Here is another great recipe using the Plant Based Egg egg replacer by Freely Vegan.
You will love all the recipes using this egg replacer as it makes baking easy and successful every time.
This recipe makes great cupcakes too!
Chocolate Cake Recipe
Prep time
Bake time
Total time
I am using 3-7" cake pans for 3 layers of cake, but you can use 2-8" pans instead for 2 layers
Serves: serves 8-10
Ingredients
- All Purpose Flour 1½ cups + 3 Tablespoons (212g)
- Granulated Sugar ¾ cup (150g)
- Salt ½ teaspoon (3g)
- Baking Powder 1½ teaspoon (6g)
- Baking Soda 1½ teaspoons (6g)
- Coconut Oil 7 Tablespoons (98g)
- Hot Water or brewed coffee 1¾ cup (414ml)
- Dutch Process or Natural Cocoa Powder ¾ cup (70g)
- Plant Based Egg 4 teaspoons (10g)
- Vanilla Extract 2 teaspoons (10ml)
- 1 Recipe Buttercream of your Choice
Instructions
- Combine the flour, plant based egg, sugar, salt, baking powder & soda together in a large mixing bowl
- Combine the coconut oil, hot water OR coffee and the cocoa powder together and whisk smooth
- Add the cocoa mixture and the vanilla extract to the flour mixture and whisk smooth
- Pour batter into 3 greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25 -35 minutes or until the layers are springy to the touch when you gently press the centers
- Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice
What do you do with the last quarter cup of coffee/hot water?
Hey great catch! Thanks for seeing that error! I have updated the post. This recipe originated from my first vegan Chocolate Cake recipe almost 5 years ago! My Black Chocolate Cake for Halloween!
When the Plant Based Egg by Freely Vegan came available, I used that recipe and tweaked it slightly to use the egg replacer rather than the flax meal.
So it is still the same amount of liquid in the recipe (1¾ cups) but since the Plant Based Egg egg replacer DOES NOT have to be reconstituted I simply added that additional liquid (from the flax in the original recipe) to the total liquid amount. I hope that makes sense! LOL
The short answer is::: The total liquid for this recipe is 1¾ cup! Thank you for catching that!
Hi Gretchen. I have used your recipe a very long time ago before you started making vegan cakes. I am not myself a vegan and would like to understand how this could be converted to a non vegan recipe? What would be the ratio of egg used in the recipe?
HI Erandi! thank you for the support over the years, Since last December my non vegan blog has shut down.I couldn’t keep up the cost to host it on the internet and maintain it monthly anymore
The cost to host such a huge database online was close to $400 a month with tech support monthly to keep it clean & safe and smooth.
I certainly do not (did not) make that much in adsense revenue through Youtube & Google.
That became a pretty steep price to pay for a website that had been conflicting me financially & emotionally for so many years,
so after 5 years of keeping it free & open to the public I finally decided to shut it down.
I did not keep any of the recipes for myself when I shut down the database
(which was the only place the recipes were stored)
I just did (do) not feel comfortable anymore sharing recipes laden with animal ingredients promoting the very industry I loathe
so it really didn’t make sense for me to keep them nor keep open and available such an expensive website.
I do thank you so much for your support and encouragement through the ages,
I have stunned NON Vegans with my vegan recipes, perhaps you could try to do the same?
If not, I am sure there are tons of great (if not better than mine) recipes out there for you to use!
Thanks again~ Best, Gretchen
Hi Gretchen
Is this cake stable enough to hold the weight of fondant? If not, could you please let me know, which of you chocolate cake recipe is strong enough to hold the fondant weight?
Thank you
Yes it is a great sturdy cake for fondant cover
Also I would go for this CHOCOLATE CAKE RECIPE