I'm not vegan (ha!), but I have a surplus of cocoa powder and coconut on hand and felt like making a cake. The only hitch? No eggs.
A cake without eggs?
Totally not a problem.
Check it out (original recipe here
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/3 cup unsweetened cocoa
- 1 cup sugar
- 1/2 cup mixed chopped nuts (optional)
- 1 cup coconut flakes, sweetened (optional)
- 1/2 cup vegetable oil
- 1/2 cup cold water or alternative (soy, almond, etc) milk
- 1/2 cup juice (I used diluted cherry juice)
- 2 tsp vanilla extract
- 2 Tbsp vinegar (I used apple cider vinegar, as it's what I had on hand)
- Preheat oven to 375 degrees.
- Grease bottom of cake pan.
- Mix dry ingredients together.
- Mix liquids (except vinegar).
- Whisk wet ingredients into dry.
- When batter is smooth, add vinegar and stir quickly, until evenly distributed. Then add coconut and blend well.
- Put cake in the oven right away.
- Bake for 25-30 minutes, or until done.
You could frost this, but I think it's plenty sweet on its own. The baking soda/vinegar chemical combo creates the sort of leavening trick eggs would normally create. You can always substitute for fun, too, like replacing the juice with rum. Bon apetit!
Labels: baking, dessert, food, substitution, the cake is not a lie, vegan