Vegan Cake: A Basic Recipe

A basic vegan cake recipe

For a vegan sponge cake (28 cm springform or loaf tin) you need 450g spelled flour (type 1050), 275g brown sugar, half a teaspoon of bourbon vanilla powder, a pinch of salt, 3 level teaspoons of baking soda, 2 tablespoons of potato flour, 175 ml of rapeseed oil, 200 ml plant milk, 150g soy yogurt, and 2 teaspoons apple cider vinegar.

  1. Preheat the oven to 180 degrees top and bottom heat.
  2. Mix the dry ingredients together in a bowl.
  3. Add the oil, plant milk, yogurt, and vinegar to the dry ingredients, and mix the batter with a hand mixer until smooth.
  4. Pour the batter into a greased baking pan. The cake bakes on the middle rack for about 50 minutes.
  5. Do the chopstick test to find out if the cake is done. To do this, insert a wooden skewer into the cake. If no dough sticks to it, the cake can be removed from the oven and allowed to cool.

Vegan cake: 3 variants of the basic recipe

  • To bake a nut cake, replace 250g of the flour with ground hazelnuts and 50g with ground almonds.
  • For a carrot cake, use wholemeal flour instead of spelled flour. Grate 300g carrots and add them and 100g chopped walnuts instead of 50g of the flour. Also mix in the juice of half a lemon and spices such as cinnamon, ginger, and anise (optional) to the batter. Reduce the sugar in the recipe as the carrots give off a natural sweetness when baked.
  • Mix about 200g of vegan dark chocolate (melted or chopped) and 5 level teaspoons of cocoa powder into the batter to bake a chocolate cake.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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