It is not my intention to issue a vegan cake recipe but I am very interested to know how a cake without eggs and dairy taste like, I therefore proceeded to design a recipe. In addition, most well known major bloggers such as Jamie Oliver and Taiwanese famous blogger cum writer Ms Carol also have vegan cake recipe not to mention the internet is flooded with such cake recipes target at those paleo diet followers and vegan followers.
In recent years, anything marked “vegan” will command a price premium and I knew it and can be even more expensive than normal cakes. It is not the cake ingredients that are expensive but it is subject to the law of market mechanism: Demand and supply. The supply of vegan cakes is a niche market targeting at niche customers. May be at the present time, the demand exceeds the supply of vegan cakes and therefore pushing the price up…These recipes are usually not as matured as normal cakes recipes and bakeries usually have develop “secret recipes” for their products.
Sorry for not being humble to say that to design a normal cake recipe is definitely not a problem for me. But I have to think twice when I am issuing this egg free and dairy free recipe. One cannot simply assume that since there is no egg, just replaced the egg volume with equivalent quantity of liquid. Wait, it does not work this way. In normal cakes, eggs assumed few important roles. Not only it is a flavouring agent, it is an important binding agent binding the flour molecules and hence improves on the texture of the cakes. Without eggs, there is a tendency to have problems with the cake texture. It is delicious but it may come with a lot of debris. As for butter, it is not a problem at all as there are many alternatives ranges from margarine to coconut oil or other liquid oil. Milk can be safely be substituted with water or soya bean milk or even almond milk.
As for eggs, there are a few ways to substitute the eggs that I read from internet:
- Energ-G-Egg replacer which is a commercial E replacer powder with ingredients comprises of a variety of starches and it was commonly used in commercial cakes
- Aquafaba which is the cooking liquid of beans and other legumes like chickpeas. If you buy the canned chickpeas or kacang putih, the beans are soaked in some whitish liquids and vegan bakers used that to replace meringue and it seems that the outcome are encouraging. It is the trendiest and is touted as the future star of vegan cooking
- Chia seeds, the trendy health ingredients that are able to expand in water and provide some slightly sticky liquid and hence bind the flour molecules
- Tapioca flour or other starches. Asian shall not be unfamiliar with these starches that turned sticky and able to bind other flours together
- Tofu were mashed and added to cake as a binding agent
- Fruit purees such as apple puree or banana puree seems to be common to help the binding cake
- Oats and cereals that have a sticky property when water was added.
For this recipe, I have selected Nestum cereal as a binding agent because I like the cereal aroma. Personally, i find that may be some tapioca starch still need to be added to enhance further binding.
If you Google vegan recipe, mostly chocolate cakes will be on top of the list. The reason is very simple, chocolate is a powerful flavouring agent, it is therefore one of the most suitable agent for vegan cakes that do not have any eggs or butter aroma. It is for this reason that I have selected chocolate cake for this recipe. Of course, other that can be considered are matcha, peanut butter or even coffee cake that also have strong natural fragrance.
I think many are interested to know is this cake delicious? I will try to answer this question as objectively as I can. If you are vegan and you have not touched eggs and dairy products for a long time, I will consider this as a delicious moist chocolaty cake.
If you are not a vegetarian and you want to try this cake for your very own reasons or even just for fun since it is trendy, I will advise you not to try this recipe as vegan cakes taste very differently from normal cakes. You may not have noticed the importance of egg and butter aroma in normal cakes as you assumed that it was being masked by the chocolate flavour, but I can tell you that you may not be able to enjoy cakes that lack these 2 aromas unless you are psychologically prepare for it. I personally found that it is rather strange to answer in this manner as I am issuing this recipe but I want to be frank with readers and think twice before you proceed.
This is my very own recipe and I always design cake recipe from the very basic pound cake recipe and amend the recipe along the way. One of my prime concerns about the cake is its moistness. I want my cake to be moist and therefore this cake is moist. For this cake, the aroma solely depends on the cocoa powder you used. Therefore, do use some better cocoa powder for better flavour. All other ingredients are tasteless and unlike normal cakes, they cannot negate your less than satisfactory cocoa aroma if the powder you used is not fragrant.
WHAT IS REQUIRED
Servings: Prepare a 6 inches diameter small cake
- 150 grams of self raising flour
- 150 grams of brown sugar
- 135 grams of cooking oil
- 165 grams of water or almond milk or soya milk
- 50 grams of cocoa powder
- 50 grams of baby cereal or instant oats
- 2 tablespoons of tapioca starch
- 2 tablespoons of instant coffee powder
- 1 tablespoon of vanilla extract (optional)
- 1 tablespoon of vinegar
- 150 grams of pure dark chocolate
- 50 grams of margarine
- 50 grams of soya bean milk or almond milk
STEPS OF PREPARATION
- Pre-heat the oven to 170 degree Celsius and lightly grease a 6 cm baking tin. If preferred, put a piece of baking paper at the bottom of baking tin.
- In a bowl, put the tapioca starch, self raising flour, baby cereal, instant coffee powder, brown sugar and cocoa powder. Stir until well mixed. Set aside.
- Put the vanilla extra, vinegar, cooking oil, water or almond milk, stir until well combined and set aside.
- Make a well in the centre of the flour, pour in the wet ingredients slowly. Use a whisk and fold it until well combined. Transfer to a lightly greased baking tin and bake in the preheated oven of 170 degree Celsius for about 40 minutes or until a skewer inserts in the centre of the cake comes out clean.
- Cool completely before transferring out from the baking tin for frosting.
- Put all the frosting ingredients into a microwavable bowl, microwave for 3-5 minutes. Stir the ingredients using a whisk and whisk until smooth. If you do not have a microwave, heat up a small pot of hot water, place the bowl on top of the pot and use the steam heat to melt the chocolate and margarine.
- Frost the cooled chocolate cake when the cake cooled down completely. For firmer frosting, chilled for 1/2 hour before frosting.
I do not intend to promote this recipe though vegan is considered as trendy nowadays. I am issuing this post because I want to share with readers about my adventure and possibly some vegetarian readers may be need it. I will not say that this is the best recipe but it can become a reference point for those who are into vegan baking that suits some trendy diet..
Hope you like the post today. Cheers and have nice day. Should there be any imperfections in my blog layout, bear with me and I am trying hard to rectify it. In the event that you are a follower of Guaishushu at http://kwgls.wordpress.com, please do follow this new blog Guaishushu1 at http://www.guaishushu1.com.
You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog.
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
- Old Timer Delights: Soft Coconut Sweets or Candy (古早味椰子软糖）
- Teochew aka Chaozhou Sweet And Savoury Dumplings (潮汕双拼肉粽）
- Macadamia Pitted Dates (夏果椰枣）
- Vegetarian Nonya Rice Dumpling (娘惹素粽）
- Fried Dace With Fermented Black Beans (豆豉鲮鱼）
- Classic Baked Sweet Potatoes (烤地瓜）
- Cheesy Pumpkin Soup (芝士金瓜浓汤）
- Sambal Haebeehiam Glutinous Rice Dumpling aka Chilli Dried Shrimp Floss Dumpling (辣虾米鬆粽子）
- Cheesy Portobello Mushrooms With Bacons (奶酪培根烤波托贝罗蘑菇）
- Red Yeast Rice Residue Chicken aka Hong Zao Ji (酒香红糟鸡）
- Cheesy Baked Prawns (奶酪烤虾）
- Baked Chicken In Garlic Cheddar Sauces (蒜香芝士酱烤鸡）
- Chinese Gozabi Dessert: Flour Tea aka Mee Teh (古早味面茶）
- Fermented Black Soya Bean Minced Meat (豆豉炒肉末）
- Homemade Sour Mustard or Sour Vegetable (家居自制酸菜）
- Red Bean Alkaline Dumplings (红豆碱水粽）
- Vietnamese Baguette aka Bánh mì (越南法國麵包)
- Matcha Red Bean Steamed Cake (绿茶红豆蒸鸡蛋糕）
- Parmigiana Eggplant or Eggplant Lasagne: Parmigiana di Melanzane (焗烤千层茄子)
- Bacon Cheese Croquettes (培根芝士炸丸子)
- June 2017 (1)
- May 2017 (8)
- April 2017 (9)
- March 2017 (16)
- February 2017 (18)
- January 2017 (13)
- December 2016 (13)
- November 2016 (24)
- October 2016 (19)
- September 2016 (19)
- August 2016 (22)
- July 2016 (27)
- June 2016 (14)
- May 2016 (25)
- April 2016 (23)
- March 2016 (27)
- February 2016 (24)
- January 2016 (20)
- December 2015 (18)
- November 2015 (18)
- October 2015 (23)
- September 2015 (20)
- August 2015 (17)
- July 2015 (19)
- June 2015 (16)
- May 2015 (18)
- April 2015 (23)
- March 2015 (26)
- February 2015 (12)
- January 2015 (14)
- December 2014 (23)
- November 2014 (24)
- October 2014 (26)
- September 2014 (27)
- August 2014 (27)
- July 2014 (28)
- June 2014 (24)
- May 2014 (20)
- April 2014 (21)
- March 2014 (23)
- February 2014 (20)
- January 2014 (19)
- December 2013 (24)
- November 2013 (25)
- October 2013 (27)
- September 2013 (16)
- August 2013 (37)
- July 2013 (36)
- June 2013 (25)
- May 2013 (88)
- April 2013 (30)
- March 2013 (1)
- 3,313,561 hits