvegan.com
THE BEST VEGAN CHOCOLATE CAKE - SHE LIKES FOOD
From shelikesfood.com
VEGAN CHOCOLATE CAKE - FOOD WITH FEELING
From foodwithfeeling.com
VEGAN DOUBLE CHOCOLATE CAKE - MAMASEZZ
From mamasezz.com
VEGAN CHOCOLATE CAKE POPS • VIDEO RECIPE - CHARMING-FOOD
From charming-food.com
VEGAN CHOCOLATE CAKE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
DOUBLE CHOCOLATE FIG LOAF CAKE - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN CHOCOLATE CAKE – DELIGHTFUL SPOONS- FOOD AND FEELINGS
From delightfulspoons.wordpress.com
VEGAN CHOCOLATE ORANGE CAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN CHOCOLATE CAKE - GOURMET BAKED GOODS CANADA …
From torontobaskets.ca
VEGAN DARK CHOCOLATE CAKE RECIPE - EATINGWELL
From eatingwell.com
VEGAN CHOCOLATE CAKE: NIGELLA LAWSON | FOOD & COMPANY
From fooddandcompany.wordpress.com
CHOCOLATE MINI CAKE (VEGAN, NO-BAKE) - ELAVEGAN | RECIPES
From elavegan.com
VEGAN CHOCOLATE MUG CAKE - RUNNING ON REAL FOOD
From runningonrealfood.com
VEGAN SWEET POTATO CHOCOLATE CAKE - FOOD WINE AND LOVE
From foodwineandlove.com
VEGAN CHOCOLATE VANILLA CAKE WITH NUTELLA AND DRIP ...
From biancazapatka.com
VEGAN CHOCOLATE CAKE - THE BEST RECIPE!
From chocolatecoveredkatie.com
VEGAN CHOCOLATE MIDNIGHT CAKE, 20.8 OZ - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGAN CHOCOLATE CAKE RECIPE - FOODBYMARIA
From foodbymaria.com
VEGAN DEVIL'S FOOD CAKE - EPIC VEGAN CHOCOLATE CAKE
From addictedtodates.com
THE BEST VEGAN CHOCOLATE CAKE RECIPE THAT YOU SHOULD TRY
From thefoodxp.com
VEGAN FUDGY FLOURLESS CHOCOLATE CAKE - JEWISH FOOD HERO
From jewishfoodhero.com
THE BEST VEGAN CHOCOLATE FUDGE CAKE - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VEGAN CASHEW CHOCOLATE MOUSSE CAKE - FOODBYMARIA
From foodbymaria.com
VEGAN CHOCOLATE CAKE - VEGAN CAKE RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
VEGAN CHOCOLATE ORANGE CAKE RECIPE WITH DECADENT FROSTING
From lettucevegout.com
VEGAN CHOCOLATE ORANGE CAKE - VEGAN FOOD & LIVING
From veganfoodandliving.com
VEGAN DEVIL'S FOOD CAKE - RICH AND CHOCOLATEY - VEGGIE FUN ...
From veggiefunkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love