Vegan Chocolate Cake Home

Vegan Chocolate Cake

Vegan Chocolate Banana Cake

Vegan Chocolate Raspberry Cake with Chocolate Ganache

Vegan Low-Fat Citrus Chocolate Cupcakes

Vegan Chocolate Walnut Brownies

Vegan Chocolate Almond Torte

Vegan Chocolate Pie

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Walnut Cookies

Vegan Chocolate Truffles

Vegan Chocolate Frosting

Vegan Coconut Milk Chocolate Fudge Frosting

Vegan Resource and Links

 

 

Vegan Baking Tip: Butter gives cakes flavour, so remember that you will need to replace this with an alternative flavour source. Try extracts such as vanilla, almond or caramel, or, try adding lemon or lime zest to give your baking a fantastic tangy taste.

 

 

 

 

Content on this page requires a newer version of Adobe Flash Player.

Get Adobe Flash player


Vegan Chocolate Banana Cake

A sure-fire favorite that you can adapt to your own taste! Try adding toasted pecans, blueberries, or even replace the bananas with mashed beet puree for something a little different.


Ingredients:

3 ripe mashed bananas
¼ cup vegetable oil
½ cup brown sugar
1 teaspoon salt
Egg replacer (equal to one egg)
1 teaspoon vanilla
1 ½ cup whole-wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup semi-sweet vegan chocolate chips



Preheat the oven to 350˚F (175˚C).


In a large mixer, cream the bananas with the oil, sugar and vanilla.

Prepare the egg replacer as to the package directions and add it and the salt to the banana mixture.

Combine well and then add the baking powder and soda. Gradually add in the flour, followed by the chocolate pieces.

Pour the batter into an 8 inch (20cm) round cake tin, greased and floured. Note: place the cake tin on the middle rack when baking.

Bake for between 40- 45 minutes or until skewer comes out clean.

Leave in pan for 10 minutes before turning out onto a cooling rack.

Dust with vegan confectioners sugar or top with vegan chocolate frosting.

Vegan Q&A

Q. What is egg replacer?

A. Basically, egg replacer is used in cooking as a substitute to eggs. This means that whatever egg replacer you use is dependent on the function of the eggs within the recipe. Take for example a cake, the eggs serve as a leavening agent that helps to make the cake light and fluffy. In cookies and muffins, the eggs add moisture as well as acting as a binder that holds all the other ingredients together. So the right egg replacer to use is mainly dependent on the dish. Below is a short list of vegan egg replacers you may want to consider as an alternative to eggs:

As a commercial product, Ener-G Egg Replacer works well in most recipes and is available in most health food stores and larger well-stocked grocery stores.

Or try some of these alternatives, some of which may be more readily at hand within your pantry:

1 egg : 2 tablespoon potato starch.
1 egg : ¼ cup mashed potatoes.
1 egg : ¼ cup canned pumpkin or squash.
1 egg : ¼ cup puréed prunes.
1 egg : 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder.
1 egg : 1 tablespoon ground flax seed simmered in 3 tablespoons water.
1 egg white : 1 tablespoon plain agar powder dissolved in 1 tablespoon water, whipped, chilled, and whipped again.