Some vegan cake recipes (yes, you heard me correctly)

(The chocolate cake and the apple cake are the only ones I’ve tried, but they’re absolutely delicious. If you need a quantity converter, try here.)

Vegan Apple Cake

1 1/2 cups wholewheat flour
1 cup sugar
1 tsp baking soda
pinch of salt
lots of cinnamon and a little nutmeg
1 cup cold water
2 tbsp white (or apple cider) vinegar
1 tbsp vanilla essence
4 tbsp vegetable or olive oil
3-4 apples cut into chunks
optional: raisins, nuts or flax seeds

Mix dry ingredients together. With a spoon, create 3 holes in the mixture into which you will pour the oil, water and vinegar seperately. Stir the wet and dry components – not too much. Add apples and stir.
Bake in a greased (with vegan butter obv!) cake pan for 40 mins at 350F.

Vegan Banana Bread

2 1/2 cups flour
2 tbsp baking powder
1/2 tsp salt
3 very ripe bananas cut into chunks
1/2 cup soy milk
1/4 cup vegetable oil
3/4 cup sugar
1 tsp vanilla extract
optional: nuts and/or vegan chocolate chips

Preheat oven to 375F. Oil 9 x 5 inch baking pân. Sift flour, baking powder, salt. Seperately, combine bananas, soy milk, oil, sugar and vanilla and mash (or blend) until smooth. Add flour mix and fold in nuts/chocolate chips if desired.
Transfer to pan and spread evenly. Bake for about 1 hour or until toothpick comes out clean.

Vegan Lemon Cake

Dry ingredients:
1 1/2 cup wholewheat flour
1 cup sugar
1/2 tsp salt
1 1/2 tsp baking soda
pinch of cinnamon

Wet ingredients:
4 tbsp oil
1 tbsp white or cider vinegar (not balsamic!)
1 cup water or soy milk
zest of 2 lemons
juice of 2 lemons followed by water as needed

Mix dry ingredients and wet ingredients seperately. Make 3 holes in the dry material and pour in wet ingredients. Combine ingredients and add water as necessary to reach a reasonable batter consistency.
Bake in an oiled pan at 375F for 40+ mins or until toothpick or fork comes out clean

Best-fucking-chocolate-cake-in-the-world-and-it-just-happens-to-be-vegan!

340g wholewheat flour
230g sugar
8 tsp cocoa
180ml vegetable oil
400ml water
3tsp baking powder (not soda, for the love of god!)
4tsp cider vinegar

Mix all ingredients together to give a smooth batter. Pour the mixture into an 18cm greased cake tin and cook in a moderate oven, about 200C (google how to convert it into farenheit) until cake begins to brown (about 20 mins).
Leave to cool in tin and ice as follows

Vegan Chocolate Icing

2 tbsp cocoa
8 tbsp icing sugar
50g vegan margarine

Mix ingredients together with enough water to give a smooth soft spread. When the cake has cooled, spread icing over.

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6 responses

  1. That’s the one! And nope, I haven’t tried the thumbprint cookies, I’m meant to be on a bit of a detox at the moment after Christmas gluttony in the extreme, but might make some for small group on Monday…

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