Simple and Easy is best. That's why I am not joking when I say that you NEED this killer cake recipe! This super moist and decadent cake is my absolute go-to for Vegan Chocolate Cake. I use it as the base for any of a number of cakes. It's easy to make and a crowd pleaser for vegans and non-vegans alike. Turn your favorite dessert recipes into instant indulgence when you start with this cake as the base.
How To Make Chocolate Cake Vegan
One of the trickiest things in vegan baking is substituting for eggs. It is hard to get a light and airy consistency while also trying to have stamina and texture. Welcome to my favorite egg substitute for cakes and pastries:
- Egg Replacer
- Overripe Banana
Each of these ingredients is said to be able to replace eggs, but I've never thought either worked especially well on their own.
Eggs traditionally add stamina, binding, and leavening. Vegan cakes, unless they can supplement those qualities, will often fall. Take a look at my combination for replacing eggs and maintaining a light and airy cake.
What is Egg Replacer made from?
Egg Replacer is usually a powdered substance made from starches (like tapioca and potato starch) and also things like flax seed powder, guar gum or cream of tartar. All of the ingredients are natural and plant based. The mixture is supposed to mimic egg in it's ability to bind and also add a light or leavening quality. However, I find that when using heavy or fatty ingredients, the egg replacer on its own leaves pastries losing volume and often falling in the center. One thing to remember when using egg replacer is that it is activated by whisking with warm water first. If you use the ingredient dry from the package, you will have unsuccessful results. What I like to do is whisk the egg replacer and warm water together and then add in the banana.
Why is Banana a good replacement for eggs?
Banana is a good replacement for eggs because it replaces the moisture and binding qualities that eggs bring. I like to make sure that my bananas are extra ripe so they are soft and almost disintegrate when mashed. Don't worry, there is so little banana in this recipe and such strong flavors with the chocolate and espresso that you won't taste it. Mashing the banana and then whisking it in with the egg replacer gives you the perfect combination of leavening, binding, and moisture adding that vegan cakes need in order to be luxurious.
The Only Vegan Chocolate Cake Recipe You Need
This recipe is fantastic, and it will become your go-to the way it is mine. Here's why:
- It is really so simple and easy to make
- The whole recipe can be made in less than an hour
- You can use it as a base cake for almost anything
- It is hard to screw up
- This cake is the ultimate in moist, decadent, and luxurious desserts
Killer Vegan Chocolate Cake
- 3 tablespoon Egg Replacer
- ½ cup Warm Water
- 1 medium Banana overripe
- 1 cup Oat Milk
- ½ cup Vegetable Oil
- 2 teaspoon Vanilla Extract
- 12 oz AP Flour about 2 cups
- 15 oz Sugar about 2 cups
- 2.5 oz Unsweetened Cocoa Powder
- 2 teaspoon Instant Espresso Powder
- 2 teaspoon Baking Powder
- 1 ½ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ½ cup Boiling Water
- Butter and Flour to dust the pans
Preheat oven to 350f
- Butter and flour two 9-inch cake pans to keep from sticking. Set aside.
- In a mixing bowl, whisk egg replacer and the warm water together until frothy
- Add banana and smash with a fork until a smooth puree. Once all the way mashed, mix in with the egg replacer.
- Add the oat milk, vegetable oil, and vanilla. Whisk together and then set aside.
- In a stand mixer with paddle attachment add the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- Turn the mixer on low speed and slowly pour in the wet mixture until well combined. You may need to scrape down the sides of the bowl mid-process to ensure the dry ingredients don’t stick to the bottom.
- Turn the speed up slightly and mix another minute more to make sure there are no dry ingredients left and the mixture is smooth.
- Turn off the mixer and pour in the boiling water. The water must be boiling, not just hot from the tap.
- Turn the mixer back on low speed and mix for another 30 seconds to mix in.
- Pour half of the mixture into each cake pan and lightly tap on counter to release any air bubbles.
- Place on the center rack in the oven and bake for 30 minutes, or until a toothpick inserted in the center comes out dry. The cake will be moist, but should not be wet or batter-like.
- Remove the cakes from the oven and let cool on a cooling rack until ready to use.
- Finish with your favorite toppings.