Lately, we’ve been getting a lot of requests from clients for a vegan wedding cake. What is a vegan? A person that eats only plant-based food; no eggs, milk, gelatin or meat/fish. There are many reasons that someone would like a vegan cake; anything from milk/lactose/egg allergies, Jain religion, environmentalism, or health reasons. Vegans are becoming more and more common. Vegan kosher cakes are also popular because many large Jewish kosher parties need a cake that does not contain milk products if they are serving meat for dinner.
There are many instances that a large party of 200 people may have 5-10 people that are vegan. In this case, we make a small side cake specifically for the vegan guests. The actual large wedding cake is usually, not vegan and is covered in buttercream or ganache.
You may be asking yourself how a vegan cake must taste. No, it does not taste weird or strange. My staff and I love the chocolate vegan cake recipe below. It’s light, fluffy, moist and chocolaty. You do not need to be vegan to enjoy it! It’s tastes really good!
Fondant is vegan too. This is one of those cakes that taste great but it’s too soft to hold it’s shape when covered with fondant. If you cover it with fondant, do not expect it to look as pristine as a typical fondant covered cake. It can be covered and filled with a vegan chocolate buttercream, marzipan or, as I prefer, a sugar glaze.
Chocolate Vegan Cake Recipe
1 1/4 cups All purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder, Dutch-processed or regular
1 tsp baking soda
1/2 tsp salt
1 tsp distilled white or apple cider vinegar
1 cup warm water
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 teaspoon almond extract (or more vanilla extract)
Directions: Preheat the oven to 350 degrees F. Sift together flour, sugar, cocoa powder, baking soda, and salt. Add wet ingredients to dry and mix with a whisk until well blended. Pour in a 8X8 square pan. Bake at 350 degrees for 30 minutes, or until a cake tester comes out clean. Let it cool before serving.