Vegan Vanilla Bean Cake

This may or may not have been the size of the first piece. As in, it totally was. AND we had seconds.

I wanted to make an entirely vegan and whole wheat cake, so I adapted this recipe from Whole Foods’… My adaptations are italicized. Essentially, I wanted to make sure this was a sweet, whole wheat, and fluffy cake – not a dense, heavy, and boring wanna-be dessert.  I was honestly a bit shocked that it turned out as well as it did, and we ate the entire cake (just the two of us) in less than 12 hours. Ha. Maybe I shouldn’t be sharing that with you? 🙂 But I think the key was the vegan chocolate “buttercream” icing and fresh blueberries that made it. (I’ll add the recipe for the icing, from Vegan Cupcakes Take Over the World, at the end.) It’s a delicious cake, but that extra bit of decadence did wonders. Another idea is you could drizzle it in Maple Syrup or powder it with confectioner’s sugar. Whatever do you, enjoy it 🙂

I had a hard time waiting for the cake to completely cool... Plus, a warm cake is just so good. If only it didn't cause the icing to melt! 🙂

Ingredients

  • 3 tablespoons egg replacer (equivalent to substituting for three eggs, I used Bob’s Red Mill Egg Replacer
  • 1 cup almond or soy milk (I used plain, whole fat, unsweetened, organic soy)
  • 1/2 cup pure maple syrup
  • 1/4 cup agave nectar
  • 1/4 cup expeller pressed canola oil
  • 2 teaspoons white or apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 a real vanilla bean (removing the beans and leaving the stalk for other use)
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour 
  • 3 teaspoons baking powder 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon baking soda

Method

Preheat oven to 350°F. Spray and flour a 9-inch round or square cake pan using olive or canola oil spray. Set aside. In a large bowl whisk together egg replacer, almond or soy milk, maple syrup, oil, vinegar and vanilla until completely combined. In a separate bowl, mix flours, baking powder, salt and baking soda, then add to bowl with milk mixture, stirring to combine. Pour batter into prepared pan. Bake approximately 35 to 40 minutes, or until done when tested with a toothpick.

The cake turned out perfectly! (And yes, that's my humble, and mostly obedient oven and yes. It was a late night treat.)

Chocolate “Buttercream” Icing from Vegan Cupcakes Take Over The World:

1/4 cup vegan margarine, softened
1/4 cup vegan shortening
1/2 cup cocoa powder
2 1/2 cups powdered sugar, sifted
3 tablespoons soymilk
1 1/2 teaspoons vanilla extract

Cream together the margarine and the shortening until well combined. Add the cocoa powder and incorporate well. Add the confectioners sugar in about 1/2 cup batches and beat well, adding a little splash of soymilk after each addition. When all ingredients have been incorporated, add the vanilla and beat until light and fluffy (about 3 minutes with a mixer, 7 minutes with a fork.)

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3 thoughts on “Vegan Vanilla Bean Cake

  1. Hey Julia! Sorry for my delayed answer… I think that I didn’t follow the directions as well as you might think based on my description. I kind of just dumped them all in and kept on mixing 😉 haha And it turned out fine. Did you try it? If so, I hope you liked it!

  2. Pingback: Raspberry, Chocolate & Vanilla Bean Cake | The Aspiring Vegans

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