Healthy, oil-free, vegan cake recipe versatile enough for any occasion but dressed up in this video for the 4th of July! Full recipe + info below! https://www.instagram.com/nikkivvegan/
Vegan Cake Recipe
Step 1: In a small bowl mix 3 tbsp chia seeds and 6 tbsp of water. Stir and set aside to thicken.
Step 2: In mixing bowl add:
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
3 grinds of salt or about 1/4 tsp
Sift together or whisk to combine and set aside.
Step 3: In another bowl, add:
1 cup plain unsweetened vegan yogurt
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
1 cup sugar
Combine ingredients and add the thickened chia “egg”. Mix well and slowly add the flour mixture in.
I recommend using an electric mixer to help get lots of air into the cake (it gets fluffier this way!)
The mixture will be thick. Transfer to a sprayed 9x13in baking pan and bake for 35-40 minutes at 350 degrees.
Remove from oven, cool, and decorate. Note: this cake goes especially well with vegan ice cream and warm sauces like berry sauce or hot fudge because it’s dense and creates a great base 🙂
1. Make sure you mix your dry ingredients together before adding to the wet mixture. This will ensure that everything rises evenly.
2. Bake until lightly golden brown. A toothpick should come out clean from the center of the cake. (I’ve made this cake before in a smaller pan and thought it was done but the middle was still raw so make sure you keep an eye on it 🙂
3. In a rush or just want something warm and delicious for dessert??Try this. Let cake cool only slightly so it’s still warm. In the mean time add 1/2 cup jam and 2 tbsp water to a sauce pan and heat on medium high for about 5 minutes. Then pour warm sauce over each slice of cake and top with vegan ice cream. This is so delicious and way faster than decorating! This is a go to for me whenever I need a quick dessert for friends coming over or just a special treat after a weeknight dinner.
4. Note: this is not a very sweet cake. It’s sweet but it’s not like a lot of sugary bakery cakes that have a ton of sugar and flavor on their own. This recipe is something I adapted/veganized from a traditional French recipe so it’s a little more subtle than our super sweet American versions, which I love because I can add lots of sweet toppings and ice cream on top without making it overly sweet. I think it’s the perfect balance of sweetness 🙂
Mentioned in this video:
Captain Paul story: https://www.instagram.com/p/BPGDlS0A2cr/?taken-by=nikkivvegan
Forager Cashewmilk Yogurt, plain unsweetened
My Instagram: https://www.instagram.com/nikkivvegan/ If you try this recipe, snap a pic so I can see and don’t for get to TAG me and use the #NikkiVegan