Does anyone have an amazing Vegan cake recipe?

Hmm not sure, I would ask them if they have a Vegan recipe they like. Otherwise I hope this bump gets you another answer that helps.

I do! Here it is: I’ll post it ti the recipes section as well :). The best vegan cakes are actually chocolate cakes, but some good tips for substitutions:
- use a dairy free margarine like willow creek or earth balance instead of butter
- coconut milk, soy milk (silk) or almond milk work great in place of milk
- ener-g egg replacer works great to replace eggs – especially in scratch recipes!

Caymancake’s Vegan Chocolate Cake

4 1/2 c sifted all purpose flour
3 C white sugar
1 C good quality unsweetened cocoa powder
1 C vegetable oil
3 C water (or for a richer cake, substitute 1 C of water with 1 C of almond or soy milk)
3 tsp baking soda
1/2 tsp salt
1/4 C vanilla flavoring (4 tbsp) or 2 tbsp of pure vanilla extract

1. Preheat oven to 350 degrees F
2. Prepare pans
3. Sift all dry ingredients together and whisk well
4. Add wet ingredients and mix well
5. Pour into pans and bake for 1 hour

Hope that helps! I have a few other vegan recipes but this one comes out so good you can’t tell it’s vegan!

Thank you Cayman Cakes :-) this is very helpful :-)

My pleasure!

Cayman, do you have a vegan vanilla cake recipe you wouldnt mind sharing? Thank you.

This is a recipe that was given to me by a vegan baker, she makes this for non vegans as well and they don’t know the difference, hope it helps
Vanilla Cake

recipe from: Vegan Lunch Box

vegan and nut-free, makes 22 cupcakes

1 tablespoon apple cider vinegar

1 ½ scant cups non-dairy milk (soymilk or coconut work well)

2 1/8 cups all-purpose flour

1 1/8 cups sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup canola oil

1 ¼ teaspoons vanilla extract

·
Preheat oven to 350 degrees. Prepare muffin tin or cake pan. Set aside.

·
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with nondairy
milk to equal 1 ½ cups. Stir well and set aside. If using soymilk, the soymilk will begin to
curdle; other non-dairy milks won’t, but that’s okay. I use a 4 cup liquid measuring pitcher so
that I can add the rest of my wet ingredients later.

·
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. In
another mixing bowl (or in your liquid measuring cup with the apple cider vinegar/milk mixture
if you have space—the reason why I use a 4-cup measurer), whisk together the milk mixture,
canola oil and vanilla extract. Add the wet to the dry and mix until smooth.

·
Fill each muffin cup with ¼ cup of batter (about halfway full). Bake for 15 to 20 minutes. If
making a cake, fill cake pan and check every 10 minutes until done. Baking time varies
depending on size of cake pan.

·
For cupcakes: let cool in the pans for 5 minutes after removing from oven. After waiting 5
minutes, remove them from the muffin tin and allow to cool completely on a cooling rack before
frosting.

·
Make this into a lemon cake by adding 2 teaspoons of lemon extract.

Can I ask a question is all purpose flour the equivelent of plain flour in England, I’m presuming but I thought I’d better check?
Thanks kim

I am not sure Kim but I would assume so =) I am in Canada and I would consider all-purpose flour to be plain flour as you can get bread, cake/pastry flour…

Thanks very much Tara I really appreciate that, I’ll give it a go.