A vegan cake is a cake that does not contain any animal products. This means there are no eggs, dairy milk, butter, or other animal-derived ingredients in a vegan cake recipe. Vegan cakes rely on plant-based ingredients to provide the structure, moisture, and flavor typically provided by eggs and dairy in traditional cake recipes. With the right substitutions, vegan cakes can be just as delicious and satisfying!
Why make vegan cakes?
There are a few key reasons why one might want to make vegan cake:
- Dietary restrictions – Vegans and people with dairy/egg allergies cannot eat traditional cakes, so vegan recipes allow more people to enjoy cake.
- Animal welfare – Some people choose veganism to avoid contributing to perceived animal cruelty in animal farming.
- Environmental impact – Animal agriculture has a large carbon footprint. Avoiding dairy and eggs reduces your cake’s environmental impact.
- Health – Vegan cakes can be made lower in saturated fat and cholesterol than traditional cakes when formulated properly.
With some creativity, vegan cakes can be just as moist, fluffy, and flavorful as non-vegan versions. The keys are choosing the right egg and dairy substitutes and adjusting other ingredients as needed.
What are common substitutes for eggs in vegan baking?
Eggs serve several purposes in cakes, including:
- Structure – Eggs help cakes rise and maintain their shape.
- Binding – Eggs hold moisture and bind ingredients together.
- Leavening – Eggs help cakes rise during baking.
- Color – Egg yolks contribute to the golden color and browning.
Here are some common vegan substitutes for eggs in cakes:
| Substitute | Properties | Amount to replace 1 egg |
|---|---|---|
| Flax or chia eggs | Provide structure and binding | 1 tablespoon ground flax or chia seeds + 3 tablespoons water |
| Bananas | Provide moisture, binding, and structure | 1/4 cup mashed ripe banana |
| Applesauce | Provides moisture | 1/4 cup applesauce |
| Aquafaba (chickpea liquid) | Forms structure like whipped eggs whites | 3 tablespoons aquafaba |
| Commercial egg replacers | Varies by brand, provides binding | Amount specified on package |
These vegan egg substitutes work in different ways to mimic the binding, moisture, leavening, and structure provided by eggs. Combining flax or chia with bananas or applesauce can help provide the right texture.
What are common substitutes for butter in vegan cakes?
Butter is used in cakes for:
- Tenderizing
- Flakiness
- Richness
- Moisture
Here are some vegan substitutions for the fat that butter provides:
| Substitute | Properties |
|---|---|
| Coconut oil | Provides moisture and richness |
| Vegetable oil | Neutral flavor good for moisture |
| Nut butters | Provide richness and flavor |
| Avocado | Contributes moisture and fat |
| Vegan butter | Mimics texture of dairy butter |
| Shortening | Helps with flakiness |
Coconut oil is a popular choice as it provides richness and a slight coconut flavor. Vegetable oil or vegan butter work well when you want a more neutral flavor. You can also combine oils and nut butters to achieve the right consistency.
What replaces milk in vegan cakes?
Dairy milk provides moisture and a creamy texture in cakes. Plant-based milk substitutes mimic these properties:
| Substitute | Properties |
|---|---|
| Soy milk | Neutral flavor, protein content similar to dairy milk |
| Almond milk | Mild nutty flavor, lower protein than dairy milk |
| Coconut milk | Rich, coconut flavor |
| Oat milk | Mild oat flavor, richer than almond milk |
| Cashew milk | Creamy, neutral flavor |
| Rice milk | Thin, lighter texture, very mild flavor |
Soy or almond milk are common choices for vegan cakes, as they have a fairly neutral flavor. Coconut milk works well in tropical inspired cakes. Reduce any plant-based milk by around 25% to account for the lower moisture content compared to dairy milk.
How do you get structure and rise without eggs and dairy?
Creating a nicely risen vegan cake without eggs and dairy takes some adjustments:
- Use vinegar and baking soda for added rise – the acid-base reaction produces carbon dioxide to help lift the cake.
- Allow time to “bloom” flax eggs – letting them sit for a few minutes helps the eggs reach full thickening power.
- Gently fold in aquafaba or Swiss meringue to mimic beaten egg whites.
- Add a touch more baking powder or use double acting baking powder.
- Use cake flour instead of all-purpose – the lower protein content gives more tender, delicate crumb.
- Avoid overmixing once flour is added – this avoids overdeveloping gluten.
With the right rising agents and mixing techniques, vegan cakes can have an airy, fluffy crumb just like traditional cakes.
How do you add richness and moisture without dairy?
Vegan cakes won’t have the full richness of butter and cream, but there are ways to mimic the effects:
- Use oil plus applesauce or banana to replace butter – this maintains moisture.
- Add a touch more sugar or maple syrup than the original recipe.
- Use melted coconut oil or cacao butter for richness.
- Puree avocados, coconut cream, or cashews to make dense, creamy frostings.
- Include semisweet chocolate chips or cacao nibs.
- Toast nuts and add vanilla or almond extract for depth of flavor.
With the right blend of oils, purees, and flavor boosters, vegan cakes can be every bit as decadent and moist as traditional versions.
How do you get good flavor without eggs and dairy?
Since you are omitting two major sources of flavor, use these tips for intense vegan cake flavor:
- Add extra vanilla and almond extracts.
- Use coconut milk for tropical flavors.
- Infuse non-dairy milk with coffee, spices, or citrus.
- Fold in nut butters for nutty depth.
- Use fresh fruit purees for brightness.
- Top with jam fills, salted caramel, or lemon curds.
- Finish with coconut whipped cream, chocolate ganache, or nut frostings.
With the right mix of extracts, liquids, purees and frostings, vegan cakes can be loaded with flavor.
What are some good vegan cake recipes to try?
Here are some highly rated vegan cake recipes perfect for birthdays, weddings, and potlucks:
Chocolate Cake
- Fluffy Vegan Chocolate Cake – uses aquafaba for an airy crumb
- Vegan Molten Lava Cake – oozing chocolate filling
- The Best Vegan Chocolate Cupcakes – topped with chocolate buttercream
- Gluten Free Vegan Chocolate Cake – made with almond and coconut flours
Vanilla Cake
- Vegan Vanilla Cake with Cashew Frosting – simple and creamy
- Vegan Funfetti Cake – uses sprinkles for fun flavor
- The Fluffiest Vegan Vanilla Cake – light and airy crumb
- Vegan Vanilla Birthday Cake – kid-friendly decorating options
Fruit and Citrus Cakes
- Vegan Lemon Poppy Seed Cake – tangy citrus flavor
- Strawberry Shortcake Cake – layered with macerated strawberries
- Vegan Carrot Cake with Maple Cream Cheese – classic flavor combo
- Vegan Pineapple Upside Down Cake – caramelized fruit topping
Nut and Spice Cakes
- Pumpkin-Pecan Bundt Cake – perfect for fall
- Vegan Banana Bread Cake – loaded with banana flavor
- Vegan Spice Cake with Apple Cider Glaze – warming spices
- Almond Joy Poke Cake – moist shredded coconut filling
Any of these delicious flavors can be made vegan with the right egg, dairy, and butter substitutes. Have fun experimenting!
Conclusion
Vegan cakes utilize plant-based ingredients to mimic the taste, texture and moisture of non-vegan cakes. With smart substitutes for eggs, dairy, and butter, you can make delicious vegan chocolate cakes, vanilla cakes, fruit cakes, spice cakes and more. Have fun exploring dairy-free, egg-free baking and enjoy sharing your vegan creations!