Easy Vegan Cake Recipes

Simple Vegan Chocolate Cake Minimalist Baker Recipes

WEBNov 23, 2021 · Dust with cocoa powder, shake out the excess and set aside. Mix the almond milk and vinegar in a large mixing bowl, and let …

1. Preheat oven to 350 degrees F (176 C) and lightly spray 2 8-inch round cake pans or 1 large rectangular pan with nonstick spray (see notes for cooking times for different size pans // adjust number or size of pans if altering batch size). Dust with cocoa powder, shake out the excess and set aside.
2. Mix the almond milk and vinegar in a large mixing bowl, and let set for a few minutes to activate. Add the oil, coffee, vanilla extract, and applesauce and beat until foamy. If coconut oil hardens, microwave the mixture in 10-15 second increments until melted.
3. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing with a hand-held or standing mixer. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed, adding more sugar if desired (I found it plenty sweet).
4. Divide batter evenly between your cake pans or rectangular pan.

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Easy Vegan Lemon Cake (6 Ingredients!) The Vegan 8

WEBApr 4, 2020 · Step 2: Add the dry ingredients to a large bowl and whisk until mixed. Step 3: Add the coconut milk, lemon juice, zest and vanilla to a …

Rating: 5/5(146)
1. Now this step is VERY important to the cake end result. First, make sure you are using a fresh can of room temperature, NOT COLD, full-fat coconut milk. With full-fat coconut milk, the coconut cream will separate from the water in the can. You need to scrape out all of the water and cream from the can into a blender or another bowl and either blend it until smooth or whisk very well until completely smooth and mixed (see post pics). If you do not do this first, you run the high risk of either getting too much cream or too much water and not the right mixed combo of each, will be really affect the cake's texture. Please do not skip doing this! Set aside.
2. Preheat the oven to 350°F (177°C) and lightly grease an 8x8 square stone baking dish. Wipe off any excess runny oil. Stone is best for a soft cake around the edges, but if you don't have one, use glass or metal, just keep an eye, as the edges will cook a bit more in these types of pans.
3. To a large bowl, add the flour, sugar, baking powder and salt and whisk well until mixed. Set aside.
4. After you have premixed the coconut milk (from step 1), add the 3/4 cup + 2 tablespoons (210 grams) to a separate bowl (weighing for best results), then add the lemon juice, lemon zest and vanilla extract. Whisk to mix and pour over the dry ingredients.

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BEST Vegan Vanilla Cake (No Weird Ingredients)

WEBJan 10, 2021 · Instructions. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with …

Rating: 4.7/5(41)
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 8-inch cake pan with baking or parchment paper.
2. Add together almond milk and vinegar and set aside to curdle for 5 minutes. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk briefly.
3. Make a well in the middle of your dry ingredients. Add oil, vanilla and all the milk. Whisk until combined. Your cake batter will appear thin – this is ok.
4. Transfer batter to cake pan and place in the oven. Bake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely.

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1Bowl Vegan Coffee Cake (GF, OilFree) Minimalist …

WEBDec 21, 2020 · Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the …

Rating: 4.8/5(68)
1. Preheat oven to 350 degrees F (176 C) and lightly grease one 9-inch round springform pan or two 6-inch round cake pans (as the original recipe is written). You may also be able to bake in a 9x13 dish, but the cake won’t be as tall. Dust greased pan(s) with a little gluten-free flour and shake out excess. Set aside.
2. CRUMBLE TOPPING: To a large mixing bowl add the coconut sugar, gluten-free all purpose flour, chopped pecans, coconut oil, and maple syrup and stir to combine. It should be the texture of wet sand (a little gritty, a little clumpy). If too wet, add some more gluten-free flour. If too dry, add a bit more maple syrup. Transfer to a small dish and set aside.
3. LIQUID INGREDIENTS: In a liquid measuring cup, measure out dairy-free milk and add vinegar, applesauce (or yogurt for more rich, moist cake), maple syrup, and vanilla. Whisk/stir to combine. Set aside.
4. DRY INGREDIENTS: To the large mixing bowl from earlier, add almond flour, potato starch, arrowroot or corn starch, coconut sugar, baking powder, baking soda, and salt (optional) and whisk to combine.

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