5 Drool Worthy Dairy-free (Vegan) Cake Recipes

One Green Planet


Image source:Raw Carrot Cake with Cashew Cream Cheese Frosting

To some, dairy-free baking may seem like an enigma - especially when it comes to cake. How can you possibly bake a soft, moist, perfectly textured cake with no eggs? How can you make a rich, creamy buttercream frosting with no butter...and no cream? Well, it's actually simpler than you might think!

If you're interested in learning all about vegan or dairy-free baking, including the role of eggs, oils, milk, and other common ingredients - and some great substitutions - check out A Beginner's Guide to Vegan Baking. But if you're just interested in trying your hand at making a delicious vegan cake...we've got you covered right here!

1.Chocolate Stout Cake
Even if you're not a fan of beer or stout, you will love this cake. The richness of the stout brings out the deep chocolate flavor. Don't tell anyone this cake is vegan and we promise you they'll never guess it is!



Serves 10|Prep time: 20 minutes|Baking time: 45 minutes

Ingredients:

  • 200g self-raising flour

  • 1 tsp baking powder

  • 200g brown sugar

  • 200ml stout

  • 2-3 tbsp cocoa powder

  • 75-100g dark, good quality chocolate, broken in pieces

  • 2 tbsp vegan margarine, melted

  • 2 tbsp apple sauce

  • 3 flax "eggs" (3 tbsp ground flaxseed + 75ml warm water)

  • powdered sugar, to dust

Preparation:

  1. Preheat the oven to 190ºC. Line a 20cm tin with baking parchment. Mix the flax eggs in a little bowl and set aside

  2. Melt the margarine and chocolate in a bowl over a pot of simmering water. Stir around with a wooden spoon or spatula until silky and smooth. Take off the heat and let cool to room temperature.

  3. Next, beat together the flax "eggs", apple sauce and sugar until well combined.

  4. Add the Guinness to the melted chocolate. Don't worry if it separates, it will come together with the other ingredients.

  5. In a large bowl, place first of all the sugar and "egg" mixture. Next add half the flour, cocoa powder and baking powder, then half the stout chocolate liquid, and gently fold in the ingredients. Repeat with the remaining flour and chocolate until combined.

  6. Pour into the mold and bake for 45 minutes. If the top darkens too quickly, cover with aluminium foil and continue baking at the same temperature.

  7. Let the cake cool on a wire rack for 10-20 minutes before taking out of the tin, then let it cool entirely before slicing. Dust with powdered sugar if desired.

  8. You can also cut up this cake into brownies, it's perfectly moist and ideal as a little snack bite.


2.Chocolate Potato Cake
Recipe adapted from Flavors of Prince Edward Island Cookbook and uses Russet Potatoes from a local produce stand.



3.Spicy Gingerbread Cake
Below is a variation of a gingerbread cake that is packed with the flavor of molasses, maple, ginger and other wholesome ingredients that make it a winner among all crowds. As William Shakespeare once said, "Had I but one penny in the world/ Thou shouldst have it to buy gingerbread."



4.Vanellie Birthday Cake
This cake is so summery, flowery, pretty and feminine! We hope you enjoy it, too!



5. DQ-Style Ice Cream Cake
Ice cream cake is a favorite -- ice cream and cake all in one? What's not to love? Our favorite part of the traditional DQ cakes was always the fudgy, crunchy center. Not only does it taste amazing, it looks amazing too. People will wonder where you got the time to make such a beautiful cake, but we promise you it doesn't take longer than an hour.



Enjoy more vegan/dairy-free dessert recipes by One Green Planet on Yahoo! below:

1. 5 Decadent Bite-Sized Mini-Desserts
2. 25 Cool Summer Vegan Dessert Recipes. Hell Yeah!
3. 15 UNBELIEVABLE Raw (No-Bake) Dessert Recipes for Summer
4. Delicious Recipes for Healthy Booze-Infused Drinks and Desserts