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Making Vegan Birthday Cakes

Vegan Recipes

Note: The non-vegan ingredients in cakes are typically butter, eggs and milk. (Two recipes will follow the animal substitutions).

If you had a favorite "butter cake" recipe in your pre-vegan days, you can probably adapt that. Standard chocolate cakes, yellow cakes, spice cakes and so forth lend themselves well to a vegan version.

Substitutes for Animal Ingredients
White sugar is normally considered vegan, but actually is often whitened with a process that involves the bones of animals. Try other sweeteners when and if you can.

Rice syrup is an excellent sweetener for vegans, as is a sweet juice instead of water called for in the recipe. For an even sweeter taste, you could use juice concentrate in the mixture.

For buttermilk, place one tablespoon vinegar in measuring cup and add soy milk as required.

For the eggs, check with your health food store for an egg replacer. Mix your egg replacer with water as the package directs equivalent to the number of eggs required in your cake recipe.

For shortening or butter, use soy margarine. Check the ingredients to be sure there is no whey or other dairy products.

For milk, use soy milk. Most supermarkets carry soy milk these days or you could check a health food store or an Asian store.

If making a traditional cake, where the margarine and sugar are creamed first, add the mixed egg mixture with the last addition of liquid (while adding the flour and liquid near the end of mixing.)

For frosting, use a standard confectioners sugar recipe and substitute soy margarine and soy milk for the animal ingredients. Alternatively, you can use a sugarless apple butter depending on your preferences. Following are two recipes many vegetarians use successfully while making everyone happy in the process!

Vegan Chocolate Cake

Chocolate Birthday cake

1/2 cup soft soy margarine
1 tablespoon vinegar
1 cup soy milk
1-2/3 cups all purpose white flour
2/3 cup unsweetened cocoa powder
1-1/2 cups sweetener
1-1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons egg replacer
1/4 cup water
1 teaspoon vanilla
1/2 cup water

Recipe Directions

Put vinegar in cup and add soy milk. Preheat oven to 350-degrees. Spray two round layer pans, 8-inch x 1-1/2-inch, with nonstick spray. Place flour, cocoa, sweetner, baking soda, and salt in large bowl of electric mixer, and mix together well with spoon. Mix egg replacer and 1/4-cup water until smooth. Add margarine, vanilla, soured soy milk, 1/2-cup water, and mixed egg replacer to dry ingredients in bowl. Beat with electric mixer for three minutes at medium speed, scraping bowl frequently. Pour into prepared pans.

Bake for 30 to 35 minutes at 350-degrees, or until wooden toothpick inserted in center of cake comes out clean. Remove from oven and let cool in pans for five minutes. Remove from pans and cool on cake rack until cold Frost as desired.

Nutrition Information

Recipe makes 8 servings
Total calories per serving (without frosting): 250
Fat 8gm; Protein: 3gm; Carbohydrate: 44gm; Sodium: 456mg; Dietary Fiber: 1gm;
Calcium: 20mg; Iron: 3mg
Percentage of Total Fat: 12-percent

Vegan Vanilla Cake

Vanilla Cake with Coffee 1/2 cup soft soy margarine
2-3/4 cups all purpose white flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons egg replacer
1/4 cup water
3/4 cup soy milk
1/2 cup water
1-3/4 cups sugar
1-1/2 teaspoons vanilla extract

Spray two round 8-inch x 1-2/3-inch pans with Pam, or lightly oil and flour. Preheat oven to 375-degrees. Combine flour, baking powder, and salt and set aside. Add egg replacer and 1/4-cup water and set aside. Mix soy milk and 1/2-cup water, and set aside. In large bowl of electric mixer, beat soy margarine until it is creamy, about a minute. Gradually add sugar until well creamed. Beat in vanilla. Add mixed dry ingredients and mixed soy milk/water alternately to creamed margarine, sugar, and vanilla, beating after each addition. Begin and end with flour mixture. (Add flour in four steps, liquids in three.) Add mixed egg replacer along with the third addition of liquid. Turn evenly into pans.

Bake at 375-degrees for 30 to 35 minutes, or until done (wooden pick inserted into cake comes out clean). Remove from oven and let cool on cake rack for ten minutes. Remove from pans and let cool on rack until cold. Frost as desired. Recipe makes 8 servings.

Total calories per serving (without frosting): 295
Percentage of Total Fat: 12-percent
Fat: 8g; Protein: 5g; Carbohydrates: 54 g; Calcium: 69mg; Sodium: 298mg; Dietary Fiber: 1gm

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