Vegan cake is a delicious alternative to traditional cakes, made without eggs, butter, or cow's milk. Instead, plant-based substitutes such as banana or flaxseed can be used for eggs, margarine or non-trans-fat oils for butter, and vegetable milks for milk. As a former vegan food blogger and bakery owner, I have baked countless chocolate cakes over the years. I have found that vinegar works differently than flaxseed and chia; it reacts with the baking soda in the recipe to create a light and fluffy texture.
This vegan chocolate cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To assemble the cake, place one of the cooled cakes on a platter, Lazy Susan, or cake stand and spread half of the icing on the top and sides. For a spongy texture similar to a good win, fat-free whipped cake, or Italian lemon and olive oil cake, many vegan chocolate cake recipes call for flax or chia seeds which contain protein to help the cake rise. White chocolate chips or a combination of white chocolate and dark chocolate are great substitutes for chocolate chips in this vegan chocolate cake.
I have experimented with different types of flour such as cake flour, all-purpose flour, and even homemade cake flour. Maple syrup is another option but if you use it in your vegan cake, be sure to reduce the liquids in the recipe accordingly. To finish off the cake, glaze it with vegan vanilla frosting and dairy-free Belgian chocolate and add mini donuts, cones, cupcakes, and vegan sprinkles for decoration. Carefully place the other cake face down on top of the first layer and spread the rest of the icing on the top and sides.
When making your own vegan cake you have the added benefit of knowing exactly what ingredients are going into it which helps reduce any unhealthy or unpleasant ingredients. Vegan cakes are free from animal products but if they are heavily processed they are still processed whether vegan or not.
